Extension of shelf life of pasteurized trim milk using ultraviolet treatment

Ansari, Jawaad Ahmed; Ismail, Marliya; Farid, Mohammed

doi:10.1111/jfs.12768

Cited by 8 publications

(5 citation statements)

References 32 publications

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“…Discrepancies in raw milk composition of different studies could be affected by synthetic and secretory tissues of the mammary gland, initiation and establishment of lactation, milk ejection reflex, breed and genetic factors, nutrition, environment and milking management practices (Elsheikh et al, 2015). For pH and total t itratable acidity in the current study, they were closed with the values of pasteurized trim milk determined by Ansari et al (2020) and a pH value of pasteurized milk of 6.72 found by Sadhu (2018). The pH value of raw milk was correlated with the milk stability during heat treatment (Nian et al, 2012).…”

Section: Discussionmentioning

confidence: 68%

The Impact of Raw Milk Quality, particularly Thermoduric, and Storage Temperatures on the Keeping Quality of Pasteurized Milk

Wirjantoro¹,

Phianmongkhol²,

Potivas³

et al. 2022

CMUJNS

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This study was aimed to investigate the effect of raw milk qualities on their corresponding pasteurized milk stored at different chilled temperatures. Raw milk collected from two different sources, Banhong (BH) milk farm and Mae Tha (MT) collection center, were pasteurized at 78 ± 2ºC for 30 s and kept for 21 days at 4-8ºC. During the storage period, representatives of milk treatments were assessed for their chemical, microbiological and sensorial characteristics. Collected data revealed that there was only minor alteration for the chemical properties of pasteurized milk throughout the studied storage period. The microorganism numbers in the pasteurized milk were significantly increased during storage and higher at higher storage temperatures. Poorer microbial quality of raw milk, including thermoduric bacteria, strongly contributed to higher microbial load of the correspondence pasteurized milk during chilled storage. The coliform number of all the pasteurized milk samples was found to be below 1 cfu/ml during 21 days of storage, while no Escherichia coli, Listeria monocytogenes and Staphylococcus aureus was detected in the pasteurized milk samples. The appraisal of the sensory features of pasteurized milk, including color, flavor, odor, creamy taste, texture and overall acceptance, were gradually decreased with longer storage period. Keywords: Pasteurized milk, Storage temperatures, Raw milk, Microbial quality, Chemical properties

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Section: Discussionmentioning

confidence: 68%

The Impact of Raw Milk Quality, particularly Thermoduric, and Storage Temperatures on the Keeping Quality of Pasteurized Milk

Wirjantoro¹,

Phianmongkhol²,

Potivas³

et al. 2022

CMUJNS

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“…Examples of pasteurization treatments are 72 • C/15 s [82] for milk pasteurization or 90-95 • C for 15-30 s (High Temperature Short Time-HTST), a common treatment applied to the stabilization of citric juices [83]. Pasteurization treatments assayed at 70 and 90 • C for even 90 min did not induce a significant (p > 0.05) reduction in the antimicrobial activity of the tested CFSs.…”

Section: Thermal Stability Of the Cell-free Supernatantsmentioning

confidence: 99%

Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry

Garin-Murguialday,

Espina,

Virto

et al. 2024

Applied Sciences

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The use of bacteria and/or their compounds is an alternative to the use of positive-list additives that the food industry is using as a tool to meet consumer demands for more natural, long-shelf-life, and healthy products, in short, to offer clean label foods. The aim of this study is to investigate the suitability of cell-free supernatants (CFSs) from Qualified Presumption of Safety strains as bioprotective cultures. Out of an initial screening panel of about 200 isolates, strains Pediococcus acidilactici CNTA 1059, Lactiplantibacillus plantarum CNTA 600, Levilactobacillus brevis CNTA 1374, and Bacillus subtilis CNTA 517 demonstrated strong antimicrobial activity against, especially, Gram-positive bacteria. The CFSs of these four strains showed minimum inhibitory concentration values between 0.15% and 5% against Listeria monocytogenes and Lentilactobacillus parabuchneri. None of the four selected strains exhibited acquired resistance to target antibiotics, and the non-toxigenicity of all the CFSs was demonstrated. In the case of the three lactic acid bacteria, the presence of bacteriocin-like inhibitory substances was confirmed following the decline in antimicrobial activity due to treatment with proteases. Regarding B. subtilis, biosynthetic gene clusters for different bacteriocin-like substances, including protease-resistant lipoproteins, were found via whole-genome sequencing. In addition, all of the CFSs exhibited stable antimicrobial activity at a wide range of temperatures (70–121 °C) used for the pasteurization and sterilization of food products, with a loss of antimicrobial activity ranging from 3% to 28%. These results point to the possibility that CFSs from these strains could be used in the food industry as a biocontrol tool to develop new products.

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“…At present, studies on pasteurized milk in the dairy field mainly focus on the changes in microbial counts in pasteurized milk and its nutrition [13,14]. Innovatively, this study investigated the effect of homogenization pressure on the organoleptic quality and stability of pasteurized milk samples during their shelf life.…”

Section: Introductionmentioning

confidence: 99%

Effects of Homogenization on Organoleptic Quality and Stability of Pasteurized Milk Samples

Shao

Yuan

et al. 2023

Agriculture

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The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects of different homogenization pressures on the organoleptic quality and stability of pasteurized milk during shelf life. The three homogenization pressures used in this work were 0, 150, and 300 bar. The three homogenization times were 40 s, 56 s, and 60 s respectively. The sensory quality and stability of pasteurized milk after storage for 8, 72, and 168 h were investigated by sensory description experiment, electronic nose technology, and physical properties (such as stability, color, and particle size). The results showed that, at the same storage time, different homogenization pressures had prominent effects on the creamy, milk, fat, and fresh milk flavors of pasteurized milk, together with different effects on the stability of pasteurized milk. The pasteurized milk samples stored for 8 h under the three homogenization pressures had a good fresh milk flavor, and its strong fat flavor affected the taste. The pasteurized milk samples stored for 72 h under 150-bar homogenization pressure had uniform texture, excellent milk flavor, and delicious taste, and the stability of milk reached the best state. Pasteurized milk samples stored for 168 h under three homogenization pressures had increased metallic, sour, and salty tastes in varying degrees, affecting the flavor quality and stability of milk. In short, the organoleptic quality and stability of pasteurized milk samples stored for 72 h under 150-bar homogenization pressure (ML72) were the most optimal. The results provide a scientific theoretical basis for improving product organoleptic quality and stability, which may inspire a new production strategy to innovate pasteurized milk product. This study examined the impact of different homogenization pressures (0, 150, and 300 bar) on the organoleptic quality and stability of pasteurized milk during shelf life (8, 72, and 168 h).

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Extension of shelf life of pasteurized trim milk using ultraviolet treatment

Cited by 8 publications

References 32 publications

The Impact of Raw Milk Quality, particularly Thermoduric, and Storage Temperatures on the Keeping Quality of Pasteurized Milk

The Impact of Raw Milk Quality, particularly Thermoduric, and Storage Temperatures on the Keeping Quality of Pasteurized Milk

Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry

Effects of Homogenization on Organoleptic Quality and Stability of Pasteurized Milk Samples

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