Статті в журналах: "High-temperature short-time pasteurization"

1

SAITO, Nobuo. "Soysauce Making by High-temperature Short-time Pasteurization." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 3 (1989): 162–64. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.162.

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2

Negiz, A., A. Cinar, J. E. Schlesser, P. Ramanauskas, D. J. Armstrong, and W. Stroup. "Automated control of high temperature short time pasteurization." Food Control 7, no. 6 (December 1996): 309–15. http://dx.doi.org/10.1016/s0956-7135(96)00048-5.

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3

LOVETT, JOSEPH, IRENE V. WESLEY, MARTIN J. VANDERMAATEN, JOE G. BRADSHAW, DAVID W. FRANCIS, RONALD G. CRAWFORD, CATHERINE W. DONNELLY, and JAMES W. MESSER. "High-Temperature Short-Time Pasteurization Inactivates Listeria monocytogenes." Journal of Food Protection 53, no. 9 (September 1, 1990): 734–38. http://dx.doi.org/10.4315/0362-028x-53.9.734.

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Full scare commercial pasteurization equipment operated at 72–73°C with a holding time of 15–16 s was used to determine the ability of commercial thermal processing to inactivate Listeria monocytogenes strain Scott A. Three methods of providing L. monocytogenes concentration in raw milk were employed: freely suspended (extra-cellular), inside bovine phagocytes (in vitro procedure), and inside bovine phagocytes in experimentally infected cows (in vivo). Three enrichment methods were used to assay for L. monocytogenes after pasteurization: cold enrichment (4°C, 28 d), selective enrichment of Lovett et al. (FDA procedure) (17), and the USDA-FSIS two stage enrichment procedure. In addition, a 1-L sample taken just before the vacuum breaker was incubated undiluted in the original sample container (4°C, 4 weeks). None of the four assay methods could detect Listeria in the pasteurized milk.

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4

Ibarrola, J. J., J. C. Guillén, J. M. Sandoval, and M. García-Sanz. "Modelling of a high temperature short time pasteurization process." Food Control 9, no. 5 (October 1998): 267–77. http://dx.doi.org/10.1016/s0956-7135(98)00016-4.

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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.

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Modes of pasteurization of raw milk, which are used in the production of hard rennet cheeses, do not destroy all microflora. Even pasteurization of milk at a temperature of 75...76 °C for 20-25 seconds, which corresponds to the upper limit of heat treatment of raw milk in the production of hard rennet cheeses, provides only 94.6% efficiency of heat-resistant bacteria. Adopted modes of short-term pasteurization for most rennet cheeses at the level of 72...76 °C with a holding time of 20-25 s allow to achieve the residual amount of bacterial contamination of milk at 72 °C pasteurization mode - 3.2%, at 76 °C pasteurization mode - 0.7 %

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6

MORGAN, ARTHUR I., E. RICHARD RADEWONUK, and O. JOSEPH SCULLEN. "Ultra High Temperature, Ultra Short Time Surface Pasteurization of Meat." Journal of Food Science 61, no. 6 (November 1996): 1216–18. http://dx.doi.org/10.1111/j.1365-2621.1996.tb10963.x.

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7

Lu, Q., P. Piyasena, and G. S. Mittal. "Modeling Alkaline Phosphatase Inactivation in Bovine Milk During High-Temperature Short-Time Pasteurization." Food Science and Technology International 7, no. 6 (December 2001): 479–85. http://dx.doi.org/10.1106/dqbt-qlpd-ckyk-3h0d.

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Alkaline phosphatase (AP) is used as the indicator enzyme for proper pasteurization of bovine milk. Predictive modeling of AP inactivation during high-temperature short-time (HTST) pasteurization would support regulations; thus ensuring the safety of heat treated milk. Activation energy (Ea) of AP in milk was measured experimentally using the capillary tube method, and Ea was found to be 429252 J/mol. The Ea was used to develop a nonlinear model to describe the thermal inactivation of milk in a small-scale HTST pasteurizer with a plate heat exchanger. Integrated pasteurization effect (PE) was obtained at different holding temperatures (62–72°C) and holding times (3–25 s), by converting times at different temperatures in various sections of the pasteurizer to the equivalent time at the reference temperature (72°C). A nonlinear function was developed to relate the log(% residual AP activity) to PE. The r2 varied from 0.7488 to 0.8311. The validation trial indicated that the model could predict AP activity accurately for the% residual AP activity >1%.

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8

MCKELLAR, R. C., H. W. MODLER, H. COUTURE, A. HUGHES, P. MAYERS, T. GLEESON, and W. H. ROSS. "Predictive Modeling of Alkaline Phosphatase Inactivation in a High-Temperature Short-Time Pasteurizer." Journal of Food Protection 57, no. 5 (May 1, 1994): 424–30. http://dx.doi.org/10.4315/0362-028x-57.5.424.

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In order to support regulations directed towards ensuring the safety of heat processed dairy products, data on inactivation of alkaline phosphatase (AP) in whole milk in a pilot plant high-temperature short-time (HTST) pasteurizer were obtained. A Computer program was designed to calculate the integrated lethal effect, or pasteurization effect (PE), at temperatures of 60 to 74°C and with holding tubes for 3 to 60 s. An equation was derived which related values of PE to log % residual activity (r2 of 0.964). These results suggest that predictive equations based on PE could be used to assess the effectiveness of commercial pasteurization processes.

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9

Doyle, M. P., K. A. Glass, J. T. Beery, G. A. Garcia, D. J. Pollard, and R. D. Schultz. "Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurization." Applied and Environmental Microbiology 53, no. 7 (1987): 1433–38. http://dx.doi.org/10.1128/aem.53.7.1433-1438.1987.

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10

Giribaldi, Marzia, Alessandra Coscia, Chiara Peila, Sara Antoniazzi, Cristina Lamberti, Marco Ortoffi, Guido E. Moro, Enrico Bertino, Tiziana Civera, and Laura Cavallarin. "Pasteurization of human milk by a benchtop High-Temperature Short-Time device." Innovative Food Science & Emerging Technologies 36 (August 2016): 228–33. http://dx.doi.org/10.1016/j.ifset.2016.07.004.

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11

Jo, Y., D. M. Benoist, D. M. Barbano, and M. A. Drake. "Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization." Journal of Dairy Science 101, no. 5 (May 2018): 3812–28. http://dx.doi.org/10.3168/jds.2017-14071.

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12

Schlesser, J. E., D. J. Armstrong, A. Cinar, P. Ramanauskas, and A. Negiz. "Automated Control and Monitoring of Thermal Processing Using High Temperature, Short Time Pasteurization." Journal of Dairy Science 80, no. 10 (October 1997): 2291–96. http://dx.doi.org/10.3168/jds.s0022-0302(97)76178-2.

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13

Escuder-Vieco, Diana, Juan M. Rodríguez, Irene Espinosa-Martos, Nieves Corzo, Antonia Montilla, Alba García-Serrano, M. Visitación Calvo, et al. "High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition." Life 11, no. 2 (February 3, 2021): 114. http://dx.doi.org/10.3390/life11020114.

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Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.

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14

Ahmad Thania, Siti Nur Aqeela ‘Illiyin, and Mohd Tarmizan Ibrahim. "Treated Cow Milk Quality Analysis in High-Temperature Short Time (HTST) Thermal Treatment using F-Value and Methylene Blue Reduction Test (MBRT)." Journal Of Agrobiotechnology 12, no. 1S (September 30, 2021): 124–32. http://dx.doi.org/10.37231/jab.2021.12.1s.277.

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This study was conducted to evaluate raw and pasteurized cow milk regarding physical properties, microbiological quality, and lethality value ofMycobacterium Paratuberculosis(MAP)at different temperature and time combinations of the pasteurization process.Cow milk samples were pasteurized at high-temperature (70°C, 75°C, and 81°C) and short-time (15s and 25s) high temperature and short time (HTST) combinations. Raw and pasteurized (HTST) cow milk was analyzed, while commercial cow milk that undergo proses (HTST) was used as control. High-temperature short time (HTST) pasteurization showed a significant effect on the colour of raw and pasteurized cow milk (p<0.05) at every temperature. In addition, cow milk also indicated an increase in lightness and yellowness after HTST pasteurization.The microbiological quality of raw, pasteurized, and commercial cow milk is evaluated using the Methylene Blue Reduction (MBRT) test, a common, rapid, simple, and inexpensive method for microbiological quality evaluation.The MBRT on raw milk samples revealed that it was of poor quality. On the other hand, all pasteurized samples were good quality, and the commercial sample was excellent.Based on the evaluated F-values, the most suitable temperature and time combinationsin this study was 70°C and 25s.

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15

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.

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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 (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.

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16

Bunning, V. K., R. G. Crawford, J. T. Tierney, and J. T. Peeler. "Thermotolerance of heat-shocked Listeria monocytogenes in milk exposed to high-temperature, short-time pasteurization." Applied and Environmental Microbiology 58, no. 6 (1992): 2096–98. http://dx.doi.org/10.1128/aem.58.6.2096-2098.1992.

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17

Terpstra, Fokke G., David J. Rechtman, Martin L. Lee, Klaske Van Hoeij, Hijlkeline Berg, Frank A. C. Van Engelenberg, and Angelica B. Van't Wout. "Antimicrobial and Antiviral Effect of High-Temperature Short-Time (HTST) Pasteurization Applied to Human Milk." Breastfeeding Medicine 2, no. 1 (March 2007): 27–33. http://dx.doi.org/10.1089/bfm.2006.0015.

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18

Nazarowec-White, M., R. C. McKellar, and P. Piyasena. "Predictive modelling of Enterobacter sakazakii inactivation in bovine milk during high-temperature short-time pasteurization." Food Research International 32, no. 5 (June 1999): 375–79. http://dx.doi.org/10.1016/s0963-9969(99)00100-3.

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19

Piyasena, P., R. C. McKellar, and F. M. Bartlett. "Thermal inactivation of Pediococcus sp. in simulated apple cider during high-temperature short-time pasteurization." International Journal of Food Microbiology 82, no. 1 (April 2003): 25–31. http://dx.doi.org/10.1016/s0168-1605(02)00264-7.

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20

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.

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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 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.

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21

van der VEEN, STIJN, ARJEN WAGENDORP, TJAKKO ABEE, and MARJON H. J. WELLS-BENNIK. "Diversity Assessment of Heat Resistance of Listeria monocytogenes Strains in a Continuous-Flow Heating System." Journal of Food Protection 72, no. 5 (May 1, 2009): 999–1004. http://dx.doi.org/10.4315/0362-028x-72.5.999.

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Listeria monocytogenes is a foodborne pathogen that has the ability to survive relatively high temperatures compared with other nonsporulating foodborne pathogens. This study was performed to determine whether L. monocytogenes strains with relatively high heat resistances are adequately inactivated in a high-temperature, short-time pasteurization process (72°C for 15 s). To obtain heat-resistant strains, 48 strains were exposed to 55°C for up to 3 h. The energy of activation constant and inactivation constant of strains that survived best (strains 1E and NV8) were subsequently determined in a continuous-flow-through system. Strain Scott A was taken along as a reference. The 3 strains were cultured in whole milk and in brain heart infusion broth at 30 and 7°C. Strains 1E and NV8 were significantly more heat resistant than was strain Scott A after growth in brain heart infusion broth at 30°C and after growth in milk at 7°C. From the inactivation parameters, it was calculated that exposure to high-temperature, short-time pasteurization (72°C for 15 s) will result in 12.1-, 14.2-, and 87.5-log reductions for the strains 1E, NV8, and Scott A, respectively. These results demonstrate that industrial pasteurization conditions suffice to inactivate the most heat-resistant L. monocytogenes strains tested in this study.

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22

Kavuşan, Hülya Serpil, and Meltem Serdaroğlu. "The Role of Novel Pasteurization Approaches on Altering Functional Properties of Egg Proteins." Turkish Journal of Agriculture - Food Science and Technology 7, sp1 (December 10, 2019): 138. http://dx.doi.org/10.24925/turjaf.v7isp1.138-144.2787.

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Eggs are important components of the human diet due to their low cost, high protein content and protein related technological features. High digestibility of egg proteins makes it possible to consume alone in the assay of nutritive values. Binding, emulsifying, foaming, gelling, and thickening properties of egg proteins provide an opportunity to use egg in various food products as an ingredient. Therefore, the consumption of egg is increasing with each passing day, however, Salmonella enterica serovar Enteritidis and Salmonella Typhimirum infections have been reported to be egg-born. These serious infections are originated from direct consumption of eggs or unpasteurized food products in which the egg yolk/albumen is added to the formulations such as mayonnaise, salad dressings or merengues. In order to prevent these infections, aforementioned microorganisms must be eliminated from the environment by pasteurization. Commercial pasteurization process is applied with hot water or vapor. Commercial processes include high temperature/short time or low temperature/long-time pasteurization. Although heat treatment is considered the most reliable method in terms of microbiological safety, high temperature and/or long time applications may have adverse effects on functional and nutritional properties of egg proteins. To ensure the microbiological safety of products without sacrificing technological or nutritional properties, researches have been centered upon innovative techniques such as irradiation, pulsed electric field, high hydrostatic pressure, and radiofrequency applications. This review is aimed to bring out the amendments occurred in the egg protein structures in consequence of aforementioned pasteurization methods.

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23

Tomasula, P. M., M. F. Kozempel, R. P. Konstance, D. Gregg, S. Boettcher, B. Baxt, and L. L. Rodriguez. "Thermal Inactivation of Foot-and-Mouth Disease Virus in Milk Using High-Temperature, Short-Time Pasteurization." Journal of Dairy Science 90, no. 7 (July 2007): 3202–11. http://dx.doi.org/10.3168/jds.2006-525.

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24

M, Kayalvizhi, Manamalli D., and Bhuvanithaa K. "Control of high temperature short time milk pasteurization plant with centralized and decentralized linear quadratic regulators." Journal of the Chinese Institute of Engineers 45, no. 1 (November 14, 2021): 65–75. http://dx.doi.org/10.1080/02533839.2021.1983459.

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25

Grant, Ball, and Rowe. "Effect of high-temperature, short-time (HTST) pasteurization on milk containing low numbers of Mycobacterium paratuberculosis." Letters in Applied Microbiology 26, no. 2 (February 1998): 166–70. http://dx.doi.org/10.1046/j.1472-765x.1998.00309.x.

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26

Negiz, Antoine, Peter Ramanauskas, Ali Çinar, Joseph E. Schlesser, and David J. Armstrong. "Modeling, monitoring and control strategies for high temperature short time pasteurization systems — 1. Empirical model development." Food Control 9, no. 1 (February 1998): 1–15. http://dx.doi.org/10.1016/s0956-7135(97)00012-1.

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27

Negiz, Antoine, Peter Ramanauskas, Ali Çinar, Joseph E. Schlesser, and David J. Armstrong. "Modeling, monitoring and control strategies for high temperature short time pasteurization systems — 2. Lethality-based control." Food Control 9, no. 1 (February 1998): 17–28. http://dx.doi.org/10.1016/s0956-7135(97)00013-3.

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28

BERTO, MARIA ISABEL, and VIVALDO SILVEIRA JUNIOR. "DESIGN AND PERFORMANCE OF CONVENTIONAL AND FUZZY CONTROLS FOR A HIGH TEMPERATURE SHORT TIME PASTEURIZATION SYSTEM." Journal of Food Process Engineering 36, no. 1 (September 5, 2011): 58–65. http://dx.doi.org/10.1111/j.1745-4530.2011.00653.x.

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29

Piyasena, P. "Predictive modelling of inactivation of Listeria spp. in bovine milk during high-temperature short-time pasteurization." International Journal of Food Microbiology 39, no. 3 (February 17, 1998): 167–73. http://dx.doi.org/10.1016/s0168-1605(97)00131-1.

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30

PAINTER, C. J., and R. L. BRADLEY. "Residual Alkaline Phosphatase Activity in Milks Subjected to Various Time-Temperature Treatments." Journal of Food Protection 60, no. 5 (May 1, 1997): 525–30. http://dx.doi.org/10.4315/0362-028x-60.5.525.

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Milk is routinely tested for proper pasteurization. The Scharer and Fluorophos methods, among others, test for residual alkaline phosphatase (ALP) activity to assure proper pasteurization. Until recently there were no tests available to accurately detect residual ALP activity levels below the U.S. legal limit of 1 μg of phenol or 350 mU of ALP per liter of milk. The new Fluorophos method can detect accurately residual ALP activity levels as low as 10 mU/liter. The Fluorophos method was used to investigate residual ALP activity levels in several fluid milk products. The milk products were thermally processed under various time and temperature protocols below, at, and above current U.S. Food and Drug Administration-mandated heat treatments for fluid milk and milk products. The data established values for residual ALP activity in milks pasteurized under high-temperature short-time (HTST) and low-temperature long-time (LTLT) treatments. The mean ALP activities for whole, 2% lowfat, 1% lowfat, skim, half and half, and chocolate-flavored milks thermally processed at the legal minimum HTST pasteurization treatment are 169.7 ± 12.3, 145.2 ± 9.3, 98.6 ± 8.9, 72.5 ± 4.2, 38.4 ± 4.6 and 157.3 ± 6.5 mU/liter, respectively. The mean ALP activities generated at the legal minimum LTLT pasteurization treatment are 81.8 ± 4.8, 66.4 ± 5.9, 56.4 ± 2.1, 39.1 ± 3.9, 35.0 ± 1.2 and 91.3 ± 7.7 mU/liter, respectively. The values for all milks pasteurized at the legal minimum heat treatment were significantly below the current legal cutoff for residual ALP activity of 350 mU/liter of milk or milk product.

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31

Ranieri, M. L., J. R. Huck, M. Sonnen, D. M. Barbano, and K. J. Boor. "High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk." Journal of Dairy Science 92, no. 10 (October 2009): 4823–32. http://dx.doi.org/10.3168/jds.2009-2144.

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32

Schlesser, J. E., G. Lynn, D. J. Armstrong, A. Cinar, P. Ramanauskas, and A. Negiz. "Acquisition, Storage, and Review of Safety Data from a Commercial System for High Temperature, Short Time Pasteurization." Journal of Dairy Science 81, no. 1 (January 1998): 25–30. http://dx.doi.org/10.3168/jds.s0022-0302(98)75546-8.

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33

V. Wanniatie, A. Qisthon, A. Husni, and E. Olsen. "Kualitas Mikrobiologis Susu Kambing dengan Metode Pasteurisasi High Temperature Short Time (HTST) pada Penyimpanan Berbeda." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 9, no. 1 (January 31, 2021): 30–35. http://dx.doi.org/10.29244/jipthp.9.1.30-35.

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The aim of this study was to determine the effectiveness of the pasteurization method on the microbiologicalquality of goat’s milk stored at different times in the refrigerator. The research was conducted in MarchMay 2020 at the Animal Production Laboratory of the University of Lampung and the Laboratory ofthe Lampung Veterinary Center. The goat milk sample were colleted from Etawah Grade goats fromsmallholder farms in Metro City. Milk samples were taken from 20 goats from Etawah Grade in the 2ndand 3rd lactation periods. The goat milk sample used was 9 liters. Goat milk samples were pasteurizedusing the high temperature short time (HTST) method at a temperature of 72ºC for 15 seconds thencooled and put in a plastic bottle and stored in the refrigerator. This study used a completely randomizeddesign (CRD) with long storage treatment (0 days, 12 days, 24 days, 36 days, 48 days, and 60 days) in therefrigerator. The results showed that pasteurized goat milk with different storage times had no effect onthe microbiological quality, namely TPC, S. aureus, coliform bacteria, E. coli, reductase numbers andpH values. The conclusion of this study is that pasteurized goat’s milk using the HTST method is stillsuitable for consumption until the 60th storage day

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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.

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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 (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.

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35

Curti, E., A. Pardu, R. Melis, M. Addis, M. Pes, A. Pirisi, and R. Anedda. "Molecular mobility changes after high-temperature, short-time pasteurization: An extended time-domain nuclear magnetic resonance screening of ewe milk." Journal of Dairy Science 103, no. 11 (November 2020): 9881–92. http://dx.doi.org/10.3168/jds.2019-17617.

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36

FARBER, J. M., E. DALEY, F. COATES, D. B. EMMONS, and R. McKELLAR. "Factors Influencing Survival of Listeria monocytogenes in Milk in a High-Temperature Short-Time Pasteurizer." Journal of Food Protection 55, no. 12 (December 1, 1992): 946–51. http://dx.doi.org/10.4315/0362-028x-55.12.946.

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Heat resistance experiments were carried out with Listeria monocytogenes which had been grown at three different temperatures (30, 39, and 43°C). Heated whole milk was inoculated with L. monocytogenes and then passed through a high-temperature short-time system at 72, 69, 66, and 63°C for a minimum holding time of 16.2 s. Heated cells were recovered both aerobically and anaerobically using four different methods: direct plating, most probable number, cold enrichment, and warm enrichment. Significant differences in recovery of L. monocytogenes were observed depending on the growth temperature. Cells grown at 43, 39, or 30°C, held 1 d at 4°C, and then heated at 69°C showed an overall decrease in numbers of approximately 2.1, 2.8, and 4.1 logs, respectively. Cells grown at 39°C and then held 3 d at 4°C appeared to be the most heat sensitive. Although cells grown at 43 and 39°C were capable of surviving at the minimum high-temperature short-time temperature (72°C), those grown at 30°C were not. In some instances, anaerobic incubation enhanced the recovery of L. monocytogenes, as compared to cells recovered aerobically, although these differences were not statistically significant. While L. monocytogenes can survive minimum pasteurization treatment (71.7°C/16 s) under certain conditions, common methods of handling, processing, and storing fluid milk will provide an adequate margin of safety.

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37

Grant, Irene R., Alan G. Williams, Michael T. Rowe, and D. Donald Muir. "Efficacy of Various Pasteurization Time-Temperature Conditions in Combination with Homogenization on Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk." Applied and Environmental Microbiology 71, no. 6 (June 2005): 2853–61. http://dx.doi.org/10.1128/aem.71.6.2853-2861.2005.

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ABSTRACT The effect of various pasteurization time-temperature conditions with and without homogenization on the viability of Mycobacterium avium subsp. paratuberculosis was investigated using a pilot-scale commercial high-temperature, short-time (HTST) pasteurizer and raw milk spiked with 101 to 105 M. avium subsp. paratuberculosis cells/ml. Viable M. avium subsp. paratuberculosis was cultured from 27 (3.3%) of 816 pasteurized milk samples overall, 5 on Herrold's egg yolk medium and 22 by BACTEC culture. Therefore, in 96.7% of samples, M. avium subsp. paratuberculosis had been completely inactivated by HTST pasteurization, alone or in combination with homogenization. Heat treatments incorporating homogenization at 2,500 lb/in2, applied upstream (as a separate process) or in hold (at the start of a holding section), resulted in significantly fewer culture-positive samples than pasteurization treatments without homogenization (P < 0.001 for those in hold and P < 0.05 for those upstream). Where colony counts were obtained, the number of surviving M. avium subsp. paratuberculosis cells was estimated to be 10 to 20 CFU/150 ml, and the reduction in numbers achieved by HTST pasteurization with or without homogenization was estimated to be 4.0 to 5.2 log10. The impact of homogenization on clump size distribution in M. avium subsp. paratuberculosis broth suspensions was subsequently assessed using a Mastersizer X spectrometer. These experiments demonstrated that large clumps of M. avium subsp. paratuberculosis cells were reduced to single-cell or “miniclump” status by homogenization at 2,500 lb/in2. Consequently, when HTST pasteurization was being applied to homogenized milk, the M. avium subsp. paratuberculosis cells would have been present as predominantly declumped cells, which may possibly explain the greater inactivation achieved by the combination of pasteurization and homogenization.

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38

STABEL, J. R., and A. LAMBERTZ. "Efficacy of Pasteurization Conditions for the Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk." Journal of Food Protection 67, no. 12 (December 1, 2004): 2719–26. http://dx.doi.org/10.4315/0362-028x-67.12.2719.

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Mycobacterium avium subsp. paratuberculosis, the causative agent of a chronic enteritis in ruminants (Johne's disease), has been linked to Crohn's disease in humans. This microorganism is shed by infected animals primarily in the feces but is also shed in the milk at much lower levels. Therefore, dairy products from infected animals may be one mode of transmission of this animal pathogen. This study was designed to evaluate the effectiveness of the holder and high-temperature short-time pasteurization standards on the destruction of M. paratuberculosis. One hundred eighty experiments were conducted in this study using a slug-flow pasteurizer unit and a laboratory scale pasteurizer unit. Ultrahigh-temperature milk was inoculated at two concentrations, 108 and 105 CFU/ml, with three different field strains of M. paratuberculosis. Five different time-temperature combinations were evaluated: 62.7°C for 30 min, 65.5°C for 16 s, 71.7°C for 15 s, 71.7°C for 20 s, and 74.4°C for 15 s. Three replicates of each experiment were run for the pasteurizer unit, time-temperature combination, and strain of M. paratuberculosis. Treatment of milk regardless of bacterial strain or pasteurizer unit resulted in an average 5.0- and 7.7-log kill for the low and high concentrations of inoculum, respectively. Milk treated for cheese production (65.5°C for 16 s) resulted in a much lower and more variable kill. Results from this study indicate that the current U.S. minimum standards for batch and high-temperature short-time pasteurization of grade A milk significantly reduced the survivability of M. paratuberculosis, but some bacteria survived subpasteurization heat treatment of milk used for cheese manufacture.

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39

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.

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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 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.

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40

Grant, Irene R., Edward I. Hitchings, Alan McCartney, Fiona Ferguson, and Michael T. Rowe. "Effect of Commercial-Scale High-Temperature, Short-Time Pasteurization on the Viability of Mycobacterium paratuberculosis in Naturally Infected Cows' Milk." Applied and Environmental Microbiology 68, no. 2 (February 2002): 602–7. http://dx.doi.org/10.1128/aem.68.2.602-607.2002.

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ABSTRACT Raw cows' milk naturally infected with Mycobacterium paratuberculosis was pasteurized with an APV HXP commercial-scale pasteurizer (capacity 2,000 liters/h) on 12 separate occasions. On each processing occasion, milk was subjected to four different pasteurization treatments, viz., 73Ã¯Â¿Â½C for 15 s or 25 s with and without prior homogenization (2,500 lb/in2 in two stages), in an APV Manton Gaulin KF6 homogenizer. Raw and pasteurized milk samples were tested for M. paratuberculosis by immunomagnetic separation (IMS)-PCR (to detect the presence of bacteria) and culture after decontamination with 0.75% (wt/vol) cetylpyridinium chloride for 5 h (to confirm bacterial viability). On 10 of the 12 processing occasions, M. paratuberculosis was detectable by IMS-PCR, culture, or both in either raw or pasteurized milk. Overall, viable M. paratuberculosis was cultured from 4 (6.7%) of 60 raw and 10 (6.9%) of 144 pasteurized milk samples. On one processing day, in particular, M. paratuberculosis appeared to have been present in greater abundance in the source raw milk (evidenced by more culture positives and stronger PCR signals), and on this occasion, surviving M. paratuberculosis bacteria were isolated from milk processed by all four heat treatments, i.e., 73Ã¯Â¿Â½C for 15 and 25 s with and without prior homogenization. On one other occasion, surviving M. paratuberculosis bacteria were isolated from an unhomogenized milk sample that had been heat treated at 73Ã¯Â¿Â½C for 25 s. Results suggested that homogenization increases the lethality of subsequent heat treatment to some extent with respect to M. paratuberculosis, but the extended 25-s holding time at 73Ã¯Â¿Â½C was found to be no more effective at killing M. paratuberculosis than the standard 15-s holding time. This study provides clear evidence that M. paratuberculosis bacteria in naturally infected milk are capable of surviving commercial high-temperature, short-time pasteurization if they are present in raw milk in sufficient numbers.

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TOORA, SYED, EBO BUDU-AMOAKO, RICHARD F. ABLETT, and JIM SMITH. "Effect of High-Temperature Short-Time Pasteurization, Freezing and Thawing and Constant Freezing, on the Survival of Yersinia enterocolitica in Milk." Journal of Food Protection 55, no. 10 (October 1, 1992): 803–5. http://dx.doi.org/10.4315/0362-028x-55.10.803.

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The clinically important serotypes of Yersinia enterocolitica were shown to be highly heat sensitive, and none of the strains of serotypes 0:3; 0:5;27; 0:6,30; 0:8 and 0:9, ATCC 23715, and ATCC 27729 used in this study could survive high-temperature short-time pasteurization at 71.8°C for 18 s at 108 cell/ml. D62.8 was found to be 10.53 and 10.35 s in skim milk and whole milk, respectively. Destruction of the viable cells of Y. enterocolitica under freezing-thawing and constant freezing conditions at −20°C was more rapid in distilled water than in milk. Constant freezing at −20°C for 30 d had a negligible effect on the survival of Y. enterocolitica in milk.

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Xu, Sa, Theodore P. Labuza, and Francisco Diez-Gonzalez. "Inactivation of Bacillus anthracis Spores by a Combination of Biocides and Heating under High-Temperature Short-Time Pasteurization Conditions." Applied and Environmental Microbiology 74, no. 11 (April 4, 2008): 3336–41. http://dx.doi.org/10.1128/aem.02072-07.

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ABSTRACT The milk supply is considered a primary route for a bioterrorism attack with Bacillus anthracis spores because typical high-temperature short-time (HTST) pasteurization conditions cannot inactivate spores. In the event of intentional contamination, an effective method to inactivate the spores in milk under HTST processing conditions is needed. This study was undertaken to identify combinations and concentrations of biocides that can inactivate B. anthracis spores at temperatures in the HTST range in less than 1 min. Hydrogen peroxide (HP), sodium hypochlorite (SH), and peroxyacetic acid (PA) were evaluated for their efficacy in inactivating spores of strains 7702, ANR-1, and 9131 in milk at 72, 80, and 85°C using a sealed capillary tube technique. Strains ANR-1 and 9131 were more resistant to all of the biocide treatments than strain 7702. Addition of 1,260 ppm SH to milk reduced the number of viable spores of each strain by 6 log CFU/ml in less than 90 and 60 s at 72 and 80°C, respectively. After neutralization, 1,260 ppm SH reduced the time necessary to inactivate 6 log CFU/ml (TTI6-log) at 80°C to less than 20 s. Treatment of milk with 7,000 ppm HP resulted in a similar level of inactivation in 60 s. Combined treatment with 1,260 ppm SH and 1,800 ppm HP inactivated spores of all strains in less than 20 s at 80°C. Mixing 15 ppm PA with milk containing 1,260 ppm SH resulted in TTI6-log of 25 and 12 s at 72 and 80°C, respectively. TTI6-log of less than 20 s were also achieved at 80°C by using two combinations of biocides: 250 ppm SH, 700 ppm HP, and 150 ppm PA; and 420 ppm SH (pH 7), 1,100 ppm HP, and 15 ppm PA. These results indicated that different combinations of biocides could consistently result in 6-log reductions in the number of B. anthracis spores in less than 1 min at temperatures in the HTST range. This information could be useful for developing more effective thermal treatment strategies which could be used in HTST milk plants to process contaminated milk for disposal and decontamination, as well as for potential protective measures.

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Castro, Matheus Campos, Eloize Silva Alves, Bruno Henrique Figueiredo Saqueti, Patrícia Magalhães Souza, Luciana Pelissari Manin, Roberta da Silveira, Grasiele Scaramal Madrona, Oscar Oliveira Santos, and Jesui Vergilio Visentainer. "Human milk: processing and conservation – a review." Research, Society and Development 10, no. 12 (September 14, 2021): e106101220118. http://dx.doi.org/10.33448/rsd-v10i12.20118.

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Human milk has a balance of nutrients and bioactive compounds, and it must be the exclusive food source during the first six months of the infant's life. In cases where the woman is unable to breastfeed, due to hypogalactia or pre-existing disease, the use of donated human milk, available in human milk banks, is recommended. Currently, in the human milk banks the processing applied for greater conservation is Holder pasteurization. Therefore, the objective of this work is to perform a search in the literature about new possible treatments to be applied to human milk, and its influence on its physical-chemical composition; and in this sense, the studied processes were: Holder pasteurization, lyophilization, spray-drying, high hydrostatic pressure, high temperature and short time, and short wave ultraviolet irradiation. For that, a search was performed in databases, and 126 articles were selected to carry out this review according to the keywords used. It was observed that the studied treatments can be applied for the processing and conservation of human milk, once it was applied in matrices with similar composition.

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Fechner, Kim, Nico Dreymann, Sebastian Schimkowiak, Claus-Peter Czerny, and Jenny Teitzel. "Efficacy of dairy on-farm high-temperature, short-time pasteurization of milk on the viability of Mycobacterium avium ssp. paratuberculosis." Journal of Dairy Science 102, no. 12 (December 2019): 11280–90. http://dx.doi.org/10.3168/jds.2019-16590.

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Floris, Patrick, Sean Curtin, Christian Kaisermayer, Anna Lindeberg, and Jonathan Bones. "Development of a versatile high-temperature short-time (HTST) pasteurization device for small-scale processing of cell culture medium formulations." Applied Microbiology and Biotechnology 102, no. 13 (April 29, 2018): 5495–504. http://dx.doi.org/10.1007/s00253-018-9034-1.

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46

Gemechu, Warkina. "Review on Changes in Bioactive Composition of Fruits during Juice Processing." Food Science & Nutrition Technology 5, no. 5 (September 30, 2020): 1–9. http://dx.doi.org/10.23880/fsnt-16000230.

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Fruits and vegetables are consumed at all times, and due to their convenient size; they are an excellent between-meal snack. Fruit juices are naturally rich in bioactive compositions like phenolic compounds. However, in some other cases heat processing may partially destroy them or significantly reduce their bioavailability, thus reducing beneficial health effects. Modern processing, packaging, ingredient technology and distribution systems are taken as a system that assure safe, stable and appealing fruit juice products in a convenient, economical form far from the raw material source or season. Fruits may contain different bioactive compounds, many of which may have antioxidant capacity. Many complex biochemical reactions are involved during the ripening process, such as the hydrolysis of starch and the synthesis of carotenoids, anthocyanins, and phenolic compounds in addition to the formation of various volatile compounds. The processing such as thermal pasteurization and sterilization, pulsed electric fields, high pressure, ultrasound, microwave treatment, and microfiltration aimed to preserve fruit juices due to their ability to inactivate a wide range of microorganism’s and spoilage enzymes may have another effect on bioactive compounds. So that avoiding over processing to save bioactive nutrients and following the best juice processing methods, adopting high energy transfer processing method such as high temperature short time pasteurization to reduce the treatment time, improving temperature and time combination in processing is recommended.

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BRADSHAW, JOE G., JAMES T. PEELER, and ROBERT M. TWEDT. "Thermal Resistance of Listeria spp. in Milk." Journal of Food Protection 54, no. 1 (January 1, 1991): 12–14. http://dx.doi.org/10.4315/0362-028x-54.1.12.

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The thermal resistance of one strain each of Listeria ivanovii, L. seeligeri, and L. welshimeri and three L. monocytogenes strains was determined in raw and sterile milk. Listeria spp. suspended in milk at concentrations of 1 × 105 cells/ml were heated at temperatures ranging from 52.2 to 71.1°C for various contact times. The heat resistance of L. monocytogenes appeared somewhat greater than that of the other Listeria spp. in both milks, but the difference was not statistically significant (α = 0.05). High-temperature, short-time processing is adequate for pasteurization of raw milk.

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Rademaker, Jan L. W., Marc M. M. Vissers, and Meike C. te Giffel. "Effective Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Raw Milk Contaminated with Naturally Infected Feces." Applied and Environmental Microbiology 73, no. 13 (May 11, 2007): 4185–90. http://dx.doi.org/10.1128/aem.00326-07.

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ABSTRACT The effectiveness of high-temperature, short holding time (HTST) pasteurization and homogenization with respect to inactivation of Mycobacterium avium subsp. paratuberculosis was evaluated quantitatively. This allowed a detailed determination of inactivation kinetics. High concentrations of feces from cows with clinical symptoms of Johne's disease were used to contaminate raw milk in order to realistically mimic possible incidents most closely. Final M. avium subsp. paratuberculosis concentrations varying from 102 to 3.5 × 105 cells per ml raw milk were used. Heat treatments including industrial HTST were simulated on a pilot scale with 22 different time-temperature combinations, including 60 to 90°C at holding (mean residence) times of 6 to 15 s. Following 72°C and a holding time of 6 s, 70°C for 10 and 15 s, or under more stringent conditions, no viable M. avium subsp. paratuberculosis cells were recovered, resulting in >4.2- to >7.1-fold reductions, depending on the original inoculum concentrations. Inactivation kinetic modeling of 69 quantitative data points yielded an Ea of 305,635 J/mol and an lnk 0 of 107.2, corresponding to a D value of 1.2 s at 72°C and a Z value of 7.7°C. Homogenization did not significantly affect the inactivation. The conclusion can be drawn that HTST pasteurization conditions equal to 15 s at ≥72°C result in a more-than-sevenfold reduction of M. avium subsp. paratuberculosis.

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Giribaldi, Marzia, Stefano Nebbia, Valérie Briard-Bion, Julien Jardin, Chiara Peila, Alessandra Coscia, Didier Dupont, Laura Cavallarin, and Amélie Deglaire. "Simulated dynamic digestion reveals different peptide releases from human milk processed by means of holder or high temperature-short time pasteurization." Food Chemistry 369 (February 2022): 130998. http://dx.doi.org/10.1016/j.foodchem.2021.130998.

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Sergius-Ronot, Mélanie, Michael A. Pitino, Shyam Suwal, Sara Shama, Sharon Unger, Deborah L. O'Connor, Yves Pouliot, and Alain Doyen. "Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate." Food Chemistry 374 (April 2022): 131808. http://dx.doi.org/10.1016/j.foodchem.2021.131808.

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