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Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration.
J Dairy Res. 2011 Aug; 78(3):270-8.JD

Abstract

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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Authors+Show Affiliations

Rodríguez-González O
Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1.
Walkling-Ribeiro M
No affiliation info available
Jayaram S
No affiliation info available
Griffiths MW
No affiliation info available

MeSH

AnimalsBacteriaCattleColony Count, MicrobialElectricityFiltrationFood HandlingMilkTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21774851

Citation

Rodríguez-González, Oscar, et al. "Factors Affecting the Inactivation of the Natural Microbiota of Milk Processed By Pulsed Electric Fields and Cross-flow Microfiltration." The Journal of Dairy Research, vol. 78, no. 3, 2011, pp. 270-8.
Rodríguez-González O, Walkling-Ribeiro M, Jayaram S, et al. Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration. J Dairy Res. 2011;78(3):270-8.
Rodríguez-González, O., Walkling-Ribeiro, M., Jayaram, S., & Griffiths, M. W. (2011). Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration. The Journal of Dairy Research, 78(3), 270-8. https://doi.org/10.1017/S0022029911000367
Rodríguez-González O, et al. Factors Affecting the Inactivation of the Natural Microbiota of Milk Processed By Pulsed Electric Fields and Cross-flow Microfiltration. J Dairy Res. 2011;78(3):270-8. PubMed PMID: 21774851.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration. AU - Rodríguez-González,Oscar, AU - Walkling-Ribeiro,Markus, AU - Jayaram,Shesha, AU - Griffiths,Mansel W, PY - 2011/7/22/entrez PY - 2011/7/22/pubmed PY - 2011/12/13/medline SP - 270 EP - 8 JF - The Journal of dairy research JO - J Dairy Res VL - 78 IS - 3 N2 - 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. SN - 1469-7629 UR - https://www.unboundmedicine.com/medline/citation/21774851/Factors_affecting_the_inactivation_of_the_natural_microbiota_of_milk_processed_by_pulsed_electric_fields_and_cross_flow_microfiltration_ L2 - https://www.cambridge.org/core/product/identifier/S0022029911000367/type/journal_article DB - PRIME DP - Unbound Medicine ER -