title: Enhancing Milk Preservation with Esterified Legume Proteins.
abstract: Three methylated legume proteins; soybean protein, broad bean protein and chickpea protein as well as their respective native proteins were applied at two different concentrations (0.1 and 1%) to either raw or pasteurized milk before preservation at 4 °C for 7-14 days. Supplementation of raw milk with esterified legume proteins could ameliorate its preservation quality at 4 °C for 5 days, based on the total bacterial count (TBC) or the titratable acidity levels. Supplementing pasteurized milk with esterified legume proteins (0.1%) has significantly improved its keeping quality as it significantly reduced the total bacterial count by 3.33 and 1.80 log when preserved at 4 °C for 7 and 14 days, respectively. Esterified legume proteins (0.1%) could maintain the level of bacterial load of the pasteurized milk at its initial level of pasteurization (zero time) after 14 days of preservation at 4 °C under closed conditions.
authors.affiliation: Faculty of Agriculture, Biochemistry Department, Zagazig University, Zagazig, 44511, Egypt. mzsitohy@hotmail.com.
authors.forename: Mahmoud Z
authors.initials: MZ
authors.lastname: Sitohy
authors.affiliation: Faculty of Agriculture, Biochemistry Department, Zagazig University, Zagazig, 44511, Egypt.
authors.forename: Ali O
authors.initials: AO
authors.lastname: Osman
keywords: Legume proteins; Milk preservation; Pasteurization; Protein esterification; Protein modification