Optimal Temperature and Time for Lactic Coagulation of Milk Containing Antibiotic: Evaluation of Yogurt Fermentation Parameters

سال انتشار: 1403
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 44

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شناسه ملی سند علمی:

JR_IJCCE-43-5_022

تاریخ نمایه سازی: 17 خرداد 1404

چکیده مقاله:

The presence of antibiotics in milk is one of the problems of dairy production units, especially yogurt and cheese, which leads to a decrease in lactic coagulation. Here, to assess the incubation conditions for fermentation of milk containing the antibiotic, concentrations of ۵۰,۷۵,۱۰۰, and ۲۰۰ parts-per-billion(ppb) of tetracycline were added to each liter of milk. The inoculation process with starter culture was performed at three temperatures (۳۵,۴۵,۵۰°C). Afterward, pH, acidity, oxidation-reduction potential, and lactic coagulation of yogurt were evaluated. The results showed the existence of antibiotics in milk affects the quality and physicochemical properties of yogurt. However, antibiotic concentration and change in incubation temperature play a crucial role in the lactic coagulation of yogurt, such that the best lactic coagulation was observed at ۵۰°C and a concentration of ۵۰ ppb. Hence, in tetracycline concentrations less than ۷۵ppb, a process temperature of ۵۰°C and incubation time of ~۱۰h is recommended for the fermentation of milk containing antibiotics.

نویسندگان

Adonis Pishdadian

Department of Food Science, Shahrood Branch, Islamic Azad University, I.R. IRAN

Arezoo Ghadi

Department of Chemical Engineering, Ayatollah Amoli Branch, Islamic Azad University, Amol, I.R. IRAN

Ehsan Zahedi

Department of Chemical Engineering-Food Industry, Shahrood Branch, Islamic Azad University, I.R. IRAN

Vahideh Rashedi

Department of Chemical Engineering, Rovira i Virgili University, SPAIN

Mozhgan Mohammadi

Department of Science, Fairleigh Dickinson University, CANADA

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