What is it about?
Nowadays, the advancing knowledge of ethanol stability is pointing the way toward greater control of stability in cream liqueurs, providing scope for new or improved products. Also, the alcohol test has been largely applied by the dairy industry worldwide and is still an important subject in many countries that use the alcohol test to measure the quality of raw milk, such as Argentina, Brazil, Cuba, France, India and South Africa. Meanwhile, understanding the ethanol-induced destabilization has permitted a better judgment of the suitability of milk for processing into UHT, evaporative or condensed products. On this basis, we wanted to find out more information about milk ethanol stability by studying its relationship with milk’s proteins fractions and others major components.
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Why is it important?
We found, to the best of our knowledge, the first relationship between α-LA, lactose and ethanol stability, leading us to conclude that α-LA is a key component for the osmotic balance of milk, and thus, its ethanol stability.
Perspectives
The results presented so far show that focusing on the milk synthesis process (i.e. inside the mammary epithelial cells), mainly the formation of lactose in the Golgi apparatus, could provide new insights about milk ethanol stability. In other others, the milk ethanol stability is not anymore about add or remove something artificially from milk (the most notable descriptions about the mechanism for the alcohol induced destabilization were deliberate manipulations of milk composition), but actually to understand how some mechanisms involved in the biosynthesis of milk can affect the main components for its osmotic balance and its ethanol stability as a consequence.
Rafael Fagnani
Unopar
Read the Original
This page is a summary of: Field findings about milk ethanol stability: a first report of interrelationship between α-lactalbumin and lactose, Journal of the Science of Food and Agriculture, November 2017, Wiley,
DOI: 10.1002/jsfa.8775.
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