Biotesting approach for quality control of dairy raw materials under industrial heat treatment modes
Abstract
Food safety and food quality control are becoming increasingly important factors for preserving and maintaining human health at the level which is necessary for ensuring human ability to resist diseases and premature ageing. The paper presents the results of studying the influence of a number of industrial modes of pasteurization of cow's milk (i.e. 65°C 30 min, 76°C 5 min, 90°C 20 sec, and 95°C 5 min) on milk antioxidant activity by applying a biotesting procedure with the use of ciliates Paramecium caudatum. In this work, the stress resistance of the test species has been determined judging by the time of immobilization of the ciliates exposed to oxidative stress. Hydrogen peroxide solution is used as a stressor, which damages mainly the lipid part of the membrane. Two optimal modes of the milk heat treatment have been revealed, which provide the highest preservation of the antioxidant activity of the milk milk and, accordingly, a higher stress resistance of the ciliates Paramecium caudatum (76°C for 5 min and 90°C for 20 sec).
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Copyright (c) 2020 Yulia V. Shcherbakova, Yulia V. Semenova, Guinaz R. Bagautdinova, Kamilla A. Nasrulina, and Farida Yu. Akhmadullina
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