Combination of microfiltration and heat treatment for ESL milk production: Impact on shelf life

García, Leticia Fernández; Rodríguez, Francisco Amador Riera

doi:10.1016/j.jfoodeng.2013.11.021

Cited by 25 publications

(22 citation statements)

References 13 publications

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“…These values were higher than those determined by Caplan and Barbano (2013), of 92% protein permeation with an LV of 7 m/s at similar TMP and temperature. Fernández García and Riera Rodríguez (2014), who obtained 98.5% protein permeation, reported comparable results to those obtained in this study. These values are the result of the change in the hydrodynamic profile caused by transport phenomena, which are affected by the morphology, support structure, and active layer of filtration, specific for each membrane, wherein a double or false membrane is formed that decreases the passage of components smaller than the pore at high LVs (Gosch, Apprich, Kneifel, & Novalin, 2013; Tsakali et al, 2015).…”

Section: Resultssupporting

confidence: 88%

Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added

Ceja-Medina

Jiménez‐Fernández

Andrade-González³

et al. 2020

Journal of Food Safety

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Skim milk was microfiltered in a pilot system equipped with ceramic membranes that have a novel configuration in their active layer, for the production of microbiologically-stable milk. The linear velocity (LV), temperature (T), and transmembrane pressure (TMP) were studied to assess the effect on bacterial reduction and protein permeation in the microfiltration system. Statistical analysis showed significant effects (α = 0.05) of T on flux, LV on protein permeation, and all the three conditions on the logarithmic reduction of microorganisms. The optimal operational conditions in the system obtained by the surface response method were LV = 6 m/s, T = 30 C, and TMP = 1.5 bar. These operational conditions ensured high filtration performance and a logarithmic reduction of bacteria by 4.55 log and extension of the shelf life to 5 days during storage at 4 C, the microbiological stability of microfiltered milk was not affected by the addition of prebiotic agave fructans of a high degree of polymerization. The microfiltration allows microbiological stability, conservation of functional compounds, and preservation of organoleptic sensory properties of milk, for the production of healthy and innocuous fresh dairy products with higher shelf life.

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Section: Resultssupporting

confidence: 88%

Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added

Ceja-Medina

Jiménez‐Fernández

Andrade-González³

et al. 2020

Journal of Food Safety

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“…In many markets, ESL has become the logical next step beyond pasteurization for chilled dairy and beverage products, extending their shelf life up to 30 days in Asia or Europe, even 60 or 90 days in North America . Several products have been manufactured and sold using this technology, including white milk, flavoured milk, enriched/fortified products, fermented products, creams, dairy desserts, soy beverages and juices.…”

Section: Packaging Systems For Esl Milkmentioning

confidence: 99%

“…However, not all these technologies can be applied to all products. On milk, which is frequently commercialized as an ESL product, several studies have been performed with the aim of demonstrating the performance of the different ESL treatments . Nevertheless, a preferred milk treatment for industrial applications does not actually exist, because its choice depends on the shelf life a company wants to guarantee to the final customer …”

Section: Packaging Systems For Esl Milkmentioning

confidence: 99%

Comparative Life Cycle Assessment of Packaging Systems for Extended Shelf Life Milk

et al. 2016

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The aim of this study is to carry out a comparative analysis of the environmental impact of different packaging systems used for extended shelf life milk. The analysis, carried out exploiting the life cycle assessment approach, takes into account the packaging manufacturing process, the food packaging process, the transport phases and the end‐of‐life management of the different packaging systems. The packaging end‐of‐life is modelled by considering three possible options, such as recycling, thermo‐valorization with energy recovery and landfill. One litre of extended shelf life milk is used as the reference unit, while multilayer cartons, polyethylene terephthalate bottles labelled with shrink sleeve film and high‐density polyethylene bottles are analysed as the packaging types. The key characteristics of each component of the three packaging systems were either provided by packaging manufacturers or derived from data available in literature. The evaluation of the end‐of‐life impact was performed considering the Italian scenario, exploiting, in particular, the data provided by specific Italian consortia. Other data for the inventory analysis phase were extrapolated from the SimaPro databases (e.g. Ecoinvent or Plastic Europe Database). Cumulative energy demand and CML2001 were adopted as the impact assessment methods. The results obtained show that the multilayer carton system is the less environmentally impactful option for almost all the considered impact categories and that its environmental impacts are, on average, more than 12% lower than high‐density polyethylene system and more than 34% lower than polyethylene terephthalate with shrink sleeve label. Copyright © 2016 John Wiley & Sons, Ltd.

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“…Milk is a highly nutritious product, and thus it can serve as an optimum growth medium for a large variety of different microbes [1]. An increase in the shelf life of milk and other dairy products can serve as an initiative for local dairy industries to widen their distribution chain of products [2]. In the United States, the limits for the viable microorganisms in milk before pasteurization is 1 × 10 5 CFU/mL for milk from an individual farmer, while for milk from multiple producers it is 3 × 10 5 CFU//mL [3].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Indigenous Lactic Acid Bacteria in Cow Milk of the Maltese Islands: A Geographical and Seasonal Assessment

Garroni

Doulgeraki²,

Pavli

et al. 2020

Microorganisms

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A geographical and seasonal assessment of indigenous lactic acid bacteria (LAB) in Maltese cow milk was conducted in this study. To investigate this, milk was collected from different regions of Malta during winter and summer seasons. Total viable counts (TVC) and LAB population were enumerated. Afterwards, LAB were isolated and identified by molecular methods. According to the results, similar TVC were enumerated on winter and summer samples, while highest LAB population was detected on summer samples. LAB isolates were grouped in seven different clusters which were assigned to Lactobacillus casei, Pediococcus pentosaceus, Lactobacillus plantarum, Weissella paramesenteroides, Lactobacillus rhamnosus, Lactococcus lactis, and Lactococcus garvieae. In addition, Enterococcus and Streptococcus species were also isolated. Season seemed to affect the genus/species of LAB since Lactobacillus were mainly isolated from winter samples, while Lactococcus and Enterococcus species were the main genera identified in summer samples. Regarding the geographical distribution, the majority of the Lactobacillus spp. were isolated from the South-eastern region in both seasons. In conclusion, through this study the diversity of indigenous LAB in the Maltese cow milk was monitored for the first time and highlighted that the microbial communities are affected by seasonality and geographical distribution of the farms.

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Combination of microfiltration and heat treatment for ESL milk production: Impact on shelf life

Cited by 25 publications

References 13 publications

Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added

Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added

Comparative Life Cycle Assessment of Packaging Systems for Extended Shelf Life Milk

Characterization of Indigenous Lactic Acid Bacteria in Cow Milk of the Maltese Islands: A Geographical and Seasonal Assessment

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