We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of thawing method on the quality of yak milk.
- Authors
QIN Nan
- Abstract
Yak milk is rich in nutrients and often has to be stored by freezing due to its short lactation period, but different thawing methods have certain effects on the quality of yak milk. The quality of frozen milk at -20 and -40 °C was investigated under different thawing methods (4 °C refrigerated thawing, room temperature hydrostatic thawing, 40 °C water bath thawing and microwave thawing). The results showed that the frozen milk thawed in still water had lower pH values and the highest number of colonies, and nutrient content was the lowest due to microbe influence. The frozen milk thawed in refrigeration had the most significant fat aggregation and the least stability. The frozen milk thawed by microwave, due to the higher microwave temperature, both fat oxidation and protein hydrolysis of yak milk were higher, the nutrient content was lower. In comparison, the frozen milk thawed in water bath had higher stability and less loss of nutrients, the frozen milk was more stable and its thawing was faster. In addition, protein and fat content of frozen milk thawed in water bath at -40 °C was significantly higher than that of frozen milk at -20 °C, it hinted that the faster the freezing rate, the lower the impact on milk quality during thawing.
- Subjects
THAWING; MILK quality; FAT content of milk; MILK; MILKFAT
- Publication
China Food Additives, 2023, Vol 34, Issue 1, p180
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.01.021