A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese

Cilliers, Frans Pieter; Gouws, Pieter A.; Koutchma, Tatiana; Engelbrecht, Y; Adriaanse, Craig; Swart, Pieter

doi:10.1016/j.ifset.2014.03.005

Cited by 73 publications

(47 citation statements)

References 48 publications

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“…The sample relative standard deviation was less than 3.38% for the sample with the largest deviation (3.25 ± 0.11%). This data supports data of Cilliers et al (2014), who did not report differences in protein content of raw, HTST, and UV-treated milk using commercial UV unit at 1,000 J/L.…”

Section: Proteinsupporting

confidence: 91%

“…It has to be noted, that the level of UV dose used in the current study was 3 higher than typical UV doses used in commercial UV systems to achieve microbial safety of milk, which did not exceed 2.2 kJ/L, as reported by Crook et al (2015). Cilliers et al (2014) compared the effect of HTST and UV light on riboflavin (B 2 ) content in bovine milk using a UV dosage of 1,000 J/L in the commercial SP-4 unit for manufacturing Cheddar cheese. It was shown that less than 3.1% reduction of vitamin B 2 occurred after UV treatment and 34% after UV-HTST, which was very similar to the result obtained after a single HTST treatment.…”

Section: Introductionmentioning

confidence: 58%

“…The moisture was within a range of 1.16% (highest to lowest) for all treatments, which is a about a 1.3% difference from high to low. Similarly, when analyzing chemical composition of bovine milk following the HTST, UV at 1,000 J/L, and UV-HTST treatments, Cilliers et al (2014) did not report any significant differences on most of the macro-and microcomponents, such as moisture, TS, ash, carbohydrates, sugars, calcium, and sodium of treated full-cream milk.…”

Section: Moisturementioning

confidence: 89%

“…To achieve UV does of 2,090 J/L, 20 passes of milk went through the SP-4-UV. These values of UV doses have been chosen to be equivalent of 1 and 2 passes of milk treatment in the commercial (SP-40; SurePure AG) unit with 40 turbulators and are sufficient to achieve a 5-log 10 reduction of L. monocytogenes (Cilliers et al, 2014;Crook, et al, 2015). The process was repeated 3 times collecting 12.1 L each time.…”

Section: Sp-4-uvmentioning

confidence: 99%

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Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies

Cappozzo

Koutchma

Barnes³

2015

Journal of Dairy Science

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As a result of growing interest to nonthermal processing of milk, the purpose of this study was to characterize the chemical changes in raw milk composition after exposure to a new nonthermal turbulent flow UV process, conventional thermal pasteurization process (high-temperature, short-time; HTST), and their combinations, and compare those changes with commercially UHT-treated milk. Raw milk was exposed to UV light in turbulent flow at a flow rate of 4,000L/h and applied doses of 1,045 and 2,090 J/L, HTST pasteurization, and HTST in combination with UV (before or after the UV). Unprocessed raw milk, HTST-treated milk, and UHT-treated milk were the control to the milk processed with the continuous turbulent flow UV treatment. The chemical characterization included component analysis and fatty acid composition (with emphasis on conjugated linoleic acid) and analysis for vitamin D and A and volatile components. Lipid oxidation, which is an indicator to oxidative rancidity, was evaluated by free fatty acid analysis, and the volatile components (extracted organic fraction) by gas chromatography-mass spectrometry to obtain mass spectral profile. These analyses were done over a 14-d period (initially after treatment and at 7 and 14 d) because of the extended shelf-life requirement for milk. The effect of UV light on proteins (i.e., casein or lactalbumin) was evaluated qualitatively by sodium dodecyl sulfate-PAGE. The milk or liquid soluble fraction was analyzed by sodium dodecyl sulfate-PAGE for changes in the protein profile. From this study, it appears that continuous turbulent flow UV processing, whether used as a single process or in combination with HTST did not cause any statistically significant chemical changes when compared with raw milk with regard to the proximate analysis (total fat, protein, moisture, or ash), the fatty acid profile, lipid oxidation with respect to volatile analysis, or protein profile. A 56% loss of vitamin D and a 95% loss of vitamin A content was noted after 7 d from the continuous turbulent flow UV processing, but this loss was equally comparable to that found with traditional thermal processing, such as HTST and UHT. Chemical characterization of milk showed that turbulent flow UV light technology can be considered as alternative nonthermal treatment of pasteurized milk and raw milk to extend shelf life.

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Section: Proteinsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 58%

Section: Moisturementioning

confidence: 89%

Section: Sp-4-uvmentioning

confidence: 99%

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Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies

Cappozzo

Koutchma

Barnes³

2015

Journal of Dairy Science

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“…Sensory analysis in Rossitto et al (2012) demonstrated that UV-C treatment of pasteurized cow's milk at 880 and 1760 J/L could be distinguished from untreated milk in a triangle test for difference. Matak et al (2007) reported some panelists used aroma descriptors of ''barnyard'' and ''goaty'' for raw goat milk treated with 16 J/cm 2 for 18 s. Cilliers et al (2014) reported a ''tallowy'' descriptor of aroma and flavor of raw cow's milk treated with a UV-C dose of 1045 J/L. These descriptors of ''cardboard'' and ''tallowy'' have also been reported for heat-treated milk (Lee and Min, 2009).…”

Section: Discussionmentioning

confidence: 99%

Efficacy of Ultraviolet (UV-C) Light in a Thin-Film Turbulent Flow for the Reduction of Milkborne Pathogens

Crook

Rossitto

Parko

et al. 2015

Foodborne Pathogens and Disease

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Nonthermal technologies are being investigated as viable alternatives to, or supplemental utilization, with thermal pasteurization in the food-processing industry. In this study, the effect of ultraviolet (UV)-C light on the inactivation of seven milkborne pathogens (Listeria monocytogenes, Serratia marcescens, Salmonella Senftenberg, Yersinia enterocolitica, Aeromonas hydrophila, Escherichia coli, and Staphylococcus aureus) was evaluated. The pathogens were suspended in ultra-high-temperature whole milk and treated at UV doses between 0 and 5000 J/L at a flow rate of 4300 L/h in a thin-film turbulent flow-through pilot system. Of the seven milkborne pathogens tested, L. monocytogenes was the most UV resistant, requiring 2000 J/L of UV-C exposure to reach a 5-log reduction. The most sensitive bacterium was S. aureus, requiring only 1450 J/L to reach a 5-log reduction. This study demonstrated that the survival curves were nonlinear. Sigmoidal inactivation curves were observed for all tested bacterial strains. Nonlinear modeling of the inactivation data was a better fit than the traditional log-linear approach. Results obtained from this study indicate that UV illumination has the potential to be used as a nonthermal method to reduce microorganism populations in milk.

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Non‐Thermal Technologies

Deeth

Lewis

2017

High Temperature Processing of Milk and Milk Products

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A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese

Cited by 73 publications

References 48 publications

Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies

Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies

Efficacy of Ultraviolet (UV-C) Light in a Thin-Film Turbulent Flow for the Reduction of Milkborne Pathogens

Non‐Thermal Technologies

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