Normal view MARC view ISBD view

Effect of cold storage and heating of camel's milk on functional properties and microstructure in comparison with cow's and buffalo's milk [electronic resource].

By:

Hassan, Z.M.R

Contributor(s):

Language: English Summary language: Arabic Description: p137-147Other title:

تاثير حفظ اللبن مبردا والتسخين على الخواص والتركيب البنائي للبن النوق مقارنة باللبن البقرى والجاموسى.‪‪‪‪‪ [Added title page title]

Uniform titles:

Annals of agricultural science, 2009 v. 54 (1) [electronic resource]

Subject(s):

Online resources:

Full Text Article

In: Annals of agricultural science 2009.v.54(1)Summary: The effect of cold storage (4°C/48h.) and heating (85°C/5min.) on some properties of camel's, cow's and buffalo's milks were studied. These included acidity, pH, nitrogen distribution, rennet coagulation time (RCT), surface tension (ST), foam expansion (FE), foam volume stability (FVS), buffer intensity, the electrophoretic properties and microstructure. Cold storage of all milk samples increased acidity, and decreased pH, ST, RCT (except camel's milk) and FE (except cow's milk). No significant effect on CN, NCN and WPN was found. Heating all milk samples increased acidity, casein nitrogen (CN) and RCT (except camel's milk), decreased non-casein nitrogen (NCN), whey protein nitrogen (WPN) and non significant effect on ST. Also. heating decreased only FE of buffalo's milk and increased the others, while FVS of camel's milk was not recorded (after 15 min.).

Average rating: 0.0 (0 votes)

No physical items for this record

Includes reference.

The effect of cold storage (4°C/48h.) and heating (85°C/5min.) on some properties of camel's, cow's and buffalo's milks were studied. These included acidity, pH, nitrogen distribution, rennet coagulation time (RCT), surface tension (ST), foam expansion (FE), foam volume stability (FVS), buffer intensity, the electrophoretic properties and microstructure. Cold storage of all milk samples increased acidity, and decreased pH, ST, RCT (except camel's milk) and FE (except cow's milk). No significant effect on CN, NCN and WPN was found. Heating all milk samples increased acidity, casein nitrogen (CN) and RCT (except camel's milk), decreased non-casein nitrogen (NCN), whey protein nitrogen (WPN) and non significant effect on ST. Also. heating decreased only FE of buffalo's milk and increased the others, while FVS of camel's milk was not recorded (after 15 min.).

Sumarry in arabic.

There are no comments on this title.

to post a comment.