Effect of extracts of oak (Quercus petraea) bark,oak leaves,aloe vera (Curacao aloe), coconut shell and wine on the colloidal stability of milk and concentrated milk |
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| Affiliation: | 1. IGEVET — Instituto de Genética Veterinaria “Ing. Fernando Noel Dulout” (UNLP-CONICET La Plata), Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata, Argentina;2. Departamento de Producción Animal, Facultad de Agronomía, Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina;3. Unidad Integrada Balcarce (UIB) Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Estación Experimental Agropecuaria Balcarce (INTA), Argentina;4. CIDCA — Centro de Investigación y Desarrollo en Criotecnología de Alimentos (UNLP-CONICET La Plata), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina;1. Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada;2. Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;3. Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada |
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| Abstract: | Addition of aloe vera extract, non-dialyzable red wine residue or aqueous methanol extracts of oak bark, oak leaves or coconut shell increased the heat stability of skim milk (at 140°C) and concentrated milk (at 120°C) and retarded rennet coagulation, but had no effect on the alcohol stability of milk. The calcium ion concentration in milk was reduced by the addition of these extracts but calcium chelation does not appear to be the exclusive mechanism responsible for promoting micellar stability. The extracts contained a high concentration of polyphenols, which are highly reactive and may be the active agents in the extracts, responsible for the enhanced stability of casein micelles. |
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