Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk

2021 ◽  
pp. 108201322110037
Author(s):  
Ercan Sarica ◽  
Hayri Coşkun
Keyword(s):  
Organic Acids ◽  
Frozen Storage ◽  
Aerobic Bacteria ◽  
Ph Values ◽  
Flavor Components ◽  
Goat’S Milk ◽  
Volatile Flavor ◽  
Goat's Milk ◽  
Lactobacillus Spp ◽  
Oxalic Acids

This study was aimed to determine the changes in kefir samples (CK and GK) made from cow’s and goat’s milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at –35 °C for 24 h and kept at –18 °C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. The values of viscosity, WI and C* were higher in the CK samples while the syneresis value was higher in the GK samples throughout the frozen storage. The microorganisms ( Lactococcus spp., Lactobacillus spp., Leuconostoc spp., total mesophilic aerobic bacteria and yeasts) found in kefir made from goat's milk were more affected from the frozen storage. In both samples, the changes in organic acids and volatile flavor components were not significant during frozen storage, except acetic, citric and oxalic acids and acetaldehyde in GK sample. In addition, CK samples were preferred sensorially more by the panellists during frozen storage.

Determination of volatile flavor components, sugars, and ascorbic, dehydroascorbic, and other organic acids in calamondin (Citrus mitis Blanco)

1992 ◽  
Vol 40 (12) ◽  
pp. 2464-2466 ◽  
Author(s):  
Myrna O. Nisperos-Carriedo ◽  
Elizabeth A. Baldwin ◽  
Manuel G. Moshonas ◽  
Philip E. Shaw
Keyword(s):  
Organic Acids ◽  
Flavor Components ◽  
Volatile Flavor

Physicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat's milk

2011 ◽  
Vol 51 (1) ◽  
pp. 53 ◽  
Author(s):  
Eshraga A. Eissa ◽  
Elfadil E. Babiker ◽  
Abu ElGasim A. Yagoub
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Cow Milk ◽  
Faecal Coliforms ◽  
Salmonella Spp ◽  
Fresh Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Lactobacillus Spp ◽  
Total Bacteria

Physicochemical, microbiological and sensory attributes of fresh and cold-stored (5–15 days) fermented zabadi from goat’s milk were analysed and then compared with those of cow’s milk. Results indicated that the gross nutrients of fresh goat’s milk changed after processing. Zabadi fermentation significantly decreased the lactose content and pH of the fresh milk in both zabadi types. Cow-milk zabadi was more viscous than goat-milk zabadi. Cold storage resulted in significant changes in gross composition of both zabadi types, in particular after 10 days of storage. Lactose and pH decreased further if the storage period was prolonged. Lactobacillus spp. and Streptococcus spp. are the main active organisms in goat- and cow-milk zabadi. The number of total bacteria and yeast increased significantly within 10 days of storage, decreasing thereafter. Staphylococcus aureus and Salmonella spp. were absent. Coliforms and faecal coliforms were detected in both zabadi types; however, they disappeared after 5 days of storage. Goat-milk zabadi showed significantly lower sensory scores than cow-milk zabadi. Both zabadi types can withstand storage to a maximum of 10 days, with the sensory scores decreasing thereafter.

scholarly journals Application of Different Organic Acids on Phosphorus Solubility from Rock Phosphate

2018 ◽  
Vol 2 ◽  
pp. 43-48 ◽  
Author(s):  
Aftab Jamal ◽  
Azam Khan ◽  
Muhammad Sharif ◽  
Hifsa Jamal
Keyword(s):  
Citric Acid ◽  
Humic Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Rock Phosphate ◽  
Ph Value ◽  
Ph Values ◽  
P Concentration ◽  
Extractable P ◽  
Oxalic Acids

An incubation experiment was conducted on P solubilization from rock phosphate (RP) through different organic acids such as oxalic acid, citric acid, acetic acid, humic acid and sulphur in the laboratory of the Department of Soil and Environmental Sciences, KP Agricultural University Peshawar during fall 2011. The experiment was laid in a complete randomize design. There were three replications with six treatments. The organic acids were used at the rate of 2 % for 50 g RP in 250 ml conical flasks. These samples were kept in an incubator at 250c for four months and analysed for Mehlic-3 extractable P and pH values after 20 days interval. Statiscal analyses were made and maximum P concentration of 1.52% was observed in the treatment of oxalic acid mixed with RP followed by the treatments of RP mixed with humic acid with P concentration of 0.368% (Fig. 1). Rapid increases in P solubility from RP by mixing with oxalic acids were noted up to 60thdays of incubation period and then remained stable after this period. Solubilization of P from RP by mixing with other organic acids was inconsistent. The pH in treatment of citric acid mixed with RP was noted as 5.64, followed by the treatments of oxalic acid with pH values of 6.31. A dramatic increase in pH value of 9.33 was observed in the treatment of RP mixed with humic acid. It is because the humic acid contains sodium salt and sodium hummate causes increase in its pH values.

scholarly journals Physicochemical and Microbiological Appearance of Sapera Goat's Milk on Frozen Storage

2021 ◽  
Vol 16 (4) ◽  
pp. 308-314
Author(s):  
E. Prayitno ◽  
R. Hartanto ◽  
D.W Harjanti
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Frozen Storage ◽  
Microbiological Quality ◽  
Total Solid ◽  
National Standard ◽  
Plate Count ◽  
Total Plate Count ◽  
Goat’S Milk ◽  
Goat's Milk

This study aims to examine the effect of the storage time of milk at a temperature of -18? on the chemical, physical and microbiological content due to different storage times. The goat's milk studied was the milk of the Sannen Crossbreed of the Sapera goat. Twenty samples were taken from the milking results on the same day. The design used in this study was a completely randomized design (CRD) with five treatments and four replications. Samples were grouped according to treatment, namely 0d (control) and 10d, 20d, 30d, 40d; stored for 10, 20, 30 and 40 days, respectively. The milk storage process is carried out using a freezer at a temperature of -18?. The physicochemical and microbiological parameters observed were protein, fat, lactose, solid-non-fat (SNF), total solid (TS), specific gravity, pH, total plate count (TPC), and coliform. Evaluation of milk quality is based on the Indonesian National Standard (SNI) and Thai Agricultural Standard (TAS). The results showed that storage time did not significantly affect the components of fat, protein, lactose, total plate count, and coliform (p> 0.05). In milk stored for 40 days, there were differences in the values of SNF, TS, specific gravity, and pH compared to control (p<0.05). In terms of chemical, physical and microbiological quality, Sapera goat's milk stored at -18? for 40 days still complies with SNI and TAS. The process of storing and freezing milk can be an alternative for preservation to ensure the physical and chemical quality of Sapera goat's milk.

scholarly journals Simultaneous analysis of carbohydrates and organic acids by HPLC-DAD-RI for monitoring goat's milk yogurts fermentation

Talanta ◽  
2016 ◽  
Vol 152 ◽  
pp. 162-170 ◽  
Author(s):  
Marion Pereira da Costa ◽  
Beatriz da Silva Frasao ◽  
Bruno Reis Carneiro da Costa Lima ◽  
Bruna Leal Rodrigues ◽  
Carlos Adam Conte Junior
Keyword(s):  
Organic Acids ◽  
Simultaneous Analysis ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Effects of Frozen Storage on the Physical Properties and Sensory Acceptability of Goat’s Milk Yoghurt

2020 ◽  
Vol 3 (1) ◽  
pp. 487-494
Author(s):  
Nguyen Duc Doan ◽  
Vicky Ann Solah
Keyword(s):  
Physical Properties ◽  
Cold Storage ◽  
Frozen Storage ◽  
Titratable Acidity ◽  
Added Sugar ◽  
Overall Acceptability ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Solids Content ◽  
Water Holding

The effects of frozen storage of goat’s milk on the physicochemical, physical properties, and sensory attributes of goat’s milk yoghurts were evaluated. Four yoghurts were made from goat’s milk stored at 4℃ overnight, and at -6, -20, or -35℃ for 1 month. Goat’s milk yoghurts were stored at 6℃ for 21 days. Protein and lipid contents in all the yoghurts were insignificantly different, however, the total solids content, including the added sugar in the yoghurts made from frozen goat’s milk, significantly increased in comparison with that in the yoghurt made from chilling goat’s milk. The water holding capacity (WHC) and viscosity for all the yoghurts at any period of cold storage were statistically different. No significant differences in pH or titratable acidity for all the yoghurts were observed after 1 day of cold storage; however, these physicochemical properties for the yoghurts after 7 days of storage were significantly different. All the yoghurts after 21 days of storage received similar scores for appearance and texture, but significantly different scores for color, odor, flavor, and overall acceptability. 

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