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Li, Fang,Hunt, Karen,Buggy, Aoife K.,Murphy, Kevin M.,Ho, Quang Tri,O'Callaghan, Tom F.,Butler, Francis,Jordan, Kieran,Tobin, John T.
2020
International Dairy Journal
The effects of sequential heat treatment on microbial reduction and spore inactivation during milk processing
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104
104648
Sequential heating processes are commonly applied to milk by the dairy industry as part of their microbiological control strategy. Often pasteurisation at 72C is followed by a sequential high heat treatment step of up to 125C; however, such severe heat treatment can lead to reduced protein quality. Nine temperature combinations (8090C) were evaluated to assess microbial reduction and whey protein nitrogen index values during pilot scale milk processing. A total of 110 bacterial isolates were identified to species level by 16S rDNA sequencing, with Bacillus licheniformis identified as the dominant species. While the experimental treatments did not achieve microbial reductions comparable with the control heating process, the results of this study provide a benchmark for milk processors relative to the effects of sequential heat treatments on milk and their impact on the survival of both thermally resistant microbial populations and thermally labile milk components during processing.
0958-6946
http://www.sciencedirect.com/science/article/pii/S0958694620300182
https://doi.org/10.1016/j.idairyj.2020.104648
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