Relevant bibliographies by topics / Milk – Pasteurization

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Milk – Pasteurization'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 January 2023

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Journal articles on the topic "Milk – Pasteurization"

1

Czaplicki, Alan. "“Pure Milk Is Better Than Purified Milk”." Social Science History 31, no. 3 (2007): 411–33. http://dx.doi.org/10.1017/s0145553200013808.

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This article explains how pasteurization—with few outspoken political supporters during this period—first became a primary milk purification strategy in Chicago and why eight years passed between pasteurization’s initial introduction into law and the city’s adoption of full mandatory pasteurization. It expands the current focus on the political agreement to pasteurize to include the organizational processes involved in incorporating pasteurization into both policy and practice. It shows that the decision to pasteurize did not occur at a clearly defined point but instead evolved over time as a consequence of the interplay of political interest groups, state-municipal legal relations, and the merging of different organizational practices. Such an approach considerably complicates and expands existing accounts of how political interests and agreements shaped pasteurization and milk purification policies and practice.
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TAMPLIN, T. C. "Milk pasteurization." International Journal of Dairy Technology 43, no. 2 (May 1990): 31–33. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02418.x.

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3

O’Connor, Deborah L., Julia B. Ewaschuk, and Sharon Unger. "Human milk pasteurization." Current Opinion in Clinical Nutrition and Metabolic Care 18, no. 3 (May 2015): 269–75. http://dx.doi.org/10.1097/mco.0000000000000160.

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4

RUAS-MADIEDO, PATRICIA, JUAN CARLOS BADA-GANCEDO, ESTRELLA FERNANDEZ-GARCIA, DOLORES GONZALEZ DE LLANO, and CLARA G. de los REYES-GAVILAN. "Preservation of the Microbiological and Biochemical Quality of Raw Milk by Carbon Dioxide Addition: A Pilot-Scale Study." Journal of Food Protection 59, no. 5 (May 1, 1996): 502–8. http://dx.doi.org/10.4315/0362-028x-59.5.502.

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Carbon dioxide treatment of refrigerated raw milk was evaluated as a method for extending storage life by inhibiting growth of psychrotrophic bacteria and other bacterial groups in raw milk. The effect of CO2 acidification followed by degasification and pasteurization on biochemical and microbiological properties of cold stored milk was studied on a pilot scale, Two CO2 treatments (acidification to pH 6.2 and to pH 6.0) were compared with a control (untreated) milk during 4 days of storage at 4°C. Total bacterial counts in the categories of milk established in this study were mainly determined by the proteolytic psychrotroph levels. The inhibitory capability of CO2 was greater in the low-quality than in the high-quality milk category. Acidification at pH 6.0 was more inhibitory than that at pH 6.2, especially against proteolytic psychrotrophs. Neither caseins nor whey proteins were affected by CO2 treatment and pasteurization. Organic acid (orotic, citric, uric, formic, acetic, propionic, and hippuric) concentrations did not change after CO2 treatment, cold storage, or the pasteurization process; the lactic acid content of CO2-treated milks remained constant during the refrigeration time but increased slightly in the control. In general, lower amounts of volatile compounds were produced in CO2-treated milks during refrigeration than in control milk. Ethanol and 2-propanol levels were most affected by degasification and pasteurization. Sensory evaluation revealed no significant differences between CO2-treated milk after degasification and pasteurization and the untreated milk used as control. It was concluded that degasification and pasteurization on a pilot scale eliminated CO2 from milk with minimum detrimental effects on its biochemical and sensory properties, making this process acceptable for milk preservation.
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Semko, Tetyana, and Liudmyla Kolianovska. "HIGH TEMPERATURE PROCESSING OF RAW MILK." Grail of Science, no. 20 (October 6, 2022): 80–85. http://dx.doi.org/10.36074/grail-of-science.30.09.2022.013.

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Modes of pasteurization of raw milk, which are used in the production of hard rennet cheeses, do not destroy all microflora. Even pasteurization of milk at a temperature of 75...76 °C for 20-25 seconds, which corresponds to the upper limit of heat treatment of raw milk in the production of hard rennet cheeses, provides only 94.6% efficiency of heat-resistant bacteria. Adopted modes of short-term pasteurization for most rennet cheeses at the level of 72...76 °C with a holding time of 20-25 s allow to achieve the residual amount of bacterial contamination of milk at 72 °C pasteurization mode - 3.2%, at 76 °C pasteurization mode - 0.7 %
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Pitino, Michael A., Deborah L. O’Connor, Allison J. McGeer, and Sharon Unger. "The impact of thermal pasteurization on viral load and detectable live viruses in human milk and other matrices: a rapid review." Applied Physiology, Nutrition, and Metabolism 46, no. 1 (January 2021): 10–26. http://dx.doi.org/10.1139/apnm-2020-0388.

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Holder pasteurization (62.5 °C, 30 min) of human milk is thought to reduce the risk of transmitting viruses to an infant. Some viruses may be secreted into milk – others may be contaminants. The effect of thermal pasteurization on viruses in human milk has yet to be rigorously reviewed. The objective of this study is to characterize the effect of common pasteurization techniques on viruses in human milk and non-human milk matrices. Databases (MEDLINE, Embase, Web of Science) were searched from inception to April 20th, 2020, for primary research articles assessing the impact of pasteurization on viral load or detection of live virus. Reviews were excluded, as were studies lacking quantitative measurements or those assessing pasteurization as a component of a larger process. Overall, of 65 131 reports identified, 109 studies were included. Pasteurization of human milk at a minimum temperature of 56−60 °C is effective at reducing detectable live virus. In cell culture media or plasma, coronaviruses (e.g., SARS-CoV, SARS-CoV-2, MERS-CoV) are highly susceptible to heating at ≥56 °C. Although pasteurization parameters and matrices reported vary, all viruses studied, except parvoviruses, were susceptible to thermal killing. Future research important for the study of novel viruses should standardize pasteurization protocols and should test inactivation in human milk. Novelty In all matrices, including human milk, pasteurization at 62.5 °C was generally sufficient to reduce surviving viral load by several logs or to below the limit of detection. Holder pasteurization (62.5 °C, 30 min) of human milk should be sufficient to inactivate nonheat resistant viruses, including coronaviruses, if present.
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PAINTER, C. J., and R. L. BRADLEY. "Residual Alkaline Phosphatase Activity in Milks Subjected to Various Time-Temperature Treatments." Journal of Food Protection 60, no. 5 (May 1, 1997): 525–30. http://dx.doi.org/10.4315/0362-028x-60.5.525.

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Milk is routinely tested for proper pasteurization. The Scharer and Fluorophos methods, among others, test for residual alkaline phosphatase (ALP) activity to assure proper pasteurization. Until recently there were no tests available to accurately detect residual ALP activity levels below the U.S. legal limit of 1 μg of phenol or 350 mU of ALP per liter of milk. The new Fluorophos method can detect accurately residual ALP activity levels as low as 10 mU/liter. The Fluorophos method was used to investigate residual ALP activity levels in several fluid milk products. The milk products were thermally processed under various time and temperature protocols below, at, and above current U.S. Food and Drug Administration-mandated heat treatments for fluid milk and milk products. The data established values for residual ALP activity in milks pasteurized under high-temperature short-time (HTST) and low-temperature long-time (LTLT) treatments. The mean ALP activities for whole, 2% lowfat, 1% lowfat, skim, half and half, and chocolate-flavored milks thermally processed at the legal minimum HTST pasteurization treatment are 169.7 ± 12.3, 145.2 ± 9.3, 98.6 ± 8.9, 72.5 ± 4.2, 38.4 ± 4.6 and 157.3 ± 6.5 mU/liter, respectively. The mean ALP activities generated at the legal minimum LTLT pasteurization treatment are 81.8 ± 4.8, 66.4 ± 5.9, 56.4 ± 2.1, 39.1 ± 3.9, 35.0 ± 1.2 and 91.3 ± 7.7 mU/liter, respectively. The values for all milks pasteurized at the legal minimum heat treatment were significantly below the current legal cutoff for residual ALP activity of 350 mU/liter of milk or milk product.
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Weingart, Oliver G., Tanja Schreiber, Conny Mascher, Diana Pauly, Martin B. Dorner, Thomas F. H. Berger, Charlotte Egger, et al. "The Case of Botulinum Toxin in Milk: Experimental Data." Applied and Environmental Microbiology 76, no. 10 (April 2, 2010): 3293–300. http://dx.doi.org/10.1128/aem.02937-09.

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ABSTRACT Botulinum neurotoxin (BoNT) is the most toxic substance known to man and the causative agent of botulism. Due to its high toxicity and the availability of the producing organism Clostridium botulinum, BoNT is regarded as a potential biological warfare agent. Because of the mild pasteurization process, as well as rapid product distribution and consumption, the milk supply chain has long been considered a potential target of a bioterrorist attack. Since, to our knowledge, no empirical data on the inactivation of BoNT in milk during pasteurization are available at this time, we investigated the activities of BoNT type A (BoNT/A) and BoNT/B, as well as their respective complexes, during a laboratory-scale pasteurization process. When we monitored milk alkaline phosphatase activity, which is an industry-accepted parameter of successfully completed pasteurization, our method proved comparable to the industrial process. After heating raw milk spiked with a set amount of BoNT/A or BoNT/B or one of their respective complexes, the structural integrity of the toxin was determined by enzyme-linked immunosorbent assay (ELISA) and its functional activity by mouse bioassay. We demonstrated that standard pasteurization at 72°C for 15 s inactivates at least 99.99% of BoNT/A and BoNT/B and at least 99.5% of their respective complexes. Our results suggest that if BoNTs or their complexes were deliberately released into the milk supply chain, standard pasteurization conditions would reduce their activity much more dramatically than originally anticipated and thus lower the threat level of the widely discussed “BoNT in milk” scenario.
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Juncker, Hannah G., Eliza J. M. Ruhé, George L. Burchell, Chris H. P. van den Akker, Aniko Korosi, Johannes B. van Goudoever, and Britt J. van Keulen. "The Effect of Pasteurization on the Antioxidant Properties of Human Milk: A Literature Review." Antioxidants 10, no. 11 (October 29, 2021): 1737. http://dx.doi.org/10.3390/antiox10111737.

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High rates of oxidative stress are common in preterm born infants and have short- and long-term consequences. The antioxidant properties of human milk limits the consequences of excessive oxidative damage. However, as the mother’s own milk it is not always available, donor milk may be provided as the best alternative. Donor milk needs to be pasteurized before use to ensure safety. Although pasteurization is necessary for safety reasons, it may affect the activity and concentration of several biological factors, including antioxidants. This literature review describes the effect of different pasteurization methods on antioxidant properties of human milk and aims to provide evidence to guide donor milk banks in choosing the best pasteurization method from an antioxidant perspective. The current literature suggests that Holder pasteurization reduces the antioxidant properties of human milk. Alternative pasteurization methods seem promising as less reduction is observed in several studies.
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Chrustek, Agnieszka, Elena Sinkiewicz-Darol, Magdalena Lampka, Dorota Olszewska-Słonina, Beata Sperkowska, and Kinga Linowiecka. "Effect of pasteurization on melatonin concentration in human breast milk." Postępy Higieny i Medycyny Doświadczalnej 76, no. 1 (January 1, 2022): 220–27. http://dx.doi.org/10.2478/ahem-2022-0022.

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Abstract Introduction Women who have problems with lactation can use human milk banks. Mainly this human milk is provided to premature babies and sick newborns. Human milk is the most suitable food for newborns and infants, recommended by WHO (World Health Organization). Human milk has anti-inflammatory, anti-infective, and anti-allergic properties, and also works for immunomodulation. Melatonin has a special, underestimated importance in the composition of breast milk. It is a hormone that has many body functions and, for several decades, its antioxidant potential has been increasingly talked about. The aim of the study was to examine the effect of Holder pasteurization on melatonin concentration in human milk. Materials and Methods 18 samples of human milk from donors from the human milk bank were used for the analysis. Melatonin concentration before and after pasteurization was determined by ELISA. In addition, the nutritional content composition of milk was analyzed using MIRIS Human Milk Analyzer and correlations examined. Results Melatonin concentration in human milk before pasteurization was 0.65–26.24 pg/mL (Me=9.58, IQR=12.72), while after pasteurization 0.80–29.58 pg/mL (Me=9.98, IQR=11.26). There was a positive correlation between melatonin concentration before and after pasteurization (r=0.797, p<0.001). Conclusions The Holder pasteurization process does not affect the concentration of melatonin in milk samples, which may be a recommendation for human milk banks.
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Dissertations / Theses on the topic "Milk – Pasteurization"

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Scott, Michael Chase. "Viability of waste milk pasteurization systems for calf feeding systems." Thesis, Virginia Tech, 2006. http://hdl.handle.net/10919/42348.

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The objective of this study was to determine amount and composition of waste milk (WM) generated by 13 dairy farms and to measure effectiveness of on-farm pasteurizers. Waste milk was sampled bi-weekly from three farms located in North Carolina (NC) for 28 weeks and twice from ten farms in California (CA) in June 2005 and Jan. 2006. Amount of waste milk generated ranged from 2.48 â 9.84 L/calf/d. Standard plate count (SPC) of waste milk before pasteurization averaged 17 million cfu/ml on NC farms and 1.6 million cfu/ml on CA farms. Pasteurizers failed to deactivate alkaline phosphatase in 16%, and <5% of the time in NC and CA. California WM had lower post pasteurized SPC (13,000 cfu/ml) than NC farms (430,000 cfu/ml). A feeding trial was conducted to evaluate supplementing WM with 28% protein: 20% fat milk replacer (28:20) when WM is insufficient relative to calf demands. Treatment (TRT) 1 calves received M for 28d and then 28:20 until weaning at 56d. Treatment 2 calves received 28:20 for 28d and then milk until weaning. Treatment 3 calves received 28:20 for the entire period Four periods of time were evaluated; the total period, first four weeks (P1), transition period (TP), in which calves were switching diets, and until weaning (P2). Treatment 1 ADG was higher during TP as compared to TRT 2. Results demonstrated that similar growth rates through 8 weeks of age was achieved with either combination of M and 28:20 or only 28:20 fed on an isocaloric basis.
Master of Science
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Smith, Keith H. "Pasteurization of raw skim milk by pulsed electric fields and antimicrobials." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ61948.pdf.

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Gonçalves, Mafalda Sofia Mendes. "Effect of pasteurization and high pressure in donkey milk and colostrum." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/12599.

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Mestrado em Biotecnologia - Biotecnologia Industrial e Ambiental
When breast-feeding is not possible or after weaning, finding an adequate alternative nourishment becomes mandatory. Commercial infant formulas have been developed as nutritional substitutes for breast milk. Actually, clinical studies have demonstrated that donkey milk could substitute breast feeding in infants affected by severe IgEmediated cow milk allergies, whose composition is very similar to breast milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with similar characteristics to the unprocessed foods, causing microbial inactivation while maintaining its nutritional and functional properties. The main goal of this work was to investigate and compare the effect of thermal pasteurization and HPP (400, 550 and 625 MPa for 2.5, 10 and 30 min at 8 °C) on microbial quality, in immunoglobulin A, M and G (IgA, IgM and IgG) concentrations and lysozyme activity in donkey milk and colostrum. The microbiological results indicated that the log of CFU/mL of the raw milk were already above the maximum values allowed at the 6th day of storage, while total aerobic mesophilic bacteria, Enterobacteriaceae and Coliforms for the thermal pasteurized milk were 4.21, 3.0 and 4.04 log CFU/mL at the 30th day of storage, respectively. In raw colostrum total aerobic mesophilic bacteria and Enterobacteriaceae, were detected above the maximum values allowed at the 4th and 7th day, respectively. HPP (400 and 550 MPa at 8°C, for 10 min) inactivated all the quantified microorganisms to values below the detection levels up to at least the 30th day for milk and 40th for colostrum. Regarding the activity of lysozyme it was observed that in the milk its activity was kept in all AP treatments used for pressurization for 2.5 and 10 min. At 30 min occurred a decrease of about 30 to 40%. In the case of colostrum there was a greater reduction at 625 MPa, 10 and 30 min (40%). The thermal pasteurization, on the other hand, resulted in significant loss of the activity, especially in the colostrum (40%). In relation to the content of IgA in both the colostrum and milk, it was observed only in samples not processed. At 625 MPa (10 and 30 min) IgM was not detected in colostrum and IgG not detected. In colostrum, IgG values were higher than the unprocessed sample at 550 (2.5 and 10 min, 208% and 143%) and at 625 MPa (10 and 30 min, 412% and 260%). This work demonstrates that pressure treatments at the level necessary for milk pasteurization (up to 550 MPa/10 min) can guarantee microbial safety and preserve lysozyme activity and IgG content, being a good alternative to thermal pasteurization.
Quando a amamentação não é possível ou após o desmame, encontrar uma alternativa nutricional adequada torna-se imprescindível. Fórmulas comerciais infantis têm sido desenvolvidas como substitutos nutricionais para imitarem o leite materno. Actualmente, estudos clínicos demonstraram que o leite de burra poderia substituir a amamentação de recém-nascidos afectados por graves alergias mediadas pela imunoglobulina E (IgE) do leite de vaca, cuja composição é muito semelhante ao leite materno. A alta pressão (AP) é uma tecnologia nãotérmica capaz de fornecer alimentos seguros com características semelhantes aos alimentos não processados, garantindo a inativação microbiana e mantendo as propriedades nutricionais e funcionais. Este trabalho teve como objectivo primordial avaliar e comparar o efeito da pasteurização térmica e da AP (400, 550 e 625 MPa durante 2,5, 10 e 30 min a 8 °C) na qualidade microbiana, na concentração das imunoglobulinas A, M e G (IgA, IgM e IgG), e na actividade da enzima lisozima do leite e colostro de burra. Os resultados microbiológicos revelaram que os valores de log UFC/mL em leite não processado estavam acima dos valores máximos permitidos no 6º dia de armazenamento, enquanto que após tratamento térmico, os valores para os microrganismos totais, Enterobacteriaceae e coliformes foram 4.21, 3.0 e 4.04 log UFC/mL ao dia 30 de armazenamento, respectivamente. Entretanto, no colostro não processado foram apenas detetados microrganismos totais e Enterobacteriaceae, com os valores máximos permitidos nos dias 4 e 7, respectivamente. AP (400 e 550 MPa durante 10 min) inativou todos os microrganismos estudados para valores abaixo dos níveis de quantificação pelo menos até ao dia 30 no leite e 40 no colostro. Relativamente à actividade da lisozima observou-se que no leite mantevese em todos os tratamentos de AP utilizados com tempos de pressurização menores (2.5 e 10 min), enquanto com 30 min se observou um decréscimo entre 30 e 40%. No caso do colostro observou-se uma maior redução a 625 MPa, 10 e 30 min (40%). A pasteurização, por outro lado, resultou em perdas significativas da actividade desta enzima, especialmente no colostro (40%). Em relação ao conteúdo de IgA, tanto no leite como no colostro apenas se observou nas amostras não processadas. A 625 MPa (10 e 30 min) não se detectou IgM no colostro e IgG no leite. Sendo que no colostro, os valores de IgG foram superiores à amostra não processada a 550 (2.5 e 10 min, 208 e 143%) e 625 MPa (10 e 30 min, 412 e 260%). Este trabalho demonstrou que tratamentos de alta pressão na pasteurização do leite e colostro (acima de 550 MPa/10 min) podem garantir a segurança microbiológica e preservar a actividade da lisozima e conteúdo da IgG, sendo uma boa alternativa à pasteurização térmica.
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Karakas, Ceren. "The Development Of Alkaline Phosphatase Based Paper Bioreporter For Evaluation Of Milk Pasteurization." Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/3/12610674/index.pdf.

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Alkaline phosphatase (ALP) is a natural milk enzyme. It has been used as reporter for process controls in food industry. Since ALP denatures at pasteurization temperature (at 63°
C or 72°
) its detection in milk confirms the unproper pasteurization. There are different detection procedures such as colorimetric, fluorometric methods and immunoassays for ALP in milk. However, they are time consuming processes and require specific instruments and qualified staff. In this study, new, semiquantitative, disposable, cheap and practical paper bioreporter have been developed for ALP detection. In optimization studies, 1mg/mL p-NPP in 0.1 M glycine buffer at pH 9.5 and 0.5 mg/mL bromocresol green in 1.0 M Tris-HCl buffer at pH 9.5 were determined as optimum for ALP bioreporter as a result of visual inspection and green color intensity analyses.The effects of samples temperature and pH of on the response of bioreporter were tested. Milk samples at pH 5.0, 5.5, 6.0 and 6.5 and milks stored at 37°
C, room temperature and 4°
C did not affect the response of bioreporter. Also the response of bioreporter against milk samples from different animals (cattle, sheep and goat) and cow&rsquo
s milk from different location in Turkey were evaluated. The appropriate responses were observed by bioreporter. Whatman filter papers, cotton and bandage were used as support materials to construct bioreporter and Whatman filter papers were selected as the most applicaple support material. Finally, stability tests were carried out at 4°
C and room temperature and 40 days at 4°
C was determined as shelf life of bioreporter.
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Suozzo, Andrea M. "Pasteurization and its discontents: Raw milk, risk, and the reshaping of the dairy industry." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/320.

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Milk is something many Americans consume every day, whether over cereal, in coffee or in a cup; as yogurt, cream, cheese or butter. The vast majority of that milk is pasteurized, or heated to the point where much of the bacteria in the milk dies. Pasteurization both slows spoilage of the milk and eliminates potentially harmful bacteria. The fact that we call heat-treated dairy simply "milk" is a testament to pasteurization's widespread proliferation over the past century. Prior to the 1900s, "milk" was raw and unheated, and pasteurized milk was a radically new technology. My research delved into understandings of dairy in both the present and the past, looking in the first chapter at Vermont farmer resistance at the advent of pasteurization, and in the second at consumer resistance to pasteurization in the present time. A century ago, the dairy industry was in flux, facing pressure to change due to population shifts and rising demands. In lieu of food that could be traced to a neighbor or to a farm on the other side of town, urbanization meant that food could travel hundreds of miles before it reached its destination -- Vermont farmers could now send their fluid milk to the Boston and New York markets. Once milk got to the city, however, it was often riddled with bacteria and untraceable to its source. Cities and states struggled to regulate the safety of milk coming into their area. In 1908 the Vermont legislature passed a pasteurization law in an attempt to curb the spread of bovine tuberculosis, but farmers and creameries simply refused to follow it and the state legislature was forced to repeal the law two years later. Despite pushback to pasteurization, however, pressure from the cities forced its adoption, pushing the expense onto the middleman processors and distributors. This, in turn, helped to drive consolidation and bring about the dairy industry as we know it today -- an industry that many interviewees in my present-day research felt was deeply flawed. My second chapter focuses on raw milk consumers in Vermont. Those on each side of the raw milk discussion make broad -- and sometimes dire -- knowledge claims regarding the values and risks associated with consumption of the substance. Advocacy groups, agricultural associations, and various governmental authorities all voice divergent opinions regarding the safety and health benefits of raw milk consumption. As such, consumers navigate these contests of voices when deciding whether or not to drink raw milk. Yet raw milk consumers are not simply passive recipients of governmental, advocacy and media messaging, but rather consumers making rational decisions based on research, experience and values. In examining how raw milk consumers understand their actions and decisions, I bring this perspective to bear on the larger discussion of the risks and benefits of raw milk consumption. My investigation of the historical and present context of raw milk shed light not just on the subculture of those who choose to drink raw milk, or on the small group of farmers who fought back against pasteurization in 1909. It revealed common refrains over the course of more than a century, repeating patterns and, I hope, a lens through which to view the nuance and shifting possibilities in other issues in the food system, both past and current.
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Lin, Man Guang 1966. "Continuous flow microwave heating : evaluation of system efficiency and enzyme inactivation kinetics." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82281.

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A continuous flow microwave heating system was set up by using one domestic microwave oven (1000W nominal output at 2450MHz). Water was run through the coil centrally located inside the oven cavity for microwave heating. Microwave absorption efficiency was evaluated by measuring inlet and outlet temperatures of coil as a function of system variables. In order to optimize the coil configuration, the influence of tube diameter (6.4, 7.9 and 9.7mm); initial temperature (10, 20 and 30 ºC); number of turns (3.5, 4.5 and 5.5); coil diameter (61.5, 88, 102, 121 and 153 mm) and pitch (16, 18, 20, 22 and 24mm) were evaluated, respectively at different flow rates (240, 270, 300, 330 and 360ml/min). In helical systems, Dean number is used as a measure of secondary flow which enhances mixing of the fluid providing uniform heating even under laminar flow conditions. Results showed that microwave absorption efficiency was a compromise between coil volume and Dean number. Therefore, a helical coil (110 mm high) with a coil diameter of 108 mm, tube diameter of 8.2 mm, 5.5 turns demonstrated the highest efficiency, fast heating rate, more uniform heating and less temperature fluctuations. The optimized coil configuration parameters were used subsequently to set up continuous-flow microwave heating system.
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Powell, Jodi. "The Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurization." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/35114.

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Sweet cream liquid buttermilk and skimmed milk ingredients were heat processed and/or exposed to fluorescent light to determine changes in potential flavor compounds. Solid phase microextraction-gas chromatography/flame ionization detection was used to analyze the concentrations of the volatile compounds (2-butanone, 2-pentanone, acetaldehyde, diacetyl, hexanal, methyl sulfide) found in the two components. Pasteurized unoxidized skimmed milk had measurable levels of 2-butanone, acetaldehyde, and diacetyl. Pasteurization of skimmed milk increased concentration of 2-pentanone and methyl sulfide to measurable levels. However only 2-butanone and acetaldehyde were detectable in oxidized skimmed milk. All liquid buttermilk ingredient treatments had measurable concentrations of 2-butanone, 2-pentanone, and acetaldehyde. Pasteurization of unoxidized liquid buttermilk increased the concentration of diacetyl and hexanal to measurable levels whereas oxidized buttermilk, both pasteurized and unpasteurized, had measurable levels of hexanal and methyl sulfide. Nonfat (.3%) dairy beverages were formulated using the same components to determine if the volatiles in liquid buttermilk might enhance the flavor of nonfat milk. Triangle tests and hedonic tests were performed on the nonfat formulations to determine their overall difference and overall acceptance. There was no significant difference between formulations.
Master of Science
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8

Dumalisile, Pholisa. "Impact of processing temperatures on survival of microbial contaminants from pasteurised milk." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16316.

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Thesis (MScVoedselwet)--University of Stellenbosch, 2004.
ENGLISH ABSTRACT: Milk has been identified as having the potential of being a carrier of human pathogens, and it is thus essential to eliminate or reduce the likelihood of milk borne contamination. This problem of milk contamination is generally solved by the process of pasteurisation which is achieved by heating the "raw" material for a sufficient period of time to destroy any pathogenic and spoilage bacteria which may be present at a temperature of below 100°C. Presently, there are two basic methods of pasteurisation in use in the dairy industry, the LTLT and the HTST methods, where the applied heat treatment is considered sufficient to ensure public safety and adequate keeping quality. In addition to these, there is another method, the "pot" pasteurisation, to be found in Southern Africa that was designed to eliminate potential pathogenic and spoilage bacteria present in raw milk. As far as it is known no thermal studies have been done on the "pot" pasteurisation method. The objectives of this study were to determine the impact of different milk pasteurisation temperature and time combinations on the survival of selected microbes. The accuracy of the "pot" pasteurisation method and how it differs from the other pasteurisation methods was also determined using the same selected microbes. The six selected microbes were thermally inactivated by using the LTLT, HTST and the "pot" pasteurisation methods at low and high inoculum levels of 104 and 106 cfu.ml-1. The thermal death curves were constructed for each selected species. The selected microbes included the strains Bacillus cereus (S4), Chryseobacterium meningosepticum (S5), Pseudomonas putida (S6), Acinetobacter baumannii (C3), Escherichia coli (58) and Candida lipolytica (G1). Survivors were enumerated after heating for 0, 5, 10, 15, 20, 25, 30, 35 and 40 min for both the LTLT and HTST pasteurisation methods and after heating for 0, 10, 20 and 30 min for the "pot" pasteurisation method. The results from this study showed that with the exception of the B. cereus strain, the other selected microbes at both high and low concentration levels did not survive the LTLT or the HTST pasteurisation methods. It was found that for all the organisms used in this study, there was a rapid initial death rate just before the required pasteurisation temperatures of 63°, 72° and 90°C were reached, during the "come-up" period. In contrast, the results from the "pot" pasteuriser showed that theB. cereus (S4), Chr. meningosepticum (S5), P. putida (S6), A. baumannii (C3) and E. coli (58) strains survived the pasteurisation conditions applied. From these results it was thus concluded that the "pot" pasteuriser under the conditions evaluated in this study, did not pasteurise effectively. Therefore, it is recommended that the manufacturer improves the heating quality of the "pot" pasteuriser. As it was found that only the B. cereus (S4) strain survived all the different pasteurisation methods, future research needs to be done to determine at which temperature this heat resistant bacterial strain will be destroyed. This is very important because there is a need to destroy all the spoilage microorganisms that can lead to the deterioration of food products.
AFRIKAANSE OPSOMMING: Melk is 'n potensiële draer van mikrobes wat patogenies is vir die mens. Dit is dus essensiëel om die besmetting van melk te verlaag of te elimineer. Die probleem van melkbesmetting word opgelos deur die proses van pasteurisasie. Die proses word toegepas deur verhitting van die rou material vir 'n voldoende periode om patogeniese en bederf organismes te vernietig. Temperature onder 100°C word gebruik. In die suiwelbedryf word twee basiese metodes gebruik: die LTLT (lae temperatuur, lang tyd) metode en die HTKT (hoë temperatuur, kort tyd) metode. Albei hittebehandelings is voldoende om publieke veiligheid en 'n genoegsame rakleeftyd te verseker. 'n Derde metode, "pot" pasteurisasie, word in Suidelike Afrika gebruik. Die metode is ontwikkel om potensiële patogene en bederf organismes in rou melk te elimineer. Die probleem is dat daar geen navorsing op die temperatuur eienskappe van die “pot" metode gedoen is nie. Die doelwitte van hierdie navorsing was om die effek van verskillende temperatuur:tyd kombinasies op die oorlewing van sekere mikrobes te bepaal. Die akkuraatheid van die "pot" metode en die manier hoe dit van ander metodes verskil, is ook in ag geneem. Die navorsing is ten alle tye gebaseer op die geselekteerde mikroorganismes. Die ses geselekteerde spesies van mikrobes is vernietig deur middel van die LTLT, HTKT en "pot" pasteurisasie metodes. Die mikrobes is geïnaktiveer teen lae en hoë inokulums van 104 en 106 kve.ml-1. Terminale dodings kurwes is opgestel vir elke geselekteerde spesie. Die mikrobes van belang is Bacillus cereus (S4), Chryseobacterium meningosepticum (S5), Pseudomonas putida (S6), Acinetobacter baumannii (C3), Escherichia coli (58) en Candida lipolytica (G1). Die oorlewende mikroorganismes is na hitte behandelings van 0, 5, 10, 15, 20, 25, 30, 35 en 40 minute vir beide die LTLT en die HTKT pasteurisasie metodes en na hitte behandelings van 0, 10, 20, en 30 minute vir die "pot" pasteurisasie metode getel. Die resultate van die navorsing dui aan dat, behalwe vir B. cereus, die geselekteerde mikrobes teen beide lae en hoë konsentrasies nie die LTLT en die HTKT metodes oorleef het nie. Daar is gevind dat, vir al die organismes, vinnige aanvanklike dodingstempos teenwoordig was net voor die noodsaaklike pasteurisasie temperatuur van 63°, 72° en 90°C bereik is, gedurende die "come-up" periode. Inteenstelling hiermee het die resultate van die "pot" metode bewys dat B.cereus (S4), Chr. meningosepticum (S5), P. putida (S6), A. baumannii (C3) en E. coli (58) stamme die pasteurisasie toestande oorleef het. Uit die resultate is ’n gevolgtrekking gemaak dat die "pot" pasteurisasie metode nie effektief was nie. Daar word dus aanbeveel dat die vervaardiger die verhittings-kwaliteit van die "pot" pasteurisasie apparaat verbeter. Aangesien net die B. cereus (S4) stam al drie pasteurisasie metodes oorleef het, moet toekomstige navorsing gedoen word om die vernietigings temperatuur van dié hittebestande stam te bepaal. Die navorsing is van belang weens die behoeftes om alle bederf mikroorganismes wat tot die agteruitgang van voedsel produkte kan lei, te vernietig.
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Sartori, Luciana Carla Agostinho [UNESP]. "Isolamento de Candida spp em leite proveniente de bovinos com mastite em 4 estados brasileiros." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/94880.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
A mastite representa um dos mais sérios problemas existentes nas fazendas de leite. Os objetivos deste estudo foram identificar leveduras envolvidas nos casos de mastite bovina; avaliar a sensibilidade in vitro de cepas de Candida spp. frente a quatro desinfetantes utilizados no pré e pós-dipping e avaliar a resistência destas leveduras frente à pasteurização e fervura. Cinquenta e cinco amostras (12,8%) foram positivas para o gênero Candida. As espécies mais isoladas foram C. krusei (34,6%), C. parapsilosis (25,4%), C. tropicalis (18,2%) e C. albicans (12,8%). As drogas utilizadas foram clorexidina (2,0%), iodo (0,8%), iodo glicerinado (0,8%) e hipoclorito de sódio (1,0%) em 4 intervalos específicos de tratamento (15″, 30″, 60″ e 300″). Cem por cento das cepas de Candida foram sensíveis a clorexidina nos tempos de 30″, 60″ e 300″, ao iodo glicerinado em 60″ e 300″, ao hipoclorito de sódio em 60″ e 300″ e ao iodo apenas em 300″. Em relação aos tratamentos térmicos, a pasteurização rápida foi o procedimento no qual houve maior índice de resistência (64,44%) por parte das estirpes de leveduras. A mastite provocada por fungos está se tornando um problema crescente devido ao aumento da participação deste microrganismo no desenvolvimento de mastite em bovinos. Além disso, resistência apresentada ao tratamento térmico pelas cepas de Candida representa um problema para o consumo de leite, significando um risco para a saúde pública. Uma conclusão adicional é a importância da realização periódica de avaliações de sensibilidade dos microrganismos aos desinfetantes utilizados, de forma a garantir a eficácia da desinfecção dos tetos
Mastitis is one of the most serious problems in dairy farms. The objectives of this study were to identify yeasts involved in cases of bovine mastitis; evaluate the in vitro susceptibility of strains of Candida spp. Against four disinfectants used in the pre and post-dipping and evaluate the resistance of these strains before pasteurization and boiling. Fifty-five samples (12,8%) were positive for Candida. The most isolated species were C. krusei (34,6%), C. parapsilosis (25,4%), C. tropicalis (18,2%) and C. albicans (12,8%). As active drugs were used chlorhexidine (2,0%), iodine (0,8%), glycerin iodine (0,8%) and sodium hypochlorite (1,0%) at specific intervals of four treatment (15, 30, 60 and 300). One hundred percent of Candida was found to be sensible to chlorhexidine at 30″, 60″, and 300″, to iodine glycerin at 60″ and 300″, to sodium hypochlorite at 60″, and 300″, to iodine only at 300″. In relation to thermal treatments, pasteurization was the quick procedure in which there was a higher resistance index (64,44%) by yeast strains. Moreover, t he resistance of Candida spp. strains after thermal treatment presents a problem for milk consumption what represents a potential risk for public health. A further conclusion was that it is important to undertake a periodic evaluation of the sensibility of microorganisms to the disinfectants commonly used, to guarantee the efficacy of the process of teat disinfecting
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Gandy, April Lynne. "THE EFFECT OF PASTEURIZATION TEMPERATURE ON CONSUMER ACCEPTABILITY, SENSORY CHARACTERISTICS, VOLATILE COMPOUND COMPOSITION, AND SHELF-LIFE OF FLUID MILK." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022007-162142/.

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The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2 % milk pasteurized at 77, 79, 82, or 85?aC. Pasteurization temperature had no effect (p>0.05) on shelf-life. Consumers preferred (p<0.05) 79?aC over other treatments on day 0; however, six days post-pasteurization 79?aC milk was only preferred (p<0.05) over 77?aC. Consumers were grouped into eight clusters based on product liking for both day 0 and 6 evaluations. The largest cluster liked all pasteurization treatments, and 79?aC was highly acceptable to all consumers that liked milk. Similar sensory descriptors indicated the end of shelf-life for all pasteurization treatments even though treatments could be differentiated by descriptors on day 0. This research reveals that altering pasteurization temperature from 79?aC may cause a decrease in consumer acceptability to some consumers. Altering pasteurization temperature does not affect shelf-life or sensory descriptors and volatile compound profiles at the end of shelf-life.
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Books on the topic "Milk – Pasteurization"

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Ontario. Ministry of Agriculture and Food. Home pasteurization of milk. Toronto, Ont: Ministry of Agriculture and Food, 1992.

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Dean, H. H. The continuous pasteurization of milk at different temperatures for buttermaking. Toronto: Dept. of Agriculture, 1997.

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Emerging dairy processing technologies: Opportunities for the dairy industry. Chichester, West Sussex: John Wiley & Sons, Inc., 2015.

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Sally, Fallon, ed. The untold story of milk: Green pastures, contented cows and raw dairy foods. Washington, DC: New Trends Pub., 2003.

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Evans, David James. The value of modified cow's milk in infant feeding. [S.l: s.n., 1985.

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Louis Pasteur: Disease fighter. Springfield, NJ: Enslow Publishers, 1997.

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Straus, Nathan, and Lina Gutherz Straus. Disease in Milk: The Remedy, Pasteurization. Creative Media Partners, LLC, 2018.

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Adler, Joan, Lina Gutherz Straus, and Catherine McIlvaine Smith. Disease in Milk: The Remedy Pasteurization. Straus Historical Society, Inc., 2016.

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Monrad, John H. Pasteurization and Milk Preservation, with a Chapter on Selling Milk. Creative Media Partners, LLC, 2018.

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(Compiler), Lourdes Jaramillo, and Marisa Gomar (Designer), eds. The Raw Truth About Milk. Rhino Publishing S.A., 2007.

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Book chapters on the topic "Milk – Pasteurization"

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Al-HilphyShirkole, Asaad Rehman Saeed, Haider I. Ali, and Ghassan F. Mohsin. "Technology of Ohmic Heating for the Pasteurization of Milk for the Pasteurization of Milk." In Novel Dairy Processing Technologies, 3–46. Waretown, NJ : Apple Academic Press, 2017. | Series: Innovations in agricultural & biological engineering ; volume 17: Apple Academic Press, 2018. http://dx.doi.org/10.1201/9781315167121-1.

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Matera, A., G. Altieri, F. Genovese, and G. C. Di Renzo. "Optimization of Donkey Milk Pasteurization Process." In Lecture Notes in Civil Engineering, 735–44. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39299-4_79.

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Singh, Shilpi, Jayeeta Mitra, and Viswanatha Angadi. "Hybrid Technology for the Pasteurization of Milk." In Novel Dairy Processing Technologies, 93–113. Waretown, NJ : Apple Academic Press, 2017. | Series: Innovations in agricultural & biological engineering ; volume 17: Apple Academic Press, 2018. http://dx.doi.org/10.1201/9781315167121-5.

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Deng, Shaobo, Paul Chen, Yun Li, Xiaochen Ma, Yanling Cheng, Xiangyang Lin, Lloyd Metzger, and Roger Ruan. "Non-Thermal Pasteurization of Milk Using CHIEF Technology." In Emerging Dairy Processing Technologies, 251–66. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118560471.ch9.

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Nissar, Nazia, Sadaf Rafiq, Rabia Latif, Yaseen M. Sofi, Taibah Bashir, and Sheikh Mansoor. "UV Pasteurization Technology Approaches for Market Milk Processing." In Non-Thermal Processing Technologies for the Dairy Industry, 67–80. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003138716-5.

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Barnes, Brian, Milena Corredig, and Louise Wicker. "Pasteurization Affects Aggregation of Acidified Milk Dispersions and Pectin." In ACS Symposium Series, 115–22. Washington, DC: American Chemical Society, 2006. http://dx.doi.org/10.1021/bk-2006-0935.ch007.

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Subramaniyan, C., M. Jegadeeshwari, A. M. Sridhar, and S. Suresh. "Performance Analysis of CO2 Heat Pump for Milk Pasteurization Application." In Springer Proceedings in Materials, 11–20. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-8319-3_2.

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McPherson, Rebecca J., and Carol L. Wagner. "The Effect of Pasteurization on Transforming Growth Factor Alpha and Transforming Growth Factor Beta 2 Concentrations in Human Milk." In Advances in Experimental Medicine and Biology, 559–66. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-1371-1_70.

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Poulsen, O. M., and J. Hau. "The Effect of Homogenization and Pasteurization on the Allergenicity of Bovine Milk Analysed by a Murine Anaphylactic Shock Model." In New Developments in Biosciences: Their Implications for Laboratory Animal Science, 81–86. Dordrecht: Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-3281-4_16.

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Bermúdez-Aguirre, Daniela, and Gustavo Barbosa-Cánovas. "Milk Pasteurization, Curdling and Salting." In Processing and Impact on Active Components in Food, 199–206. Elsevier, 2015. http://dx.doi.org/10.1016/b978-0-12-404699-3.00024-x.

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Conference papers on the topic "Milk – Pasteurization"

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Karahmet, Enver, Senita Isaković, and Almir Toroman. "ENERGY BALANCE OF MILK PASTERIZATION PROCESS TOPOLOGICAL INDICES – WHY AND HOW." In 1st INTERNATIONAL Conference on Chemo and BioInformatics. Institute for Information Technologies, University of Kragujevac,, 2021. http://dx.doi.org/10.46793/iccbi21.033k.

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Energy balances of milk pasteurization process are very important in the industry, they are the basis for process control, especially in the control of the economic and general production balance. In case of any changes in the process, it is necessary to re-fabricate the material balance of the process in order to determine the flow and final result of the production process. In these researches, we examined the energy balance of gas consumption in the process of pasteurization four milks with different fat content in them. Research was carried out in “Milkos” Sarajevo’s dairy industry on their production lines. The most optimal energy balance of the pasteurization process is milk with 0.9% mf, then milk with 1.5% and 2.8% of milk fat and in the end milk with 3.2% milk fat had the worst energy balance. It was found that the oscillations in the gas consumption within the batch were the highest in milk with 0.9% mf while the milk 1.5% mf, 2.8% mf and the milk with 3.2% mf had more uniform energy consumption between the batches.
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Kathiravan Krishnamurthy, Ali Demirci, and Joseph M Irudayaraj. "Milk Pasteurization by Pulsed UV-light Treatment." In 2004, Ottawa, Canada August 1 - 4, 2004. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2004. http://dx.doi.org/10.13031/2013.16935.

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Miranda, Fhebry, Mirko Klusmann, Leonardo Vinces, Junior Flores, and Christian del Carpio. "A Machine for the Pasteurization Process of Tarwi Milk." In 2019 Congreso Internacional de Innovación y Tendencias en Ingenieria (CONIITI ). IEEE, 2019. http://dx.doi.org/10.1109/coniiti48476.2019.8960858.

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Tamba, Takdir, Kurnia Brahmana, and Andika Pratama. "Milk pasteurization tool using ignition coil based on Atmega328." In THE 1ST INTERNATIONAL CONFERENCE ON PHYSICS AND APPLIED PHYSICS (THE 1ST ICP&AP) 2019: Fundamental and Innovative Research for Improving Competitive Dignified Nation and Industrial Revolution 4.0. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0003154.

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Mahar, Ansa, Muhammad Shuaib Shaikh, and Inamullah Bhatti. "Performance analysis of plate type heat exchanger for milk pasteurization." In 5TH INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT AND SUSTAINABLE DEVELOPMENT (EESD-2018). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5115370.

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Yuan, Yuan, Shaobo Deng, Robinson Ndeddy Aka, Linan Zhu, Dinithi Mohotti, and Sarah X. Wu. "Nonthermal Milk Pasteurization by Continuous-Flow Liquid Phase Plasma Discharge." In 2022 Houston, Texas July 17-20, 2022. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2022. http://dx.doi.org/10.13031/aim.202200905.

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Chaudhri, Rohit, Darivanh Vlachos, Jabili Kaza, Joy Palludan, Nathan Bilbao, Troy Martin, Gaetano Borriello, Beth Kolko, and Kiersten Israel-Ballard. "A system for safe flash-heat pasteurization of human breast milk." In the 5th ACM workshop. New York, New York, USA: ACM Press, 2011. http://dx.doi.org/10.1145/1999927.1999932.

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Gustafson, Gretchen Anne, and Parameswaran Kumar Mallikarjunan. "Configuration of an Atmospheric Cold Plasma System for the Pasteurization of Bovine Milk." In 2021 ASABE Annual International Virtual Meeting, July 12-16, 2021. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2021. http://dx.doi.org/10.13031/aim.202100995.

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Huff, Monica L., Erin Hamilton-Spence, Karen Shattuck, Nadezda Yun, Amy Vickers, and Slobodan Paessler. "Elimination of Ebola Virus and Marburg Virus in human Milk Through Holder Pasteurization." In Selection of Abstracts From NCE 2016. American Academy of Pediatrics, 2018. http://dx.doi.org/10.1542/peds.141.1_meetingabstract.288.

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Kayalvizhi, M., D. Manamalli, and K. Bhuvanithaa. "Cascade control of HTST milk pasteurization process with and without pre-cooling stage." In 2017 International Conference on Energy, Communication, Data Analytics and Soft Computing (ICECDS). IEEE, 2017. http://dx.doi.org/10.1109/icecds.2017.8389760.

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