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Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk

2019; Elsevier BV; Volume: 94; Linguagem: Inglês

10.1016/j.idairyj.2019.02.013

1879-0143

Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Luma Rossi Ribeiro, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira,

Protein Hydrolysis and Bioactive Peptides

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.