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Τίτλος: Processing of raw donkey milk by pasteurisation and UV-C to produce freeze-dried milk powders: The effect on protein quality, digestibility and bioactive properties
Συγγραφείς: Tedeschi, Tullia 
Aspri, Maria 
Loffi, Cecilia 
Dellafiora, Luca 
Galaverna, Gianni 
Papademas, Photis 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Λέξεις-κλειδιά: Donkey milk;Bioactivity;Non-thermal processing;UV-C;Protein functionality
Ημερομηνία Έκδοσης: 1-Ιαν-2023
Πηγή: LWT-Food Science and Technology, 2023, vol. 173, articl. no. 114404
Περιοδικό: LWT-Food Science and Technology 
Περίληψη: Non-thermal processing of milk has been considered over the past decade as an alternative or adjunct to thermal processes. UV-C radiation in combination with turbulent flow of opaque liquids seems to be a promising non-thermal method for the reduction of bacterial populations in milk. Apart from confirming the efficacy of UV-C in destroying pathogens and spoilage bacteria, there is a need for assessment of the quality characteristics of the end-product and especially in added-value dairy products where bioactivity of constituents should be preserved during processing. Under this context, freeze-dried donkey milk powder processing by UV-C was studied and the effect on protein quality, digestibility and bioactive properties were assessed. Results show that UV-C treatment retains the protein's quality characteristics highly comparable to the not-treated milk (i.e. raw) rather than the pasteurized milk where some deterioration (i.e. lower bioactivities) was detected.
URI: https://hdl.handle.net/20.500.14279/27435
ISSN: 10961127
DOI: 10.1016/j.lwt.2022.114404
Rights: © The Authors. This is an open access article under the CC BY-NC-ND license
Type: Article
Affiliation: Cyprus University of Technology 
University of Parma 
Publication Type: Peer Reviewed
Εμφανίζεται στις συλλογές:Άρθρα/Articles

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