Extending the Technological Validity of Raw Buffalo Milk at Room Temperature by Esterified Legume Proteins. Issue 1 (22nd July 2012)

• Record Type: Journal Article
• Authors: Osman, A.; Mahgoub, S.; El‐Masry, R.; Al‐Gaby, A.; Sitohy, M.
• Is Part Of: Journal of food processing and preservation. Volume 38:Issue 1(2014:Feb.)
• Page Start: 223
• Page End: 231
• Publication Date: 2012-07-22
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/j.1745-4549.2012.00768.x
• Languages: English
• ISSNs: 0145-8892

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfpp768-sec-0001" sec-type="section"> <p>Supplementation of raw milk with 0.5% methylated soybean protein (MSP) or methylated chickpea protein (MCP) delayed its spoilage at room temperature (25C) 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, <italic>Pseudomonas</italic> spp. and <italic>Enterobacteriaceae</italic> 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.</p> </sec> <sec id="jfpp768-sec-0002" xml:lang="fr" sec-type="section"> <title>Practical Applications</title> <p>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.</p> </sec> </abstract>