Processing of extended shelf life milk using microfiltration

Hoffmann, Wolfgang; Kiesner, Christian; Clawin‐Rädecker, Ingrid; Martin, Dierk; Einhoff, K.; Lorenzen, Peter Christian; Meisel, Hans; Hammer, Philipp; Suhren, G.; Teufel, P.

doi:10.1111/j.1471-0307.2006.00275.x

Cited by 68 publications

(51 citation statements)

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“…In addition, light-induced changes in the taste of microfiltered ESL milk during storage have been reported (Rysstad and Kolstad 2006;Kaufmann and Kulozik 2007). However, studies by our group have revealed that the sensory properties of ESL milk produced by microfiltration were comparable with those of HTST-heated milk over the entire length of storage (Hoffmann et al 2006).The nutritional quality of ESL milk is frequently questioned, independent of the manufacturing process. Although neither the analyses of individual ESL milk samples nor the results of systematic investigations of ultra-high-heated (UHT) milk justify this assumption, it is alleged that heating causes significant and relevant mineral (calcium) and vitamin losses in ESL milk.…”

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“…As a result, a spore reduction of 3-5 log 10 steps is achieved and most other forms of microorganisms are also separated. The so enriched retentate and a specific amount of cream are heated at 123-127°C, homogenised, and mixed with the HTST heated skim milk permeate (Hoffmann et al 2006;Schwermann and Schwenzow 2008c;Henke 2009).Microbial spoilage of heat treated drinking milk is caused by heat-resistant or recontaminating micro-organisms. The former group is represented by spore forming micro-organisms, mainly Bacillus spp.…”

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A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

Lorenzen

Clawin‐Rädecker

Einhoff

et al. 2011

Int J of Dairy Tech

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Thirty milk samples [high-temperature short-time (HTST) milk, extended shelf life (ESL) milk (directly heated, indirectly heated, microfiltered), ultra-high temperature milk] from 17 German dairies were analysed. Total viable counts of directly or indirectly heated ESL milk were significantly lower than those in microfiltered ESL and HTST milk. Evaluation of indigenous enzyme activity revealed sufficient heat treatments in all milk samples. The manufacturing processes were differentiated by estimating furosine and acid soluble whey proteins. Sensory examinations revealed a preference for HTST heated and microfiltered ESL milk. However, a significant discrimination of drinking milk types was not possible. Vitamin losses were not detected, and concentrations of vitamins in different types of milk were comparable.Keywords Drinking milk, Microbiological status, Head load evaluation, Sensory quality, Vitamin status. I N T R O D U C T I O NExtended shelf life (ESL) milk has a shelf life of about 3 weeks under chill chain conditions and fills the gap between high-temperature short-time (HTST)-heated milk, which typically is assigned a shelf life of 10 days and ultra-high temperature (UHT)-heated milk, which can be stored for a few months without cooling (Hoffmann et al. 2006). In Germany, ESL milk has a market share of 20-25%. For comparison, UHT milk has a share of approximately 70%, and HTST milk has a market share of 5-10% (BLE 2008). The term ESL milk as well as the manufacturing process is not legally defined in the European Union. A thermal treatment or combination of heat treatment and membrane filtration are involved in the production of ESL milk. The thermal process requires direct or indirect heating at 123-127°C with a holding time of 1-5 s. Traditional HTST pasteurisation is carried out at 72-75°C for 15-30 s, and UHT milk is heated at a minimum of 135°C for a few seconds (sterilisation value F 0 ‡ 3 min) (Schwermann and Schwenzow 2008a,b;Kaufmann et al. 2009). The combined treatment process for ESL milk includes microfiltration of skim milk through ceramic membranes with an average pore diameter of 0.8-1.4 lm. As a result, a spore reduction of 3-5 log 10 steps is achieved and most other forms of microorganisms are also separated. The so enriched retentate and a specific amount of cream are heated at 123-127°C, homogenised, and mixed with the HTST heated skim milk permeate (Hoffmann et al. 2006;Schwermann and Schwenzow 2008c;Henke 2009).Microbial spoilage of heat treated drinking milk is caused by heat-resistant or recontaminating micro-organisms. The former group is represented by spore forming micro-organisms, mainly Bacillus spp. and Enterococci. The latter group consists of Gram-positive nonspore forming bacteria and Gram-negative bacteria. These organisms gain significance if they are psychrophilic or psychrotrophic and able to multiply at refrigeration temperatures (Blake et al. 1995;Mayr et al. 2004;Kress et al. 2005;Kaufmann and Kulozik 2008).Several parameters are suited for the evaluation of milk...

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confidence: 99%

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

Lorenzen

Clawin‐Rädecker

Einhoff

et al. 2011

Int J of Dairy Tech

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“…Pasteurization extends shelf life by few days, and ESL by about 21 days; in either case the product must be refrigerated. UHT has the longest shelf life; before the product is opened it can be stored for even months, and this is the only technique that does not require cooling during distribution (Hoffmann et al, 2006). The heat treatment applied may lead to many unfavorable changes.…”

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confidence: 99%

Effect of storage time under home refrigeration conditions on the quality of opened drinking milk

Brodziak

2017

Mljekarstvo

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Aim of the study was to determine the effect of the duration of storage of opened drinking milk (pasteurized, micro-filtered and UHT) under home refrigeration conditions on indicators of its freshness (acidity and TBC), nutritional value (contents of fat, protein, lactose, dry matter, nondenatured whey proteins and free fatty acids) and organoleptic characteristics. Refrigeration was found to ensure that opened micro-filtered and pasteurized milk was suitable for consumption for 4 days and UHT milk for at least 7 days. Significant changes in the quality characteristics of protein and fat fractions were not observed until the 7 th day of storage. The greatest changes in the content of whey proteins were observed in micro-filtered milk, expressed as decrease of individual proteins of about 20 % each. Pasteurized milk was the most susceptible to lipolysis that resulted in the greatest quantity of saturated free fatty acids. Lipolytic changes affected the acidity of product and thereby led to slight changes in its odor and flavor.

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“…Hoffmann et al (2006) used 1.4-μm ceramic membranes to reduce total bacteria count of raw skim milk by 99.85%, with an average log reduction of 2.8. Elwell & Barbano (2006) used the same type of membrane and found a 3.79 log reduction in total bacteria in raw skim milk.…”

Section: Resultsmentioning

confidence: 99%

Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures

Fagnani

Mexia

Puppio

et al. 2016

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effects of whole milk microfiltration at low temperatures on bacterial counts and on its shelf life. The microfiltration process was evaluated at two temperatures (30 and 50ºC) and compared with the slow pasteurization process. Both slow pasteurization and microfiltration reduced the initial counts of aerobic mesophilic and psychrotrophic bacteria, as well as total coliforms in whole milk. Microfiltration at 50ºC was as effective as the pasteurization process, since it reduced the initial count of aerobic mesophilic bacteria in 4.4 log cycles; increased the product's shelf life, which reached 30 days without exceeding 1,000 CFU mL -1; and eliminated coliform counts at the temperatures of 35 and 45ºC, established by the Brazilian legislation. Microfiltration at 30°C reduced the aerobic mesophilic bacteria counts by 2.2 log cycles; however, Escherichia coli was found in the product, which exhibited a shelf life of less than five days. Therefore, microfiltration at 30ºC can be associated with thermal treatments, but, when applied alone, it shows unsatisfactory results.Index terms: Escherichia coli, membrane, microbiological quality, pasteurization, shelf life. Aspectos sanitários e desafios tecnológicos da microfiltração de leite integral a baixas temperaturasResumo -O objetivo deste trabalho foi avaliar os efeitos da microfiltração do leite integral a baixas temperaturas, nas contagens bacterianas e na sua vida de prateleira. O processo de microfiltração foi avaliado a duas temperaturas (30 e 50ºC) e comparado à pasteurização lenta. Tanto a pasteurização quanto a microfiltração reduziram as contagens iniciais de bactérias aeróbias mesófilas e psicrotróficas, bem como a de coliformes totais no leite integral. A microfiltração a 50 o C foi tão efetiva quanto o processo de pasteurização, tendo reduzido as contagens iniciais de bactérias aeróbias mesófilas em 4,4 ciclos logarítimicos; aumentado a durabilidade do produto, que atingiu 30 dias sem exceder 1.000 UFC mL -1 ; e eliminado coliformes nas temperaturas de 35 e 45ºC, estabelecidas pela legislação brasileira. A microfiltração a 30ºC reduziu as contagens iniciais de bactérias aeróbias mesófilas em 2,2 ciclos logarítimicos; entretanto, Escherichia coli foi detectada no produto, que apresentou vida útil inferior a cinco dias. Portanto, a microfiltração a 30ºC pode ser associada a tratamentos térmicos, mas, quando aplicada isoladamente, apresenta resultados insatisfatórios.Termos para indexação: Escherichia coli, membrana, qualidade microbiológica, pasteurização, vida de prateleira.

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Processing of extended shelf life milk using microfiltration

Cited by 68 publications

References 4 publications

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

Effect of storage time under home refrigeration conditions on the quality of opened drinking milk

Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures

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