Freezing/ thawing of sheep milk: alterations induced in milk, alternatives for minimize these modifications and impact in the yogurt production

• Grant number: 17/02832-4
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2017
• End date: February 29, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Alline Artigiani Lima Tribst
• Grantee: Alline Artigiani Lima Tribst
• Host Institution: Núcleo de Estudos e Pesquisas em Alimentação (NEPA). Reitoria. Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Marcelo Cristianini ; Miguel Meirelles de Oliveira

Abstract

The production of dairy products from sheep's milk, especially yogurt, can be considered an interesting possibility for Brazilian family farming, adding value to their products. However, the little productivity per sheep obligates the small producer to freezing the milk during several days up to get sufficient volume to be processed. Although justifiable, milk freezing can reduces the protein stability, broken fat globules and modify the salt equilibrium. These alterations can affect the milk quality and negatively impacting in their dairy products. The usage of mixing and homogenization technologies can minimizes the undesirable effects induced by milk freezing/thawing, improving the protein dispersion and emulsifying the partially coalesced fat. Therefore, this project aims to evaluate: (i) the changes induced in the whole and skimmed sheep's milk by farming conditions of freezing/thawing, (ii) how mixing and homogenization process can minimizes the negative impacts caused by the freezing and (iii) how these process affects the yogurts characteristics. These results can be use as scientific background for specific law for sheep's milk in Brazil, help small producers the know and minimizes the impacts of milk freezing/thawing and, additionally, will help the scientific community the understand the biophysics alterations involved in the milk freezing/thawing and if and how is possible to restores this emulsion equilibrium using mixing and homogenization techniques. (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

LIMA TRIBST, ALLINE ARTIGIANI; PIZA FALCADE, LUIZA TOLEDO; CARVALHO, NATHALIA SILVA; CRISTIANINI, MARCELO; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; DE OLIVEIRA, MIGUEL MEIRELLES. Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 59, JAN 2020. (17/02832-4)

LIMA TRIBST, ALLINE ARTIGIANI; PIZA FALCADE, LUIZA TOLEDO; RIBEIRO, LUMA ROSSI; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; DE OLIVEIRA, MIGUEL MEIRELLES. Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk. INTERNATIONAL DAIRY JOURNAL, v. 94, p. 29-37, JUL 2019. (14/50938-8, 17/02832-4)

TRIBST, A. A. L.; FALCADE, I. L. T. P.; DE OLIVEIRA, M. M.. Strategies for raw sheep milk storage in smallholdings: Effect of freezing or long-term refrigerated storage on microbial growth. JOURNAL OF DAIRY SCIENCE, v. 102, n. 6, p. 4960-4971, JUN 2019. (17/02832-4)

LIMA TRIBST, ALLINE ARTIGIANI; PIZA FALCADE, LUIZA TOLEDO; CARVALHO, NATHALIA SILVA; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; DE OLIVEIRA, MIGUEL MEIRELLES. Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms. INTERNATIONAL DAIRY JOURNAL, v. 111, DEC 2020. (17/02832-4)

LIMA TRIBST, ALLINE ARTIGIANI; FALCADE, LUIZA PIZA; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; DE OLIVEIRA, MIGUEL MEIRELLES. Why are most physicochemical parameters not useful in predicting the quality of sheep milk?. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v. 73, n. 1, OCT 2019. (17/02832-4)

LIMA TRIBST, ALLINE ARTIGIANI; PIZA FALCADE, LUIZA TOLEDO; CARVALHO, NATHALIA SILVA; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; DE OLIVEIRA, MIGUEL MEIRELLES. Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 130, AUG 2020. (17/02832-4)