Author : Rachit Saxena
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (18 download)
Book Synopsis Effect of Processing on Bovine Milk Quality Attributes for Human Consumption by : Rachit Saxena
Download or read book Effect of Processing on Bovine Milk Quality Attributes for Human Consumption written by Rachit Saxena and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "Bovine milk is primarily the food given to the new born infants (after a period of six month or more). It makes the bone stronger and helps in the overall growth and development of the human body. However, almost 2-6 % infants are suffering from Cow milk allergy across the globe. This highlights an important issue as "how the cow milk can be rendered safe for consumption to these allergic patients". The proteins are responsible for allergic reactions inside the immune system and hence it would be essential to study the behavior of proteins as a slight deviation in its structural form can either increase or decrease allergic reactions.The scientific community worldwide have done extensive research in understanding the effect of thermal and non-thermal processing on cow milk proteins. To date, pasteurization techniques (HTST-high temperature short time and UHT- ultra-high temperature) are used in food industries for processing of cow milk. This step is done to ensure that there are no viable microorganisms present in the milk which can cause spoilage of milk and to extend the keeping quality and shelf-life of cow milk and derived products. However, every process is associated with certain sets of pros and cons. Although the processing techniques can increase the shelf life and keeping quality, it denatures the proteins present in the milk as well. The denaturation of protein could affect the nutrient quality and might change the behavior of the protein in its functionality and hence have direct effect on the allergenicity. In this study, the effect of thermal processing (Microwave processing), non-thermal processing (Ultrasound processing) and combined thermal and non-thermal processing (thermosonication = thermal treatment at 63°C + Ultrasonication) have been analyzed on the secondary structure of Cow milk with the help of Fourier Transform Infrared spectroscopy (FTIR). The FTIR studies showed that during microwave treatment, there was a decrease in [alpha]-helices with a corresponding increase in the [beta]-sheets and turns whereas for ultrasonication and thermosonication, there was an increase in the [alpha]-helices and decrease in the [beta]-sheets compared to control (raw milk sample). Ultrasonicated samples showed the highest In-vitro Protein digestibility followed by microwave and thermosonicated samples suggesting that structural changes have affected the digestibility of protein. Microbial analysis has also been carried out to observe the effects of non-thermal processing techniques on Listeria Monocytogenes which is considered as a major food borne pathogen in food industries. There was a 3-log cycle reduction achieved with the help of ultrasonication at 9 min and a 7-log cycle reduction was observed when ultrasound was applied with a heating of the samples at 63°C suggesting that thermosonication can be a promising technique in ensuring the safety of milk and milk derived products.Molecular dynamics (MD) studies have also been conducted to analyze the behavior of bovine b-lactoglobulin under the influence of high temperatures and combined high temperatures and oscillating electric field. Bovine b-lactoglobulin has been opted for the study because it is considered as one of the major allergen in cow milk which is responsible for causing adverse allergic reactions in cow milk. The properties such as Root mean square deviation (RMSD), radius of gyration (Rg), Dipole moment, Solvent Accessible surface area (SASA) and Root mean square fluctuations of atoms have been studied which are essential to observe the behavior of protein molecule. The results have showed that there was more structural deviation during combined thermal and oscillating electric field as compared to thermal treatment alone. Moreover, results obtained from root mean square fluctuations of atoms gives valuable insight in depicting the allergic behavior of allergen epitopes during thermal and combined thermal and oscillating electric field treatment. " --