Composition Properties, Physicochemical Characteristics and Shelf Life of Whole Milk After Thermal and Thermo‐sonication Treatments

Bermúdez‐Aguirre, Daniela; Mawson, Raymond; Versteeg, K.; Barbosa‐Cánovas, Gustavo V.

doi:10.1111/j.1745-4557.2009.00250.x

Cited by 95 publications

(60 citation statements)

References 29 publications

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“…Studies have shown that the shelf life of milk could be extended by US treatment (Bermudez-Aguirre, Mawson, Versteeg & Barbosa-Canovas, 2009;Cameron, McMaster & Britz, 2009); it therefore offers an alternative technology to pasteurization. The fat globules in whole milk are substantially reduced in size after US treatment and these sizes can be markedly smaller than those obtained by conventional homogenization (Villamiel & de Jong, 2000;Wu, Hulbert & Mount, 2001;Vercet, Oria, Marquina, Crelier & Lopez-Buesa, 2002;Riener, Noci, Cronin, Morgan & Lyng, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

Nguyen

Anema

2010

Innovative Food Science & Emerging Technologies

108

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Section: Introductionmentioning

confidence: 99%

Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

Nguyen

Anema

2010

Innovative Food Science & Emerging Technologies

108

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“…Thermo‐sonication seems to be a viable option for pasteurization of milk and inactivation of spoilage microorganisms and other bacteria such as L. innocua (Bermúdez‐Aguirre and Barbosa‐Cánovas 2008; Noci and others 2009), E. coli (Ugarte‐Romero and others 2006), S. enterica Serovar (Cabeza and others 2004), and Shigella boydii 18 IDPH (Ugarte‐Romero and others 2007). Also, sonication can be used as a hurdle in the inactivation of bacteria such as L. innocua in milk when combined with other technologies such as thermal treatment and pulsed electric fields (Noci and others 2009).…”

Section: Introductionmentioning

confidence: 99%

Processing of Soft Hispanic Cheese (“Queso Fresco”) Using Thermo‐Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life

Bermúdez‐Aguirre¹,

Barbosa‐Cánovas²

2010

Journal of Food Science

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Queso fresco is a handmade cheese consumed in Latin America and some regions of the United States. However, deficient milk processing has affected its microbial quality and it has an extremely short shelf life and low yield. The objective of this work was to process queso fresco using thermo-sonicated milk; physicochemical parameters were evaluated, including microbial quality during storage (4 °C). An ultrasonic processor (UP400S, 400 W, 24 kHz, 120 μm) was used to sonicate raw milk. Seven milk systems (500 mL each) were evaluated: 1 untreated, and 6 treated at 63 °C/30 min; 63 °C/10 min + sonication; 63 °C/30 min + sonication; 72 °C/15 s; 72 °C/15 s + sonication; and 72 °C/1 min + sonication. A conventional cheese-making process was followed for all systems. The effect of sonication on milk was quite noticeable. Curdling times were reduced considerably, cheese yield (20.6%) was almost doubled, and luminosity of cheese was increased (L*). Textural properties and microstructure images matched very well. Queso fresco processed at 63 °C/120 μm/30 min had the best quality. After storage for 23 d at 4 °C mesophilic count was just 4 log; psychrophilic count, 3.5 log; and enterobacteria count, 3 log. The pH and color remained almost constant and a minor degree of syneresis was observed at end of storage. Due to microstructural rearrangement of the milk components such as fat globules and casein micelles, cheese yield was doubled compared to the traditional handmade product. Shelf life was extended considerably and the product had higher quality.

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“…El ultrasonido se ha utilizado también en la pasteurización de la leche con resultados importantes; la leche muestra un mayor grado de homogenización, de color blanco, y una mejor estabilidad después del proceso. En este método, la pasteurización y homogeneización se completan en un solo paso (Bermúdez-Aguirre et al, 2009). …”

Section: Calidad Sensorial De Los Alimentosunclassified

Non-Thermal Processing of Food

Farid¹

2010

Mathematical Modeling of Food Processing

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ResumenLos procesos comúnmente utilizados por la industria de alimentos ofrecen productos seguros pero, en muchos casos, la calidad de los mismos es significativamente peor a los productos no procesados. En forma reciente, se ha empezado a investigar en forma sistemática y desde un punto de vista científico, tecnológico y práctico, las llamadas tecnologías "no térmicas". Las mismas utilizan como factores principales de inactivación microbiana estrategias que no utilizan el calor. El mismo puede utilizarse como suplemento o puede ser autogenerado por la tecnología utilizada, y a veces puede jugar un papel importante en el proceso como por ejemplo en la esterilización de alimentos de baja acidez utilizando altas presiones. En este trabajo se describen algunas tecnologías "no térmicas" que han adquirido mucha relevancia y que han sido incorporadas a las líneas de proceso en algunas industrias o que, eventualmente, serán incorporadas en un futuro muy cercano. Todas estas tecnologías tienen ventajas y desventajas, y ninguna de ellas es capaz de procesar todos los alimentos, sin embargo debido a la seguridad que ofrecen, la calidad del producto final y los costos involucrados en el uso de las mismas, las hacen una opción muy atractiva a los métodos convencionales, generalmente centrados en el uso del calor. Es del caso señalar que las tecnologías no térmicas pueden ser utilizadas en combinación entre ellas o con otras, buscando efectos sinérgicos lo cual redundará en procesos más cortos y la obtención de productos de mejor calidad. Palabras clave: Tecnología no térmica, tecnología de obstáculos, inactivación, calidad sensorial. AbstractConventional approaches to process foods have proven to offer very safe products but, in some cases, the quality of the final product is significantly lower to the original one. Nonthermal processing of foods has emerged as a viable alternative to those conventional processing by offering safe products of excellent quality and at very reasonable cost. These emerging technologies utilize nonthermal microbial stress factors as the main inactivation mechanism. In some cases, external sources of heat or self-generated heat are utilized to supplement the main inactivation mechanism. This combination becomes very relevant in the case of the sterilization of low-acid foods by pressure assisted thermal processing (PATP). This article presents some of the most relevant nonthermal technologies where some of them are already in use by the food industry and others will be adopted in the very near future. It is the case; these nonthermal technologies could be used in combination among themselves or with other preservation approaches seeking synergistic effects in order to have shorter processes and very good quality food products.

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Composition Properties, Physicochemical Characteristics and Shelf Life of Whole Milk After Thermal and Thermo‐sonication Treatments

Cited by 95 publications

References 29 publications

Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

Processing of Soft Hispanic Cheese (“Queso Fresco”) Using Thermo‐Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life

Non-Thermal Processing of Food

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