Impact of different pasteurization temperatures on the survival of microbial contaminants isolated from pasteurized milk

Dumalisile, Pholisa; Witthuhn, R. Corli; Britz, T. J.

doi:10.1111/j.1471-0307.2005.00189.x

Cited by 25 publications

(21 citation statements)

References 10 publications

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“…Furthermore, the effect of pasteurisation depends also on the temperature applied (Dumalisile et al . ). The commercial starter preparation was dominated by LAB (>10 9 cfu/g) with the levels of cocci being a little higher than those of rods.…”

Section: Resultsmentioning

confidence: 97%

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Gaglio

Gentile

Bonanno

et al. 2018

Int J of Dairy Tech

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The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.

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Section: Resultsmentioning

confidence: 97%

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Gaglio

Gentile

Bonanno

et al. 2018

Int J of Dairy Tech

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“…Using this approach, the reduction in FITC fluorescence intensity when compared with control samples was deemed indicative of injury or death. The relative dot plot location of live and dead cells was first determined by spiking milk with what is regarded to be a thermosensitive species (i.e., L. lactis; Dumalisile et al, 2005; at 1 × 10 6 cfu/mL; Figure 1A), as a control. As raw milk was used for these control studies, the innate microbiota of the milk remained intact.…”

Section: Flow Cytometry Highlights the Proportion Of Viable Microorgamentioning

confidence: 99%

The microbial content of raw and pasteurized cow milk as determined by molecular approaches

Quigley

McCarthy

O'Sullivan

et al. 2013

Journal of Dairy Science

139

106

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The microbial composition of raw and pasteurized milk is assessed on a daily basis. However, many such tests are culture-dependent, and, thus, bacteria that are present at subdominant levels, or that cannot be easily grown in the laboratory, may be overlooked. To address this potential bias, we have used several culture-independent techniques, including flow cytometry, real-time quantitative PCR, and high-throughput DNA sequencing, to assess the microbial population of milk from a selection of commercial milk producers, pre- and postpasteurization. The combination of techniques employed reveals the presence of a previously unrecognized and diverse bacterial population in unpasteurized cow milk. Most notably, the use of high-throughput DNA sequencing resulted in several bacterial genera being identified in milk samples for the first time. These included Bacteroides, Faecalibacterium, Prevotella, and Catenibacterium. Our culture-independent analyses also indicate that the bacterial population of pasteurized milk is more diverse than previously appreciated, and that nonthermoduric bacteria within these populations are likely to be in a damaged, nonculturable form. It is thus apparent that the application of state-of-the-art approaches can provide a detailed insight into the bacterial composition of milk and could potentially be employed in the future to investigate the factors that influence the composition of these populations.

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“…The therm al denaturation param eters for ALP in bovine and other milks are sim ilar to those o f heat-resistant m ilk pathogens (7,8,13,14,24). A product that contains an insignificant am ount of active enzym e or no enzym e at all is considered properly pasteurized and is assum ed to be free o f pathogens (21).…”

mentioning

confidence: 99%

Fluorometric Detection of Active Alkaline Phosphatase and Gamma-Glutamyl Transferase in Fluid Dairy Products from Multiple Species

Ziobro

McELROY

2013

Journal of Food Protection

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Over the past 80 years, a variety of methods have been developed to detect underpasteurized or improperly pasteurized milks used in dairy products. Existing methods are hampered by duration of analysis, poor reproducibility, and in some cases the use of hazardous chemicals. To overcome these issues, two new methods have been developed using fluorogenic substrates for two marker enzymes, alkaline phosphatase and gamma-glutamyl transferase. In 30 min, up to 18 samples can be analyzed in triplicate by both methods on two separate 96-well plates. Sample preparation is not necessary for liquid milks when using these methods. The relative standard deviation for each assay is less than 9%, and the correlation coefficient for results of the two methods is greater than 0.98. Using the new methods, milks from four species and nine commercially available liquid milk products were tested. The new methods were also tested directly against an existing phosphatase method (Fluorophos) in spiked whole milk samples.

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Impact of different pasteurization temperatures on the survival of microbial contaminants isolated from pasteurized milk

Cited by 25 publications

References 10 publications

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

The microbial content of raw and pasteurized cow milk as determined by molecular approaches

Fluorometric Detection of Active Alkaline Phosphatase and Gamma-Glutamyl Transferase in Fluid Dairy Products from Multiple Species

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