Effect of Psychrotrophic Growth on the Milk Fat Fraction at Different Temperatures of Storage

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dc.contributor.authorIzidoro, Thiago Braga [UNESP]
dc.contributor.authorPereira, Juliano Gonçalves [UNESP]
dc.contributor.authorSoares, Vanessa Mendonça [UNESP]
dc.contributor.authorPinto, José Paes de Almeida Nogueira [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:28:46Z
dc.date.available2014-05-27T11:28:46Z
dc.date.issued2013-04-01
dc.description.abstractThe use of cooling, without using adequate hygienic practices in primary milk production, allows for the growth of psychrotrophic microorganisms that produce the thermoresistant lipases that give milk a rancid flavor. This study aimed to verify how the variation in temperature influences the lipolytic metabolism of the psychrotrophic organisms. Samples of raw milk were collected and submitted to laboratorial analysis as follows: psychrotrophic bacteria count, lipolytic bacteria count, and free fatty acids dosage. Each sample was divided into 3 aliquots and then incubated at 4, 8, and 12 °C, respectively. For each temperature, analyses were repeated after 12, 24, and 48 h of storage. Despite the psychrotrophs growth increase, according to temperature rise, the lipolytic metabolism was not consistent and presented the lower index at 8 °C, suggesting an intensification of the proteolytic compensatory activity at this temperature. © 2013 Institute of Food Technologists®.en
dc.description.affiliationSchool of Veterinary Medicine and Animal Science Sao Paulo State Univ., Botucatu Campus, Caixa Postal 572, CEP 18.618-970 Sao Paulo
dc.description.affiliationUnespSchool of Veterinary Medicine and Animal Science Sao Paulo State Univ., Botucatu Campus, Caixa Postal 572, CEP 18.618-970 Sao Paulo
dc.identifierhttp://dx.doi.org/10.1111/1750-3841.12091
dc.identifier.citationJournal of Food Science, v. 78, n. 4, 2013.
dc.identifier.doi10.1111/1750-3841.12091
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.lattes9581073011963766
dc.identifier.scopus2-s2.0-84875920331
dc.identifier.urihttp://hdl.handle.net/11449/74963
dc.identifier.wosWOS:000320608900020
dc.language.isoeng
dc.relation.ispartofJournal of Food Science
dc.relation.ispartofjcr2.018
dc.relation.ispartofsjr0,827
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectCooling, free fatty acids, lipolysis
dc.subjectMilk
dc.subjectPsychrotrophic microorganisms
dc.subjectBacteria (microorganisms)
dc.titleEffect of Psychrotrophic Growth on the Milk Fat Fraction at Different Temperatures of Storageen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
unesp.author.lattes9581073011963766
unesp.author.orcid0000-0002-8713-7506[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina Veterinária e Zootecnia, Botucatupt

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