The Experts below are selected from a list of 78 Experts worldwide ranked by ideXlab platform
Yongfeng Liu - One of the best experts on this subject based on the ideXlab platform.
-
screening of Frozen thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat Milk
Journal of Dairy Science, 2021Co-Authors: Chunyan Qiao, Xueru Zhang, Lin Yan, Yongfeng LiuAbstract:ABSTRACT Frozen Milk can help producers overcome the seasonality of goat Milk production, low goat production and short lactation periods, and avoid discarding Milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of −16 to −20°C or ultra-cryogenic refrigerator of −76 to −80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat Milk during storage period (80 d). Compared with fresh goat Milk, the Frozen-thawed Milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, −1.40 to −1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 Frozen-thawed treatments, goat Milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat Milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat Milk. Our finding provides a theoretical basis for producers to freeze surplus Milk.
M M De Oliveira - One of the best experts on this subject based on the ideXlab platform.
-
strategies for raw sheep Milk storage in smallholdings effect of freezing or long term refrigerated storage on microbial growth
Journal of Dairy Science, 2019Co-Authors: Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, M M De OliveiraAbstract:We assessed the effects of freezing and refrigeration over long periods on the microbiological quality of sheep Milk. The raw Milk was Frozen in 1-L plastic bags or 5-L Milk buckets and, after 1 mo, thawed at 7 or 25°C. We evaluated these samples immediately after thawing (d 0) and after 1 d of storage at 7°C. Furthermore, we stored fresh raw Milk at 7°C for 10 d in the same packages and in a bulk Milk cooler at 4°C (adding 10% of fresh raw Milk daily). The total bacterial, total psychrotolerant, and proteolytic psychrotolerant counts were evaluated before and after thawing (for previously Frozen Milk) and daily (for refrigerated Milk). The Frozen-thawed Milks showed no significant increase in bacterial counts immediately after thawing for all samples (<0.7 log cfu/mL), but only the samples packaged in 1-L bags and thawed at 7°C remained microbiologically adequate after 1 d of storage. Findings of the refrigerated samples were modeled using a modified Gompertz equation, obtaining a lag phase of around 0.5 (5-L bucket), 2.6 (1-L bag), and 7.0 (bulk Milk cooler) d for total bacterial and total psychrotolerant counts. Maximum growth rates (µmax) were 1.0 and 1.0 (5-L bucket), 1.2 and 1.3 (1-L bag) and 3.0 and 1.5 (bulk Milk cooler) ln(cfu/mL) per day for total bacteria and total psychrotolerant counts, respectively. Compared with total bacteria and total psychrotolerant bacteria, psychrotolerant proteolytic bacteria grew slowly, reaching unacceptable counts only after 9 to 10 d of storage. The studied methods are interesting alternatives for preserving raw sheep Milk on smallholdings.
Chunyan Qiao - One of the best experts on this subject based on the ideXlab platform.
-
screening of Frozen thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat Milk
Journal of Dairy Science, 2021Co-Authors: Chunyan Qiao, Xueru Zhang, Lin Yan, Yongfeng LiuAbstract:ABSTRACT Frozen Milk can help producers overcome the seasonality of goat Milk production, low goat production and short lactation periods, and avoid discarding Milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of −16 to −20°C or ultra-cryogenic refrigerator of −76 to −80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat Milk during storage period (80 d). Compared with fresh goat Milk, the Frozen-thawed Milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, −1.40 to −1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 Frozen-thawed treatments, goat Milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat Milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat Milk. Our finding provides a theoretical basis for producers to freeze surplus Milk.
Kazuo Itabashi - One of the best experts on this subject based on the ideXlab platform.
-
the freeze thaw process and long intervals after fortification denature human Milk fat globules
American Journal of Perinatology, 2012Co-Authors: Kenichiro Takahashi, Katsumi Mizuno, Kazuo ItabashiAbstract:Although mother's Milk is the optimal nutrition for preterm infants, the amount of protein, calcium, and phosphorus become inadequate for the growth of preterm infants, such that fortification is recommended when enteral feeding is established. Recently, intestinal obstruction due to calcium soap formation has been reported. All the reported cases were fed fortified thawed human Milk. It has not been elucidated how human Milk fortifier reacts with Milk fat globules (MFGs) in thawed human Milk. Therefore, we investigated whether freezing durations and time between fortification and enteral feeding denatured MFGs. Six samples of preterm mothers' Milk of each type (fresh unFrozen, 1-month Frozen, and 12-month Frozen) were analyzed. Fortifier was not added to the control. The samples were measured at 1, 12, and 24 hours after fortification. The MFG size distribution of each Milk sample was measured. The freezing process enlarged the mode diameter (4.0 ± 0.4, 4.3 ± 0.7, and 4.5 ± 0.9 in fresh unFrozen Milk, 1-month Frozen, and 12-month Frozen Milk, respectively, p < 0.001). Fortification itself did not significantly alter the MFG size in thawed mother's Milk. However, a time lag of 12 hours after fortification enlarged the MFG size and resulted in smaller surface area per unit (3.6 ± 0.2, 3.3 ± 0.1, and 3.3 ± 0.1 m(2)/g, fresh unFrozen, 1-month Frozen, and 12-month Frozen, respectively) compared with 0 hours of time lag (3.8 ± 0.2, 3.5 ± 0.1, and 3.4 ± 0.2 m(2)/g, fresh unFrozen, 1-month Frozen, and 12-month Frozen, respectively). Not only the freeze-thaw procedure but also time lag after fortification affected MFG size. We recommend using fortified thawed human Milk within 12 hours.
Andrea Troller Pinto - One of the best experts on this subject based on the ideXlab platform.
-
evaluation of physico chemical characteristics of fresh refrigerated and Frozen lacaune ewes Milk
Arquivo Brasileiro De Medicina Veterinaria E Zootecnia, 2014Co-Authors: Luisa Wolker Fava, Irene Clemes Kulkampguerreiro, Andrea Troller PintoAbstract:The production of ewe Milk is seasonal and Milk yield per animal is low, even in specialized animals. This study aimed to verify the possibility of preserving bulk tank Milk for seven days under cooling (5°C) and freezing (-5°C), verify the influence of cooling treatments and of the months of the year on the physical and chemical characteristics of the product. The chemical composition of Milk, including the fat, protein, lactose and total solids contents, was not altered by cooling and freezing. Protein and lactose contents varied according to the months of the year. The average percentage and standard deviation of fat, protein, lactose and total solids was 8.10±1.30, 5.22±0.37, 4.43±0.23 and 19.34±1.54, respectively. The density, pH, titratable acidity, as well as alcohol and heat stability tests were significantly influenced by the treatments used (P < 0.05), but no differences were found between fresh and Frozen Milk. Prolonged refrigeration caused an increase in acidity and decrease in pH, with a consequent reduction in the stability of Milk. These results demonstrated that freezing does not affect the chemical composition and physical characteristics of Milk in nature and it could be a solution for the producer and the sheep Milk industry.
-
evaluation of viscosity and particle size distribution of fresh chilled and Frozen Milk of lacaune ewes
Small Ruminant Research, 2013Co-Authors: Luisa Wolker Fava, P B S Serpa, Irene Clemes Kulkampguerreiro, Andrea Troller PintoAbstract:Abstract Milk can submit behavior of Newtonian fluid or non-Newtonian, depending on certain factors, such as composition and temperature. The aim of this study was the analysis of Milk stored at freezing temperature in order to verify the possibility of its use on dairy industry. The viscosity was determined using a rotational viscometer (Brookfield DV-II + Pro Viscometer, mode LVF, spindle CS4-25), being held from April to June and September to December 2011. The particle size distribution of Milk was performed by laser diffraction (Mastersizer 2000 ® ). The parameters used were the average particle diameter, considering the volume of distribution ( D 4.3 ), uniformity of distribution (Span) and specific surface area. These analyses were conducted in the months of May, June and September–November 2011. Samples of fresh, chilled and Frozen Milk showed Newtonian fluid behavior. The viscosity was significantly different ( P P > 0.05), but the uniformity of distribution of the samples differed significantly. Fat and protein contents and the average particle diameter of the Milk did not interfere significantly ( P > 0.05) in viscosity of sheep Milk, according to regression models used. The process of freezing, until 7 days, did not interfered in the Milk physical and chemical characteristics, allowing its use in the dairy industry.
