Evaluation of freezing point in milk from buffalos reared in Calabria, Italy

  • Carlotta Ceniti Department of Health Science and Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Græcia University of Catanzaro, Italy.
  • Domenico Britti Department of Health Science and Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Græcia University of Catanzaro, Italy.
  • Francesca Trimboli Department of Health Science and Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Græcia University of Catanzaro, Italy.
  • Valeria Maria Morittu Department of Health Science and Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Græcia University of Catanzaro, Italy.
  • Vincenzo Lopreiato Department of Health Science and Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Græcia University of Catanzaro, Italy.
  • Nicola Costanzo | costanzo.nic@unicz.it Department of Health Science and Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Græcia University of Catanzaro, Italy.

Abstract

Evaluation of freezing point is one of the most common technique used to detect milk adulteration such as addition of external water to increase volume. The aim of this study was to evaluate the freezing point of buffalo milk using infrared spectroscopy and to assess how it is influenced by other milk components. A total of 361 individual buffalo milk samples were collected monthly from March to August of 2017 in a dairy farm in Catanzaro district, Italy. Samples were tested for freezing point, urea, acetone and beta-hydroxybutyrate, percent of fat, protein, lactose, casein, by Fourier Transformed Spectroscopy. The pH and daily milk production were also recorded. Freezing point ranged from -0.574°C to - 0.512°C and the mean values was -0.545°C ±0.010. According to lactation stage, freezing point decreased until 210 days post-partum reaching the minimum value of −0.550°C, then it slightly increased during lactation; according to sampling month the highest and lowest values were recorded in August and June, respectively. A positive correlation between freezing point and lactose content were evidenced (r=0.1806, P<0.05). Moreover, a faintly positive correlation was also found between freezing point and beta-idroxibutirrate (r=0.0869, P<0.05) and acetone (r=0.0096, P<0.05), whereas a negative correlation with fat (r=−0.2356, P<0.05), protein (r=-0.1855, P<0.05), casein (r=-0.2127, P<0.05) and urea (r=-0.1229, P<0.05) was evidenced.

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Published
2019-05-23
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Original Articles
Keywords:
Freezing point, infrared spectroscopy, buffalo, milk
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How to Cite
Ceniti, C., Britti, D., Trimboli, F., Morittu, V. M., Lopreiato, V., & Costanzo, N. (2019). Evaluation of freezing point in milk from buffalos reared in Calabria, Italy. Italian Journal of Food Safety, 8(2). https://doi.org/10.4081/ijfs.2019.7895