Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 288-301 |
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Alijanibaei S, Bolandi M, Abbaszadeh R, Keyvani Bostanabad M. Studying the effect of cold plasma process on physical, chemical and antioxidant properties of sheep milk. FSCT 2025; 22 (163) :288-301
URL: http://fsct.modares.ac.ir/article-7-79777-en.html
URL: http://fsct.modares.ac.ir/article-7-79777-en.html
1- Ph.D. student of food science and technology, Department of Food Science and Technology, Damghan Branch, Islamic Azad University Damghan, Iran , samira_alijani_b@yahoo.com
2- Associate Professor, Department of Food Science and Technology, , Damghan Branch, Islamic Azad University Damghan, Iran
3- Assistant Professor, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
4- Graduate of the Food Industry Department of Food Science and Technology, , Damghan Branch, Islamic Azad University Damghan, Iran
2- Associate Professor, Department of Food Science and Technology, , Damghan Branch, Islamic Azad University Damghan, Iran
3- Assistant Professor, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
4- Graduate of the Food Industry Department of Food Science and Technology, , Damghan Branch, Islamic Azad University Damghan, Iran
Abstract: (83 Views)
This research investigated the impact of cold plasma treatment on the characteristics of raw sheep's milk. In this study, the effect of cold plasma was considered at three voltage levels (0.5, 0.7, and 0.9 kV) and three treatment times (3, 5, and 7 minutes). The physicochemical properties of raw sheep's milk, including pH, antioxidant activity (DPPH radical scavenging activity), color indices (L, a, b), microbiological tests (total bacterial count), protein, and fat, were examined. Analysis of variance (ANOVA) showed that both voltage and treatment time significantly affected pH, with an average increase to 6.82 as voltage and time increased. Antioxidant activity was also influenced, increasing to 21.03% with increasing voltage and time. Color indices changed significantly. The lightness index (L) reached 74.58 due to voltage and treatment time, while the redness index (a) and yellowness index (b) changed to 2.15 and 10.94, respectively. Additionally, in microbiological tests, the total bacterial count decreased significantly, indicating a significant improvement in milk safety. Finally, the examination of protein and fat levels showed that with increasing voltage and treatment time, protein levels reached 3.86 g/100 mL and fat levels reached 4.53 g/100 mL. These results indicate that the use of cold plasma can be considered as an effective method for improving the quality and increasing the nutritional value of milk in the dairy industry.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2025/03/4 | Accepted: 2025/05/26 | Published: 2025/08/23
Received: 2025/03/4 | Accepted: 2025/05/26 | Published: 2025/08/23
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