Effect of ultrasonication on microbiological,chemical and sensory properties of raw,thermized and pasteurized milk |
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| Authors: | E. Chouliara K.G. Georgogianni N. Kanellopoulou M.G. Kontominas |
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| Affiliation: | 1. School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia;2. Advanced Food Systems Unit, College of Health & Biomedicine, Victoria University, VIC 3030, Australia;3. Dairy Innovation Australia, Werribee, VIC 3030, Australia;4. School of Applied Sciences, College of Science, Engineering and Health, RMIT University, Australia;5. The ARC Dairy Innovation Hub, the University of Melbourne, VIC 3010, Australia;6. The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, VIC 3010, Australia |
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| Abstract: | The combined effect of ultrasonication and heat treatment on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk was studied. Microbiological parameters monitored included total viable counts and psychrotrophs, chemical parameters included thiobarbituric acid and volatiles determination and sensory evaluation included the monitoring of odour and taste as a function of storage time. Results showed a 1–2.1 log cfu mL?1 reduction in total viable counts and psychrotrophs for raw, thermized and pasteurized milk up to 6 days of storage. For raw and pasteurized milk ultrasonication resulted in a taste score equal to or lower than that of untreated milk. However, thermized milk, ultrasonicated for 2 min gave a higher taste score than its untreated counter part on day 4 of storage. With regard to lipid oxidation, malondialdehyde ranged between 1.20 and 1.95 mg kg?1. Finally, volatile compounds identified in all samples were mainly products of lipid oxidation that increased in concentration with sonication and storage time. |
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