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Naelm, M., EI-Baz, A. (2004). CONTROLLING GROwrH OF PSYCHROTROHS AND ITS EFFECTS ON The PROPERTIES OF COLD STORED BUFFALOE'S MILK. Journal of Food and Dairy Sciences, 29(5), 2703-2711. doi: 10.21608/jfds.2004.240353
Manal A. Naelm; Azza M. EI-Baz. "CONTROLLING GROwrH OF PSYCHROTROHS AND ITS EFFECTS ON The PROPERTIES OF COLD STORED BUFFALOE'S MILK". Journal of Food and Dairy Sciences, 29, 5, 2004, 2703-2711. doi: 10.21608/jfds.2004.240353
Naelm, M., EI-Baz, A. (2004). 'CONTROLLING GROwrH OF PSYCHROTROHS AND ITS EFFECTS ON The PROPERTIES OF COLD STORED BUFFALOE'S MILK', Journal of Food and Dairy Sciences, 29(5), pp. 2703-2711. doi: 10.21608/jfds.2004.240353
Naelm, M., EI-Baz, A. CONTROLLING GROwrH OF PSYCHROTROHS AND ITS EFFECTS ON The PROPERTIES OF COLD STORED BUFFALOE'S MILK. Journal of Food and Dairy Sciences, 2004; 29(5): 2703-2711. doi: 10.21608/jfds.2004.240353

CONTROLLING GROwrH OF PSYCHROTROHS AND ITS EFFECTS ON The PROPERTIES OF COLD STORED BUFFALOE'S MILK

Article 8, Volume 29, Issue 5, May 2004, Page 2703-2711  XML PDF (1 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2004.240353
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Authors
Manal A. Naelm; Azza M. EI-Baz
Animal Production Research Institute, Ministry of Agriculture
Abstract
Glucono-delta·lactone (GDL). lactic acid bacteria (LAB) and their metabolites
(LABM) were added 10 buffalo's milk before cold stOl'age for 72 h. Numbers of total
bacteria (TBC). psychrotrophs (Ps.aC). prteolylic (PBC) and lipolytic (LBC) bacteria
were counted during storage period. All milk samples were analysed for pH. acidity.
TN and NPN and for stability to ethanol (AS) and to rennin (RCT). The resultant curd
was tested for curd tension (Cn and curd syneresis (CS).
Results showed that the prementioned bacteria gradually increased during
storage of the untreated milk whereas the applied treatments decreased the numbers
of TBC, PsBC. PBC and LBC during storage period and the best results were
achieved using LABM.
Acidity and NPNrrN gradually increased during storage period but with
different rates. AS was the highest in the control milk and the lowest in LABM-treated
milk, whereas ReT was longer in the fil'$t case and shorter in the second one. GDL
slightly increased CT and LABM decreased it. All the applied treatments increased
slightly CS when compared to the untreated milk
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