Application of Scharer's quantitative method for the determination of residual alkaline phosphatase activity in standard Minas

Thermal treatments are widely-used strategies in the food industry to inactivate microorganisms and enzymes in order to guarantee safe products without the need for preservatives, while still prolonging their shelf life. Commercial sterilization usually relies on pressurized hot water or steam, often leading to long process times and to surface dehydration phenomena and overheating. However, from the recent studies in the field of radio frequency heating, it has emerged that food products can be processed with time-temperature regimes that are much milder than those required with conventional techniques, resulting in minimal modification of the sensory and nutritive attributes of the food product itself. In the present work, raw bovine milk was sterilized through a combination of steam and radio frequencies, at various temperatures. Alongside the chemical composition, the pH, acidity, and total mesophilic count have been evaluated before and after the process and at the different exit temperatures, in order to study the impact of this technique on milk quality and safety aspects, during a storage period of 55 days at +4°C. Moreover, the organoleptic properties of milk have been studied using artificial senses coupled with chemometrics. Different temperatures lead to homogenous physicochemical and microbiological results, which conform to those expected for a good quality bovine milk. The assessment of flavor and appearance revealed retained or the minimally modified milk sensorial properties. Therefore, RF heating appears to be a suitable technique for the production of safe milk with a prolonged shelf life up to 40–45 days and without significant alterations of the organoleptic and nutritional attributes.

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“…Test for LPO has been performed according to Sharma and Rajput (2014) [27]. Negative and positive controls were also prepared and tested [28].…”

Section: Alkaline Phosphatase and Lactoperoxidasementioning

confidence: 99%

Radio Frequency Heating of Milk–Effects on Quality, Safety, and Shelf Life Assessed Using Artificial Senses and Chemometric Tools

Rosa

Leone

Bressan³

et al. 2018

Electronics

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“…Serum alkaline phosphatase activity was determined using Phenolphthalein monophosphate method of [11].…”

Section: Assay Of Serum Alkaline Phosphatase (Alp) Activitymentioning

confidence: 99%

Hepatotoxic Effects of the Methanol Extract of Senna Siemea in Wister Rats

Eze¹

2018

RDMS

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“…The proper selection of starter cultures containing LAB has a significant effect on the production process, but also influences the desired quality characteristics and the attractiveness of the final products. Unripened tvarog cheeses can be characterized by a clean, mild, slightly acidic taste and aroma, compact texture and uniform color from white to slightly creamy [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures

Łobacz

Żulewska

2021

Microorganisms

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The aim of this study was to determine the survival kinetics of Salmonella spp. in unripened, fresh raw milk cheese during storage at 5, 15 and 25 °C. Microbiological (coliforms and E. coli, S. thermophilus, Lactococcus sp., total microbial count and Enterobacteriaceae) and physicochemical (pH and aw) characteristics were also determined. Two primary models were used to estimate the kinetic parameters of Salmonella spp., namely Weibull and Baranyi and Roberts (no lag) models. Additionally, goodness-of-fit of the primary models was assessed by calculating the R-Square and mean square error. Salmonella spp. growth in the unripened raw milk cheese was inhibited during storage, but nevertheless bacteria survived at 5 °C for 33 days (2.5 log cfu/g) and 15 °C for 18 days (1.8 log cfu/g). A decrease in the number of Salmonella spp. populations from an initial concentration 6.6 log cfu/g to below a detection limit was observed at 25 °C after 7 days of storage of contaminated cheese samples. It was concluded that the storage temperature significantly influenced the inactivation rate of Salmonella spp. in fresh raw milk cheese and proceeded faster at 25 °C compared to remaining storage temperatures.

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Application of Scharer's quantitative method for the determination of residual alkaline phosphatase activity in standard Minas

Cited by 8 publications

References 14 publications

Radio Frequency Heating of Milk–Effects on Quality, Safety, and Shelf Life Assessed Using Artificial Senses and Chemometric Tools

Radio Frequency Heating of Milk–Effects on Quality, Safety, and Shelf Life Assessed Using Artificial Senses and Chemometric Tools

Hepatotoxic Effects of the Methanol Extract of Senna Siemea in Wister Rats

Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures

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