Heat Treatment of Milk: Pasteurization (HTST) and thermization (LTLT)

Deeth, Hilton C.

doi:10.1016/b978-0-12-818766-1.00133-1

Cited by 6 publications

(6 citation statements)

References 30 publications

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“…The microbiota of cheese is a significant factor in the typicity and quality of cheese as the microbial interactions among microorganisms in raw milk as well as those introduced during production will influence the characteristics of cheese products. The change in biochemistry due to the interactions of microorganisms will be an indicator of the organoleptic properties, e.g., color, flavor, and texture, that are naturally developed during the cheese-making processes, especially ripening [ 25 , 26 ]. The rind of cheeses, particularly smear-ripened cheeses, is an obvious example that occurs depending on biochemical changes throughout cheese production.…”

Section: Significance Of Arthrobacter Spp In the D...mentioning

confidence: 99%

“…In the past, Brevibacterium linens was considered to be the sole microorganism responsible for the color development at the surface of the cheeses because of its ability to produce orange carotenoids [ 37 ]. Other bacteria including cream-colored and yellow-pigmented coryneform were lately identified to be as significant as B. linens for the ripening of the cheese rind [ 25 , 30 , 37 , 38 , 39 , 40 ]. According to Bockelmann, 2002 [ 41 ], the color development of typical light-brown cheese such as Tilsit, Chaumes, Limburger, and Romadour was attributed to the interactions between yellow-pigmented A. nicotianae and other microorganisms while the orange-pigmented B. linens were found less significant.…”

Section: Significance Of Arthrobacter Spp In the D...mentioning

confidence: 99%

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Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Sutthiwong

Lekavat

Dufossé

2023

Foods

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Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.

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Section: Significance Of Arthrobacter Spp In the D...mentioning

confidence: 99%

Section: Significance Of Arthrobacter Spp In the D...mentioning

confidence: 99%

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Sutthiwong

Lekavat

Dufossé

2023

Foods

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“…Bactofuge, a unique machine that operates at considerably higher centrifugal force, has been developed for a high degree of bacterial decontamination (34). Depending upon the time and temperature relation, pasteurization can be performed as-Low-temperature long time (65 • C, 30 min); high-temperature short time (72-75 • C for 25 s); Ultra-high temperature (125 ± 5 • C for 4s or 135 ± 5 • C, 4s) (35)(36)(37). Pasteurization is critical to avoiding human brucellosis (multiple organ disease), which is frequently transmitted via unpasteurized goat milk and its cheese (38).…”

Section: Processing Of Goat Milk and Its Productsmentioning

confidence: 99%

“…Goat milk is considered to be extremely sensitive to heat treatment; it is typically unable to survive ultra-high temperature (UHT) treatment. Several techniques, including pH modification, the inclusion of a calcium sequestrant, and preheating of milk, have been believed to enhance heat stability and maintain UHT procedures for goat milk ( 37 , 69 ). To avoid an enzymatic breakdown that may occur during the storage of goat milk, pasteurization can be performed before UHT sterilization.…”

Section: Preservation Of Goat Milk By Novel Techniquesmentioning

confidence: 99%

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

Nayik¹,

Jagdale

Gaikwad

et al. 2021

Front. Nutr.

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Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.

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“…Кроме показателя исходной бактериальной обсемененности, эффективность пастеризации зависит от состава микрофлоры сырого молока, т. е. от характера бактериального пейзажа. Так, независимо от степени первичного обсеменения молока вегетативными клетками мезофильных и психротрофных патогенных и условно патогенных микроорганизмов, они должны быть уничтожены температурой пастеризации [6][7][8][9][10].…”

Section: Introductionunclassified

Study of the composition of the residual microflora of milk after pasteurization

Sviridenko¹,

Komarova²,

Uskova³

2023

Food systems

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The article presents the results of studies of the composition of the residual microflora of pasteurized milk, depending on the bacterial landscape and the initial contamination of raw milk. The thermal stability of test cultures of microorganisms that significantly affect the quality and storage capacity of fermented dairy products has been studied. To study the composition of the residual microflora of milk after pasteurization, sterile milk was infected with test cultures of microorganisms at doses from 101 CFU/cm3 to 107 CFU/cm3. After infection, the milk was pasteurized at temperatures of (72 ± 1) °C and (80 ± 1) °C with a holding time of 10–20 seconds. The detection and enumeration of microorganisms was carried out by standardized microbiological methods. Microorganisms were identified by visual assessment of dominant colonies and cell morphology in micropreparations. The thermal stability of microorganisms important for dairy products, in particular cheeses, the source of which is raw milk, has been studied. It has been established that of the coccal forms, the greatest risks are associated with enterococci. Escherichia coli at infection doses above 106 CFU/cm3 partially retains viability both at low-temperature and at high-temperature pasteurization. Pasteurization temperatures do not have a lethal effect on spore bacilli, their number in pasteurized milk does not decrease, regardless of the initial dose of infection. Low-temperature pasteurization activates the process of clostridial spore germination. The ability to reactivate cells after thermal shock was observed in Escherichia coli, Staphylococcus aureus, Pseudomonas, and mold fungi. Thus, the residual microflora of milk subjected to low-temperature pasteurization is represented by enterococci, thermophilic streptococci, micrococci, staphylococci, asporogenous bacilli and spore bacteria. The above microorganisms constitute the residual microflora of pasteurized milk and are involved in the maturation of cheeses, determining their quality and safety, [as well as] affecting the storage capacity of the finished product.

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Heat Treatment of Milk: Pasteurization (HTST) and thermization (LTLT)

Cited by 6 publications

References 30 publications

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

Study of the composition of the residual microflora of milk after pasteurization

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