Microbial shelf-life of high-pressure-homogenised milk |
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| Affiliation: | 1. German Institute of Food Technologies (DIL), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany;2. Leibniz Universität Hannover, Institute of Food Chemistry, Callinstraße 5, 30167 Hanover, Germany;3. Nestlé Research Center, Route du Jorat 57, Vers-Chez-Les-Blanc 1000 Lausanne, Switzerland;1. University of Bologna, Department of Agricultural and Food Scinces, p.zza Goidanich 60, 47521 Cesena, Italy;2. Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politecnica de Valencia, Valencia, Spain;3. Instituto de Lactología Industrial, Facultad de Ingeniería Química, Santiago del Estero 2829, 3000 Santa Fe, Argentina |
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| Abstract: | The anti-bacterial effect of high pressure homogenisation (HPH) on milk is widely reported but the shelf-life of HPH-treated milk, as reported in this communication has not been studied thus far. Raw whole milk was homogenised at 200 or 250 MPa at 55 or 70 °C and counts of total bacteria (TBC), psychrotrophs, pseudomonads, coliforms, lactobacilli, Bacillus cereus and Staphylococcus aureus were determined throughout subsequent storage for 14 days at 4 °C. Immediately after HPH treatment, counts of all bacteria were below the level of detection but after storage for 14 days at 4 °C, TBC, psychrotroph and pseudomonad counts had reached ～108 cfu mL?1 in all samples treated with HPH. The limited shelf-life obtained indicates that HPH of milk at these processing parameters it is not a suitable alternative to pasteurisation for extending the shelf-life of milk. |
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