Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk

Shamsi, Kambiz; Versteeg, Cornelis; Sherkat, Frank; Wan, Jason

doi:10.1016/j.ifset.2007.06.012

Cited by 93 publications

(56 citation statements)

References 33 publications

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“…Raw milk contains a wide range of microorganisms including yeasts and moulds, both Gram positive and Gram negative bacteria, and a range of bacterial spores (Shamsi, Versteeg, Sherkat, & Wan, 2008). The present study has shown that combining two nonthermal technologies (i.e.…”

Section: Discussionmentioning

confidence: 69%

Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk

et al. 2013

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21In recent years, there has been considerable interest in non-thermal milk processing. The 22 objective of the present study was to assess the efficacy of two non-thermal technologies 23 (manothermosonication; MTS, and pulsed electric fields; PEF) in comparison to thermal 24 pasteurisation, by assessing the microbiological quality of each of these milk samples post-25 processing. Homogenised milk was subjected to MTS (amplitude; 27.9 µm, pressure; 225 26 kPa) at two temperatures (37°C or 55°C), before being immediately treated with PEF 27 (electric field strength; 32 kV/cm, pulse width; 10 µs, frequency; 320 Hz). Thermal

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Section: Discussionmentioning

confidence: 69%

Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk

et al. 2013

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“…They deduced that the difference could be due to the nonstarter microflora present in the raw milk. Although PEF treatment can inactivate the nonstarter microflora, the indigenous enzymes can survive since they require more severe PEF treatment to yield a significant activity reduction (Ho et al 1997;Vega-Mercado et al 1997;Van Loey et al 2001;Bendicho et al 2003;Shamsi et al 2008).…”

Section: Concentration Of Peptides In Wsfmentioning

confidence: 99%

“…The reduced enzyme activity may lead to less production of peptides and amino acids. The mechanism of enzyme inactivation by PEF is still under investigation, but it is generally considered to be due to unfolding, denaturation, and breakdown of covalent bonds and oxidation-reduction reactions in the protein structure caused by intense electric field (Barsotti and Cheftel 1999;Shamsi et al 2008).…”

Section: Concentration Of Peptides In Wsfmentioning

confidence: 99%

“…A great number of researches (Dunn and Pearlman 1987;Qin et al 1995;Martin et al 1997;Li et al 2003;Sepulveda et al 2005;Shamsi et al 2008;Sampedro et al 2009;Walkling-Ribeiro et al 2009) have demonstrated the possibility of pasteurizing milk by PEF treatment without sacrificing its quality. Dunn (1996) reported that milk treated with PEF suffered less flavor degradation when compared with raw milk.…”

Section: Introductionmentioning

confidence: 99%

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Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk

Ngadi

Raghavan

2010

Food Bioprocess Technol

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Raw milk cheeses have unique flavor and texture characteristics not obtainable in cheeses made from pasteurized milk. However, cheeses made from pasteurized milk are widespread, primarily for public health reasons. Pulsed electric field (PEF) treatment as a non-thermal pasteurization method has shown its ability to keep the flavor and natural characteristics of food samples intact, thus providing advantage over conventional heat processing. In this study, PEF treatment was performed in a continuous treatment chamber, consisting of two parallel stainless steel electrodes separated by a 50-mm-thick insulator. A 30-kV pulse generator was used to deliver bipolar square waveform electric field to milk sample. Pulse width was 2 µs; pulse frequency was 2 Hz, and up to 120 pulses were applied. Cheese curds were made from raw milk, pasteurized milk, and PEF-treated milk, and their proteolysis processes were compared using curd slurry incubated at 30°C for 5 days. The profiles of water-soluble peptides were measured using an reversed-phase highperformance liquid chromatography (RP-HPLC) system. The concentration of free amino acids was measured by Cd-ninhydrin method. Results indicated that PEF-treated milk has intermediate proteolysis profiles between raw milk and pasteurized milk in terms of peptide and free amino acid concentration. The results showed the potential of making high-quality cheeses by PEF treatment without sacrificing the natural characteristics of the cheeses.

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“…Pasteurization temperature required for inactivation of alkaline phosphatase is recognized as safe for human consumption. Pulsed electric field (PEF) is a non-thermal alternative process that can be used for the treatment of raw milk in mild temperature for safety and shelf life of the heat-sensitive enzymes, nutrients and bioactive compounds (Shamsi et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Phosphatase Activity of Microbial Populations in Different Milk Samples in Relation to Protein and Carbohydrate Content

et al. 2014

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Cattle milk is a rich source of protein, carbohydrate, vitamins, minerals and all other major and micronutrients. At a moderate pH, milk is an excellent media for the growth of microbes and thus, intake of raw milk is precarious. In this study, attempt was made for a qualitative study of eight raw milk samples of different varieties of cow and goat milk, collected from Jorhat district of Assam, India, on the basis of nutritional value and microbial population. The highest microbial population was found in the milk collected from cross hybrid variety of cow, whereas microbial contamination was the least in Jersey cow milk. Samples of C1 (Jersey cow) variety showed presence of the highest amount of protein and carbohydrate content as compared to the others. Almost all the milk samples showed positive acid and alkaline phosphatase activity. Maximum acid phosphatase activity was observed in cross hybrid cow milk, whereas local cow milk exhibited the highest alkaline phosphatase activity. Phosphatase activity did not show any co-relationship with microbial population of the milk samples. Similarly, the protein and carbohydrate content of the samples did not have any significant impact on both acid and alkaline phosphatase activity.

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Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk

Cited by 93 publications

References 33 publications

Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk

Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk

Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk

Phosphatase Activity of Microbial Populations in Different Milk Samples in Relation to Protein and Carbohydrate Content

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