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Effect of some processing treatments on shelf life of camel milk in comparison to cow milk

التفاصيل البيبلوغرافية
العنوان: Effect of some processing treatments on shelf life of camel milk in comparison to cow milk
المؤلفون: ARUN KUMAR, RAMAN SETH, DINESH KUMAWAT
المصدر: Indian Journal of Animal Sciences, Vol 91, Iss 8 (2021)
بيانات النشر: Indian Council of Agricultural Research, 2021.
سنة النشر: 2021
المجموعة: LCC:Animal culture
مصطلحات موضوعية: Alcohol test, Camel milk, Clot on boiling test, Free fatty acids, Shelf life, Animal culture, SF1-1100
الوصف: In the present study, cow and camel raw milk showed positive clot on boiling (COB) test after 6 h and 14 h respectively. Pasteurization enhanced the shelf life of cow milk twice without any substantial increase in the shelf life of camel milk. Both raw and pasteurized camel milk had better shelf life at ambient (25°C) as well as refrigerated (7°C) temperatures than that of cow milk. Development of acidity was much slower in camel milk as compared to cow milk. Further, camel milk was found to be less prone to lipolysis as compared to cow milk. FFA content in COB positive camel and cow milk was 0.7 meq/L for 14 h storage and 1.9 meq/lit for 6 h storage only. Camel and cow raw milk showed positive alcohol test at 6 h and 4 h of storage at ambient (25°C) temperature respectively. Pasteurization and refrigeration enhanced the shelf life of camel and cow milk.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 0367-8318
2394-3327
Relation: https://epubs.icar.org.in/index.php/IJAnS/article/view/115930; https://doaj.org/toc/0367-8318; https://doaj.org/toc/2394-3327
DOI: 10.56093/ijans.v91i8.115930
URL الوصول: https://doaj.org/article/cab19c5bb5c44a79bbe506cc6853fa03
رقم الأكسشن: edsdoj.b19c5bb5c44a79bbe506cc6853fa03
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:03678318
23943327
DOI:10.56093/ijans.v91i8.115930