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Effet du processus de concentration par congélation en bloc sur la teneur en caséine du lait de chèvre écrémé.

Effect of the block freeze concentration process in the casein content of skimmed goat milk.

Numéro : pap. 1183

Auteurs : MACHADO CANELLA M. H., DE BONA M., RODRIGUES LIZ de G., et al.

Résumé

The freeze concentration technology, based on the concentration of a liquid food at low temperatures, can contribute to the processing of milk, promoting the concentration of some specific components, such as casein, that has great impact in the rheological and functional properties of milk. The objective of this work was to evaluate the casein content of skimmed goat milk and the concentrated fractions obtained through the block freeze concentration. The application of this technology allowed the concentration of a skimmed goat milk with an initial casein content of 1.98 ± 0.01 g 100 g-1 up to 5.32 ± 0.22 g 100 g-1 in the third stage. However, by increasing skimmed goat milk concentrations, the process efficiency decreases, going from 84.59% in the first stage to 48.79% in the third stage. This new knowledge can be exploited by the industry to improve the quality of dairy products.

Documents disponibles

Format PDF

Pages : 6

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effect of the block freeze concentration process in the casein content of skimmed goat milk.
  • Identifiant de la fiche : 30024150
  • Langues : Anglais
  • Source : CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
  • Date d'édition : 19/06/2018

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