Field findings about milk ethanol stability: a first report of interrelationship between α‐lactalbumin and lactose. (28th November 2017)

• Record Type: Journal Article
• Authors: Fagnani, Rafael; de Araújo, João Paulo Andrade; Botaro, Bruno Garcia
• Is Part Of: Journal of the science of food and agriculture. Volume 98:Number 7(2018)
• Page Start: 2787
• Page End: 2792
• Publication Date: 2017-11-28
• Subjects: alcohol -- alizarol -- electrophoresis -- whey proteins -- coagulation; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.8775
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Milk ethanol stability is not only associated with microbiological acidification, but is a phenomenon with many variables that influence the balance of soluble salts, mainly calcium ion activity. On this basis, we wanted to find out more about milk ethanol stability by studying its relationship with milk protein fractions and others major components. The influence of milk composition on ethanol stability was assessed through a predictive model comprising 180 individual raw milk samples. An additional model was used to assess the ethanol stability status as a response to the proteins fractions quantified by electrophoresis. RESULTS: Of the total samples, 68% were classified as stable and 32% as unstable to alcohol. Milk ethanol instability increased at low values of lactose content and high values of ash percentage. α‐Lactalbumin (α‐La) was also associated with ethanol stability, and the higher the α‐La percentage the lower were the chances of ethanol instability. CONCLUSION: The lower values of α‐La in unstable milk samples might be related to lower content of lactose, as α‐La promotes lactose synthesis, a key component for the osmotic balance of milk and thus its ethanol stability. This is the first field report linking ethanol stability indirectly with α‐La. © 2017 Society of Chemical Industry