Why are most physicochemical parameters not useful in predicting the quality of sheep milk?. (20th October 2019)

• Record Type: Journal Article
• Authors: Tribst, Alline Artigiani Lima; Falcade, Luiza Toledo Piza; Leite Júnior, Bruno Ricardo de Castro; de Oliveira, Miguel Meirelles
• Is Part Of: International journal of dairy technology. Volume 73:Number 1(2020)
• Page Start: 292
• Page End: 295
• Publication Date: 2019-10-20
• Subjects: Acidification -- Heat stability -- Physicochemical properties -- Quality assurance -- Raw milk; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12657
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The impact of microbial growth on the physicochemical parameters of sheep milk was evaluated. The total bacterial counts (TBC) showed a lag phase of 4 h and µ‐max of 0.4 log/h. After 8.4 h, the TBC reached the limit established by European Community, pH had a reduction of 0.04, acidity had an increase in 0.04%, and no changes were observed in the ethanol stability. The milk became thermally unstable after 17 h (10 9 cfu/mL), when the pH was 5.71, acidity was 0.36%, and ethanol stability was 21.3%. These results highlighted the extreme stability of sheep milk protein and that acidity may be the best physicochemical parameters to predict the quality of sheep milk.