Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk

Author(s)

Lima Tribst, Alline Artigiani ^[1] ; Piza Falcade, Luiza Toledo ^[1] ; Ribeiro, Luma Rossi ^[2] ; de Castro Leite Junior, Bruno Ricardo ^[3] ; de Oliveira, Miguel Meirelles ^[4]

Affiliation

^[1] Univ Estadual Campinas, UNICAMP, Ctr Food Studies NEPA, Albert Einstein 291, BR-13083852 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Dept Food Technol DTA, UNICAMP, Monteiro Lobato 80, BR-13083852 Campinas, SP - Brazil

^[3] Fed Univ Vicosa UFV, Dept Food Technol DTA, Univ Campus, BR-36570900 Vicosa, MG - Brazil

^[4] Fed Ctr Technol Educ Celso Suckow Fonseca CEFET, Voluntarios Patria 30, BR-27600000 Valenca, RJ - Brazil

• Document type: Journal article
• Source: INTERNATIONAL DAIRY JOURNAL; v. 94, p. 29-37, JUL 2019.
• Web of Science Citations: 0

Abstract

The impact of freezing (1 month + thawing at 7 or 25 degrees C) and extended refrigeration (4 days, 7 degrees C) on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk were assessed. Refrigerated storage resulted in higher sedimentation and creaming (whole milk), possibly due to proteases and agglutinins. Freezing/thawing processes in whole milk increased the particle size and creaming when samples were thawed at 7 degrees C. Skimmed milk showed an increase in buffering capacity and a reduction in soluble calcium immediately after thawing at 25 degrees C, suggesting that although the changes in fat are the main alterations caused by slow freezing of sheep milk, minor changes in saline balance can occur. An evaluation of the results showed that frozen and thawed milk in domestic equipment (commonly found in smallholdings) alter the milk microstructure, and it is therefore preferable to use extended refrigeration to accumulate the milk before dairy production. (C) 2019 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 14/50938-8 - INCT 2014: in Photonics Applied to Cell Biology
• Grantee: Hernandes Faustino de Carvalho
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 17/02832-4 - Freezing/ thawing of sheep milk: alterations induced in milk, alternatives for minimize these modifications and impact in the yogurt production
• Grantee: Alline Artigiani Lima Tribst
• Support Opportunities: Regular Research Grants