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Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration

Published online by Cambridge University Press:  21 July 2011

Oscar Rodríguez-González ,
Markus Walkling-Ribeiro ,
Shesha Jayaram  and
Mansel W Griffiths
Oscar Rodríguez-González
Affiliation:
Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
Markus Walkling-Ribeiro
Affiliation:
Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
Shesha Jayaram
Affiliation:
Faculty of Engineering, Department of Electrical and Computer Engineering, University of Waterloo, Waterloo, ON, Canada, N2L 3G1
Mansel W Griffiths*
Affiliation:
Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
*
*For correspondence; e-mail: mgriffit@uoguelph.ca
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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.

Keywords

Milk natural microbiotahurdle technologypulsed electric fieldcross-flow microfiltrationfluid milkfat contentelectrical conductivity
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 3 , August 2011 , pp. 270 - 278
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

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