To see the other types of publications on this topic, follow the link: Milk – Pasteurization.
Journal articles on the topic 'Milk – Pasteurization'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Milk – Pasteurization.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
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.
Full textAbstract:
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.
2
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.
Full text
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.
Full text
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.
Full textAbstract:
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.
5
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.
Full textAbstract:
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 %
6
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.
Full textAbstract:
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.
7
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.
Full textAbstract:
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.
8
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.
Full textAbstract:
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.
9
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.
Full textAbstract:
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.
10
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.
Full textAbstract:
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.
11
MARTINEZ, CECILIA E., PATRICIA G. MENDOZA, FRANCISCO J. ALACRON, and HUGO S. GARCIA. "Reactivation of the Lactoperoxidase System during Raw Milk Storage and its Effect on the Characteristics of Pasteurized Milk." Journal of Food Protection 51, no. 7 (July 1, 1988): 558–61. http://dx.doi.org/10.4315/0362-028x-51.7.558.
Full textAbstract:
The Lactoperoxidase (LP) system was activated periodically during raw milk storage, and after pasteurization. Raw milk was stored at 4°C for 4, 6 or 8 d, and after pasteurization at 8 or 16°C, until a laboratory-trained taste panel reported the presence of off-flavors. When treated milk was stored raw for 4 d, then pasteurized it maintained its quality for 12 d at 8°C; pasteurized control milk had a shelf-life of 9 d only. Shelf-life of pasteurized milk stored at 16°C after pasteurization was 6 d for LP-treated and 5 d for control milk. LP-treated milk that was stored raw for 6 d retained its quality after pasteurization for 11 d at 8°C and 5 d at 16°C, while shelf-life for control milk of this experiment was 5 d at 8°C and 1 d at 16°C. When storage of raw milk was extended to 8 d, control milk showed off-flavors right after pasteurization, whereas LP-treated milk developed a “stored” or “unclean” taste after 1 d of pasteurized storage. Reactivation of the LP system is proposed to extend the shelf-life of pasteurized milk, when raw milk storage for over 2 d is necessary.
12
Zavgorodniy, A. I., A. P. Paliy, B. T. Stegniy, and S. K. Gorbatenko. "Infrared milk pasterizer as a component of success in the Animal leukemia control." Journal for Veterinary Medicine, Biotechnology and Biosafety 5, no. 3 (September 16, 2019): 5–9. http://dx.doi.org/10.36016/jvmbbs-2019-5-3-1.
Full textAbstract:
One of the most common and dangerous cattle diseases of oncogenic origin is leukemia. An effective technological step to control animal leukemia and to prevent the possibility of its further spread is milk pasteurization. We have studied the quality of dairy raw materials and equipment used in the pasteurization of milk. The resistance of pasteurized milk was compared after using various methods of its processing (storage in a refrigerator at a temperature of 4–5°C). The comparative characteristics and specific energy consumption of the most popular pasteurizer models with ‘UOM’ milk pasteurizer-disinfectant were described. We studied the specific energy consumption of the ‘UOM’ units. It was established that pasteurization of milk in cattle leukemia is an integral stage in the overall complex of veterinary and sanitary measures. For pasteurization in livestock farms and milk processing plants, it is necessary to install modern, energy-saving, highly efficient pasteurizers using infrared heating. When using infrared equipment for pasteurization-disinfection of milk (‘UOM’), the disinfection of milk occurs at 79.5°C in a stream (without exposure). This mode of milk processing completely destroys the leukemia virus in it and does not affect its nutritional qualities
13
Lugonja, Nikoleta, Vesna Marinkovic, Biljana Milicic, Jelena Avdalovic, Miroslav Vrvic, and Snezana Spasic. "Effect of storage process on nutritive properties of preterm human milk." Chemical Industry and Chemical Engineering Quarterly, no. 00 (2022): 21. http://dx.doi.org/10.2298/ciceq220117021l.
Full textAbstract:
Freeze storage and pasteurization of human milk are common treatments in milk banks. Thermal treatment changes the quality of milk for preterm infants? nutrition, and the aim of this paper was to examine the nutritional profile and antioxidant potential of preterm human milk after storage and pasteurization, and also after supplementation with fortifier. The effects of storage processes were estimated on mature preterm milk of 30 breastfeeding women. Total proteins, lipids and lactose were determined after thermal processing and supplementation of mature preterm milk with fortifier. The antioxidant capacity was determined using the ferric reducing antioxidant potential method and lipid peroxidation inhibition assay. Protein concentration decreased after frozen storage and pasteurization (p<0.05). Pasteurization further reduced the lipid concentration after freezing. The ferric reducing antioxidant potential decreased after thermal treatments (p<0.05). Supplementation of mature milk with fortifier increased the concentration of proteins, lipids and lactose. Our findings demonstrated that storage and pasteurization processes affect the basic nutritional composition and antioxidant capacity of preterm human milk. In order to ensure adequate nutrition for preterm infants with preterm human milk, supplementation, especially with high concentrations of proteins and lipids, is necessary after thermal treatments.
14
Yu, Tongtong, Xiaojun Zhang, Ruoyi Feng, Caiyun Wang, Xiaoyu Wang, and Yongtao Wang. "Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage." Foods 11, no. 18 (September 14, 2022): 2837. http://dx.doi.org/10.3390/foods11182837.
Full textAbstract:
High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of storage at 4 °C. The counts of total aerobic bacteria in HHP-treated milk were less than 2.22 lgCFU/mL during storage, while they exceeded 5.00 lgCFU/mL in other treated milk. Although HHP changed the color, it had more advantages in maintaining the nutrient (fat, calcium and β-lactoglobulin) properties of milk during storage. Moreover, the viscosity and particle size of HHP-treated milk were more similar to the untreated milk during storage. However, consumer habits towards heat-treated milk have led to poor acceptance of HHP-treated milk, resulting in a low sensory score. In sum, compared with pasteurization- and pasteurization-HHP-treated milk, HHP-treated milk showed longer shelf life and better nutritional quality, but lower sensory acceptance.
15
Gökmen, Begüm Gürel, Hava Taslak, Ozan Özcan, Güzin Göksun Sivas, Sümeyye Yılmaz Karaoğlu, and Tuğba Tunalı Akbay. "The effect of heat treatment on the nutritional and antioxidant content of different milk types." Food and Health 8, no. 4 (2022): 312–20. http://dx.doi.org/10.3153/fh22029.
Full textAbstract:
Heat treatments may cause some chemical and physicochemical changes in milk, although milk is a heat-stable system. Heat treatments can cause different changes in different types of milk. This study aimed to compare the effects of pasteurization and boiling on goat and cow milk's macromolecular contents, glutathione levels, and superoxide dismutase activities. The protein level of both types of milk decreased with the pasteurization process, and boiling also reduced the protein level of goat milk. Both heat treatments reduced superoxide dismutase activity and glutathione levels in both types of milk. While the boiling process did not change the cow's milk lactose level, it increased the goat milk lactose level. It was determined that pasteurization reduced the lactose level in both types of milk. Pasteurization did not change the fat level in cow milk but decreased the fat level in goat milk. In conclusion, cow milk was less affected by these heat treatments, which can be attributed to having large fat globules, high lactose concentration, and high heat resistance protein content compared to goat milk.
16
Raimundo, D. C., R. G. Travaglini, G. O. Souza, K. R. Starikoff, S. A. Sanches, O. B. Souza, S. C. Balian, and E. O. Telles. "Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 65, no. 2 (April 2013): 582–88. http://dx.doi.org/10.1590/s0102-09352013000200039.
Full textAbstract:
This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Part of the milk was used in mozzarella production and the other part was submitted to holder pasteurization. Pathogens were quantified before and after thermal processing (mozzarella stretching and milk pasteurization). Pasteurization and stretching led to the following reductions in log cycles, respectively: 4.0 and 6.3 for Mycobacterium sp.; 6.0 and 8.4 for Listeria sp.; >6.8 and 4.5 for Staphylococcus sp.; and >8.2 and 7.5 for Salmonella sp.
17
Kažimírová, Viera. "Heat Consumption and Quality of Milk Pasteurization." Acta Technologica Agriculturae 16, no. 2 (June 1, 2013): 55–58. http://dx.doi.org/10.2478/ata-2013-0014.
Full textAbstract:
Abstract This paper deals with milk processing with emphasis on pasteurization. The heat treatment of milk is important in terms of product quality and health safety. The goal of this paper is determination of heat consumption, inactivation effect and Pasteur criterion, by which pasteurization effectiveness is evaluated. The methodical part contains calculations, which were used for estimation of results and description of a pasteurization station used for milk processing. Results obtained in usual working time confirmed that necessary heating and cooling performance were achieved for guarantee of high-quality milk production. Real specific heat consumption was 51.69 kJ/kg. It was achieved by use of regeneration sections in the pasteurizer. These sections allow for a repeated use of 82 % of heat used for heating of raw milk in pasteurization.
18
Bhattarai, Bedananda, and Siyaram Prasad Singha. "Quality Evaluation of Milk at Different Levels of Milk Chain System in Makwanpur District, Nepal." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 80–83. http://dx.doi.org/10.3126/jfstn.v6i0.8265.
Full textAbstract:
This study assessed the quality of raw milk produced by District Milk Producers Co-operative Union (DMPCU) Makawanpur, Nepal. Five different stages (i.e. farmers, co-operative, chilling center, raw milk storage tank and pasteurization) were taken. The study revealed that adulteration was not common problem, however water addition was found to be 2.6% at farmer.s level with increase up to the 18.7% at pasteurization. Decrease in the level of conductivity from 4.32 to 3.25 mS/cm, ash from 0.76 to 0.64 %, fat from 5.38 to 2.96 %, SNF from 9.06 to 7.93%, Lactose 4.44 to 3.81% and protein from 3.1 to 2.5% was noticed from farmer.s to pasteurization level. Increase in Coliform from 4.9 log10 CFU/ml to 5.5 log10 CFU/ml from farmer.s level at raw milk to storage tank was noticed with simultaneous decreased in MBRT from 237 to 99min. Pasteurization reduced Coliform up to zero with increased in MBRT up to 309min. J. Food Sci. Technol. Nepal, Vol. 6 (80-83), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8265
19
Tsiamita, Asimo, George Valiakos, Nikolaos Natsaridis, Stamatia Fotiadou, Athanasios Manouras, and Eleni Malissiova. "Preliminary Results on the Comparative Evaluation of Alkaline Phosphatase Commercial Tests Efficiency in Non-Cow Milk Pasteurization." BioTech 11, no. 3 (August 26, 2022): 39. http://dx.doi.org/10.3390/biotech11030039.
Full textAbstract:
The demand for non-cow milk and the products derived from it, is constantly increasing; thus, correct and effective pasteurization becomes necessary. Typical practices for evaluating milk pasteurization are mainly based on the thermal inactivation of an endogenous enzyme, alkaline phosphatase (ALP). The ALP tests, originally designed and applied to pasteurized cow milk, are often used to control pasteurization in non-cow milk, without sufficient data on their suitability; EFSA calls on the scientific world for collecting more information on the subject. In this study, the pertinent details of the ALP assay for non-cow milk products are summarized, and a comparison is performed regarding the evaluation of the adequacy of commercially available tests for the determination of ALP activity in non-cow milk. At the same time, raw and pasteurized non-cow milk was analyzed microbiologically using standard ISO methods and MALDI-TOF MS in order to confirm the thermal effect on common microorganisms. In these preliminary results, various ALP tests do not appear to be fully reliable as indicators for the pasteurization of some types of non-cow milk such as camel and donkey milk or even goat and sheep milk, using the EFSA proposed limits. ALP commercial kits may not be suitable as pasteurization indicators for various types on non-cow milk, and alternatives should be investigated.
20
Syahriana Sabil, Ratmawati Malaka, Kusumandari Indah Prahesti, and Farida Nur Yuliati. "Behaviour of Listeria Monocytogenes in Pasteurization Milk during Refrigerator Storage." European Journal of Sustainable Development 8, no. 4 (October 1, 2019): 264. http://dx.doi.org/10.14207/ejsd.2019.v8n4p264.
Full textAbstract:
Milk is an excellent medium for the growth of microorganisms including Listeria monocytogenes. Some pathogenic bacteria can survive after pasteurization in milk, and these bacteria can contaminate again after storage. The purpose of this study was to determine the behavior of L. monocyogenes after pasteurization in refrigerator storage. Fresh milk is pasteurized at 75, 80, 85, 90 and 95 ° C for 1 minute and stored at refrigerator temperature for 1 day, 1 week and 2 weeks. Characteristics of growth and total number of L. monocytogenes in Listeria Selective agar Base medium were observed. The results showed that the total number of L. monocytogenes at the control temperature before pasteurization was 7.91 (log cfu / ml). At pasteurization temperatures of 75, 80 and 85 ° C for 1 min, the number of L. monocytogenes bacteria were decrease to 5.83, 3.82 and 1.18 (log cfu / ml), respectively, whereas the total numbers of this bacteria on pasteurization temperatures of 90 and 95 C were all listeria killed, but can grow back in refrigerator storage (4°C).Keywords: Pasteurization, milk, Listeria monocytogenes, refrigerator storage
21
Hamilton Spence, Erin, Monica Huff, Karen Shattuck, Amy Vickers, Nadezda Yun, and Slobodan Paessler. "Ebola Virus and Marburg Virus in Human Milk Are Inactivated by Holder Pasteurization." Journal of Human Lactation 33, no. 2 (January 30, 2017): 351–54. http://dx.doi.org/10.1177/0890334416685564.
Full textAbstract:
Background: Potential donors of human milk are screened for Ebola virus (EBOV) using standard questions, but testing for EBOV and Marburg virus (MARV) is not part of routine serological testing performed by milk banks. Research aim: This study tested the hypothesis that EBOV would be inactivated in donor human milk (DHM) by standard pasteurization techniques (Holder) used in all North American nonprofit milk banks. Methods: Milk samples were obtained from a nonprofit milk bank. They were inoculated with EBOV (Zaire strain) and MARV (Angola strain) and processed by standard Holder pasteurization technique. Plaque assays for EBOV and MARV were performed to detect the presence of virus after pasteurization. Results: Neither EBOV nor MARV was detectable by viral plaque assay in DHM or culture media samples, which were pasteurized by the Holder process. Conclusion: EBOV and MARV are safely inactivated in human milk by standard Holder pasteurization technique. Screening for EBOV or MARV beyond questionnaire and self-deferral is not needed to ensure safety of DHM for high-risk infants.
22
Soares, C. F., L. M. Fonseca, M. O. Leite, and M. C. P. P. Oliveira. "Application of Scharer's quantitative method for the determination of residual alkaline phosphatase activity in standard Minas." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 65, no. 4 (August 2013): 1223–30. http://dx.doi.org/10.1590/s0102-09352013000400039.
Full textAbstract:
Milk pasteurization is a critical issue in the dairy industry, and failures in this process can affect final product safety. Scharer's enzymatic method is still traditionally used to verify pasteurization efficiency compliance, and it is based on screening for residual alkaline phosphatase in milk. Although several methods are used to quantify enzymatic activity to assess milk pasteurization efficiency, there is a small amount of published data regarding the use of these methods to quantify alkaline phosphatase in cheese. In this study, the Scharer's modified method was used to determine the levels of residual alkaline phosphatase in standard minas cheese, before and after 20 days of ripening. The cheeses were made using raw or pasteurized milk with the addition of different concentrations of raw milk (0; 0.05%; 0.10%; 0.20%; and 0.50%). In the fresh cheese samples, the method showed a sensitivity of only 0.50% with the addition of raw milk to the pasteurized milk used to make cheese. In addition, levels of up 0.20% of raw milk in pasteurized milk, the concentrations of phenol was inferior to 1μg phenol/g of dairy product which is the preconized indicator value for adequate pasteurization.
23
Ribeiro Júnior, José Carlos, Aline Marangon de Oliveira, Fernando Godoi Silva, Lorena Natalino Haber Garcia, Cátia Maria de Oliveira Lobo, Bruna Alexandrino, Ronaldo Tamanini, and Vanerli Beloti. "Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk." Semina: Ciências Agrárias 40, no. 4 (June 7, 2019): 1469. http://dx.doi.org/10.5433/1679-0359.2019v40n4p1469.
Full textAbstract:
The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.
24
MacDONALD, LAUREN E., JAMES BRETT, DAVID KELTON, SHANNON E. MAJOWICZ, KATE SNEDEKER, and JAN M. SARGEANT. "A Systematic Review and Meta-Analysis of the Effects of Pasteurization on Milk Vitamins, and Evidence for Raw Milk Consumption and Other Health-Related Outcomes." Journal of Food Protection 74, no. 11 (November 1, 2011): 1814–32. http://dx.doi.org/10.4315/0362-028x.jfp-10-269.
Full textAbstract:
Pasteurization of milk ensures safety for human consumption by reducing the number of viable pathogenic bacteria. Although the public health benefits of pasteurization are well established, pro–raw milk advocate organizations continue to promote raw milk as “nature's perfect food.” Advocacy groups' claims include statements that pasteurization destroys important vitamins and that raw milk consumption can prevent and treat allergies, cancer, and lactose intolerance. A systematic review and meta-analysis was completed to summarize available evidence for these selected claims. Forty studies assessing the effects of pasteurization on vitamin levels were found. Qualitatively, vitamins B12 and E decreased following pasteurization, and vitamin A increased. Random effects meta-analysis revealed no significant effect of pasteurization on vitamin B6 concentrations (standardized mean difference [SMD], −2.66; 95% confidence interval [CI], −5.40, 0.8; P = 0.06) but a decrease in concentrations of vitamins B1 (SMD, −1.77; 95% CI, −2.57, −0.96; P < 0.001), B2 (SMD, −0.41; 95% CI, −0.81, −0.01; P < 0.05), C (SMD, −2.13; 95% CI, −3.52, −0.74; P < 0.01), and folate (SMD, −11.99; 95% CI, −20.95, −3.03; P < 0.01). The effect of pasteurization on milk's nutritive value was minimal because many of these vitamins are naturally found in relatively low levels. However, milk is an important dietary source of vitamin B2, and the impact of heat treatment should be further considered. Raw milk consumption may have a protective association with allergy development (six studies), although this relationship may be potentially confounded by other farming-related factors. Raw milk consumption was not associated with cancer (two studies) or lactose intolerance (one study). Overall, these findings should be interpreted with caution given the poor quality of reported methodology in many of the included studies.
25
Buffin, Rachel, Pierre Pradat, Jocelyne Trompette, Isabelle Ndiaye, Eliane Basson, Isabelle Jordan, and Jean-Charles Picaud. "Air and Water Processes Do Not Produce the Same High-Quality Pasteurization of Donor Human Milk." Journal of Human Lactation 33, no. 4 (June 11, 2017): 717–24. http://dx.doi.org/10.1177/0890334417707962.
Full textAbstract:
Background: Holder pasteurization is the most commonly used technique in milk banks worldwide, but higher temperatures and longer pasteurization time have been associated with damage to the immune components of human milk. Research aim: This study aimed to assess the detailed pattern of pasteurization temperature using two water pasteurizers (WP1 and WP2) and one air pasteurizer (AP). Methods: The milk temperature during each phase of the pasteurization cycle was recorded using 6 to 9 probes, depending on the number of bottles, in the pasteurizers. We used 90 to 200 ml bottles to assess the effect of volume on milk temperature. Results: The time to heat the milk from room temperature to 58°C was 12.4, 12.9, and 64.5 min, respectively, for WP1, WP2, and the AP ( p < .0001). The duration of the plateau was 35.5, 35.2, and 45.8 min ( p < .0001). The duration of exposure to a temperature above 58°C was 49.6, 40.7, and 76.2 min ( p < .0001). The total duration of a full cycle was 79, 66, and 182 min ( p < .0001). The duration of exposure above 58°C for the different volumes of milk treated showed no difference when using WP1 but was significantly longer in small volumes when using WP2. Conclusion: Human milk treated using the air pasteurizer in our study was exposed to higher temperatures and for longer periods of time than the water pasteurizers we employed. Regular qualification of pasteurizers is requested when evaluating the effect of pasteurization on milk components and for routine treatment of human milk in milk banks.
26
Tripaldi, Carmela, Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, Salvatore Claps, and Luca Buttazzoni. "Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics." Dairy 2, no. 4 (October 18, 2021): 585–601. http://dx.doi.org/10.3390/dairy2040046.
Full textAbstract:
The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of milk intended for cheese production. The effect of storage time, heat pre-treatment, and milk pasteurization temperature on the characteristics of milk and cheese was investigated. The cheese samples were produced with pasteurized milk at both 72 and 77 °C for a time of 15 s using three types of milk: raw fresh milk processed within 48 h of milking, raw stored milk processed within 96 h, and thermized milk that was heat-treated upon arrival at the dairy and processed within 96 h of milking. In total, three repetitions were carried out for each type of milk and pasteurization. Samples of milk before and after pasteurization and cheese at 14 days of storage were analyzed. Antioxidant activity decreased from starting milk to milk after pasteurization to final cheese. The longer storage time of the milk had significant effects on the antioxidant stability of the cheese (64.95 vs. 59.05% of antioxidant activity). Thermization of the milk further reduced the stability of the cheese (54.05% of antioxidant activity). The greater antioxidant stability of fresh milk and cheeses produced with fresh milk is the first result that encourages the production of cheese from a milk that best preserves its original characteristics.
27
Singh, Balwant, Suresh Chandra, Neelash Chauhan, Samsher ., and B. R. Singh. "Energy consumption during pasteurization of milk." South Asian Journal of Food Technology and Environment 03, no. 02 (December 31, 2017): 538–44. http://dx.doi.org/10.46370/sajfte.2017.v03i02.01.
Full text
28
Çomakli, Ömer, Bedri̇ Yüksel, Y. Ali̇ Kara, Abdullah Çaǧlar, and Yahya Tülek. "Heat pump utilization in milk pasteurization." Energy Conversion and Management 35, no. 2 (February 1994): 91–96. http://dx.doi.org/10.1016/0196-8904(94)90067-1.
Full text
29
Menon, Manoj P., Jeremy Sobel, and Robert V. Tauxe. "Pasteurization of Banked Human Breast Milk." Pediatric Infectious Disease Journal 26, no. 3 (March 2007): 277–78. http://dx.doi.org/10.1097/01.inf.0000255754.85529.9d.
Full text
30
JOHNSON, ERIC A., JOHN H. NELSON, and MARK JOHNSON. "Microbiological Safety of Cheese Made from Heat-Treated Milk, Part I. Executive Summary, Introduction and History." Journal of Food Protection 53, no. 5 (May 1, 1990): 441–52. http://dx.doi.org/10.4315/0362-028x-53.5.441.
Full textAbstract:
Research on pasteurization of milk for cheesemaking was begun in the late 1800's. Early equipment was crude and control devices non-existent. Consequently, early pasteurization processes were not well verified. Commercial application was slow, except in New Zealand, where almost the entire cheese industry converted to pasteurization in the 1920's. In the United States, debate on the merits of pasteurization continued for years. Demand for cheese during World War II and foodborne disease outbreaks caused by cheese stimulated promulgation of government standards which included the options of milk pasteurization or 60 d holding at a minimum temperature of 2°C (35°F). The cheese industry has continued to improve technology, including that which is safety related. United States production of cheese has continued to expand, from just over 1 billion pounds in 1948 to 5.4 billion pounds in 1987. Thirty-eight percent of the 1987 total comprised varieties wherein heat-treated milk is frequently utilized.
31
Greenwood, M. H., W. L. Hooper, and J. C. Rodhouse. "The source ofYersiniaspp. in pasteurized milk: an investigation at a dairy." Epidemiology and Infection 104, no. 3 (June 1990): 351–60. http://dx.doi.org/10.1017/s0950268800047373.
Full textAbstract:
SUMMARYPasteurized bottled milk supplied by a single dairy was frequently found to be contaminated withYersiniaspp. Investigations were carried out at the dairy in an effort to pinpoint the source of these organisms. Viable counts obtained from milk bottle rinses indicated that bottle washing was often unsatisfactory, and on one occasionY. frederikseniiwas isolated from the pooled rinse water of six bottles. Samples of milk were taken on arrival at the dairy and at various stages following pasteurization. Heat resistance tests carried out on strains of yersinia isolated from pasteurized milk indicated that they would not survive the pasteurization process. However two strains of yersinia were isolated from a sample of milk taken immediately after pasteurization but before bottling. The thermograph indicated that the time/temperature conditions applied during pasteurization were adequate. The presence of yersinia strains in the milk at this stage therefore suggests that undetectable levels of raw milk were being allowed to contaminate the pasteurized milk. The absence of yersinia in cartoned samples produced on the same day as contaminated bottled samples indicated that environmental contamination of the bottle filler valve also may have occurred at times. Results of this investigation indicate that increased vigilance is required to ensure proper operation of pasteurizers and bottle washers.
32
Rodríguez-González, Oscar, Markus Walkling-Ribeiro, Shesha Jayaram, and Mansel W. Griffiths. "Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration." Journal of Dairy Research 78, no. 3 (July 21, 2011): 270–78. http://dx.doi.org/10.1017/s0022029911000367.
Full textAbstract:
Prior to processing milk and cream were standardised and homogenised. Skim milk was cross-flow microfiltered (CFMF) prior to treatment with pulsed electric fields (PEF) or high temperature short time (HTST) pasteurization. The effect of temperature of the skim milk and product composition on the efficacy of PEF treatment was determined. The electrical conductivity of the product was related to fat and solids content and increased 5% for every g/kg increase of solids and decreased by nearly 0·7% for every g/kg increase of fat. From the three microbial groups analyzed (mesophilic, coliform, and psychrotroph) in milks differences (P<0·05) in the inactivation of mesophilic microorganisms were observed between the counts following PEF treatment, while HTST pasteurization resulted in higher reductions in all different counts than those obtained after PEF. Increasing the skim milk temperature prior to PEF treatment to about 34°C showed equivalent reductions in microbial counts to skim milk treated at 6°C in half the time. The reductions achieved by a combination of CFMF and PEF treatments were comparable to those achieved when CFMF was combined with HTST pasteurization. A higher reduction in coliform counts was observed in homogenised products subjected to PEF than in products that were only standardised for fat content.
33
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 (January 1, 1999): 81–85. http://dx.doi.org/10.4315/0362-028x-62.1.81.
Full textAbstract:
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 <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.
34
HANSON, M. L., W. L. WENDORFF, and K. B. HOUCK. "Effect of Heat Treatment of Milk on Activation of Bacillus Spores." Journal of Food Protection 68, no. 7 (July 1, 2005): 1484–86. http://dx.doi.org/10.4315/0362-028x-68.7.1484.
Full textAbstract:
The quality and shelf life of fluid milk products are dependent on the amount and type of microorganisms present following pasteurization. This study evaluated the effects of different pasteurization processes on the microbial populations in fluid milk. The objective was to determine whether certain pasteurization processes lead to an increase in the amount of bacteria present in pasteurized milk by activating Bacillus spores. Samples of raw milk were collected on the day of arrival at the dairy plant. The samples were pasteurized at 63°C for 30 min (low temperature, long time), 72°C for 15 s (high temperature, short time), 76°C for 15 s, and 82°C for 30 min. The pasteurized samples were then stored at 6 and 10°C for 14 days. The samples were analyzed for standard plate count and Bacillus count immediately after pasteurization and after 14 days of storage. Pasteurization of milk at 72 and 76°C significantly (P < 0.05) increased the amount of Bacillus spore activation over that of 63°C. There was no detection of Bacillus in initial samples pasteurized at 82°C for 30 min, but Bacillus was present in samples after storage for 14 days, indicating that injury and recovery time preceded growth. The majority of isolates were characterized as Bacillus mycoides and not Bacillus cereus, suggesting that this organism might be more a cause of sweet curdling of fluid milk than previously reported.
35
VIAZIS, S., B. E. FARKAS, and L. A. JAYKUS. "Inactivation of Bacterial Pathogens in Human Milk by High-Pressure Processing†." Journal of Food Protection 71, no. 1 (January 1, 2008): 109–18. http://dx.doi.org/10.4315/0362-028x-71.1.109.
Full textAbstract:
Low-temperature, long-time (LTLT) pasteurization assures the safety of banked human milk; however, heat can destroy important nutritional biomolecules. High-pressure processing (HPP) shows promise as an alternative for pasteurization of breast milk. The purpose of this study was to investigate the efficacy of HPP for inactivation of selected bacterial pathogens in human milk. Human milk was inoculated with one of five pathogens (108 to 109 CFU/ml), while 0.1% peptone solution solutions with the same levels of each organism were used as controls. The samples were subjected to 400 MPa at 21 to 31°C for 0 to 50 min or to 62.5°C for 0 to 30 min (capillary tube method) to simulate LTLT pasteurization. Tryptic soy agar and selective media were used for enumeration. Traditional thermal pasteurization resulted in inactivation (>7 log) of all pathogens within 10 min. In human milk and in peptone solution, a 6-log reduction was achieved after 30 min of HPP for Staphylococcus aureus ATCC 6538. After 30 min, S. aureus ATCC 25923 was reduced by 8 log and 6 log in human milk and peptone solution, respectively. Treatments of 4 and 7 min resulted in an 8-log inactivation of Streptococcus agalactiae ATCC 12927 in human milk and peptone solution, respectively, while Listeria monocytogenes ATCC 19115 required 2 min for an 8-log inactivation in human milk. Escherichia coli ATCC 25922 was inactivated by 8 log after 10 min in peptone solution and by 6 log after 30 min in human milk. These data suggest that HPP may be a promising alternative for pasteurization of human milk. Further research should evaluate the efficacy of HPP in the inactivation of relevant viral pathogens.
36
Ribeiro, Leandro, Maurício Roberto Tosti Narciso, Tatiane Hoshida Felipe, Karina Ramirez Starikoff, Gisele Oliveira de Souza, José Soares Ferreira Neto, Fernando Ferreira, et al. "Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters." Semina: Ciências Agrárias 37, no. 5Supl2 (November 9, 2016): 3727. http://dx.doi.org/10.5433/1679-0359.2016v37n5supl2p3727.
Full textAbstract:
Parameters for milk pasteurization were established a long time ago, considering the thermal resistance of Mycobacterium bovis, and the systematic adoption of this process has drastically reduced the incidence of human tuberculosis caused by this pathogen. However, more recently, molecular methods have allowed the identification of genetic variations in this bacterium that may lead to greater thermal resistance. The aim of this study was to investigate whether genetic variation leads to variation in the death pattern of this bacterium during the milk pasteurization process. Samples of UHT (ultra-high temperature)-treated whole milk were artificially contaminated with four different Mycobacterium bovis spoligotypes and were subjected to pasteurization by low-temperature long-time (LTLT) and high-temperature short-time (HTST) treatments. The M. bovis spoligotypes were quantified (Colony Forming Unit per milliliter of milk) before and during the thermal process. The decay of the pathogen was quantified by calculating the difference between the measurements at the beginning and at the end of the thermal treatment. The data demonstrated that the LTLT and HTST pasteurization processes considerably reduced the M. bovis load in the milk; however, the bacterium was not eliminated. There was no difference in the thermal resistance of the spoligotypes tested or in the efficiency of pasteurization processes (LTLT versus HTST). However, heating phase was more effective in reducing the M. bovis load than the target temperature maintenance phase.
37
STASIEWICZ, MATTHEW J., NICOLE MARTIN, SHELLEY LAUE, YRJO T. GRÖHN, KATHRYN J. BOOR, and MARTIN WIEDMANN. "Responding to Bioterror Concerns by Increasing Milk Pasteurization Temperature Would Increase Estimated Annual Deaths from Listeriosis." Journal of Food Protection 77, no. 5 (May 1, 2014): 696–705. http://dx.doi.org/10.4315/0362-028x.jfp-13-191.
Full textAbstract:
In a 2005 analysis of a potential bioterror attack on the food supply involving a botulinum toxin release into the milk supply, the authors recommended adopting a toxin inactivation step during milk processing. In response, some dairy processors increased the times and temperatures of pasteurization well above the legal minimum for high temperature, short time pasteurization (72°C for 15 s), with unknown implications for public health. The present study was conducted to determine whether an increase in high temperature, short time pasteurization temperature would affect the growth of Listeria monocytogenes, a potentially lethal foodborne pathogen normally eliminated with proper pasteurization but of concern when milk is contaminated postpasteurization. L. monocytogenes growth during refrigerated storage was higher in milk pasteurized at 82°C than in milk pasteurized at 72°C. Specifically, the time lag before exponential growth was decreased and the maximum population density was increased. The public health impact of this change in pasteurization was evaluated using a quantitative microbial risk assessment of deaths from listeriosis attributable to consumption of pasteurized fluid milk that was contaminated postprocessing. Conservative estimates of the effect of pasteurizing all fluid milk at 82°C rather than 72°C are that annual listeriosis deaths from consumption of this milk would increase from 18 to 670, a 38-fold increase (8.7- to 96-fold increase, 5th and 95th percentiles). These results exemplify a situation in which response to a rare bioterror threat may have the unintended consequence of putting the public at increased risk of a known, yet severe harm and illustrate the need for a paradigm shift toward multioutcome risk benefit analyses when proposing changes to established food safety practices.
38
Setiawan, Budhy, Riska Nur Wakidah, and Yulianto Yulianto. "Reflective Array Solar Water Heater for Milk Pasteurization." Environmental Research, Engineering and Management 76, no. 4 (December 18, 2020): 131–37. http://dx.doi.org/10.5755/j01.erem.76.4.24411.
Full textAbstract:
The solar water heater is a method of utilizing solar thermal energy by storing heat energy in water which can be used directly. Solar thermal energy has a high utility potential. It has a power of 1 kW/m2 on average on the surface of the earth with energy up to 7 kWh/m2/day on average per year. One of the uses of the solar water heater is that it can be implemented in the milk pasteurization system. The research equipment consists of an accumulator vessel with an area of 2x2 m2 and a water pipe collector. The water that had been heated in an accumulator (thermos) was used directly as the heating source in the milk pasteurization process. Meanwhile, the most common heating method used in the pasteurization process is electricity and gas energy. The result showed that using 82oC of accumulator water, it took 12 minutes (14.48–15.00) to reach the milk temperature needed in the pasteurization process which is 70oC for 6.75 litres of milk. The efficiency of solar heat energy absorption by an accumulator is 47%. This value can be increased by increasing the volume of water.
39
JOHNSON, ERIC A., JOHN H. NELSON, and MARK JOHNSON. "Microbiological Safety of Cheese Made from Heat-Treated Milk, Part III. Technology, Discussion, Recommendations, Bibliography." Journal of Food Protection 53, no. 7 (July 1, 1990): 610–23. http://dx.doi.org/10.4315/0362-028x-53.7.610.
Full textAbstract:
Heat treatment or pasteurization does not adversely affect the cheesemaking process or the resulting physical properties of the cheese. Both types of heat-treatments can correct chemical changes that occur in cold stored raw milk. Thermization on the farm may help control psychrotrophic bacteria in cold stored milk. Some denaturation of whey protein does occur during pasteurization. Heat treatments slightly above current minimum pasteurization requirements can cause body/texture and moisture control problems in cheese. Loss of functionality can adversely affect the marketing of whey protein products. Cheeses made from pasteurized milk ripen more slowly and usually do not exhibit the flavor intensity of cheeses made from raw or heat-treated milk. Swiss and hard Italian type cheese, whose traditional flavor results in part from native milk enzymes and microflora, would also be adversely affected if milk pasteurization for cheesemaking were mandatory. The quality of cheese made from pasteurized milk is consistently better than cheese made from raw milk as evidenced by fewer body and flavor defects consequent to the growth of undesirable bacteria. Either pasteurization or heat-treatment enables improved uniform process control and quality during cheesemaking. Pathogens were prioritized as high, medium, or low risk in cheese. Three organisms, Salmonella, Listeria monocytogenes and enteropathogenic Escherichia coli were judged to be high risk threats to the cheese industry. Staphylococcus aureus was listed as low risk because growth and toxin production is readily suppressed by lactic cultures and acidity (pH) control in cheese. Three actions are recommended:Establish a guideline for minimum heat-treatment of milk for cheesemaking: 64.4°C (148°F) for 16 s or equivalent with adequate process control.Evaluate current safety technology and practices used for cheese manufacture. Support research with primary emphasis on the combined effect of heat-treatment and other current cheese technologies.Evaluate technologies not currently utilized in cheese manufacture for safety potential.
40
Sviridenko, G. M., T. V. Komarova, and E. E. Uskova. "Study of the composition of the residual microflora of milk after pasteurization." Food systems 5, no. 4 (January 9, 2023): 344–52. http://dx.doi.org/10.21323/2618-9771-2022-5-4-344-352.
Full textAbstract:
The article presents the results of studies of the composition of the residual microflora of pasteurized milk, depending on the bacterial landscape and the initial contamination of raw milk. The thermal stability of test cultures of microorganisms that significantly affect the quality and storage capacity of fermented dairy products has been studied. To study the composition of the residual microflora of milk after pasteurization, sterile milk was infected with test cultures of microorganisms at doses from 101 CFU/cm3 to 107 CFU/cm3. After infection, the milk was pasteurized at temperatures of (72 ± 1) °C and (80 ± 1) °C with a holding time of 10–20 seconds. The detection and enumeration of microorganisms was carried out by standardized microbiological methods. Microorganisms were identified by visual assessment of dominant colonies and cell morphology in micropreparations. The thermal stability of microorganisms important for dairy products, in particular cheeses, the source of which is raw milk, has been studied. It has been established that of the coccal forms, the greatest risks are associated with enterococci. Escherichia coli at infection doses above 106 CFU/cm3 partially retains viability both at low-temperature and at high-temperature pasteurization. Pasteurization temperatures do not have a lethal effect on spore bacilli, their number in pasteurized milk does not decrease, regardless of the initial dose of infection. Low-temperature pasteurization activates the process of clostridial spore germination. The ability to reactivate cells after thermal shock was observed in Escherichia coli, Staphylococcus aureus, Pseudomonas, and mold fungi. Thus, the residual microflora of milk subjected to low-temperature pasteurization is represented by enterococci, thermophilic streptococci, micrococci, staphylococci, asporogenous bacilli and spore bacteria. The above microorganisms constitute the residual microflora of pasteurized milk and are involved in the maturation of cheeses, determining their quality and safety, [as well as] affecting the storage capacity of the finished product.
41
Vass, Réka A., Robert D. Roghair, Edward F. Bell, Tarah T. Colaizy, Karen J. Johnson, Mendi L. Schmelzel, Jacky R. Walker, and Tibor Ertl. "Pituitary Glycoprotein Hormones in Human Milk before and after Pasteurization or Refrigeration." Nutrients 12, no. 3 (March 4, 2020): 687. http://dx.doi.org/10.3390/nu12030687.
Full textAbstract:
Our aims were to investigate the presence of pituitary glycoprotein hormones in preterm and donor milk, and to examine the effects of Holder pasteurization and refrigeration on the levels of these hormones. We measured follicle-stimulating hormone (FSH), luteinizing hormone (LH), and thyroid-stimulating hormone (TSH) in milk samples from mothers who delivered prematurely (n = 27) and in samples of mothers who delivered at term and donated milk to the Mother’s Milk Bank of Iowa (n = 30). The gonadotropins and TSH were present in similar amounts within human milk produced for preterm and term infants. FSH increased 21% after refrigeration (p < 0.05), while LH declined by 39% (p < 0.05). Holder pasteurization decreased LH by 24% (p < 0.05) and increased TSH by 17% (p < 0.05). Holder pasteurization followed by refrigeration resulted in a 21% increase in FSH and a 41% decrease in LH (both p < 0.05), resulting in more than a 3-fold increase in donor milk FSH:LH ratios (p < 0.05 versus fresh donor milk). Despite structural similarities, the gonadotropins are differentially impacted by Holder pasteurization and refrigeration, and this results in marked alterations in the relative amount of FSH and LH that may be administered to preterm infants, potentially swinging hormonal balance towards ovarian hyperstimulation in females and hypogonadism in males.
42
CERF, O., and R. CONDRON. "Coxiella burnetii and milk pasteurization: an early application of the precautionary principle?" Epidemiology and Infection 134, no. 5 (February 22, 2006): 946–51. http://dx.doi.org/10.1017/s0950268806005978.
Full textAbstract:
Stringency of milk pasteurization has been established on requirements for Coxiella burnetii as being the most heat-resistant organisms of public heath significance. This paper discusses the estimation of the efficiency of pasteurization time/temperature combinations as required in regulations for food safety. Epidemiological studies have been interpreted as C. burnetii being a significant pathogen causing clinical disease through ingestion of milk. The paper examines the evidence and challenges the designation of C. burnetii as a foodborne pathogen. Consequently it questions the need for pasteurization parameters to be established on its heat resistance characteristics.
43
Hansen, Steffen F., Lotte B. Larsen, and Lars Wiking. "Thermal effects on IgM-milk fat globule-mediated agglutination." Journal of Dairy Research 86, no. 1 (December 6, 2018): 108–13. http://dx.doi.org/10.1017/s0022029918000778.
Full textAbstract:
AbstractThe process of agglutination causes firm cream layers in bovine milk, and a functioning agglutination mechanism is paramount to the quality of non-homogenized milks. The phenomenon is not well-described, but it is believed to occur due to interactions between immunoglobulins (Ig) and milk fat globules. For the first time, this paper demonstrates how the process of agglutination can be visualized using confocal laser scanning microscopy, rhodamine red and a fluoresceinisothiocynat-conjugated immunoglobulin M antibody. The method was used to illustrate the effect on agglutination of storage temperature and pasteurization temperature. Storage at 5 °C resulted in clearly visible agglutination which, however, was markedly reduced at 15 °C. Increasing storage temperature to 20 or 37 °C cancelled any detectable interaction between IgM and milk fat globules, whereby the occurrence of cold agglutination was documented. Increasing 20 s pasteurization temperatures from 69 °C to 71 °C and further to 73 °C lead to progressively higher inactivation of IgM and, hence, reduction of agglutination. Furthermore, 2-dimensional sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that changes in storage temperature caused a redistribution of Ig-related proteins in milk fat globule membrane isolates. Poly-immunoglobulin G receptor was present in milk fat globule preparations stored at cold (4 °C) conditions, but absent at storage at higher temperature (25 °C). The findings provide valuable knowledge to dairy producers of non-homogenized milk in deciding the right pasteurization temperature to retain the crucial agglutination mechanism.
44
Beghetti, Isadora, Monica Barone, Luigia De Fazio, Eleonora Laderchi, Elena Biagi, Silvia Turroni, Patrizia Brigidi, Andrea Pession, Luigi Corvaglia, and Arianna Aceti. "A Pilot Study on Donor Human Milk Microbiota: A Comparison with Preterm Human Milk Microbiota and the Effect of Pasteurization." Nutrients 14, no. 12 (June 15, 2022): 2483. http://dx.doi.org/10.3390/nu14122483.
Full textAbstract:
Human milk (HM) is the best feeding option for preterm infants; however, when mother’s own milk (MOM) is not available, pasteurized donor human milk (DHM) is the best alternative. In this study, we profiled DHM microbiota (19 samples) using 16S rRNA amplicon sequencing and compared its compositional features with the MOM microbiota (14 samples) from mothers who delivered prematurely (PT-MOM). As a secondary study aim, we assessed the specific effect of pasteurization on the characteristics of the DHM microbiota. DHM showed significantly higher alpha diversity and significant segregation from PT-MOM. Compositionally, the PT-MOM microbiota had a significantly higher proportion of Staphylococcus than DHM, with Streptococcus tending to be and Pseudomonas being significantly overrepresented in DHM compared with the PT-MOM samples. Furthermore, pasteurization affected the HM microbiota structure, with a trend towards greater biodiversity and some compositional differences following pasteurization. This pilot study provided further evidence on the HM microbial ecosystem, demonstrating that the DHM microbiota differs from the PT-MOM microbiota, possibly due to inherent differences between HM donors and mothers delivering prematurely, and that pasteurization per se impacts the HM microbiota. Knowledge about HM microbiota needs to be acquired by investigating the effect of DHM processing to develop strategies aimed at improving DHM quality while guaranteeing its microbiological safety.
45
Calahorrano-Moreno, Micaela Belen, Jonathan Jerry Ordoñez-Bailon, Ricardo José Baquerizo-Crespo, Alex Alberto Dueñas-Rivadeneira, Maria Conceição B. S. M. Montenegro, and Joan Manuel Rodríguez-Díaz. "Contaminants in the cow's milk we consume? Pasteurization and other technologies in the elimination of contaminants." F1000Research 11 (January 25, 2022): 91. http://dx.doi.org/10.12688/f1000research.108779.1.
Full textAbstract:
Cow's milk is currently the most consumed product worldwide. However, due to various direct and indirect contamination sources, different chemical and microbiological contaminants have been found in cow's milk. This review details the main contaminants found in cow's milk, referring to the sources of contamination and their impact on human health. A comparative approach highlights the poor efficacy and effects of the pasteurization process with other methods used in the treatment of cow's milk. Despite pasteurization and related techniques being the most widely applied to date, they have not demonstrated efficacy in eliminating contaminants. New technologies have appeared as alternative treatments to pasteurization. However, in addition to causing physicochemical changes in the raw material, their efficacy is not total in eliminating chemical contaminants, suggesting the need for new research to find a solution that contributes to improving food safety.
46
Wesolowska, Brys, Barbarska, Strom, Szymanska-Majchrzak, Karzel, Pawlikowska, Zielinska, Hamulka, and Oledzka. "Lipid Profile, Lipase Bioactivity, and Lipophilic Antioxidant Content in High Pressure Processed Donor Human Milk." Nutrients 11, no. 9 (August 21, 2019): 1972. http://dx.doi.org/10.3390/nu11091972.
Full textAbstract:
Human milk fat plays an essential role as the source of energy and cell function regulator; therefore, the preservation of unique human milk donors’ lipid composition is of fundamental importance. To compare the effects of high pressure processing (HPP) and holder pasteurization on lipidome, human milk was processed at 62.5 °C for 30 min and at five variants of HPP from 450 MPa to 600 MPa, respectively. Lipase activity was estimated with QuantiChrom™ assay. Fatty acid composition was determined with the gas chromatographic technique, and free fatty acids content by titration with 0.1 M KOH. The positional distribution of fatty acid in triacylglycerols was performed. The oxidative induction time was obtained from the pressure differential scanning calorimetry. Carotenoids in human milk were measured by liquid chromatography. Bile salt stimulated lipase was completely eliminated by holder pasteurization, decreased at 600 MPa, and remained intact at 200 + 400 MPa; 450 MPa. The fatty acid composition and structure of human milk fat triacylglycerols were unchanged. The lipids of human milk after holder pasteurization had the lowest content of free fatty acids and the shortest induction time compared with samples after HPP. HPP slightly changed the β-carotene and lycopene levels, whereas the lutein level was decreased by 40.0% up to 60.2%, compared with 15.8% after the holder pasteurization.
47
N. Esfandiar, Wildan, Ratna Yulistiani, Anugerah Dany P., Luqman Agung W., Serly Safitri, and Almira D. D. "Microbiological and Sensory Profile of Collagen Supplied Milk with Pretreatment and Pulsed Electric Field Pasteurization Process." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 6, no. 2 (May 19, 2022): 73–78. http://dx.doi.org/10.29165/ajarcde.v6i2.103.
Full textAbstract:
Collagen-supplemented milk products are susceptible to damage due to high-temperature processing Pulsed Electric Field (PEF) pasteurization is carried out with a pretreatment temperature of <65oC to maintain quality. This study aims to determine the total microbe, the level of microbial decline and the intensity of the sensory profile of milk supplemented with collagen by pretreatment in the PEF pasteurization process. This study used a completely randomized design with a factorial pattern of 2 factors and 3 replications, the first factor was the pretreatment temperature (30, 45 and 60oC), and the second factor was the pretreatment time (10, 20, 30 minutes) which was then pasteurized using the PEF method with a voltage of 15 kv/cm for 120 seconds. Furthermore, these 9 treatments were compared with PEF pasteurized milk without pretreatment and Low Temperature Long Time / LTLT pasteurized milk (pasteurized at 65oC for 30 minutes). The results showed that pretreatment with a temperature of 60oC for 20 and 30 minutes resulted in a total microbial count of 3.406±0.19 CFU/mL and 3.395±0.146 log CFU/mL, respectively. The average total microbe of milk supplemented with collagen in the combination of PEF pasteurization with pretreatment is smaller than the pretreatment process alone with a value below the SNI standard so it is safe for consumption. The average microbial decrease was 2.88 log cycles and was not significantly different (P<0.05) with LTLT thermal pasteurization. The results of the sensory profile intensity test showed that the pretreatment with a temperature of 60oC for 10, 20 and 30 minutes had a sensory profile value that was closest to LTLT pasteurization on the attributes of fishy aroma, milk aroma, and milk taste.
48
Pitino, Michael A., Sharon Unger, Alain Doyen, Yves Pouliot, Susanne Aufreiter, Debbie Stone, Alex Kiss, and Deborah L. O'Connor. "High Hydrostatic Pressure Processing Better Preserves the Nutrient and Bioactive Compound Composition of Human Donor Milk." Journal of Nutrition 149, no. 3 (February 15, 2019): 497–504. http://dx.doi.org/10.1093/jn/nxy302.
Full textAbstract:
ABSTRACT Background When mother's milk is insufficient, pasteurized human donor milk (DM) is the recommended supplement for hospitalized very-low-birth-weight infants. The current method of pasteurization (Holder, 62.5°C, 30 min) negatively affects heat-sensitive nutrients and bioactive proteins. Objectives Objectives of this study were to compare changes in DM composition after thermal pasteurization (Holder and flash-heating) and nonthermal methods [UV-C irradiation and high hydrostatic pressure (HHP)]. We hypothesized that nonthermal techniques would result in fewer changes to composition. Methods Holder, flash-heating (brought to boil), UV-C irradiation (250 nm, 25 min), and HHP (500 MPa, 8 min) were studied. Pools of milk from 17 women known to contain bacteria at >5 × 107 colony forming units (CFU)/L were collected from the Rogers Hixon Ontario Human Milk Bank and underwent each pasteurization technique. Macronutrients, heat-sensitive micronutrients (vitamin C, folate), and bioactive components [bile-salt-stimulated lipase (BSSL), lysozyme, lactoferrin] were measured in raw and pools of pasteurized milk. Milk was cultured to determine how well each technique produced a culture negative result (detection limit <1 × 103 CFU/L). Results Folate was reduced by 24–27% after Holder, flash-heating, and UV-C (P < 0.05); no reduction was observed after HHP. All pasteurization methods reduced vitamin C (60–75%, P < 0.001). BSSL was abolished after Holder and flash-heating (P < 0.001), reduced after UV-C (48%, P < 0.001), but unaffected by HHP. Lysozyme activity was reduced after flash-heating (44%) and UV-C (74%, P < 0.004) but unaffected by Holder or HHP. Lactoferrin was reduced by all methods (P < 0.02) but most severely by flash-heating (74%) and least severely by HHP (25%). Holder and UV-C reduced lactoferrin by ∼48%. All pasteurization methods reduced the number of culture positive DM samples (P < 0.001). Conclusions HHP better preserves human milk composition than Holder pasteurization. Future research on the feasibility of HHP for pasteurizing human milk is warranted because its implementation may improve the nutritional status and health of DM-fed infants.
49
Nurfarhana Syed Malik, Mohd. Nizam Lani, and Fauziah Tufail Ahmad. "Stability of Lactic Acid Bacteria in Pasteurized Cow’s and Goat’s Milk." Universiti Malaysia Terengganu Journal of Undergraduate Research 1, no. 4 (October 31, 2019): 77–82. http://dx.doi.org/10.46754/umtjur.v1i4.94.
Full textAbstract:
This study was done to determine the effect of pasteurization on the stability of lactic acid bacteria (LAB) and its enzyme in raw and pasteurized cow’s and goat’s milk. The total viable count for plate count of the bacterial growth concentration was higher in both pasteurized cow’s and goat’s milk at 2.48 log CFU/ml. This is followed by raw cow’s milk (1.59 log CFU/ml) and raw goat’s milk (0.65 log CFU/ml). Lactic acid bacteria (LAB) was found to be similar in both raw cow’s and goat’s milk (p>0.05), and pasteurized milk of both animals also contained the same amount of LAB (p>0.05). LAB was still detected in pasteurized milk (p<0.05), indicating the stability of LAB against the pasteurization temperature. Interestingly, based on API ZYM assay kit results, there were nine different enzymes detected in all samples, which were leucinearylamidase, valinearylamidase,cystinearylamidase, trypsin, α-chymotrypsin, naphthol-AS-BI-phosphohydrolase, α-glucosidase, β-glucosidaseand acid phosphatise. The results revealed that different types of lactic acid bacteria were detected in treated and non-treated milk samples produced by different animals, indicating the different stability levels of LAB against pasteurization.
50
Zagorulya, I. P., V. E. Vysokogorskyi, O. N. Lazareva, and G. V. Ignatieva. "Oxidative modification of milk proteins at pasteurization." Dairy Industry, no. 7 (2019): 28–29. http://dx.doi.org/10.31515/1019-8946-2019-7-28-29.
Full text