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Journal articles on the topic 'Batch pasteurizer'
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A., AHUMUZA, NABUTUTA E., KIGOZI J., ZZIWA A., and SEMPIIRA E. "DESIGN, CONSTRUCTION AND PERFORMANCE EVALUATION OF AN AUTOMATED BATCH PASTEURIZER." Journal of Advances in Food Science & Technology 4, no. 4 (2017): 145–54. https://doi.org/10.5281/zenodo.1410829.
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The main problems faced by small-scale liquid foods processors in developing countries, Uganda in particular include high business start-up costs and lack of appropriately sized equipment. Therefore, the aim of this study was to design, construct and evaluate a small scale automated pasteurizer; an important equipment in liquid foods industry. The performance of the pasteurizer was tested using freshly prepared fruit juice at a pasteurization temperature of 90°C and holding time of 10 min. The batch pasteurizer had a come-up time of 37 and 78 min from a cold jacket and from a hot jacket respectively, and an output of 92-194 L/hr. The kinetics study of pasteurization showed a decimal reduction time (of 10 min and with the z value of 10°C the batch lethality was 0.062 min. The pasteurizer portrayed significantly high performance and can therefore be recommended for use by the small-scale liquid food processors.
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Asogan, Arjun, Norazlianie Sazali, Farhan Mohd Said, Raihana Zahirah Edros, Mohd Fairusham Ghazali, and Saiful Anwar Che Ghani. "A Mini Review on Working Mechanism, Standard Operating Procedure (SOP) and Preventative Maintenance of Low Temperature Long Term (LTLT) Milk Pasteurizer." Journal of Modern Manufacturing Systems and Technology 7, no. 1 (2023): 24–29. http://dx.doi.org/10.15282/jmmst.v7i1.9135.
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A small-scaled batch Low Temperature- Long Term (LTLT) pasteurizer is one of many types of pasteurizers that is being utilized in food-based industries particularly in dairies. It has a capacity of heating up the milk and holding the temperature for a certain amount of time to kill pathogenic microorganisms. The instantaneous heat up is caused by heat exchangers either in the form of plates or metal coils depending on the machine. The coil is circulated within the jacket of the tank where it heats up and holds the temperature. Hot water circulation will be in continuous movement around the milk to heat it up and maintain the desired temperature. After certain period, the efficiency of LTLT pasteurizer starts declining due to cumulated issues. Decline in efficiency will affect the output of the machine too. Instantaneous heat exchanges, leaking, unstable pressure and electrical problem degrades the machine over period if it is not complying with Standard Operating Procedure (SOP) and a proper Preventative Maintenance (PM) plan. The SOP and PM will increase the machine’s lifespan and maintain a good efficiency rate for longer period. This mini review paper will compile the possible PM plan and establish a sustainable SOP for the LTLT Pasteurizer.
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Sunmonu, Musliu Olushola, Adeshina Fadeyibi, and Mumeen Habeeb Olalekan. "Quality Retention and Inhibition of Thermophiles in Milk Using a Novel 3-Stage Recyclable Batch Pasteurizer." Journal of Food Engineering and Technology 11, no. 2 (2022): 45–54. http://dx.doi.org/10.32732/jfet.2022.11.2.45.
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Milk quality decline and proliferation of microorganism can be prevented by heat-treatment. This however can denature the nutrients under excessive processing condition. There is therefore a need to selectively apply and evaluate this technology for milk pasteurization. In this research, the performance of a novel 3-stage recyclable batch milk pasteurizer operating at varying temperature (63– 71 °C), stirring speed (15 – 25 rpm) and holding time (15 sec – 30 min) was determined. The equipment has a hot water storage, pasteurization, and cooling tanks, which maintain the temperature of the pasteurized milk sample to 3–5oC. The nutritional quality and the thermophile loads, including Streptococcus, Clostridium, Micrococcus, and Lactobacillus in the sample were determined as performance indices. The results show no significant trace of the thermophiles (p < 0.05) and a high value of the nutritional composition at 63°C, 25 rpm stirring speed and 15 min holding time. The quality of the product decreased progressively with an increase (p < 0.05) in the temperature and speed for all holding time. Thus, the equipment can be used for milk pasteurization with a reduced nutrient denaturation and thermophiles proliferation.
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STABEL, J. R., and A. LAMBERTZ. "Efficacy of Pasteurization Conditions for the Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk." Journal of Food Protection 67, no. 12 (2004): 2719–26. http://dx.doi.org/10.4315/0362-028x-67.12.2719.
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Mycobacterium avium subsp. paratuberculosis, the causative agent of a chronic enteritis in ruminants (Johne's disease), has been linked to Crohn's disease in humans. This microorganism is shed by infected animals primarily in the feces but is also shed in the milk at much lower levels. Therefore, dairy products from infected animals may be one mode of transmission of this animal pathogen. This study was designed to evaluate the effectiveness of the holder and high-temperature short-time pasteurization standards on the destruction of M. paratuberculosis. One hundred eighty experiments were conducted in this study using a slug-flow pasteurizer unit and a laboratory scale pasteurizer unit. Ultrahigh-temperature milk was inoculated at two concentrations, 108 and 105 CFU/ml, with three different field strains of M. paratuberculosis. Five different time-temperature combinations were evaluated: 62.7°C for 30 min, 65.5°C for 16 s, 71.7°C for 15 s, 71.7°C for 20 s, and 74.4°C for 15 s. Three replicates of each experiment were run for the pasteurizer unit, time-temperature combination, and strain of M. paratuberculosis. Treatment of milk regardless of bacterial strain or pasteurizer unit resulted in an average 5.0- and 7.7-log kill for the low and high concentrations of inoculum, respectively. Milk treated for cheese production (65.5°C for 16 s) resulted in a much lower and more variable kill. Results from this study indicate that the current U.S. minimum standards for batch and high-temperature short-time pasteurization of grade A milk significantly reduced the survivability of M. paratuberculosis, but some bacteria survived subpasteurization heat treatment of milk used for cheese manufacture.
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Burleson, Grace, Daniel Caplan, Catherine Mays, et al. "Computational Modeling and Empirical Analysis of a Biomass-Powered Drinking Water Pasteurization Technology." Energies 13, no. 4 (2020): 936. http://dx.doi.org/10.3390/en13040936.
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While filtration, chlorination, and UV drinking water treatments are commonplace, globally an estimated 1.2 billion people continue to boil their drinking water over inefficient biomass fires instead because it allows them to use available resources paired with a time-tested and trusted method. Although boiling water is culturally well-established, there is vast potential to improve human health, environmental impact, and efficiency by leveraging the fact that a significant reduction in pathogenic microorganisms occurs at temperatures well below boiling through a process known as pasteurization. This paper presents the evaluation of a community-scale, biomass-powered, flow-through water pasteurization system that was designed to heat water to the temperature required for pasteurization to occur before recuperating heat while cooling treated water down to a safe-to-handle temperature. The system is then compared to other common thermal treatment methods including batch-boiling over open fires and improved cookstoves. Results from computational modeling and empirical analysis show that the water pasteurizer significantly increases the overall water treatment capacity (from 7.9 to 411 L/h, adjusted for one hour of treatment via household boiling and operation of the water pasteurizer at steady-state, respectively) and uses far less biomass fuel (from 22 to 5.5 g/L, adjusted for treatment of 1 L of water via household boiling and operation of the water pasteurizer at steady-state, respectively). Notable comparisons to the batch-boiling of water over institutional-sized traditional and improved cookstoves are also demonstrated. Further, the results of fecal indicator reduction through the system (8 log and 6 log reduction of E. coli and bacteriophage MS2, respectively) suggest compliance with US-EPA (6 log and 4 log reduction of E. coli and bacteriophage MS2, respectively) and WHO requirements (effluent concentrations below the detection limit, specified as <1 E. coli CFU/100 mL and <10 bacteriophage MS2 PFU/mL) for the reduction in and effluent concentration of E. coli and bacteriophage for water treatment processes. It is recommended that engineers continue to explore the use of heat transfer and microorganism reduction theory to design technologies that increase the capacity and efficiency for thermal water purification that uses locally-available biomass resources.
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McDonald, Wendy L., Kimberly J. O'Riley, Christopher J. Schroen, and Robin J. Condron. "Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk." Applied and Environmental Microbiology 71, no. 4 (2005): 1785–89. http://dx.doi.org/10.1128/aem.71.4.1785-1789.2005.
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ABSTRACT The effectiveness of pasteurization and the concentration of Mycobacterium avium subsp. paratuberculosis in raw milk have been identified in quantitative risk analysis as the most critical factors influencing the potential presence of viable Mycobacterium paratuberculosis in dairy products. A quantitative assessment of the lethality of pasteurization was undertaken using an industrial pasteurizer designed for research purposes with a validated Reynolds number of 62,112 and flow rates of 3,000 liters/h. M. paratuberculosis was artificially added to raw whole milk, which was then homogenized, pasteurized, and cultured, using a sensitive technique capable of detecting one organism per 10 ml of milk. Twenty batches of milk containing 103 to 104 organisms/ml were processed with combinations of three temperatures of 72, 75, and 78°C and three time intervals of 15, 20, and 25 s. Thirty 50-ml milk samples from each processed batch were cultured, and the logarithmic reduction in M. paratuberculosis organisms was determined. In 17 of the 20 runs, no viable M. paratuberculosis organisms were detected, which represented >6-log10 reductions during pasteurization. These experiments were conducted with very heavily artificially contaminated milk to facilitate the measurement of the logarithmic reduction. In three of the 20 runs of milk, pasteurized at 72°C for 15 s, 75°C for 25 s, and 78°C for 15 s, a few viable organisms (0.002 to 0.004 CFU/ml) were detected. Pasteurization at all temperatures and holding times was found to be very effective in killing M. paratuberculosis, resulting in a reduction of >6 log10 in 85% of runs and >4 log10 in 14% of runs.
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Altemimi, Ammar B., Asaad R. S. Al-Hilphy, Tarek Gamal Abedelmaksoud, et al. "Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice." Applied Sciences 11, no. 6 (2021): 2842. http://dx.doi.org/10.3390/app11062842.
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The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.
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Ratu, Roxana Nicoleta, Marius Giorgi Usturoi, Daniel Simeanu, Cristina Simeanu, Alexandru Usturoi, and Marius Gheorghe Dolis. "Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings." Materiale Plastice 54, no. 2 (2017): 368–74. http://dx.doi.org/10.37358/mp.17.2.4853.
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n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.
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MURPHY, R. Y., L. K. DUNCAN, E. R. JOHNSON, M. D. DAVIS, R. E. WOLFE, and H. G. BROWN. "Thermal Lethality of Salmonella Senftenberg and Listeria innocua in Fully Cooked and Packaged Chicken Breast Strips via Steam Pasteurization." Journal of Food Protection 64, no. 12 (2001): 2083–87. http://dx.doi.org/10.4315/0362-028x-64.12.2083.
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Fully cooked chicken breast strips were surface inoculated to contain 9 log10 (CFU/g) Salmonella Senftenberg or Listeria innocua. The inoculated products were vacuum packaged in 0.2-mm-thick barrier bags (241 by 114 mm), then steam pasteurized at 88°C in a continuous process for 26 to 40 min or in a batch process for 33 to 41 min. After the treatments, the products were analyzed for the survivors of Salmonella or Listeria. The models were developed to correlate the surviving rate of Salmonella and Listeria with cooking time for both continuous and batch processes. A cooking time of 34 min was needed to achieve 7 logs of the reduction in a batch process. To achieve the same log reduction, a longer (6 min) cooking time was needed in a batch process than in a continuous process. The results from this study will be useful for processors to evaluate postcooking treatment procedures for ready-to-eat meat products.
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Jamal, Jubaida Binte, Sharmin Akter, and Md Aftab Uddin. "Microbiological quality determination of pasteurized, UHT and flavoured milk sold in Dhaka, Bangladesh." Stamford Journal of Microbiology 8, no. 1 (2019): 1–6. http://dx.doi.org/10.3329/sjm.v8i1.42429.
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The present study was undertaken to determine the microbiological quality of pasteurized milk, UHT milk and flavoured milk samples collected from different locations in Dhaka, Bangladesh. Twenty pasteurized milk samples, fifteen UHT milk samples and fifteen flavoured milk samples of different brand were collected and different batch were analyzed for enumerating the total viable bacterial count (TVBC), total coliform count (TCC) and physiochemical tests (sensory test, alcohol test, acidity test, fat test, CLR test, SNF). The range of TVBC and pasteurized milk samples was between 2.3×102 cfu/ml to 4.69×103 cfu/ml. TVBC range of flavoured milk samples was between 5.0×101 cfu/ml to 1.8×102 and no TVBC was detected for any of the UHT milk samples. No TVBC was found for flavoured milk samples of company-8 (UHT). Because it was processed with ultra high temperature, slightly lower than that recommended by BSTI (not exceeding 20,000 cfu/ml). Coliform bacteria were present only for pasteurized milk samples in one brand, though the count was under acceptable range according to BSTI recommendation (<10/ml coliform in pasteurized milk). Physiochemical tests are also very important to detect the quality of milk samples. Acidity range should not exceed 0.14, for this study fat range should be minimum 3.5% and SNF should be minimum 8%. In this study, for pasteurized milk samples acidity range was between 0.14-0.16, fat range was between 3.5-3.9% and SNF was between the ranges of 8-9.784%. For UHT milk samples acidity range was between 0.13-0.16, fat range was between 3.5-3.8% and SNF was between 8.034-9.012. All the results of sensory and physiochemical tests for pasteurized and UHT milk samples were satisfactory. So, UHT processed milk and flavoured milk can be considered as safe for consumption within the mentioned expiry date without heat treatment.
 Stamford Journal of Microbiology, Vol.8(1) 2018: 1-6
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KNUTSON, KATHLEEN M., ELMER H. MARTH, and MARY K. WAGNER. "Use of Microwave Ovens to Pasteurize Milk." Journal of Food Protection 51, no. 9 (1988): 715–19. http://dx.doi.org/10.4315/0362-028x-51.9.715.
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High-temperature short-time (HTST) and low-temperature long-time (LTLT) pasteurization were simulated using uninoculated and inoculated milks that were heated in microwave ovens. Heating milk (76 ml) for 59 s at 700 W achieved a temperature of 71.7°C, but heating for 60–65 s and holding for 15 s failed to inactivate all added cells of Salmonella typhimurium, Escherichia coli or Pseudomonas fluorescens. Milk, 453.6 g (ca. one-half quart) or 604.8 g (ca. two-thirds quart), was heated to &gt;62.8°C, but &lt;71.7°C, in 4.5 to 5 min, depending on power (550 or 700 W) that was used, and refrigerated overnight. Such treatments failed to reduce the population of Streptococcus faecalis in the milks by the degree that occurred when inoculated milk was heated in a water bath at 62.8°C for 30 min.
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ANGELINO, PAUL D., GENEVIEVE L. CHRISTEN, MARJORIE P. PENFIELD, and SAMUEL BEATTIE. "Residual Alkaline Phosphatase Activity in Pasteurized Milk Heated at Various Temperatures—Measurement with the Fluorophos and Scharer Rapid Phosphatase Tests." Journal of Food Protection 62, no. 1 (1999): 81–85. http://dx.doi.org/10.4315/0362-028x-62.1.81.
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Milk containing three levels of milkfat (skim [0.5%], lowfat [2.0%], and whole [3.25%]) were heat treated at five different temperatures (59, 61, 63, 65, and 67°C) using a laboratory scale, batch pasteurization method. Heated milk samples were removed at 5-min intervals, immediately cooled, and then assayed using the quantitative fluorometric method and the qualitative Scharer rapid test. Mean alkaline phosphatase (ALP) activity values as measured with the Fluorophos method decreased in all milk preparations as the time of sampling and temperature of heating increased. Samples representing the three fat levels and heat treated at 63°C for 30 min, the minimum time/temperature allowed by the 1995 pasteurized milk ordinance (PMO), had ALP activity values &lt;100 mU/liter. All values were below the 350 mU/liter standard for fluid milk products established by the Food and Drug Administration and cited in the 1995 PMO. Evaluation of the milks for adequacy of pasteurization with the Scharer rapid method indicated that those same milks were adequately pasteurized.
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Galván, María José, Salvador Degano, Mara Cagnolo, et al. "Batch optimization of biogas yield from pasteurized slaughterhouse by-products incorporating residues from corn sieving." Biomass and Bioenergy 151 (August 2021): 106136. http://dx.doi.org/10.1016/j.biombioe.2021.106136.
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Alothman, Mohammad, Phil J. Bremer, Karen Lusk, and Patrick Silcock. "When Does Milk Spoil? The Use of Rejection Threshold Methodology to Investigate the Influence of Total Microbial Numbers on the Acceptability of Fresh Chilled Pasteurised Milk." Beverages 9, no. 2 (2023): 53. http://dx.doi.org/10.3390/beverages9020053.
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The consumer rejection threshold (RjT) method was applied to determine the total microbial numbers (TMNs) where consumers find that the quality of whole fresh chilled pasteurised milk (WFCPM) and skim milk (Trim) stored at 4.5 ± 0.5 °C is no longer acceptable. Food spoilage progression was supported by measurements of VOCs and the terms consumers used to describe the ageing fresh chilled pasteurised milk (FCPM). RjTs for TMN of 7.43 and 7.34 log10 CFU.mL−1 for WFCPM and Trim, respectively were derived using Hill’s equation from a series of paired preference tests comparing fresh and aged milks (3–26 days) assessed by consumers (WFCPM, n = 55; Trim, n = 52). A poor relationship between storage time and TMN was found, owing mainly to batch-to-batch and within-batch variation in the milk’s post-pasteurization contamination (PPC) levels. At the RjT, there was a significant change in the signal intensities for a number of spoilage-related VOCs that occurred in the FCPM headspace (p ≤ 0.05), which were measured using proton transfer reaction–mass spectrometry (PTR-MS), including m/z 33, 45, 47, 61, 63, 69, 71, 87, and 89, tentatively identified as methanol; acetaldehyde; ethanol; acetate (acetic acid and acetate esters); dimethyl sulphide (DMS); isoprene, furan, and aldehydes; 2-butanone; and pentanal and butyrates (butyric acid and butyrate esters), respectively. Consumers described the milks at TMN greater than the RjTs using terms like off, expired, sour, spoilt or rancid. This multidisciplinary study has provided data on the importance of PPC and subsequent increases in TMN on VOCs associated with FCPM and consumer’s preferences and highlighted the value of measuring a range of variables when investigating consumer’s perception of food quality and shelf-life.
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Pavan kumar Goud, P., K. Ramya sri, K. Sai Krishna, and M. Harshanvardhan. "Review on Non - Carbonated Beverages (Soft Drinks)." YMER Digital 21, no. 06 (2022): 679–83. http://dx.doi.org/10.37896/ymer21.06/68.
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Non-Carbonated soft drinks are a significant segment of global beverage markets. They are made by adding glucose directly to the beverage or to the water used to dilute a concentrated syrup. Glucose can come from a variety of industrial sources, but it must meet appropriate standards. Glucose levels vary depending on the product. Typical ingredients and packaging styles are discussed. Most products are pasteurized during the filling and processing process to ensure microbiological safety and stability. Natural mineral water is briefly discussed as well. Life line springs pvt.ltd., processes non-carbonated beverages with pasteurization, water treatment, blending, and other processes using materials such as water, sugar syrup, glucose, flavors, and finished product package coding (date, batch no. etc).
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Josić, Djuro, Andrea Buchacher, Christoph Kannicht, et al. "Degradation Products of Factor VIII Which Can Lead to Increased Immunogenicity." Vox Sanguinis 77, S1 (1999): 90–99. http://dx.doi.org/10.1111/j.1423-0410.1999.tb00024.x.
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AbstractThe biochemical and immunochemical aspects of the development of inhibitors with a plasma‐derived, double‐virus inactivated factor VIII (FVIII) concentrate (marketed as Octavi SDPlus in Germany and Bisinact in Belgium) are described. A total of 12 cases of inhibitor formation (predominantly type II) were reported in Germany, 8 in Belgium but none in Portugal. Initially, the only difference between the non‐pasteurised, SD virus‐inactivated product Octavi and the pasteurised product Octavi SDPlus appeared to be pasteurisation, though subsequently, the quality of source material for the product was found to differ in different countries. Separation studies revealed the presence of a 40 kDa peptide fragment in some batches. It was subsequently shown that there was a strong correlation between inhibitor development and batches containing the 40 kDa marker, and a relationship between elevated markers of coagulation activation (FPA in particular) and the occurrence of the 40 kDa marker. Further work revealed that analytical methods commonly used for quality control were not suitable to highlight batch‐to‐batch differences. It was concluded that inhibitor potential (neoantigenicity) in Octavi SDPlus arose due to two effects; degradation of FVIII already present in source material; and heating of unstable FVIII degradation products. In this case, inhibitors were not caused by the overall production process, nor by GMP failures. The problem of inhibitor potential can be avoided if appropriate preventive measures are taken. Further work is needed to prove non‐neoantigenicity and to reinforce the scientific findings, and to characterise pilot batches.
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Fernández, Domingo, Patricia Combarros-Fuertes, Erica Renes, Daniel Abarquero, José María Fresno, and María Eugenia Tornadijo. "Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese." Dairy 2, no. 2 (2021): 242–55. http://dx.doi.org/10.3390/dairy2020021.
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This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or both breeds on the physicochemical and sensory characteristics of Zamorano cheese at the end of ripening. Zamorano cheese is a hard variety with protected designation of origin (PDO) produced in the province of Zamora (Spain) with raw or pasteurized ewe’s milk. Five batches of Zamorano cheese were produced with pasteurized ewe’s milk. One batch was elaborated using milk from the Churra breed, the other using milk from the Assaf breed, and the remaining three employed milk mixtures of Churra and Assaf breeds in the proportions 75:25, 50:50 and, 25:75, respectively. Cheeses made with a higher proportion of Churra milk showed a predominance of hydrophilic peptides, while hydrophobic peptides predominated in cheeses with a greater percentage of milk from the Assaf breed. The largest content of most free amino acids was found in cheeses produced with the highest percentage of Churra milk. These cheeses presented the highest values for fat acidity index and free fatty acids content and showed greater elasticity and adhesiveness, as well as lower granularity and hardness. In the sensory evaluation, aftertaste and persistence were higher in these cheeses, being scored with the best overall values.
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TANAKA, N., E. TRAISMAN, P. PLANTINGA, et al. "Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads." Journal of Food Protection 49, no. 7 (1986): 526–31. http://dx.doi.org/10.4315/0362-028x-49.7.526.
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Pasteurized process cheese spreads with various levels of sodium chloride, disodium phosphate, moisture and pH were challenged with spores of Clostridium botulinum types A and B. Response surface methodology was used to design experiments that would yield maximum results with the minimum number of trials. Supplemental experiments were added to further clarify the response and to examine combinations of special interest. A total of 304 treatment combinations (batches) was incubated at 30°C, and five samples from each batch were taken at predetermined intervals up to 42 wk of incubation and tested for botulinal toxin. Sodium chloride and disodium phosphate inhibited botulinal toxin production with similar effectiveness. The inhibitory effect of low pH (&lt;5.7) and low moisture (&lt;54%) levels on botulinal toxin production was as expected, i.e., as either pH or moisture went up, it was necessary to increase sodium chloride and/or phosphate concentrations to compensate. Differences in water activity between cheese spreads with different compositions were observed but they were too small to use for controlling the properties of the products, e.g., a range of 9% in moisture level (51 to 60%) produced only 0.022 variation in water activity. Combinations of the above factors were developed for safe pasteurized process cheese spreads containing up to 60% moisture.
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Cañete, Rodríguez Ana M., Inés M. Santos-Dueñas, María J. Torija-Martínez, Albert Mas, Hornero Jorge Jimenez, and García Isidoro García. "Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid." Food and Bioproducts Processing 96 (October 5, 2015): 35–42. https://doi.org/10.1016/j.fbp.2015.06.005.
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Strawberry surpluses, which may account for about 20% of the whole production, could bean example of what is happening with other fruits. This surplus is largely transformed intostrawberry purée which, although is especially suitable for various bioconversions, is mainlyused as an additional ingredient to produce other foods. With a view to using strawberrypurée to obtain a new, naturally sweet beverage containing no glucose, the conversion of glu-cose into gluconic acid, while maintaining the original fructose of the purée, was assessed.Additionally it is important to preserve the sensory and nutritional properties of the fruitso pasteurized rather than sterilized purée must be used.The use of Gluconobacter japonicus strain (CECT 8443) was studied by batch experi-ments. Different preparation stages were evaluated for ascertaining whether the inoculumrequired pre-cultivation in strawberry purée and whether using pasteurized rather thansterilized substrate would influence prevalence of the inoculated strain over unwantedmicroorganisms—yeasts, mainly.The strain converted glucose into gluconic acid preserving the original fructose contentof the substrate. The optimum inoculum preparation conditions involved microbial growthin Glucose Yeast Extract Peptone synthetic medium for 24 h first and in sterilized strawberrypurée for 24 h additional then.
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EKLUND, M. W., M. E. PETERSON, R. PARANJPYE, and G. A. PELROY. "Feasibility of a Heat-Pasteurization Process for the Inactivation of Nonproteolytic Clostridium botulinum types B and E in Vacuum-Packaged, Hot-Process (Smoked) Fish." Journal of Food Protection 51, no. 9 (1988): 720–26. http://dx.doi.org/10.4315/0362-028x-51.9.720.
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This study demonstrates the feasibility of a heat-pasteurization process for certain vacuum-packaged hot-smoked fishery products for inactivation of the spores of the nonproteolytic Group II Clostridium botulinum types B, E, and F. This process permits the use of lower concentrations of salt and other inhibitors without jeopardizing safety and quality of the products during prolonged refrigerated storage. The pasteurization treatment was developed based upon the inactivation of nonproteolytic types B or E in hot-process (smoked) salmon. Smoke was not applied to the samples inoculated with types B and E because of its possible inhibitory effects. After processing in the smokehouse, each sample was cooled to 34°F (1.1°C), injected with 106 spores, vacuum-packaged, and then heat-pasteurized in a water bath held at a constant temperature. A total of 85, 65, and 55 min in the 185°F (85°C), 192°F (88.9°C), and 198°F (92.2°C) baths, respectively, prevented toxin production by type E during 21 d of incubation at 25°C. Longer times, 175, 85, and 65 min, respectively, were required to prevent toxin production by nonproteolytic type B. Toxin production by type E during 120 d of storage at 10°C was prevented by a 45-minute treatment in the 198°F (92.2°C) bath. When heat-pasteurized samples were transferred into TPGY broth and incubated anaerobically for 150 d at 25°C, outgrowth and toxin production by type E was prevented by a 55-minute process at 198°F (92.2°C) and type B was prevented by a 65-minute process. This process does not, however, inactivate the more heat-resistant proteolytic strains of C. botulinum Group I or other spore-formers. The packages and master cartons of these pasteurized products therefore should follow the existing recommendations for smoked fishery products and be labeled “Keep refrigerated - Store below 38°F (3.3°C).”
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Paszczyk, Beata, and Elżbieta Tońska. "Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum." Applied Sciences 12, no. 13 (2022): 6558. http://dx.doi.org/10.3390/app12136558.
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This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with selected starter cultures enriched with Bifidobacterium bifidum. The GC-FID method was used to determine the fatty acid composition of those dairy products. To analyze the contents of microelements (copper, manganese, iron, and zinc) and macroelements (magnesium, calcium) flame atomic absorption spectrometry was used. The content of phosphorus was determined with the usage of the colorimetric method and the contents of sodium and potassium with emission method. Data analysis showed that such technologies as milk pasteurization and milk fermentation had a significant impact on the fatty acid profile and contents of micro- and macroelements. The lipid quality indices: atherogenicity index (AI), index thrombogenicity (TI), hypocholesterolemic/hypercholesterolemic index (H/H), and (n − 6)/(n − 3) ratio, were at similar levels in raw and pasteurized milk and yogurts produced. Starter culture type affected the content of cis-9, trans-11 CLA C18:2 acid in yogurts. Out of the starter cultures applied in the study, only the FD-DVS YC-X16 Yo-Flex starter culture with BB-12 caused a significant (p < 0.05) increase in CLA content. The CLA content of the yogurts produced using this starter culture was 2.67 mg/g fat. In raw milk, pasteurized milk, and the second batch of yogurts, the content of cis-9, trans-11 C18:2 acid was significantly lower and reached 2.26 mg/g fat, 2.17 mg/g fat, and 2.30 mg/g fat, respectively. The study indicated that, when it comes to being a source of minerals, yogurts were better than milk. Yogurts were also characterized by significantly (p < 0.05) higher contents of all micro- and macroelements taken into account in this study than the raw milk used to produce them.
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Zhang, Yue, Sigrid Kusch-Brandt, Sonia Heaven, and Charles J. Banks. "Effect of Pasteurisation on Methane Yield from Food Waste and Other Substrates in Anaerobic Digestion." Processes 8, no. 11 (2020): 1351. http://dx.doi.org/10.3390/pr8111351.
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The effect of pasteurisation and co-pasteurisation on biochemical methane potential values in anaerobic digestion (AD) was studied. Pasteurisation prior to digestion in a biogas plant is a common hygienisation method for organic materials which contain or have been in contact with animal by-products. Tests were carried out on food waste, slaughterhouse waste, animal blood, cattle slurry, potato waste, card packaging and the organic fraction of municipal solid waste (OFMSW); pasteurisation at 70 °C for 1 h was applied. Pasteurisation had increased the methane yields of blood (+15%) and potato waste (+12%) only, which both had a low content of structural carbohydrates (hemi-cellulose and cellulose) but a particularly high content of either non-structural carbohydrates such as starch (potato waste) or proteins (blood). With food waste, card packaging and cattle slurry, pasteurisation had no observable impact on the methane yield. Slaughterhouse waste and OFMSW yielded less methane after pasteurisation in the experiments (but statistical significance of the difference between pasteurised and unpasteurised slaughterhouse waste or OFMSW was not confirmed in this work). It is concluded that pasteurisation can positively impact the methane yield of some specific substrates, such as potato waste, where heat-treatment may induce gelatinisation with release of the starch molecules. For most substrates, however, pasteurisation at 70 °C is unlikely to increase the methane yield. It is unlikely to improve biodegradability of lignified materials, and it may reduce the methane yield from substrates which contain high contents of volatile components. Furthermore, in this experimental study, the obtained methane yield was unaffected by whether the substrates were pasteurised individually and then co-digested or co-pasteurised as a mixture before batch digestion.
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Olejnik-Schmidt, Agnieszka, Bernadeta Pietrzak, Iwona Kawacka, Klaudia Malak, Weronika Wawrzyniak, and Marcin Schmidt. "A Simple Method for Assessing Diversity and Dynamics of Microbial Community: Comparison of Dairy Phages from Industrial and Spontaneous Fermentation." Applied Sciences 11, no. 19 (2021): 8915. http://dx.doi.org/10.3390/app11198915.
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Background: The dairy industry heavily relies on fermentation processes driven in high proportion by Lactococcus lactis. The fermentation process can be perturbed or even stopped by bacteriophage activity, leading to complete loss of fermentation batch or decreased quality product. The monitoring of the phage diversity and dynamics in the process allows implementing protective measures (e.g., starter rotation) to maintain unperturbed production. Methods: Universal primers were used to amplify sequences of the 936, c2, and P335 Lactococcus phage types. The amplicons were sequenced with the Sanger method and obtained degenerate sequences were analyzed using a simple bioinformatic pipeline in the R environment. Results: The most prevalent phage type is 936, followed by P335, whereas the c2 type is less frequent. Conclusions: Curd cheeses prepared on non-pasteurized milk based on native milk microbiota had a higher diversity of phages distinct from those found in dairy plants. Sanger sequencing of heterogenous amplicons generated on metagenome DNA can be used to assess low-complexity microbiota diversity.
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Pérez Sánchez, Amaury, Yiunan Blanco Gómez, and Daimel Sánchez de la Fuente. "Techno-Economic Evaluation of a Strawberry Ice Cream Production Plant Proposal in Cuba." TecnoLógicas 26, no. 57 (2023): e2762. http://dx.doi.org/10.22430/22565337.2762.
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Ice cream is a solidified dairy product produced by freezing a pasteurized mixture by stirring to incorporate air and guarantee a uniform consistency. This product is in high demand among people of all ages. In the present work, we used the SuperPro Designer® tool to simulate an industrial-scale strawberry ice-cream production plant located in Cuba with an annual production capacity of approximately 830 ice-cream 10 L containers per batch (1 201 770 L per year). Through simulation, the mass and energy balances were determined, as well as the main economic and profitability indicators of the proposed production process. The unit production cost was USD $ 7.04/container, while the annual net profit was USD $ 980 000. The Net Present Value, Internal Rate of Return, and Payback period were USD $ 2 860 000, 24.29 %, and 3.94 years, respectively, which indicate that the proposed strawberry ice-cream production plant is feasible from the technical-economic point of view under the current economic conditions in Cuba.
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Kumar, Dev, Ashish S. Dabade, Snehal Kadam, et al. "Effect of thermal preservative methods on legume based protein tikkis (patty)." Food Science and Applied Biotechnology 6, no. 1 (2023): 1. http://dx.doi.org/10.30721/fsab2023.v6.i1.182.
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The present study was undertaken to develop a legume-based tikki as the protein source and effect of the preservative method on the quality. A total of 3 treatments were used after optimisation of tikkis. Steam under pressure at 15 psi for 15 and 20 min (t1), hot air treatment at 90°C for 120 min (t2), and pasteurisation at 85°C for 15 min (t3). Various batches attempted to optimise the finished products based on sensory acceptability. 60, 65, 70, 75 and 80% legume content in batch 1, 2 and 5 respectively. Batch-3 (70% legume) was the most acceptable concentration for further consideration. Effect of legume content of the textural profile of legume tikkies shown at 80% concentration. The product was evaluated for physicochemical parameters, sensory attributes, and microbial quality. Textural profile analysis revealed that hardness value was negligible in fresh, pasteurised, and cabinet treated samples for moth tikkies whereas autoclaved samples showed a significant reduction in the hardness. At the same time, moong tikki changed significantly after treatments with the effect of the preservation method. The fatty acid profile of the samples was analysed using a gas chromatograph to understand the effect of different processing and preservation treatments on it.
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Cañete, Rodríguez Ana M., Inés M. Santos-Dueñas, Hornero Jorge Jimenez, María J. Torija-Martínez, Albert Mas, and García Isidoro García. "Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid." Food and Bioproducts Processing 99 (March 6, 2024): 188–96. https://doi.org/10.1016/j.fbp.2016.05.005.
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Modern societies produce massive surpluses of food, by-products and wastes that increase the interest for their revalorization. This work examines the use of a culture of Gluconobac-ter japonicus CECT 8443, without pH control, to convert selectively the glucose content of industrially pasteurized strawberry purée into gluconic acid for the development of newbeverages. However, depending on the initial concentration of glucose, the microorganism could transform the acid formed into other compounds; for this reason, in this work the effect of initial sugar concentration on the preservation of the acid was investigated. The results show that the gluconic acid formed in strawberry purée containing no added sugars started to disappear after glucose depletion, but the acid concentration remained constant if sugar-enriched purée was used. The use of this industrial substrate resulted in the presence of yeasts and hence in some fructose uptake; however, the fructose consumption was negligible until after 20–30 h. The use of food by-products is an excellent opportunity not only to recover valuable compounds but for the development of new chemical and biotechnological approaches for their revalorization. This strategy should improve regional economies and contribute to a sustainable management of these underexploited resources.
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Kaewsedam, Thitirat, Wirote Youravong, Zhenyu Li, and Santad Wichienchot. "Modulation of gut microbiota and their metabolites by functional mulberry juice non-thermally pasteurized using microfiltration." Functional Foods in Health and Disease 12, no. 9 (2022): 547. http://dx.doi.org/10.31989/ffhd.v12i9.980.
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Background: Mulberry fruit is a source of phenolic compounds and has biological properties. This study aimed to assess the effects of isomaltooligosaccharide (IMO) added to mulberry juice on prebiotic activity and gut fermentation properties.Objectives: The study aimed to produce mulberry juice supplemented with IMO, which might generate short chain fatty acids (SCFA), and to examine the effects of a prebiotic activity after fecal fermentation.Materials and methods: Functional mulberry juices were prepared with three different levels of isomaltooligosaccharide (IMO), namely 0% (MBI0), 2% (MBI2), and 8% (MBI8). The study tested mulberry juices supplemented with IMO, which generated short-chain fatty acids (SCFA), phenolic metabolites, and favored beneficial gut bacteria, and examined the prebiotic activity after fecal fermentation by the colonic microbiota. A crossflow hollow fiber microfiltration system with a 0.22 μm pore size was employed to deliver permeates considered non-thermally pasteurized juices.Results: The results show that short chain fatty acids (SCFA) included large propionic acid and butyric acid concentrations at 48h. The percent of bifidobacteria significantly increased to 5.03% and 17.53% in 24 hours fermentation of MBI2 and MBI8, respectively. After fecal batch culture fermentation, some anthocyanin metabolites such as 3-(2-hydroxyphenyl) propionic acid, 3,4-dihydroxybenzaldehyde, L-phenylalanine, and aminocaproic acid, were detected. Therefore, IMO can serve as a potential prebiotic ingredient added in mulberry juice for promoting the growth of beneficial gut microbiota.Conclusion: The results show that IMO favored beneficial microorganisms in the gut and contributed to biologically active compounds such as metabolites of polyphenols and anthocyanins in the gut.Keywords: Mulberry, isomaltooligosaccharide, prebiotic, gut microbiota, metabolites
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INGHAM, STEVEN C., JOYCE C. N. REYES, NICHOLAS P. SCHOELLER, and MEGAN M. LANG. "Potential Use of Presumptive Enterococci and Staphylococci as Indicators of Sanitary Condition in Plants Making Hard Italian-Type Cheese." Journal of Food Protection 63, no. 12 (2000): 1697–701. http://dx.doi.org/10.4315/0362-028x-63.12.1697.
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Raw milk, pasteurized milk, unripened cheese (1 day old), and partially ripened cheese (3 months) from 42 milk lots at a plant making hard Italian-type cheese were analyzed for presumptive enterococci using kanamycin esculin azide agar pour plates. Fully ripened (≥10 months) cheeses, derived from other milk lots, were also tested. Numbers of presumptive staphylococci (Baird-Parker agar [B-P]) were determined in the partially and fully ripened cheeses. Presumptive enterococci were ubiquitous in raw milk, usually at levels of 2.1 to 3.0 log CFU/ml. Enterococci were detected in 11 (26%) of 42 pasteurized milk samples. Enterococci and staphylococci were detected in 39 (93%) and 6 (14%) of unripened cheeses and in 33 (80%) and 4 (10%) of partially ripened cheeses, respectively. Only eight and five samples of enterococci-positive unripened and partially ripened cheese, respectively, were made from pasteurized milk in which presumptive enterococci were detected. Of 42 samples of fully ripened cheese, 35 (83%) and 8 (19%), respectively, contained presumptive enterococci and staphylococci. Results suggest either that low numbers of presumptive enterococci survive pasteurization and cheese ripening or that contamination of cheese by enterococci occurs after pasteurization. Biochemical testing confirmed 63% of presumptive enterococci isolates. None of the 20 presumptive staphylococci isolates produced colonies typical of Staphylococcus aureus on B-P agar; the isolates were identified as 1 Staphylococcus epidermidis, 1 Staphylococcus xylosus, 2 Staphylococcus saprophyticus, 1 Staphylococcus warneri, 5 Kocuria spp., and 10 unidentified gram-positive, catalase-positive cocci. Three staphylococci isolates decreased in numbers by more than 3.0 log CFU/ml in 9.9 ml of skim milk heated 30 min in a 62.8°C water bath. This finding suggests that most presumptive staphylococci detected may have been prepasteurization contaminants. Unless specificity of the kanamycin esculin azide and B-P media is improved, use of presumptive enterococci and staphylococci as indicators of postpasteurization sanitation in plants making hard Italian-type cheese cannot be recommended.
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Rodrigues, Livia De Andrade, Karina Ramirez Starikoff, Gisele Oliveira de Souza, et al. "Effect of pasteurization on the decay of Mycobacterium bovis in milk cream." Semina: Ciências Agrárias 37, no. 5Supl2 (2016): 3737. http://dx.doi.org/10.5433/1679-0359.2016v37n5supl2p3737.
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Milk cream must be pasteurized in order to be sold in Brazil. However, there are no specific legal requirements for this product, and producers set their own pasteurization parameters using the ones approved for milk as a reference. Considering that fat protects bacteria from heat, that no thermal inactivation studies have been performed on Mycobacterium bovis present in cream, and that bovine tuberculosis is endemic in Brazil, the aim of this study was to evaluate the inactivation of M. bovis in milk cream subjected to commercial parameters of pasteurization. Milk cream samples were contaminated and pasteurized in a water bath at 75, 80, 85, and 90°C for 5 and 15 s. M. bovis cells were plated onto Stonebrink-Leslie medium, incubated at 36°C for 45 days, and quantified; the result was expressed in log CFU mL-1. The fat content of the samples ranged from 34% to 37% and the average initial load of M. bovis was 8.0 Log CFU mL-1. The average decay of the M. bovis populations was 4.0, 4.3, 4.9 and 6.7 log CFU mL-1 when the cream was incubated for 15 sec at 75, 80, 85 and 90°C, respectively, showing that the efficiency of the heat treatment was improved by increasing the temperature of the process. Given the lipophilic nature of M. bovis, the cream should be subjected to more intense parameters of pasteurization than those applied to milk.
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SCINTU, M. F., E. DAGA, and A. LEDDA. "Evaluation of Spectrophotometric and Fluorometric Methods for Alkaline Phosphatase Activity Determination in Ewe's Milk." Journal of Food Protection 63, no. 9 (2000): 1258–61. http://dx.doi.org/10.4315/0362-028x-63.9.1258.
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The alkaline phosphatase (ALP) activity test has been used since 1935 to assess the effectiveness of pasteurization. Different analytical methods exist for detecting ALP in milk. Unfortunately, there is little information about ALP activity in ewe's milk. The aim of this study was to assess and compare the official European method (spectrophotometric method) and the Fluorophos method (fluorometric method) regarding their use in ewe's milk. Bulk ewe's milk samples were taken from a flock and from three different dairies. A portion of the original sample was pasteurized at 63°C for 30 min in a circulating bath; another portion was heated to and kept at 95°C for about 2 min, and 0.1% (vol/vol) of raw milk was added. The samples obtained were analyzed in duplicate using the spectrophotometric and fluorometric methods. The relation between ALP activity determined by the two methods was characterized by the following equation: Y = 1.34 + 0.0039X (where Y = ALP in μg of phenol per ml of milk and X = ALP in mU/liter; R2 = 91.5%). Precision parameters (repeatability [r], standard deviation of repeatability [sr], and relative standard deviation of repeatability [RSDr]) for both methods were calculated. The values of RSDr for the Fluorophos method were 4.30 for pasteurized milk and 2.96 for 0.1% raw milk, close to the value indicated by Rocco in whole cow's milk (RSDr = 4.4). The repeatability for the official method (r = 2.16) was close to that indicated for whole cow's milk (r = 2).
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Singh, Harsimar, and Hosahalli S. Ramaswamy. "Thermal Processing of Acidified Vegetables: Effect on Process Time-Temperature, Color and Texture." Processes 11, no. 4 (2023): 1272. http://dx.doi.org/10.3390/pr11041272.
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The objective of this study was to compare the quality of low-acid vegetables conventionally thermal processed with those subjected to modified thermal processing following acidification to pH < 4.6. For conventional processing, a process lethality (Fo value) equivalent of 5 min at 121.1 °C (commercially sterilization) was used, while those that are acidified were pasteurized, such as acidic foods, to a lethality value of 10 min at 90 °C. Acidification was performed with citric acid by immersion of vegetables in an ultrasonic bath. The quality of raw, blanched, acidified, pasteurized and sterilized products were compared for color and textural characteristics. The acidified thermal processing yielded significantly better retained color and textural properties, almost similar to blanched vegetables, while those subjected to the conventional processing resulted in significant texture loss. The process temperatures were significantly lower, and corresponding process intensities were significantly less severe with the acidified thermal process, providing significant energy saving opportunities. The absorbed acid could easily be leached out by heating/holding the vegetables in tap water, if it was desired, to reduce the acidity level in the processed vegetables. There is significant current interest in acidified thermal processing of low acid- foods with quality retention being the main focus. While it is possible that some meat products may suffer quality loss, for vegetables, in general, the negative influence is significantly low, and the positive potential for quality retention, energy savings and process efficiency are very high.
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Fabíková, I., M. Voldřich, R. Ševčík, P. Hönigová, and M. Čeřovský. "Guaiacol formation in apple juice, effect of selected additives on Alicyclobacillus growth." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S246—S249. http://dx.doi.org/10.17221/10672-cjfs.
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Disinfectant or card-board off-flavour formation was observed in the batch of pasteurised reconstituted apple juice. Aroma profile of products was analysed using SPME and GC/MS, guaiacol was detected in the apple juice sample as well as apple concentrate. Sporulating bacteria Alicyclobacillus acidoterrestris, which are able to growth in acidic conditions were isolated and identified as the cause of the off flavour formation. The possibilities of flavour formation inhibition using various additives were evaluated. The inhibitory effect of nisin, sulphur dioxide, benzoic acid and EDTA was followed. The best way of prevention is the sufficient washing and disinfection of apples prior the processing e.g. using chlorine dioxide. But when the treatment is insufficient and contaminated apples are to be processed the tested additives can prolong the lag phase and increase product stability. The inhibitory effect of the tested additives decreased in the order: benzoic acid, EDTA, nisin and sulphur dioxide.
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O’Hare, Esther Marie, Angela Wood, and Elizabeth Fiske. "Human Milk Banking." Neonatal Network 32, no. 3 (2013): 175–83. http://dx.doi.org/10.1891/0730-0832.32.3.175.
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Forms of human milk banking and donation have been present for more than a century worldwide, but, since 1985, the Human Milk Banking Association of North America (HMBANA) has established guidelines to make the use of donor’s breast milk safe and the second best form of feeding to maternal breast milk for a neonatal intensive care unit (NICU) infant. The Indiana Mother’s Human Milk Bank provides an extensive and meticulous process of selecting breast milk donors. The process begins with a phone interview with a potential donor and includes the review of the donor’s medical records, blood laboratory screening, medication and dietary intake, as well as consent from the donor’s pediatrician. The milk bank follows steps of collecting, storing, and receiving the breast milk in accordance with the guidelines of the HMBANA. Pasteurization is the method used to ensure the proper heating and cooling of breast milk. Despite the rigorous pasteurization method, the donor’s breast milk will not lose most of the important beneficial components needed for sick or ill NICU infants. Every batch of pasteurized breast milk will be cultured for any possible contamination and shipped to NICUs after it has been cleared by laboratory testing.
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Leonardi, Alan, Simona Zanoni, Marzia De Lucia, Alberto Amaretti, Stefano Raimondi, and Maddalena Rossi. "Zinc Uptake by Lactic Acid Bacteria." ISRN Biotechnology 2013 (March 13, 2013): 1–5. http://dx.doi.org/10.5402/2013/312917.
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The study aims to investigate zinc biosorption by strains of lactobacilli and bifidobacteria with a view to exploit them as organic matrixes for zinc dietary supplementation. Sixteen human strains of Lactobacillus and Bifidobacterium were assayed for zinc uptake. The minimum inhibitory concentration of zinc salts differed among the strains, but was never below 15 mmol L−1. When cultured in MRS broth containing 10 mmol L−1 ZnSO4, all the strains were capable of accumulating zinc in the range between 11 and 135 μmol g−1. The highest amount of cell-bound zinc was obtained in L. acidophilus WC 0203. pH-controlled batch cultures of this strain revealed that zinc uptake started in the growth phase, but occurred mostly during the stationary phase. Pasteurized and viable cultures accumulated similar amount of zinc, suggesting that a nonmetabolically mediated mechanism is involved in zinc uptake. These results provide new perspectives on the specific use of probiotics, since L. acidophilus WC 0203 could function as an organic matrix for zinc incorporation. The bioavailability of Lactobacillus-bound zinc deserves to be investigated to provide a future basis for optimization of zinc supplementation or fortification.
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Aya-Ebi Okubo Eneni, Kingsley Chukwuka Amaihunwa, Peter Mamuro Eguvbe, Faith Akpakpan, Emmanuel Idima Lotanna, and Oghenemaro Felix Enwa. "Investigation of the effects of homogenisation and gelling agents on the physicochemical, textural, and sensory properties of Yoghurt." World Journal of Biology Pharmacy and Health Sciences 22, no. 3 (2025): 277–82. https://doi.org/10.30574/wjbphs.2025.22.3.0600.
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Yoghurt, a fermented dairy product, is valued globally for its nutritional benefits and unique sensory properties. Optimizing its texture, stability, and shelf life remains essential for commercial success. This study investigated the combined effects of milk homogenization and the incorporation of gelling agents—pectin and gelatin—on the physicochemical and sensory quality of yoghurt. A 10% skimmed milk powder solution was prepared, pasteurized, and split into two batches: homogenized (140 bar at 60°C) and non-homogenized. Each batch was further subdivided for the addition of pectin or gelatin, followed by inoculation with a 2% lactic acid bacteria starter culture. Samples were incubated at 43°C until pH 4.4 was reached. Physicochemical parameters such as pH, viscosity, syneresis, and texture were analyzed, alongside sensory evaluation by a semi-trained panel. Homogenization improved texture, gloss, and viscosity while reducing syneresis. Pectin significantly reduced whey separation, while gelatin enhanced creaminess and set firmness. The combination of homogenization and appropriate gelling agents resulted in yoghurt with improved consumer acceptability and shelf stability. These findings demonstrate the critical role of processing techniques and additives in tailoring yoghurt characteristics to market preferences.
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Pralay, Bhattacharya, Kundu Pradyut, and Mukherjee Somnath. "Performance evaluation and kinetic study of milk processing effluent in a laboratory scale batch-fed reactor." Journal of India Chemical Society Vol. 97, No. 10b, Oct 2020 (2020): 1847–53. https://doi.org/10.5281/zenodo.5969071.
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Civil Engineering Department, Jadavpur University, Kolkata-700 032, India Department of Food Processing Technology, Mirmadan Mohanlal Government Polytechnic, Plassey, Nadia-741 156, West Bengal, India <em>E-mail</em>: pralaybhattacharya110@gmail.com, kundupradyut@yahoo.co.in, mukherjeesomnath19@gmail.com <em>Manuscript received online 24 May 2020, revised and accepted 19 October 2020</em> Dairy and milk processing units emanate huge quantity of liquid waste due to leaking from storage tanks, supply lines, vessels cleaning, cooling apparatus, pasteurizers, homogenizers etc. Effluents from milk processing units mainly contain organic compounds like oily matter, milk spills, lactose, whey etc. Biodegradation and Kinetic studies were carried out in a batch-fed reactor for evaluating the kinetic constants as necessary for design of a full scale bioreactor using suspended growth process. An investigation was done with simulated real life plant effluent as emitted from a nearby milk processing plant situated in West Bengal, India. After collecting wastewater from the above plant, the effluent wastewater was analysed in the laboratory and organic load (COD) was found in the range 1200-1300 mg/L whereas ammonia nitrogen (NH<sub>4</sub><sup>+</sup>-N) varied in the range 45-55 mg/L, nitrate nitrogen was in the range 20-25 mg/L and Phosphorous (PO<sub>4</sub><sup>3-</sup>-P) was in the range 20-25 mg/L. After acclimatization of the microbial seed in a laboratory, time concentration study of milk processing unit wastewater was conducted for reduction of COD, ammonia Nitrogen (NH<sub>4</sub><sup>+</sup>-N), Nitrate Nitrogen (NO<sub>3</sub><sup>-</sup>-N) and phosphorous (PO<sub>4</sub><sup>3-</sup>-P) separately in a batch-fed reactor. It was observed that the reduction of COD, NH<sub>4</sub><sup>+</sup>-N, NO<sub>3</sub><sup>-</sup>-N and PO<sub>4</sub><sup>3-</sup>-P were in the range of 94-97%, 65-70%, 68-70% and 70-72% respectively. The kinetic constants such as K, K<sub>d</sub>, Y and K<sub>s</sub> for the performed carbon oxidation, nitrification, denitrification and phosphorous removal under multi substrate component feeding condition were also estimated from the experimental results of batch study.
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Morandi, Stefano, Valentina Pica, Fabio Masotti, et al. "Proteolytic Traits of Psychrotrophic Bacteria Potentially Causative of Sterilized Milk Instability: Genotypic, Phenotypic and Peptidomic Insight." Foods 10, no. 5 (2021): 934. http://dx.doi.org/10.3390/foods10050934.
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The proteolytic traits of the psychrotrophic strains Pseudomonas poae LP5, Pseudomonas fluorescens LPF3, Chryseobacterium joostei LPR1, Pseudomonas fulva PS1, Citrobacter freundii PS37, Hafnia alvei PS46, and Serratia marcescens PS92 were initially investigated by phenotypic and genotypic approaches. Six strains elicited extracellular proteolytic activity, and five expressed the thermostable AprX or (likely) Ser1 enzymes. Then, the strains were inoculated (104 CFU/mL) in microfiltered pasteurized milk and kept at 4 °C for five days. All of the strains reached 108 CFU/mL at the end of storage and five produced thermostable extracellular proteolytic enzymes. The freshly inoculated samples and the corresponding samples at 108 CFU/mL were batch-sterilized (131 °C, 30 s) and kept at 45 °C up to 100 days. The former samples did not gel until the end of incubation, whereas the latter, containing P. poae, P. fluorescens, C. joostei, C. freundii, and S. marcescens, gelled within a few days of incubation. The thermostable proteolytic activity of strains affected the peptidomic profile, and specific proteolyzed zones of β-CN were recognized in the gelled samples. Overall, the results confirm some proteolytic traits of psychrotrophic Pseudomonas spp. strains and provide additional insights on the proteolytic activity of psychrotrophic bacteria potentially responsible for sterilized milk destabilization.
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Zarkadas, Ioannis S., Artemis S. Sofikiti, Evangelos A. Voudrias, and Georgios A. Pilidis. "Thermophilic anaerobic digestion of pasteurised food wastes and dairy cattle manure in batch and large volume laboratory digesters: Focussing on mixing ratios." Renewable Energy 80 (August 2015): 432–40. http://dx.doi.org/10.1016/j.renene.2015.02.015.
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Mosca, Ana Carolina, Leonardo Menghi, Eugenio Aprea, et al. "Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice." Molecules 25, no. 23 (2020): 5598. http://dx.doi.org/10.3390/molecules25235598.
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Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.
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Muhiddin, Nurhayani H., Sitti Rahma Yunus, Sitti Saenab, Shelini Shelini, and St Asriani. "Pengaruh Konsentrasi Susu Skim dan Lama Fermentasi terhadap Kadar Asam Laktat dan pH Produk Soyghurt." Celebes Science Education 1, no. 3 (2022): 94. http://dx.doi.org/10.35580/cse.v1i3.40343.
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This study aims to: (1) find out how the effect of fermentation time and skim milk concentration on lactic acid content in fermented soy yoghurt (soyghurt) (2) find out how the effect of fermentation time and skim milk concentration on the degree of acidity (pH) in soy yoghurt fermentation (soygurt). The fermentation process uses a liquid substrate fermentation method with a Batch process system. The way to make it is by preparing the basic ingredients, namely soy milk, 20 % sugar and skim milk with varying concentrations of 10 %, 15 %, 20 % which have been pasteurized at 60°C. Then cooled to 43 °C. After that, it was inoculated with a starter containing the bacteria Laktobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei and Streptococcus thermophilus, then put into a fermenter bottle and incubated at 35-37°C. During the incubation period of 0, 15, 18, and 24 hours, analysis was carried out, namely lactic acid levels and the degree of acidity (pH). The results of the analysis showed that: (1) there was no significant difference between skim milk concentration and fermentation time on total lactic acid (2) fermentation time affected the level of acidity (pH) of soyghurt. This is because the longer the fermentation process, the more time will be provided to convert lactose into lactic acid so that the pH of the sample decreases.
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GIBSON, ANGELA M., T. A. ROBERTS, and A. ROBINSON. "Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats IV. The effect of pig breed, cut and batch of pork." International Journal of Food Science & Technology 17, no. 4 (2007): 471–82. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00203.x.
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Nodvikova, O. V., S. M. Askhadullina, O. L. Lukoyanova, T. E. Borovik, and T. V. Kazyukova. "Bacteriological effectiveness of the laboratory water bath ECROSKHIM PE-4300 for the expressed breast milk pasteurization." Pediatria. Journal named after G.N. Speransky 103, no. 1 (2024): 166–73. http://dx.doi.org/10.24110/0031-403x-2024-103-1-166-173.
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Breastfeeding is commonly acknowledged as being the biological norm. In cases when a child cannot be latched to the breast, freshly expressed mother's milk is the first choice that in specific conditions may require pasteurization. In accordance with the Russian sanitary rules and regulations as of 2021, “human milk is processed by boiling it in a water bath,” which is extremely destructive for the most of its biologically active and important components. The global practice of thermal processing of human milk is its low-temperature pasteurization according to the Holder method for 30 minutes at the temperature of +62.5°C. Currently there are no Russian domestically produced breast milk (BM) pasteurizers whilst it is not always possible to purchase imported equipment as yet. The purpose of this research was to assess the bacteriological safety of BM pasteurization using the laboratory water bath PE-4300 domestically produced by “ECROSKHIM” in Saint Petersburg, Russia, which allows the reproducing of the Holder method. Materials and methods used: a prospective single-center study of 153 lactating mothers was conducted with 306 BM samples being subjected to bacteriological analysis prior to and after the pasteurization. Results: before pasteurization, the growth of opportunistic bacteria was detected in all BM samples mainly due to the growth of S. epidermidis. After pasteurization, 96.1% of BM samples turned out to be sterile. In the remaining 3.9%, the scant growth of S. epidermidis (2.6%), Streptococcus oralis (0.65%) and Acinetobacter (0.65%) was not clinically significant. Conclusion: BM pasteurization in the laboratory water bath ECROSKHIM PE-4300 demonstrated high bacteriological safety of the device’s final revision, which in its turn allowed Authors to recommend this method of processing of both maternal and donor BM in pediatric and perinatal facilities.
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JUNEJA, Vijay K., Oscar P. SNYDER, and Miriam CYGNAROWICZ-PROVOST. "Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef." Journal of Food Protection 57, no. 12 (1994): 1063–67. http://dx.doi.org/10.4315/0362-028x-57.12.1063.
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The ability of Clostridium perfringens spores to germinate and grow was studied to determine a safe cooling rate for cooked beef. Beef samples were inoculated with a cocktail of three strains of heat-shocked C. perfringens spores (NCTC 8238, NCTC 8239 and ATCC 10288), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in 1 h. Then, samples were cooled through the temperature range of 54.4°C to 7.2°C at rates varying from 6 to 18 h. Samples were removed at various times during cooling to determine if the spores had germinated and multiplied. The samples were plated on tryptose-sulfite-cycloserine agar and incubated anaerobically at 37°C for 48 h. Minimal growth was observed with cooling periods of up to 15 h. However, with the time to achieve 7.2°C extended to 18 h, C. perfringens spores germinated and grew from an inoculum of approximately 1.5 log10 to about 6.0 log10 CFU/g. This study indicated that pasteurized cooked beef must be cooled to 72°C in 15 h or less to prevent C. perfringens foodborne disease outbreaks.
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García, Mario A., Yanelis Ruiz, Jesenia E. Rodríguez, Alejandro Cruz-Socorro, and Alicia Casariego. "Isotonic sports drink prepared from pineapple juice: Stability during its accelerated storage." Agroindustrial Science 13, no. 3 (2024): 135–52. http://dx.doi.org/10.17268/agroind.sci.2023.03.03.
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It was evaluated the behavior, during accelerated storage, of the quality indicators of an isotonic sport drink made from the mixture of pineapple juice, distilled water, sucrose and NaCl. The drink was packed in amber glass bottles was pasteurized at 80 °C for 5 min in a water bath. The drink was stored at 45, 50 and 55 °C with the aim of achieving accelerated deterioration. The drink presented a total sugar content of 7.6%, osmolality of 328 mOsm/kg and sensory acceptance corresponding to the category -I like it slightly-. At the end of storage at each temperature, there was a decrease in brightness and an increase in the values of a* and b*, related to the increase (p ≤ 0.05) of the browning index (IP) and the moment of sensory rejection, due to a notable loss of pineapple color. The behaviors of the IP at each temperature were adjusted to polynomial models of order five with high coefficients of determination (> 0.98). This study provides useful information for the optimization of beverage production, quality control and spoilage prediction, which could contribute to the development of new products and satisfy consumer needs.
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HARRISON, MARK A., and YAO-WEN HUANG. "Thermal Death Times for Listeria monocytogenes (Scott A) in Crabmeat." Journal of Food Protection 53, no. 10 (1990): 878–80. http://dx.doi.org/10.4315/0362-028x-53.10.878.
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Thermal death times for Listeria monocytogenes (Scott A) in blue crabmeat were determined. Blue crabmeat was inoculated with 107 cells of L. monocytogenes strain Scott A/g prior to distributing 7.5 g into sausage casings (1.6 cm × 4 cm). Ten to 12 sausages, one with a thermocouple connected to a recorder, were placed into a preheated, recirculating water bath at either 50, 55, or 60°C. At designated times, the L. monocytogenes populations was determined by plating serial dilutions onto both trypticase soy agar (TSA) and modified Vogel-Johnson agar. After incubation, presumptive L. monocytogenes colonies were counted. D-values based on enumeration of colonies from TSA were 40.43, 12.00, and 2.61 min at 50, 55, and 60°C, respectively. Heat resistance as demonstrated by using modified Vogel-Johnson agar as the plating medium was less with D-values of 34.48, 9.18, and 1.31 min at each of the same heating temperatures. Z-values of 8.40 and 6.99°C were derived from the TSA and modified Vogel-Johnson agar data, respectively. Based on these findings, the current parameters used to commercially pasteurize crabmeat are adequate to inactivate L. monocytogenes strain Scott A.
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Mamaev, Andrey, Anna Solovyova, Anna Simonenkova, and Marina Yarkina. "Magnetic Laser Radiation Use for the Technological Characteristics Optimization of Raw Milk." Food Industry 8, no. 4 (2023): 89–97. http://dx.doi.org/10.29141/2500-1922-2023-8-4-9.
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The high-quality raw materials availability in Russia today is the main determining factor in the dairy market development. High bacterial contamination leads to a deterioration in taste, a decrease in the nutritional value of raw milk and products made from it, and also contributes to a significant reduction in its shelf life. The research aims at the magnetic laser exposure use to raw milk to optimize its technological characteristics. Depending on the power, radiation frequency and exposure time, a man run the experiment with raw milk selected from one batch of cows in the Federal State Unitary Enterprise “Streletskoe” of the Russian Agricultural Academy of the Oryol district of the Oryol region, in comparison with raw milk pasteurized at a temperature of (76 ± 2) °C for 20 sec. The researchers used the device “Mustang 1” (model 017) with and without a magnetic laser nozzle MLO-1 as a magnetic laser emitter. They studied the laser exposure impact on the organoleptic, physico-chemical and microbiological parameters of raw milk in order to create conditions for the high-quality, competitive fermented milk products manufacture. The magnetic laser radiation reduces the titratable acidity of raw milk by 1–2 °T, enabling an increase in the milk grade from the second to the first one and an extension of the bactericidal phase in compliance with organoleptic parameters. The authors adjusted the optimal mode of processing raw milk using magnetic laser radiation: power – 80 W, radiation frequency – 3000 Hz, exposure – 256 sec.
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Adetogo, Toluwalope T., Stephen A. Fagbemi, Monica O. Oguntimehin, et al. "African Star Apple Juice Stored at Tropical Ambient and Refrigeration Temperatures: Effect on Physicochemical Characteristics, Antioxidant Properties and Microbiological." IPS Journal of Nutrition and Food Science 3, no. 2 (2024): 135–44. http://dx.doi.org/10.54117/ijnfs.v3i2.43.
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The present study was aimed at evaluating the physicochemical and antioxidant properties as well as microbiological quality of extracted juice from African star apple (Chrysophyllum albidum) stored under tropical ambient and refrigeration conditions. Juice was extracted from mashed star apple fruit cotyledons (after deseeding) and pasteurized in a water bath at 71.2 oC for 30 minutes before storage for four (4) weeks under tropical ambient (28±2 oC) and refrigeration (6±2 oC) conditions. The results showed that there was no fibre in the juice, the moisture was 78.51% and 79.13% for fresh African star apple (ASA) juice and sample stored under ambient conditions, respectively. It also showed pH of ASA juice at week 0 to be 3.52 and week 4 for both samples stored at refrigeration and ambient temperatures to be 2.85 and 2.28, respectively. There was no fecal coliform count in all the studied juice samples throughout the storage period, but total viable bacteria counts were 2.7x104 cfu/ml, 1.84x105 cfu/ml and 6.6x104 cfu/ml for fresh juice and juice stored for 4 weeks at ambient temperature and refrigeration conditions, respectively. Overall, storage conditions had insignificant impact on the antioxidant properties and free radical scavenging capacity of the fruit juice; the slight changes observed were linked to usual molecular reactions. In conclusion, storage under refrigeration conditions elongated the shelf life of the juice.
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Amapu, T. Y., H. S. Dapiya, O. D. Ajisefinni, et al. "Growth kinetics of <i>Streptococcus salivarious</i> subsp. <i>Thermophilus</i> and <i>Lactobacillus delbrueckii</I> subsp. <i>Bulgaricus</i> starter cultures during fermentation of acha (<i>digitaria exilis</i>, stapf) based milk." Science World Journal 19, no. 2 (2024): 560–64. http://dx.doi.org/10.4314/swj.v19i2.36.
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This study determined the growth kinetic (maximal specific growth rate (h-1), generation time (h), and viability (CFU/ml) of yogurt starter cultures; Streptococcus salivarious subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in acha (Digitaria exilis, Stapf) based milk was carried out. Acha-based milk was extracted, batch pasteurized in an Erlenmeyer flask, and inoculation with 3% yogurt cultures (Direct Vat type (DVS) Yo mix consisting of Streptococcus salivrarious subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in ratio 1:1 The result showed that Streptococcus thermophilus counts increased from 4.00 x 106 to 2.40 x 108 (CFU /ml) at an extended time of 6 h, while Lactobacillus bulgaricus counts increased from 5.00 x 106 (CFU /ml) to a maximum count of 1.42 x 108 (CFU /ml) at 5 h during acha milk fermentation. Comparatively, Streptococcus thermophilus count increased from 6.80 x 107 to 1.70 x 108 (CFU /ml), while that of Lactobacillus bulgaricus increased from 1.20 x 107 to 9.60 x 107 (CFU /ml) after 6 h of fermentation in the dairy milk. The maximum specific growth rate of 0.406 h1 and doubling time (td) of 102 min was registered for Lactobacillus bulgaricus, while Streptococcus thermophilus exhibited higher growth with a specific growth rate of 0.416 h-1 at a doubling time of 100 min. The acidifying activity of the lactic acid bacteria showed a lower rate of 0.619 h-1 in the acha milk compared with 1.136 h-1 observed in the dairy milk. The curdling time for the acha milk occurred 1.5 hours after that of the control. These findings confirmed the possibility of producing yogurt from ‘acha’ based milk as an alternative to conventional cow milk-based yogurt.
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JUNEJA, VIJAY K., OSCAR P. SNYDER, and BENNE S. MARMER. "Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling†." Journal of Food Protection 60, no. 3 (1997): 272–75. http://dx.doi.org/10.4315/0362-028x-60.3.272.
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The ability of 16 foodborne pathogens, representative of 5 different species, to grow during cooling of previously sterilized cooked beef was studied to determine a safe cooling rate. Auto-claved ground beef samples (3 g) were inoculated with heat-shocked spores of Bacillus cereus (strain BH 86) or Clostridium botulinum (nonproteolytic type B strains CBW 25, 17B, and KAP B5 and type E strains Whitefish, Saratoga, and Alaska) or vegetative cells of Listeria monocytogenes (strains HO-VJ-S, V-7, and Scott A), Staphylococcus aureus (strains 196E, B121, and B 124), or Salmonella serotypes (S. dublin, S. enteritidis, and S. typhimurium), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in I h. In some experiments combinations of C. botulinum and B. cereus spores or S. aureus and salmonellae vegetative cells were used. Heated samples were cooled through the temperature range of 54.4 to 7.2°C at rates varying from 6 to 21 h. Samples were removed at various times during cooling to determine if growth of the pathogens had occurred. No growth was observed with cooling periods of up to 21h. This study with the model meat system (3 g autoclaved ground beef inoculated with selected pathogens and then pasteurized) indicated that cooling from 52.4 to 7.2°C in up to 21 h would not pose a food safety hazard from growth of these pathogens.
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Praepanitchai, Ong-Ard, Athapol Noomhorm, and Anil Kumar Anal. "Survival and Behavior of Encapsulated Probiotics (Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice." BioMed Research International 2019 (February 13, 2019): 1–8. http://dx.doi.org/10.1155/2019/9768152.
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Hybrid alginate-soy protein isolate-based hydrogel beads were prepared and evaluated to enhance the survival of the encapsulated probiotics (Lactobacillus plantarum) during heat processing to incorporate in mango juice. The solutions of sodium alginate-soy protein isolate (SA-SPI) with probiotic cells were dropped into the gelation bath containing calcium chloride (3% w/v) solution to develop various types of hydrogel beads. The level of survival of probiotics in encapsulated beads under acidic conditions (pH 2, 3, and 6.5) and bile salt (0.5 and 1.0% w/v) was evaluated. The survival of the encapsulated probiotics to thermal processing was evaluated by treating the beads in saline solution (0.9% w/v) at 30, 50, 63, and 72°C. The encapsulated probiotic bacteria were found alive even after treatment at 72°C for 90 s. Most of the free cells did not survive at the temperature higher than 50°C and very low pH (pH 2 and 3). The survival of probiotic cells was found higher with the hybrid hydrogel beads containing alginate and soy protein isolate (1:8 w/w). Furthermore, mango juice fortified with encapsulated L. plantarum in hydrogel beads was subjected to thermal pasteurization at 72°C for 90 s.