Presencia de calostro y efecto del tratamiento térmico sobre la composición y características físico químicas de la leche.

Colostrum, the initial dairy secretion after partum, represents the 0.5% of milk production of the during animal’s life. Its characteristics are extreme and may interfere to industrial processes if mixed with mature milk. The purpose of this paper is to evaluate the effects of different concentrations of colostrum in milk (0, 1, 5 and 10%), as well to analyze the effect of thermal treatments on milk composition and its technological quality. Milk was divided in four groups, and colostrum was added in 0, 1, 5 and 10%. At the same time, each group has been subdivided in 3 different subgroups: the first one was treated at low temperature long time (56ºC 1h), the second at high thermal short time (72ºC 15s) and the third one with no thermal treatment as control. Gross chemical composition (fat, protein, lactose, non-fat solids and total solids) was analyzed, as well as technological properties such as acidity, density, ethanol stability, buffer capacity, pH and instrumental color. Data analysis was performed with the statistical software SAS in order to evaluate the effects of colostrum concentration and thermal treatment. As colostrum concentration was increased in milk, some compositional components were statistically different from control milk. When colostrum concentration was over 5-10%, all compositional parameters were significantly modified. Respect to technological quality of milk, there were variations according to different colostrum concentration and thermal treatments. Ethanol stability decreased as colostrum concentration increased, with a loss of attitude towards different thermal treatments. According to the buffer capacity of the samples, there is no change in milk in presence of colostrum and thermal treatments. About the pH, there is a significant difference between control milk when colostrum concentration reaches 10%. According to L* value, there was no significant changes with the thermal treatments or colostrum concentrations. The red index a* increased in the presence of colostrum and thermal treatment; meanwhile, yellow index decreased with thermal treatments.

• 第一著者: Calero Correa, Paola Jimena (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2017
• 主題: composición química; calidad
• オンライン･アクセス: http://dspace.unach.edu.ec/handle/51000/3795