Storage Temperature and Freezing Time on Quality and Composition of Raw Goat Milk
Article Sidebar
Main Article Content
Abstract
Background and Objective: Dairy goat farmers refrigerate raw goat milk before sending it to the factory. Studying the appropriate temperature and storage time can be used as a guideline for controlling milk quality. The purpose of this study was to compare the storage temperature and freezing time on milk quality and composition, including the microbiological quality of raw goat milk.
Methodology: The 2 x 5 factorials in complete blocks were used. The milk tank bulk was a block. The factors in this test were temperature and freezing time. Raw goat milk was stored at temperatures of -15 (-15.09 ± 0.28) and -20°C (-20.00 ± 0.25) with storage times of 7, 14, 30, 60, and 90 days to analyze milk quality, chemical composition, and microbiological quality. Some quality traits were compared to the mean difference by Tukey's test at the significance level of 0.05.
Main Results: Storage temperature at -15 and -20°C and freezing time at 7, 14, 30, 60, and 90 days found that there were no significant differences in freezing point values, chemical composition, and the number of somatic cells in raw goat milk (P > 0.05), except for the acid-base value, where there was a significant difference (P < 0.05). The microbiological quality at the temperature and freezing time of the test found that there was no effect on the reduction of pathogens in raw goat milk.
Conclusions: The storage temperature and freezing time of raw goat milk in the test did not affect milk quality, chemical composition, or microbiological quality. In addition, the acid-base value and chemical composition can be used to evaluate the quality of raw goat milk in practice.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Alrabadi, N.I. 2015. The effect of freezing on different bacterial counts in raw milk. Int. J. Biol. 7(4): 9–12. https://doi.org/10.5539/ijb.v7n4p9.
Berger-Bächi, B., L. Barberis-Maino, A. Strässle and F.H. Kayser. 1989. FemA, a host-mediated factor essential for methicillin resistance in Staphylococcus aureus: Molecular cloning and characterization. Mol. Gen. Genet. 219(1–2): 263–269. https://doi.org/10.1007/bf00261186.
Buxton, R. 2005. Blood agar plates and hemolysis protocols. Available Source: https://asm.org/protocols/blood-agar-plates-and-hemolysis-protocols, December 15, 2023.
Danviriyakul, S., S. Kittipongpysan, S. Seilsuth and N. Chantaraj. 2013. Influence of feeding regimens on goat milk yield and chemical composition. JOA 29(2): 107–116. (in Thai)
Dey, S. and M.H. Karim. 2013. Study on physicochemical and microbial quality of available raw, pasteurized and UHT milk during preservation. IJSIT 2(2): 150–157.
Diliello, L.R. 1982. Methods in Food and Dairy Microbiology. AVI Publishing Company, Inc., Westport, Connecticut, USA. 142 pp.
Gran, H.M., A.N. Mutukumira, A. Wetlesen and J.A. Narvhus. 2002. Smallholder dairy processing in Zimbabwe: Hygienic practices during milking and the microbiological quality of the milk at the farm and on delivery. Food Control. 13(1): 41–47. https://doi.org/10.1016/S0956-7135(01)00082-2.
Haran, K.P., S.M. Godden, D. Boxrud, S. Jawahir, J.B. Bender and S. Sreevatsan. 2011. Prevalence and characterization of Staphylococcus aureus, including methicillin resistant Staphylococcus aureus, isolated from bulk tank milk from Minnesota dairy farms. J. Clin. Microbiol. 50(3): 688–695. https://doi.org/10.1128/jcm.05214-11.
Jenness, R. 1980. Composition and characteristics of goat milk: Review 1968–1979. J. Dairy Sci. 63: 1605–1630. https://doi.org/10.3168/jds.S0022-0302(80)83125-0.
Kanungpean, D., J. Rujit, J. Chanda, N. Boonyaprapa, P. Tonchotiwetch, W. Mahanil, A. Tain and A. Intarapuk. 2014. The quality testing of raw goat's milk in Nongchock district, Bangkok. J. Mahanakorn Vet. Med. 9(2): 83–88.
Kao, H.F., Y.C. Wang, H.Y. Tseng, L.S. Wu, H.J. Tsai, M.H. Hsieh, P.C. Chen, W.S. Kuo, L.F. Liu, Z.G. Liu and J.Y. Wang. 2020. Goat milk consumption enhances innate and adaptive immunities and alleviates allergen-induced airway inflammation in offspring mice. Front Immunol. 11: 184. https://doi.org/10.3389/fimmu.2020.00184.
Kljajevic, N.V., S.T. Jovanović, Z.N. Miloradović, O.D. Maćej, T.R. Vučić and I.R. Zdravkovic. 2016. Influence of the frozen storage period on the coagulation properties of caprine milk. Int. Dairy J. 58: 36–38. https://doi.org/10.1016/j.idairyj.2015.12.008.
McDougall, S. 2000. Recovery of bacteria from goats’ milk following freezing and the prevalence of bacterial infection in milk from goats with an elevated somatic cell count. N. Z. Vet. J. 48(1): 27–29. https://doi.org/10.1080/00480169.2000.36154.
Mordvinova, V., G. Sviridenko, I. Ostroukhova, O. Shukhalova and D. Mamykin. 2022. Study of the influence of the process of freezing milk on the safety of its properties of cheese suitability. BIO Web Conf. 46: 01009. https://doi.org/10.1051/bioconf/20224601009.
Naksakool, P. and S. Nakthong. 2013. Effect of frozen raw goat milk for 4 months on milk quality. In Proc. the 10th National Kasetsart University Kamphaeng Saen Conference, December 6–7, 2013. p. 3224. (in Thai)
Omore, A., T. Lore, S. Staal, J. Kutwa, R. Ouma, S. Arimi and E. Kangethe. 2005. Addressing the Public Health and Quality Concerns Towards Marketed Milk in Kenya. SDP Research and Development Rep. 3 Smallholder Dairy (R&D) Project. Nairobi, Kenya. 45 pp.
Park, Y.W. 2010. Goat milk: Composition and characteristics, pp. 537–540. In W.G. Pond and N. Bell, eds. Encyclopedia of Animal Science. CRC Press, Florida, USA.
Prayitno, E., R. Hartanto and D.W. Harjanti. 2021. Physicochemical and microbiological appearance of Sapera goat’s milk on frozen storage. Jurnal Sain Peternakan Indonesia 16(4): 308–314. https://doi.org/10.31186/jspi.id.16.4.308-314.
Quinn, P.J., M.E. Carter, B.K. Markey and G.R. Carter. 1994. Clinical Veterinary Microbiology. Wolfe, USA. 648 pp.
Sánchez, A., A. Contreras, J. Jiménez, C. Luengo, J.C. Corrales and C. Fernández. 2003. Effect of freezing goat milk samples on recovery of intramammary bacterial pathogens. Vet. Microbiol. 94(1): 71–77. https://doi.org/10.1016/S0378-1135(03)00066-X.
Singkhum, A. and S. Rumphosai. 2013. Goat milk qualities analyses of goat milk farms in Phathumthani province. In Proc. the 10th National Kasetsart University Kamphaeng Saen Conference, December 6–7, 2013. p. 2368. (in Thai)
Thai Agricultural Standard. 2008. TAS 6006–2008: Raw goat milk. Available Source: https://www. acfs.go.th/standard/download/eng/goat_milk.pdf, December 15, 2023.
Vannuffel, P., J. Gigi, H. Ezzedine, B. Vandercam, M. Delmee, G. Wauters and J.L. Gala. 1995. Specific detection of methicillin-resisitant Staphyloccocus species by multiplex PCR. J. Clin. Microbiol. 33(11): 2864–2867. https://doi.org/10.1128%2Fjcm.33.11.2864-2867.1995.
Yu, Z., C. Qiao, X. Zhang, L. Yan, L. Li and Y. Liu. 2021. Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk. J. Dairy Sci. 104(4): 4108–4118. https://doi.org/10.3168/jds.2020-19238.