文章基本信息

标题：Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk
本地全文：下载
作者：Jose Miguel Pestana ; Adriano Gennari ; Bruna Wissmann Monteiro 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2015
卷号：10
期号：6
页码：265-272
DOI：10.3923/ajft.2015.265.272
出版社：Academic Journals Inc., USA
摘要：The aim of this work was to evaluate the effects of pasteurization and ultra- high temperature processes on proximate and physico chemical composition , microbiological parameters and fatty acid profile in bovine milk. Raw, pasteurized and sterilized milks were collected at a dairy factory in the state of Rio Grande do Sul, Brazil. The samples were submitted to determination of moisture, protein, total fat, lactose, total solids, free-fat dry extract, urea, calcium, phosphorus, pH, acidity, density, fatty acid profile, somatic cell count and total bacterial count. Pasteurized and ultra- high temperature milks kept protein and lactose content similar to raw milk . Pasteurization and sterilization altered the composition of the milk slightly, decreasing total fat and total solids and increasing urea. These processes changed essentiality short-chain fatty acid s (4:0, 6:0 and 8:0). High proportions of palmitic acid (18:0), oleic acid (18:1 n-9), stearic acid (18:0) and myristic acid (14:0) were found in all milks analyzed. The absence of large significant modifications on milk composition and fatty acid profile indicates that the processes could be applied without altering the nutritional value of the milk.