Several authors demonstrated a strong linkage between proteose-peptones content and foaming properties of cow milk; this is of great interest for Italian dairy industries to create a new line of fresh milk characterized by a particular foaming property and, hence, particularly appreciate in catering industry. The aim of this trial was to quantify the relation between total concentration of proteose-peptones and the entity of foaming attitude in cow fresh milk. Ninety samples of raw bulk milk were analysed for proteose-peptones content, plasmin activity, fatty acid profile and foaming attitude. A negative relation was found among proteose-peptones percentage and foaming attitude which decreased with the increase of plasmin activity and somatic cell content in milk.
Effect of total proteose-peptone content on the variability of bovine milk foaming property / A. BUCCIONI; S. MINIERI; S.RAPACCINI. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - ELETTRONICO. - 12:(2013), pp. 1-5. [10.4081/ijas.2013.e12]
Effect of total proteose-peptone content on the variability of bovine milk foaming property
BUCCIONI, ARIANNA;RAPACCINI, STEFANO
2013
Abstract
Several authors demonstrated a strong linkage between proteose-peptones content and foaming properties of cow milk; this is of great interest for Italian dairy industries to create a new line of fresh milk characterized by a particular foaming property and, hence, particularly appreciate in catering industry. The aim of this trial was to quantify the relation between total concentration of proteose-peptones and the entity of foaming attitude in cow fresh milk. Ninety samples of raw bulk milk were analysed for proteose-peptones content, plasmin activity, fatty acid profile and foaming attitude. A negative relation was found among proteose-peptones percentage and foaming attitude which decreased with the increase of plasmin activity and somatic cell content in milk.File | Dimensione | Formato | |
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Buccioni et al Ital J Anim Sci 2013 Effect of Proteose peptone content on the variability of bovin milk foaming property.pdf
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