Delaying raw milk spoilage by chemically modified legume proteins

Supplementation of raw milk with 0.5% methylated soybean protein (MSP) or ýmethylated chickpea protein (MCP) could delay its spoilage at room temperature (25°C) ýand extended its technological validity up to 12 h instead of 6 h. Titratable acidity and pH ýreached respective levels of 0.22 (as lactic...

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Bibliographic Details
Published inZagazig Journal of Agricultural Research Vol. 39; no. 1
Main Authors Mohamed, A.O, El-Massry, R.A.A, Al-Gaby, A.M.A, Sitohy, M.Z
Format Journal Article
LanguageEnglish
Published 01.01.2012
Subjects
BOYAU
CALIDAD
CASINGS
CHEMICOPHYSICAL PROPERTIES
ESTERIFICACION
ESTERIFICATION
HEAT TOLERANCE
http://www.fao.org/aos/agrovoc#c_11486
http://www.fao.org/aos/agrovoc#c_1521
http://www.fao.org/aos/agrovoc#c_28265
http://www.fao.org/aos/agrovoc#c_28361
http://www.fao.org/aos/agrovoc#c_4255
http://www.fao.org/aos/agrovoc#c_4826
http://www.fao.org/aos/agrovoc#c_6259
http://www.fao.org/aos/agrovoc#c_6400
http://www.fao.org/aos/agrovoc#c_7657
LAIT
LECHE
LEGUMES
LEGUMINEUSE
LEGUMINOSAS
MILK
PROPIEDADES FISICOQUIMICAS
PROPRIETE PHYSICOCHIMIQUE
PROTEINAS
PROTEINE
PROTEINS
QUALITE
QUALITY
TEMPERATURA
TEMPERATURE
TOLERANCE A LA CHALEUR
TOLERANCIA AL CALOR
TRIPA
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Summary:Supplementation of raw milk with 0.5% methylated soybean protein (MSP) or ýmethylated chickpea protein (MCP) could delay its spoilage at room temperature (25°C) ýand extended its technological validity up to 12 h instead of 6 h. Titratable acidity and pH ýreached respective levels of 0.22 (as lactic acid %) and 6.30 in raw milk provided with ýý0.5% esterified legume protein after 12 h of storage at room temperature against 0.49 (as ýlactic acid %) and 4.64 in case of non-supplemented raw milk. MSP delayed casein ýcomplete degradation to the 24. h h instead of 12 h in case of control. Untreated raw milk ýwas the earliest coagulated by alcohol and boiling, i.e. after only 6 h while milk samples ýprovided with 0.5% MSP or MCP were both stable to heat and ethanol treatment up to 12 ýh of storage at room temperature. Total mesophilic bacteria, Pseudomonas spp. and ýEnterobacteriaceae counts in MSP and MCP supplemented raw milk were lower by about ýý1.6-2.0 log as compared to the untreated raw milk after 12 h of storage at room ýtemperature. Raw milk technological characteristics were maintained after 12h of room ýtemperature storage when provided with 0.5% MSP or MCP.ý
Bibliography:Q04
ISSN:1110-0338