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Bovine milk composition parameters affecting the ethanol stability.

Mónica S Chavez¹, Livia M Negri, Miguel A Taverna

¹Instituto Nacional de Tecnología Agropecuaria (INTA) - Estación Experimental Agropecuaria Rafaela, Ruta 34 km 227, cc 22 (2300) Rafaela, Argentina. mchavez@rafaela.inta.gov.ar

The Journal of Dairy Research

|June 12, 2004

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Raw milk

Area of Science:

Dairy Science
Food Chemistry
Agricultural Science

Background:

Ethanol stability is crucial for raw milk quality assessment.
Understanding factors influencing milk stability is essential for dairy processing.
Heat stability (coagulation time) is often analyzed alongside alcohol stability.

Purpose of the Study:

To identify raw milk compositional parameters affecting ethanol stability at natural pH.
To investigate the relationship between alcohol stability and heat stability (coagulation time).
To develop statistical models for predicting both alcohol and heat stability.

Main Methods:

Classification of raw milk samples based on ethanol stability (72% v/v).
Analysis of compositional parameters including pH, somatic cells, casein, non-fat-solids, freezing point, and mineral concentrations.

Related Experiment Videos

Application of logistic regression for alcohol stability and multiple regression for heat stability.

Main Results:

Unstable milk samples showed lower pH, somatic cells, casein, and non-fat-solids.
Unstable milk samples exhibited higher freezing points and concentrations of chloride, sodium, and potassium.
Ionic calcium was a significant factor in both alcohol and heat stability models, with greater sensitivity in heat stability.

Conclusions:

Raw milk compositional factors significantly influence ethanol stability.
Ionic calcium plays a critical role in both alcohol and heat stability.
Specific interactions involving minerals and casein impact milk stability differently.