Storage of refrigerated raw goat milk affecting the quality of whole milk powder

Autor(es)

Fonseca, C. R. ^[1] ; Bordin, K. ^[1] ; Fernandes, A. M. ^[2] ; Rodrigues, C. E. C. ^[1] ; Corassin, C. H. ^[1] ; Cruz, A. G. ^[3] ; Oliveira, C. A. F. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Dept Engn Alimentos, BR-13635900 Pirassununga, SP - Brazil

^[2] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Dept Ciencias Basicas, BR-13635900 Pirassununga, SP - Brazil

^[3] Univ Estadual Campinas, Fac Engn Alimentos, Dept Tecnol Alimentos, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF DAIRY SCIENCE; v. 96, n. 7, p. 4716-4724, JUL 2013.
• Citações Web of Science: 16

Resumo

The aim of this study was to evaluate the influence of the growth of lipolytic bacteria in raw goat milk stored under refrigeration for different periods on quality parameters of goat milk powder during its shelf life. Fresh goat milk (100 L) was collected after milking, divided into 3 identical fractions, and stored at 4 degrees C for 1, 3, and 5 d. On d 1, 3, and 5, one sample (1 L) was collected and used for microbiological and chemical analysis, and the remaining fraction (almost 30 L) was spray dried and stored at 25 degrees C. Milk powder was submitted to microbiological, chemical, and sensory analysis immediately after production, and on d 60, 120, and 180. Lipolytic psychrotrophic counts and total free fatty acid content did not increase in raw milk during storage. However, peroxide value, caprylic and capric acid concentrations, and total free fatty acid content of milk powder increased during 180 d of storage, with higher levels found in milk powder manufactured with raw milk stored for 5 d. Capric odor and rancid flavors increased in milk powder during storage, regardless the of storage of raw milk for 1, 3, or 5 d. Heat treatments used during powder processing destroyed lipolytic psychrotrophic bacteria, but did not prevent lipolysis in milk powder. Results of this trial indicate that the storage of raw goat milk at 4 degrees C should not exceed 3 d to preserve the quality of goat milk powder during its shelf life of 180 d. (AU)

• Processo FAPESP: 06/61095-5 - Efeito do tempo de resfriamento do leite de cabra in natura sobre a qualidade e a estabilidade do leite de cabra em po.
• Beneficiário: Carolina Rodrigues da Fonseca
• Modalidade de apoio: Bolsas no Brasil - Doutorado