Why are most physicochemical parameters not useful in predicting the quality of sheep milk?

Author(s)

Lima Tribst, Alline Artigiani ^[1] ; Falcade, Luiza Piza ^[1] ; De Castro Leite Junior, Bruno Ricardo ^[2] ; De Oliveira, Miguel Meirelles ^[3]

Affiliation

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

^[2] Fed Univ Vicosa UFV, Dept Food Technol DTA, Univ Campus, BR-36570900 Vicosa, MG - Brazil

^[3] Ctr Technol Educ Celso Suckow da Fonseca CEFET RJ, Voluntarios Patria 30, BR-27600000 Valenca, RJ - Brazil

• Document type: Journal article
• Source: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; v. 73, n. 1 OCT 2019.
• Web of Science Citations: 0

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 mu-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. (AU)

• 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