Some variation factors of freezing point in camel milk
The freezing point degree of milk (FPD) is a classical indicator of cow milk quality. In camel milk, few references are available in the literature regarding the main factors of variation. In the present paper, two methods of FPD determination were used: the Reference method (RM) (using Cryostar) and the Express method (EM), using a milk analyzer (Milkoscan-FT1). The RM was used to determine FPD in 680 bulk raw or pasteurized camel milk samples. Regarding EM, 736 individual milk samples, 1323 bulk samples, 635 samples of pasteurized milk and 812 samples of raw milk used for cheese making were available. The variability of FPD was investigated according to month, lactation stage, milk composition, milk production and microbiological status. Correlations between methods were explored. FPD was highly correlated with most of the milk components and tended to decrease in cases of high contamination by coliforms or high total flora count. However, the weak significant correlations between the two methods indicated the necessity to specifically calibrate an automatic milk analyzer for camel milk.
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dig-cirad-fr-6046802024-01-29T04:35:46Z http://agritrop.cirad.fr/604680/ http://agritrop.cirad.fr/604680/ Some variation factors of freezing point in camel milk. Konuspayeva Gaukhar, Al-Gedan Mubarak M., Alzuraiq Fuad, Faye Bernard. 2023. Animals, 13 (10):1657, 14 p.https://doi.org/10.3390/ani13101657 <https://doi.org/10.3390/ani13101657> Some variation factors of freezing point in camel milk Konuspayeva, Gaukhar Al-Gedan, Mubarak M. Alzuraiq, Fuad Faye, Bernard eng 2023 Animals Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires lait de chamelle point de congélation lait cru lait pasteurisé traitement des aliments composition des aliments qualité des aliments analyse des produits alimentaires composition du lait traitement du lait http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_3092 http://aims.fao.org/aos/agrovoc/c_24225 http://aims.fao.org/aos/agrovoc/c_13132 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_1d791cf0 http://aims.fao.org/aos/agrovoc/c_b0b8d068 http://aims.fao.org/aos/agrovoc/c_2113dd9f The freezing point degree of milk (FPD) is a classical indicator of cow milk quality. In camel milk, few references are available in the literature regarding the main factors of variation. In the present paper, two methods of FPD determination were used: the Reference method (RM) (using Cryostar) and the Express method (EM), using a milk analyzer (Milkoscan-FT1). The RM was used to determine FPD in 680 bulk raw or pasteurized camel milk samples. Regarding EM, 736 individual milk samples, 1323 bulk samples, 635 samples of pasteurized milk and 812 samples of raw milk used for cheese making were available. The variability of FPD was investigated according to month, lactation stage, milk composition, milk production and microbiological status. Correlations between methods were explored. FPD was highly correlated with most of the milk components and tended to decrease in cases of high contamination by coliforms or high total flora count. However, the weak significant correlations between the two methods indicated the necessity to specifically calibrate an automatic milk analyzer for camel milk. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/604680/1/animals-13-01657.pdf text cc_by info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ https://doi.org/10.3390/ani13101657 10.3390/ani13101657 info:eu-repo/semantics/altIdentifier/doi/10.3390/ani13101657 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.3390/ani13101657 |
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Francia |
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Biblioteca del CIRAD Francia |
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eng |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires lait de chamelle point de congélation lait cru lait pasteurisé traitement des aliments composition des aliments qualité des aliments analyse des produits alimentaires composition du lait traitement du lait http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_3092 http://aims.fao.org/aos/agrovoc/c_24225 http://aims.fao.org/aos/agrovoc/c_13132 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_1d791cf0 http://aims.fao.org/aos/agrovoc/c_b0b8d068 http://aims.fao.org/aos/agrovoc/c_2113dd9f Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires lait de chamelle point de congélation lait cru lait pasteurisé traitement des aliments composition des aliments qualité des aliments analyse des produits alimentaires composition du lait traitement du lait http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_3092 http://aims.fao.org/aos/agrovoc/c_24225 http://aims.fao.org/aos/agrovoc/c_13132 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_1d791cf0 http://aims.fao.org/aos/agrovoc/c_b0b8d068 http://aims.fao.org/aos/agrovoc/c_2113dd9f |
spellingShingle |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires lait de chamelle point de congélation lait cru lait pasteurisé traitement des aliments composition des aliments qualité des aliments analyse des produits alimentaires composition du lait traitement du lait http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_3092 http://aims.fao.org/aos/agrovoc/c_24225 http://aims.fao.org/aos/agrovoc/c_13132 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_1d791cf0 http://aims.fao.org/aos/agrovoc/c_b0b8d068 http://aims.fao.org/aos/agrovoc/c_2113dd9f Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires lait de chamelle point de congélation lait cru lait pasteurisé traitement des aliments composition des aliments qualité des aliments analyse des produits alimentaires composition du lait traitement du lait http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_3092 http://aims.fao.org/aos/agrovoc/c_24225 http://aims.fao.org/aos/agrovoc/c_13132 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_1d791cf0 http://aims.fao.org/aos/agrovoc/c_b0b8d068 http://aims.fao.org/aos/agrovoc/c_2113dd9f Konuspayeva, Gaukhar Al-Gedan, Mubarak M. Alzuraiq, Fuad Faye, Bernard Some variation factors of freezing point in camel milk |
description |
The freezing point degree of milk (FPD) is a classical indicator of cow milk quality. In camel milk, few references are available in the literature regarding the main factors of variation. In the present paper, two methods of FPD determination were used: the Reference method (RM) (using Cryostar) and the Express method (EM), using a milk analyzer (Milkoscan-FT1). The RM was used to determine FPD in 680 bulk raw or pasteurized camel milk samples. Regarding EM, 736 individual milk samples, 1323 bulk samples, 635 samples of pasteurized milk and 812 samples of raw milk used for cheese making were available. The variability of FPD was investigated according to month, lactation stage, milk composition, milk production and microbiological status. Correlations between methods were explored. FPD was highly correlated with most of the milk components and tended to decrease in cases of high contamination by coliforms or high total flora count. However, the weak significant correlations between the two methods indicated the necessity to specifically calibrate an automatic milk analyzer for camel milk. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires lait de chamelle point de congélation lait cru lait pasteurisé traitement des aliments composition des aliments qualité des aliments analyse des produits alimentaires composition du lait traitement du lait http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_3092 http://aims.fao.org/aos/agrovoc/c_24225 http://aims.fao.org/aos/agrovoc/c_13132 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_1d791cf0 http://aims.fao.org/aos/agrovoc/c_b0b8d068 http://aims.fao.org/aos/agrovoc/c_2113dd9f |
author |
Konuspayeva, Gaukhar Al-Gedan, Mubarak M. Alzuraiq, Fuad Faye, Bernard |
author_facet |
Konuspayeva, Gaukhar Al-Gedan, Mubarak M. Alzuraiq, Fuad Faye, Bernard |
author_sort |
Konuspayeva, Gaukhar |
title |
Some variation factors of freezing point in camel milk |
title_short |
Some variation factors of freezing point in camel milk |
title_full |
Some variation factors of freezing point in camel milk |
title_fullStr |
Some variation factors of freezing point in camel milk |
title_full_unstemmed |
Some variation factors of freezing point in camel milk |
title_sort |
some variation factors of freezing point in camel milk |
url |
http://agritrop.cirad.fr/604680/ http://agritrop.cirad.fr/604680/1/animals-13-01657.pdf |
work_keys_str_mv |
AT konuspayevagaukhar somevariationfactorsoffreezingpointincamelmilk AT algedanmubarakm somevariationfactorsoffreezingpointincamelmilk AT alzuraiqfuad somevariationfactorsoffreezingpointincamelmilk AT fayebernard somevariationfactorsoffreezingpointincamelmilk |
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1792500539375747072 |