Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical–chemical properties |
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Authors: | ANNI B HOUGAARD,MARIANNE HAMMERSHØ J,JANNIE S VESTERGAARD,OLE POULSEN, RICHARD H IPSEN |
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Affiliation: | Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, Blichers Allé20, DK-8830 Tjele, Denmark;, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;, and APV, Pasteursvej 1, DK-8600 Silkeborg, Denmark |
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Abstract: | Two types of milk, skim milk and non-standardised raw milk, were heat treated using direct heating by instant infusion pasteurisation with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurisation (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurisation compared to HTST pasteurisation. Changes in the physical-chemical properties were observed in the skim milk fractions of instant infusion pasteurised non-standardised milk, whereas for instant infusion pasteurised skim milk less influence from the treatments was observed. |
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Keywords: | Bovine milk Instant infusion pasteurisation Particle size Viscosity Total aerobic count |
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