2018
DOI: 10.1111/1471-0307.12557
|View full text |Cite
|
Sign up to set email alerts
|

Correlation of volatile compound concentrations with bacterial counts in whole pasteurised milk under various storage conditions

Abstract: This study investigated the relationship between bacterial counts and volatile organic compound (VOC) formation in 3.9% fat milk. The milk was stored at 7, 10, 13, 15 and 19 (±1 °C). Volatile compounds were measured using solid‐phase microextraction with gas chromatography. Enzyme activity was also monitored throughout the shelf life. Results show that volatile organic compound concentrations increased with higher bacterial counts (5.0–7.0 log10 cfu/mL). Bacterial counts correlated closely with acetaldehyde, b… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

1
8
0

Year Published

2019
2019
2024
2024

Publication Types

Select...
6
1

Relationship

0
7

Authors

Journals

citations
Cited by 14 publications
(9 citation statements)
references
References 33 publications
1
8
0
Order By: Relevance
“…Ziyaina et al (2019) reported ethanol during the storage of pasteurized whole milk. However, the change in ethanol concentration was not reported at all storage temperatures [ 28 ]. Urbach and Milne (1987) identified increasing concentrations of ethanol during the storage of pasteurized milk at 4, 7, and 10 °C [ 49 ].…”
Section: Resultsmentioning
confidence: 99%
See 3 more Smart Citations
“…Ziyaina et al (2019) reported ethanol during the storage of pasteurized whole milk. However, the change in ethanol concentration was not reported at all storage temperatures [ 28 ]. Urbach and Milne (1987) identified increasing concentrations of ethanol during the storage of pasteurized milk at 4, 7, and 10 °C [ 49 ].…”
Section: Resultsmentioning
confidence: 99%
“…Alothman et al (2018) identified changes in acetic acid concentration at 4.5 °C [ 26 ], and Ziyaina et al (2019b) discovered acetic acid generation in pasteurized whole milk [ 28 ]. Like ethanol, acetic acid is attributed to psychrotrophic bacteria [ 53 ], S. marcescens , S. proteamacufans , and P. putida [ 52 ].…”
Section: Resultsmentioning
confidence: 99%
See 2 more Smart Citations
“…It was previously stated that the flavor of high-quality milk would be bland, pleasantly sweet and free from defects (Fromm and Boor, 2004). During storage, the flavor profile of liquid milk products were affected by a combination of factors, including processing parameters, microbial growth levels, the extent of lipid and protein degradation and exposure to UV light (Fromm and Boor, 2004;Jo et al, 2018;Ziyaina et al, 2019). Moreover, the somatic cell count of raw milk and temperature of refrigerated storage could also influence the extent of enzyme activities (Barbano et al, 2006).…”
Section: Discussionmentioning
confidence: 99%