Formation of dairy fouling deposits on food contact surfaces

Fysun, Olga; Kern, Heike; Wilke, Bernd; Langowski, Horst‐Christian

doi:10.1111/1471-0307.12580

Cited by 4 publications

(4 citation statements)

References 30 publications

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“…Probiotics are defined as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” (Hill et al., 2014). They are marketed in several ways, such as dairy (Fysun et al., 2019) and non‐dairy products (Kandylis et al., 2016). The International Dairy Federation (IDF) recommends a minimum viable probiotic concentration of 10 6 –10 7 colony‐forming unit (CFU)/g at the end of the shelf life of the product to exert therapeutic effects (IDF, 1992).…”

Section: Introductionmentioning

confidence: 99%

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Khorshidi

Heshmati

Taheri

et al. 2021

Food Science & Nutrition

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The goal of this study was to investigate the viability of microencapsulated and coated Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in simulated gastrointestinal conditions. Furthermore, the effect of the microencapsulated and coated L. acidophilus on the physicochemical, textural, and sensory properties of yogurt was assessed. Lactobacillus acidophilus was microencapsulated in sodium alginate and coated with xanthan and/or whey protein. The coating led to the increase in the microcapsule diameter and the microencapsulation yield, while it led to the decreased moisture and water activity (aw) of the microcapsule. The survival of L. acidophilus microcapsule coated with whey protein and xanthan in yogurt during storage and exposure to simulated gastrointestinal conditions was significantly increased. Compared with free bacteria, the L. acidophilus microcapsule coated with whey protein and xanthan had the increased viability in yogurt until 2.16 log CFU/g during storage and 3.52 log CFU/g in simulated gastrointestinal conditions. After the 28th day of storage, a significant difference between the acidity and pH of yogurt containing coated and microencapsulated L. acidophilus and control yogurt was not observed. However, yogurt containing free L. acidophilus had lower pH and higher acidity and showed a significant difference (p < .05) with other samples. Although the coating of L. acidophilus microcapsule did not affect the sensory properties and gumminess of yogurt, it increased the firmness, adhesiveness, and viscosity of this product and caused a significant decrease in syneresis and cohesiveness. In general, the application of whey protein and xanthan coating on L. acidophilus microcapsule surface could increase the viability of this probiotic in yogurt during storage and in simulated gastrointestinal conditions and improve the texture attributes of yogurt.

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Section: Introductionmentioning

confidence: 99%

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Khorshidi

Heshmati

Taheri

et al. 2021

Food Science & Nutrition

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“…In the sterilization process in HE at a temperature >100 o C, different results were found, namely: (i) protein content was greater than mineral content and fat content was found to be the least (protein > mineral > fat) [1][2][3][4][5][6] and (ii) Mineral> protein> fat [7,8]. In the sterilization process in HE at a temperature of 100-140 o C also found different results, namely: (i) protein > mineral > fat [4,[9][10][11] and (ii) Mineral> protein> fat [9,12,13]. Research conducted by Skudder [9] gave different results with the same treatment.…”

Section: Introductionmentioning

confidence: 99%

“…The fouling layer is formed from the components of raw materials [10,11,[14][15][16][17] and the activity of microorganisms [17][18][19][20] due to the ineffectiveness of sterilization in HE. These two topics still dominate the research.…”

Section: Introductionmentioning

confidence: 99%

Effect of the chemical composition of fluid foods on the rate of fouling processing during sterilization

Budianto

Feri²,

Suparmi³

et al. 2023

Vitae

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Background: This research was motivated by the determination of the sanitation schedule in the heat exchanger area for some products (milk, avocado juice, and orange juice), as well as the inconsistency of the results of previous studies related to the chemical composition of the fouling layer. Objectives: a) to test the effect of raw material composition on the chemical composition of the fouling layer. b) to test microbial growth's effect on fouling's chemical composition (protein). Methods: mathematical derivation of the formation process of Resistant Dirt Factor (Rd) in the form of an Equation; ANOVA was used to test the effect of the dependent variable (protein) and predictor (microbial). Results: a) The composition of the raw material strongly influences the chemical composition of the fouling layer; b) There is a strong effect between microbial growth and protein content as a fouling composition (p<0.05). Conclusion: A strong influence between microbial growth and the composition of the fouling layer (protein) can close the research gap related to the inconsistency of previous research results (fouling layer composition), so there is no prolonged debate.

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“…Microfiltration with ceramic membranes (of mineral nature made of aluminum oxide, zirconium oxide, titanium oxide, or silicon carbide) has been tested as a successful technology for the reduction of bacterial count and spores in milk by the industry (Head & Bird, 2013b). However, the main problem with this technology is membrane clogging, provoked by adsorption and deposition of particles in and on the active filtration surface of the membrane (Fysun, Kern, Wilke, & Langowski, 2019; Sun et al, 2018). Membrane clogging has always been a subject of study, and recently new membrane structures and designs that incorporate a thickness gradient on the active filtration surface are tested in the filtration systems.…”

Section: Introductionmentioning

confidence: 99%

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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Formation of dairy fouling deposits on food contact surfaces

Cited by 4 publications

References 30 publications

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Effect of the chemical composition of fluid foods on the rate of fouling processing during sterilization

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

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