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Effect of buffalo and cow skim milk flouridization on 1-some physico-chemical properties [electronic resource].

By:

Abd El-Ghany, I. H. I

Language: English Summary language: Arabic Description: p.187-196Other title:

تأثير اضافة الفلوريد للبن الفرز الجاموسى والبقرى اولا: على بعض الصفات الطبيعية والكيميائية.‪ [Added title page title]

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Bulletin of Faculty of Agriculture. Cairo University, 2008 v. 59 (3) [electronic resource].

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In: The bulletin. Faculty of Agriculture. Cairo University 2008.v.59(3)Summary: The effect of added sodium fluoride (NaF, 5-20 ppm. F) on s()me physico-chemical"' properties of buffalo's and cow's skim milk was investigated. Adding NaF (5-20 p.p.m. F) had no significant effect (P≥0.05) on the pH. The level of soluble calcium and the electrical conductivity (Ee) were significantly decreased (P ≤0.05) by adding NaF to buffalo's skim milk, but apposite trend was observed with cow's skim milk. Added NaF increased the ionic fluoride, and this effect increased with increasing the concentration of NaF. The optical properties at 280 and 260 nm of both milks contained (5-20 p.p.m. F) were higher than those of the control samples. Cow's skim milk containing 15-20 p.p.m. F" was higher ethanol stability at 85-9W.*i than that of buffalo's samples. Fluoridated buffalo's skim milk (10-20 p.p.m. F) was more stable towards 5 and 7.5 mmol/L Ca2+ compared with the control, but the corresponding cow's treatments were not influenced. Also, all fluoridated milk samples were heat stable. The rennet clotting time, firmness and synersis of buffalo's skim milk were higher significantly (P:SO.05) with adding 20 p.p.m. F' than those of cows.

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The effect of added sodium fluoride (NaF, 5-20 ppm. F) on s()me physico-chemical"' properties of buffalo's and cow's skim milk was investigated. Adding NaF (5-20 p.p.m. F) had no significant effect (P≥0.05) on the pH. The level of soluble calcium and the electrical conductivity (Ee) were significantly decreased (P ≤0.05) by adding NaF to buffalo's skim milk, but apposite trend was observed with cow's skim milk. Added NaF increased the ionic fluoride, and this effect increased with increasing the concentration of NaF. The optical properties at 280 and 260 nm of both milks contained (5-20 p.p.m. F) were higher than those of the control samples. Cow's skim milk containing 15-20 p.p.m. F" was higher ethanol stability at 85-9W.*i than that of buffalo's samples. Fluoridated buffalo's skim milk (10-20 p.p.m. F) was more stable towards 5 and 7.5 mmol/L Ca2+ compared with the control, but the corresponding cow's treatments were not influenced. Also, all fluoridated milk samples were heat stable. The rennet clotting time, firmness and synersis of buffalo's skim milk were higher significantly (P:SO.05) with adding 20 p.p.m. F' than those of cows.

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