A comprehensive review on heat treatments and related impact on the quality and microbial safety of milk and milk-based products

Dash, Kshirod Kumar; Fayaz, Ufaq; Dar, Aamir Hussain; Shams, Rafeeya; Manzoor, Sobiya; Sundarsingh, Anjelina; Deka, Pinky; Khan, Shafat Ahmad

doi:10.1016/j.focha.2022.100041

Cited by 49 publications

(28 citation statements)

References 80 publications

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“…In this case, such behavior is important to ensure the microbiological quality of the acid whey, given that counts above 100 CFU/ mL indicate molds such as Penicillium spp. and Cladosporium spp., which are responsible for the development of unpleasant odors and flavors in dairy products and could cause deterioration on the ones made from acid whey (DASH et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

Effect of Pasteurization on the Microbiological Quality of Acid Whey as a First Step to Generate Value

Vargas¹,

Fonseca²

2023

Open Science Research XI

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Whey is the major residue generated from the industrialization of cheeses; it contains 50% of milk solids, which makes it a substrate of rapid degradation and high biochemical demand, so it is considered a high-impact contaminant.There is a high number of alternatives to use whey, e.g., implementing it directly in other process lines, fractionating it to take advantage of the properties of its components, and applying biotechnological processes. The acid whey registers a low pH that prevents it from being totally recycled, but there are still options to generate value like using it as a raw material in the elaboration of other products. Therefore, it is important to evaluate the microbiological quality of the acid whey once it is obtained. Pasteurization is considered the first action to preserve it and ensure its safety; thus, the objective of this work was to evaluate the effect of pasteurization on the microbiological quality of acid whey. The results showed that the applied heat treatment (70 °C to 73 °C for 30 seconds) reduced the microbial load for health quality indicators, but was not effective in inhibiting mesophilic aerobic and yeast counts during 27 days of storage at 2 °C. We can conclude that the pasteurization process applied to the acid whey preserved the sanitary quality by controlling microorganisms of the Enterobacteriaceae family, but the thermal parameters must be adjusted to generate the same effect on mesophilic aerobes and yeasts to fully guarantee the sanitary safety of the acid whey.

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Section: Methodsmentioning

confidence: 99%

Effect of Pasteurization on the Microbiological Quality of Acid Whey as a First Step to Generate Value

Vargas¹,

Fonseca²

2023

Open Science Research XI

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“…On the other hand, the membrane filtration has the superior ability to separate the microbes from the milk components [49]. Not only this, but also due to the low water activity resulting from the concentration process in general [50,51]. Looking closely, it can be concluded that membrane filtration was more efficient than heat treatment.…”

Section: Microbiological Quality Of Raw Evaporated and Concentrated Milkmentioning

confidence: 99%

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Sayel

Khalid

Rashid

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study aimed to make a comparison between the effect of nano-filtration and evaporation techniques on one of the most important dairy products absolutely, concentrated milk, in order to see the strengths and weaknesses of both, and harnessing nano-filtration technology to produce condensed milk if it proves to be the most effective technology. Therefore, cow’s milk was obtained from a reliable source and three treatments were prepared from it: (RM) it is raw milk without concentration, (EM) was concentrated by evaporation technology while (CM) was concentrated by nano-filtration technology. The results showed that concerning the chemical composition, values of protein, fat, lactose and ash was (6.3, 9.7, 8.2 and 0.96%) for (CM), while were (7.4, 7.45, 9.6 and 0.88%) respectively for (EM), although it contained a lower percentage of protein and lactose, but the statistical analysis did not show a significant between these values. Also, the CN, NPN, TN and WP were (5.18, 0.05, 1.12 and 1.12%) for (CM) while were (6.64, 0.04, 1.05 and 0. 76%) respectively at (EM). Also, (CM) contained a greater amount of minerals, Mg, Na, K, P and Ca values of (CM) were (84.42, 787.6, 1125, 136.1 and 373.8 ppm) while were (72.93, 763.7, 988, 125.8 and 325.9 ppm) for (EM) respectively. Not only that, but also nano-filtration showed a higher efficiency in raising the microbial quality, total microbial count of (CM) was (0.18 × 102), while was (0.22 × 102) for (EM), molds and yeasts, spore-forming bacteria and Chloform bacteria was marked with (±), (±) and (-) respectively just like (EM) but avoiding the downsides of heat treatment. with regard to sensory properties, the colour, texture, flavor and taste scores of (CM) were (13.3, 32.2, 38 and 9.3) respectively, and finally crowned its superiority in the total scores which was (92.8/100), while values of (EM) were (12, 29.5, 33.6 and 8.4) respectively, and (83.5/100) at total scores.

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“…Milk and dairy products are suitable mediums for the growth and survivability of a range of contaminant microorganisms. The degree of contamination and the processing temperature in different milk processing stages significantly determine the diversity of the microbial community in milk (Dash et al 2022). Some spoilage and pathogenic microorganisms including Shiga toxin-producing Escherichia coli, Salmonella spp., Listeria monocytogenes, Campylobacter spp., and Yersinia spp.…”

Section: Effects Of Hpp On Microbial Inactivation In Milkmentioning

confidence: 99%

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Agriopoulou

SEVEROĞLU

Varzakas

et al. 2023

J Agr Sci-Tarim Bili

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As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods’ shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products.

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A comprehensive review on heat treatments and related impact on the quality and microbial safety of milk and milk-based products

Cited by 49 publications

References 80 publications

Effect of Pasteurization on the Microbiological Quality of Acid Whey as a First Step to Generate Value

Effect of Pasteurization on the Microbiological Quality of Acid Whey as a First Step to Generate Value

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

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