Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk |
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| Affiliation: | 1. Centre for Food Studies (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, 13083-852, Campinas, SP, Brazil;2. Department of Food Technology (DTA), University of Campinas (UNICAMP), Monteiro Lobato, 80, 13083-852, Campinas, SP, Brazil;3. Department of Food Technology (DTA), Federal University of Viçosa (UFV), University Campus, 36570-900, Viçosa, MG, Brazil;4. Federal Center of Technological Education Celso Suckow da Fonseca (CEFET-RJ), Voluntários da Pátria, 30, 27.600-000, Valença, RJ, Brazil;1. Center for Food Studies (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, 13083-852 Campinas, SP, Brazil;2. Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil;3. Federal Center for Technological Education Celso Suckow da Fonseca (CEFET-RJ), Voluntários da Pátria, 30, 27.600-000 Valença, RJ, Brazil;1. Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China;2. Department of Food Science, Jilin University, Changchun, 130062, China;3. Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405;1. Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil;2. University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy;3. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil;1. PhD Program in Animal Bioscience, University of Cuiabá (UNIC), Av. Manoel José de Arruda, 3100 Jardim Europa, Cuiabá, MT 78056-900, Brazil;2. Master Program in Animal Health and Production, Pitágoras Unopar University (UNOPAR), Rodovia PR 218, KM 01 - Jardim Universitário, Arapongas, PR 86702-670, Brazil;3. Master Program in Rehabilitation Science, Pitágoras Unopar University (UNOPAR), Av. Paris, 675, Jardim Piza, Londrina, PR 86041-100, Brazil;4. Bachelor in Veterinary Medicine, Pitágoras Unopar University (UNOPAR), Rodovia PR 218, KM 01, Jardim Universitário, Arapongas, PR 86702-670, Brazil |
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| Abstract: | The impact of freezing (1 month + thawing at 7 or 25 °C) and extended refrigeration (4 days, 7 °C) on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk were assessed. Refrigerated storage resulted in higher sedimentation and creaming (whole milk), possibly due to proteases and agglutinins. Freezing/thawing processes in whole milk increased the particle size and creaming when samples were thawed at 7 °C. Skimmed milk showed an increase in buffering capacity and a reduction in soluble calcium immediately after thawing at 25 °C, suggesting that although the changes in fat are the main alterations caused by slow freezing of sheep milk, minor changes in saline balance can occur. An evaluation of the results showed that frozen and thawed milk in domestic equipment (commonly found in smallholdings) alter the milk microstructure, and it is therefore preferable to use extended refrigeration to accumulate the milk before dairy production. |
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