Microbiological and physicochemical stability of raw,pasteurised or pulsed electric field-treated milk |
| |
Affiliation: | 1. CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, Victoria 3030, Australia;2. Universidad de las Américas Puebla, Departamento de Ingenieria Quimica, Alimentos y Ambiental, Sta. Catarina Martir, San Andres Cholula, Puebla 72810, Mexico;1. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain;2. Karlsruhe Institute of Technology (KIT), Institute for Pulsed Power and Microwave Technology (IHM), 76344 Eggenstein-Leopoldshafen, Germany;3. Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy;4. ProdAl Scarl — University of Salerno, via Ponte don Melillo, 84084 Fisciano, SA, Italy;5. Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, , Berlin, , Germany;6. Emeritus, IPBS (Institut de Pharmacologie et de Biologie Structurale), CNRS, 205 route de Narbonne BP64182, 31077 Toulouse, France;7. Emeritus, UPS, IPBS, Université de Toulouse, 31077 Toulouse, France;8. University of Ljubljana, Faculty of Electrical Engineering, Trzaska 25, 1000 Ljubljana, Slovenia |
| |
Abstract: | Pulsed electric field (PEF) processing was investigated as an alternative dairy preservation technology that would not compromise quality yet maintain safety. PEF processing of raw whole milk (4% fat) was conducted at two processing conditions (30 kV/cm, 22 μs, at either 53 or 63 °C outlet temperature) and compared with two thermal treatments (15 s, at either 63 or 72 °C) and a raw milk control and replicated twice. Milk bottles (2 L) from each treatment were incubated for two weeks, at 4 and 8 °C, and assessed for total plate count, pH, colour, rennetability, plasmin activity and lipid oxidation. The microbial quality of the thermal (72 °C/15 s) and PEF (63 °C) were similar. A drop in pH occurred after a change in counts was observed. Rennetability was not different between the treatments. Short chain acids dominated the volatile profile of the milk samples. Concentration of volatiles derived from microbial activity, namely 2,3-butanedione, acetic acid and other milk lipid derived short chain free fatty acids (e.g. butanoic and hexanoic acids), followed the trend of microbial activity in milk samples.Industrial relevanceResearch on the application of PEF to control spoilage and pathogenic microorganisms and enzyme systems in milk spans a wide array of processing equipment and reaction conditions. While industrial scale PEF processing of liquid milk for preservation and improved quality seems generally possible, substantiation of lower thermal damage under safe and scalable PEF conditions is required to enable economic feasibility. |
| |
Keywords: | |
本文献已被 ScienceDirect 等数据库收录! |
|