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Journal articles on the topic 'Milk – Pasteurization'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 January 2023

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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

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2

TAMPLIN, T. C. "Milk pasteurization." International Journal of Dairy Technology 43, no. 2 (1990): 31–33. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02418.x.

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

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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 (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

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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 mo

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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 (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 o

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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 (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 therm

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Weingart, Oliver G., Tanja Schreiber, Conny Mascher, et al. "The Case of Botulinum Toxin in Milk: Experimental Data." Applied and Environmental Microbiology 76, no. 10 (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 investiga

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Juncker, Hannah G., Eliza J. M. Ruhé, George L. Burchell, et al. "The Effect of Pasteurization on the Antioxidant Properties of Human Milk: A Literature Review." Antioxidants 10, no. 11 (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 pa

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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 (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

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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 (1988): 558–61. http://dx.doi.org/10.4315/0362-028x-51.7.558.

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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

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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 (2019): 5–9. http://dx.doi.org/10.36016/jvmbbs-2019-5-3-1.

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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 pasteuriz

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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.

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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 antiox

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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 (2022): 2837. http://dx.doi.org/10.3390/foods11182837.

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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 visc

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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.

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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 o

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Raimundo, D. C., R. G. Travaglini, G. O. Souza, et al. "Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 65, no. 2 (2013): 582–88. http://dx.doi.org/10.1590/s0102-09352013000200039.

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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 reducti

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Kažimírová, Viera. "Heat Consumption and Quality of Milk Pasteurization." Acta Technologica Agriculturae 16, no. 2 (2013): 55–58. http://dx.doi.org/10.2478/ata-2013-0014.

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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 guarante

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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.

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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

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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 (2022): 39. http://dx.doi.org/10.3390/biotech11030039.

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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

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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 (2019): 264. http://dx.doi.org/10.14207/ejsd.2019.v8n4p264.

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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 re

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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 (2017): 351–54. http://dx.doi.org/10.1177/0890334416685564.

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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 pasteurizatio

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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 (2013): 1223–30. http://dx.doi.org/10.1590/s0102-09352013000400039.

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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 l

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Ribeiro Júnior, José Carlos, Aline Marangon de Oliveira, Fernando Godoi Silva, et al. "Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk." Semina: Ciências Agrárias 40, no. 4 (2019): 1469. http://dx.doi.org/10.5433/1679-0359.2019v40n4p1469.

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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 t

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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 (2011): 1814–32. http://dx.doi.org/10.4315/0362-028x.jfp-10-269.

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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 asses

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Buffin, Rachel, Pierre Pradat, Jocelyne Trompette, et al. "Air and Water Processes Do Not Produce the Same High-Quality Pasteurization of Donor Human Milk." Journal of Human Lactation 33, no. 4 (2017): 717–24. http://dx.doi.org/10.1177/0890334417707962.

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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 ef

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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 (2021): 585–601. http://dx.doi.org/10.3390/dairy2040046.

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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

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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 (2017): 538–44. http://dx.doi.org/10.46370/sajfte.2017.v03i02.01.

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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 (1994): 91–96. http://dx.doi.org/10.1016/0196-8904(94)90067-1.

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Menon, Manoj P., Jeremy Sobel, and Robert V. Tauxe. "Pasteurization of Banked Human Breast Milk." Pediatric Infectious Disease Journal 26, no. 3 (2007): 277–78. http://dx.doi.org/10.1097/01.inf.0000255754.85529.9d.

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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 (1990): 441–52. http://dx.doi.org/10.4315/0362-028x-53.5.441.

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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 mil

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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 (1990): 351–60. http://dx.doi.org/10.1017/s0950268800047373.

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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 i

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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 (2011): 270–78. http://dx.doi.org/10.1017/s0022029911000367.

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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

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ANGELINO, PAUL D., GENEVIEVE L. CHRISTEN, MARJORIE P. PENFIELD, and SAMUEL BEATTIE. "Residual Alkaline Phosphatase Activity in Pasteurized Milk Heated at Various Temperatures—Measurement with the Fluorophos and Scharer Rapid Phosphatase Tests." Journal of Food Protection 62, no. 1 (1999): 81–85. http://dx.doi.org/10.4315/0362-028x-62.1.81.

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Milk containing three levels of milkfat (skim [0.5%], lowfat [2.0%], and whole [3.25%]) were heat treated at five different temperatures (59, 61, 63, 65, and 67°C) using a laboratory scale, batch pasteurization method. Heated milk samples were removed at 5-min intervals, immediately cooled, and then assayed using the quantitative fluorometric method and the qualitative Scharer rapid test. Mean alkaline phosphatase (ALP) activity values as measured with the Fluorophos method decreased in all milk preparations as the time of sampling and temperature of heating increased. Samples representing the

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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 (2005): 1484–86. http://dx.doi.org/10.4315/0362-028x-68.7.1484.

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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

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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 (2008): 109–18. http://dx.doi.org/10.4315/0362-028x-71.1.109.

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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 3

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Ribeiro, Leandro, Maurício Roberto Tosti Narciso, Tatiane Hoshida Felipe, et al. "Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters." Semina: Ciências Agrárias 37, no. 5Supl2 (2016): 3727. http://dx.doi.org/10.5433/1679-0359.2016v37n5supl2p3727.

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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 (ult

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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 (2014): 696–705. http://dx.doi.org/10.4315/0362-028x.jfp-13-191.

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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

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Setiawan, Budhy, Riska Nur Wakidah, and Yulianto Yulianto. "Reflective Array Solar Water Heater for Milk Pasteurization." Environmental Research, Engineering and Management 76, no. 4 (2020): 131–37. http://dx.doi.org/10.5755/j01.erem.76.4.24411.

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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 heat

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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 (1990): 610–23. http://dx.doi.org/10.4315/0362-028x-53.7.610.

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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 pr

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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 (2023): 344–52. http://dx.doi.org/10.21323/2618-9771-2022-5-4-344-352.

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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

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Vass, Réka A., Robert D. Roghair, Edward F. Bell, et al. "Pituitary Glycoprotein Hormones in Human Milk before and after Pasteurization or Refrigeration." Nutrients 12, no. 3 (2020): 687. http://dx.doi.org/10.3390/nu12030687.

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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 in

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CERF, O., and R. CONDRON. "Coxiella burnetii and milk pasteurization: an early application of the precautionary principle?" Epidemiology and Infection 134, no. 5 (2006): 946–51. http://dx.doi.org/10.1017/s0950268806005978.

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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 past

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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 (2018): 108–13. http://dx.doi.org/10.1017/s0022029918000778.

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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 stor

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Beghetti, Isadora, Monica Barone, Luigia De Fazio, et al. "A Pilot Study on Donor Human Milk Microbiota: A Comparison with Preterm Human Milk Microbiota and the Effect of Pasteurization." Nutrients 14, no. 12 (2022): 2483. http://dx.doi.org/10.3390/nu14122483.

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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 P

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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.

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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 d

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Wesolowska, Brys, Barbarska, et al. "Lipid Profile, Lipase Bioactivity, and Lipophilic Antioxidant Content in High Pressure Processed Donor Human Milk." Nutrients 11, no. 9 (2019): 1972. http://dx.doi.org/10.3390/nu11091972.

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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. Th

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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 (2022): 73–78. http://dx.doi.org/10.29165/ajarcde.v6i2.103.

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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),

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Pitino, Michael A., Sharon Unger, Alain Doyen, et al. "High Hydrostatic Pressure Processing Better Preserves the Nutrient and Bioactive Compound Composition of Human Donor Milk." Journal of Nutrition 149, no. 3 (2019): 497–504. http://dx.doi.org/10.1093/jn/nxy302.

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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.

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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 (2019): 77–82. http://dx.doi.org/10.46754/umtjur.v1i4.94.

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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). LA

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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.

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