Choudhary Sonika, Arora Sumit, Kumari Anuradha, Narwal Vikrant, Singh A K
National Dairy Development Board-Dairy Services, Delhi, 110029 India.
2Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India.
J Food Sci Technol. 2019 Mar;56(3):1302-1315. doi: 10.1007/s13197-019-03601-3. Epub 2019 Jan 28.
The present work was conducted to evaluate the quality of milk (fresh/acidic/neutralized) on the physico-chemical, textural and fatty acid profile of prepared from buffalo milk and stored in poly-alu-poly laminates for 30 °C/7 days and 5 °C/21 days, respectively. The degree of deterioration of common quality parameters was rapid during storage at 30 °C as compared to storage at 5 °C. stored at 30 °C showed greater variation in various physico-chemical and textural parameters as compared to stored at 5 °C. Acidity, ash, tyrosine value, furosine, HMF, FFA, peroxide value, TBA value, butyric acid and stearic acid showed an increasing trend whereas, decrease in pH and oleic acid was observed as storage period progressed. Noticeable changes were observed in textural attributes of during storage. However, the SDS-PAGE pattern of caseins from different types of showed almost negligible deviation during storage.
本研究旨在评估牛奶（新鲜/酸性/中和）对用水牛乳制备并分别在30℃下储存7天和5℃下储存21天的产品的物理化学、质地和脂肪酸谱的影响。与在5℃下储存相比，在30℃下储存期间常见质量参数的劣化程度更快。与在5℃下储存的产品相比，在30℃下储存的产品在各种物理化学和质地参数上表现出更大的变化。随着储存期的延长，酸度、灰分、酪氨酸值、糠氨酸、HMF、FFA、过氧化值、TBA值、丁酸和硬脂酸呈上升趋势，而pH值和油酸则下降。在储存期间，产品的质地属性发生了明显变化。然而，不同类型产品的酪蛋白的SDS-PAGE图谱在储存期间显示出几乎可以忽略不计的偏差。
