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Extending the Technological Validity of R aw Buffalo M ilk at Room Temperature by Esterified Legume Proteins
Author(s) -
Osman A.,
Mahgoub S.,
ElMasry R.,
AlGaby A.,
Sitohy M.
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00768.x
Subject(s) - food science , raw milk , mesophile , food spoilage , chemistry , legume , raw material , casein , bacteria , biology , agronomy , organic chemistry , genetics
Supplementation of raw milk with 0.5% methylated soybean protein ( MSP ) or methylated chickpea protein ( MCP ) delayed its spoilage at room temperature (25 C ) and extended its technological validity up to 12 h instead of 6 h in case of the control. Titratable acidity and pH reached respective levels of 0.22 and 6.30 in raw milk provided with 0.5% esterified legume protein after 12 h of storage at room temperature against 0.49 and 4.64 in case of control. MSP (0.5%) delayed casein degradation to the 24th hour instead of 12 h in case of control and extended milk stability to heat and ethanol to 12 h instead of 6 h in case of control. Total mesophilic bacteria, P seudomonas spp. and E nterobacteriaceae counts, in MSP ‐ and MCP ‐supplemented raw milk were lower by about 1.9–2.0 log as compared with control after 12 h of storage at room temperature. Practical Applications Extending the technological milk validity from 6 to 12 h will help avoid big losses of raw milk and enhance its chances to be incorporated into many dairy products while avoiding hygienic, chemical and technological deterioration.