Effect of some technological treatments on the mineral balance between the soluble and colloidal phases of camel milk

العناوين الأخرى

تأثير بعض المعاملات التكنولوجية على التوازن المعدني ما بين الحالة الذائبة و الغروية للبن النوق

المؤلف

Ibrahim, Ala Hamid

المصدر

Zagazig Journal for Agricultural Researches

العدد

المجلد 43، العدد 6 (31 ديسمبر/كانون الأول 2016)، ص ص. 2145-2159، 15ص.

الناشر

جامعة الزقازيق كلية الزراعة

تاريخ النشر

2016-12-31

دولة النشر

مصر

عدد الصفحات

15

التخصصات الرئيسية

العلوم الزراعية

الملخص EN

In dairy technology, mineral equilibrium in milk is important for understanding milk properties and for optimizing milk processing.

The objective of this study was to examine the effect of some technological treatments (acidification, cold storage and heat treatments) on the mineral balance between the soluble and colloidal phases of camel's milk by using ultracentrifugation technique.

The results showed that, as the pH reduced, the calcium (Ca), phosphate (P), magnesium (Mg) and citrate (Cit) present in the colloidal phase of camel's skim milk (CSM) were gradually displaced into the soluble phase.

When the pH of CSM decreased to ٤.٧, the almost colloidal Ca and P were solubilized (more than ٩٢.٢ and ٩٣.٥%), respectively.

Moreover, the colloidal Mg and Cit were totally solubilized at pH ٥.٢ and remained constant until pH ٤.٧.

Furthermore, at this pH value small amounts of Mg and Cit were bound to colloidal casein (١.٥-٣%), respectively.

Also, at pH ٤.٧ the ratio of colloidal Ca/P decreased from ٢.٠٧ to ١.٦٨.

On the other hand, the results affirmed that the cold storage of CSM at ٤ ºC over a period of ٧ days had marked influence on the concentration and distribution of Ca, P, Mg and Cit in camel milk.

After ٧ days of cold storage at ٤ºC of CSM there were an increase in the soluble Ca, P, Mg and Cit contents by ١١.٩, ١٠.٥, ٥.٣ and ٩.٠%, respectively.

Furthermore, increasing heating temperature caused a significant decrease in the soluble Ca, P and Cit, but insignificant (p<٠.٠٥) effect on the Mg concentration was observed.

Moreover, increasing heating temperature on CSM resulted in a significant decrease in the colloidal ratio of Ca/P from ٢.٠٧ to ١.٦٤.

Moreover, when CSM was boiled-treated, the soluble Ca, P, Mg and Cit concentration decreased by ٦, ٩.٦, ٥.٦ and ٨.٥%, respectively.

Pasteurization LTLT (Low-Temperature Long-Time) and HTST (High- Temperature Short-Time) led to a slight increase in the colloidal Ca, P, Mg and Cit concentration

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Ibrahim, Ala Hamid. 2016. Effect of some technological treatments on the mineral balance between the soluble and colloidal phases of camel milk. Zagazig Journal for Agricultural Researches،Vol. 43, no. 6, pp.2145-2159.
https://search.emarefa.net/detail/BIM-816989

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Ibrahim, Ala Hamid. Effect of some technological treatments on the mineral balance between the soluble and colloidal phases of camel milk. Zagazig Journal for Agricultural Researches Vol. 43, no. 6 (2016), pp.2145-2159.
https://search.emarefa.net/detail/BIM-816989

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Ibrahim, Ala Hamid. Effect of some technological treatments on the mineral balance between the soluble and colloidal phases of camel milk. Zagazig Journal for Agricultural Researches. 2016. Vol. 43, no. 6, pp.2145-2159.
https://search.emarefa.net/detail/BIM-816989

نوع البيانات

مقالات

لغة النص

الإنجليزية

رقم السجل

BIM-816989