Enhancing Milk Preservation with Esterified Legume Proteins.
Probiotics Antimicrob Proteins
; 3(1): 48-56, 2011 Mar.
Article
em En
| MEDLINE
| ID: mdl-26781498
ABSTRACT
Three methylated legume proteins; soybean protein, broad bean protein and chickpea protein as well as their respective native proteins were applied at two different concentrations (0.1 and 1%) to either raw or pasteurized milk before preservation at 4 °C for 7-14 days. Supplementation of raw milk with esterified legume proteins could ameliorate its preservation quality at 4 °C for 5 days, based on the total bacterial count (TBC) or the titratable acidity levels. Supplementing pasteurized milk with esterified legume proteins (0.1%) has significantly improved its keeping quality as it significantly reduced the total bacterial count by 3.33 and 1.80 log when preserved at 4 °C for 7 and 14 days, respectively. Esterified legume proteins (0.1%) could maintain the level of bacterial load of the pasteurized milk at its initial level of pasteurization (zero time) after 14 days of preservation at 4 °C under closed conditions.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Probiotics Antimicrob Proteins
Ano de publicação:
2011
Tipo de documento:
Article