Abstract
Synchronous fluorescence spectroscopy (SFS) coupled with two-dimensional correlation spectroscopy (2DCOS) was employed to monitor, at the molecular level, the coagulation of five mixture ratios of camel’s milk (CaM) and cow’s milk (CM) (100% CaM, 75% CaM:25% CM, 50% CaM:50% CM, 25% CaM:75% CM and 100% CM). The dissimilarities among the different formulations are highlighted on the synchronous 2DCOS-SFS. In addition, according to the cross-peak symbols in synchronous and asynchronous spectra, the rate of response modification in riboflavin, protein and vitamin A matched with common coagulation phenomena usually reported during chymosin coagulation (hydrolysis of κ-casein, destabilization of casein micelles and aggregation). This study demonstrated that 2DCOS-SFS is a successful strategy to discriminate milk mixtures and to monitor molecular structure modifications during coagulation process.
Highlights
Nowadays, the production of cow’s milk (CM) is dominant, but the original quality of non-bovine milk, such as camel’s milk (CaM), is better described and is experiencing growing interest [1].CaM, goat’s milk, ewe’s milk and buffalo’s milk have received special attention because of their recognition as potential functional foods from a nutritional point of view
Raw CM was purchased from a local dairy farm located in Marmilaht, France, while raw CaM
The normalized mean emission synchronous fluorescence patterns of the different milk samples recorded during coagulation are presented in
Summary
The production of cow’s milk (CM) is dominant, but the original quality of non-bovine milk, such as camel’s milk (CaM), is better described and is experiencing growing interest [1].CaM, goat’s milk, ewe’s milk and buffalo’s milk have received special attention because of their recognition as potential functional foods from a nutritional point of view. Mn2+ ), and essential and polyunsaturated Fatty Acids (FAs) than CM [2,3]. It is considered as exhibiting properties to manage chronic ailments [4], e.g., tuberculosis, jaundice and asthma. Mixing milks from different species appears as a good strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. This opportunity requires the availability of suitable methods to assess the quality features of products and to control the different stages of their manufacturing process
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