Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO2 and ultrasonic process

Overton, Tim W.; Lu, Tiejun; Bains, N.; Leeke, Gary A.

doi:10.1007/s13594-015-0241-6

Cited by 2 publications

(1 citation statement)

References 12 publications

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“…Regarding microbiological counts, reductions have been reported of up to 3 log for aerobic bacteria and lactic acid bacteria [16], while aerobic bacteria can be reduced up to 99% [17]. The differences between the reported results are probably due to different HIU parameters used (time, frequency, intensity, amplitude, temperature, whole and/or skim/recombined milk, ultrasound system, etc.…”

Section: Introductionmentioning

confidence: 92%

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Carrillo-López

Juarez-Morales

García-Galicia

et al. 2020

Foods

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High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese.

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Section: Introductionmentioning

confidence: 92%

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Carrillo-López

Juarez-Morales

García-Galicia

et al. 2020

Foods

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Applications of ultrasound in processing of liquid foods: A review

Paniwnyk

2017

Ultrasonics Sonochemistry

159

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Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenization and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilization of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives.

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Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO2 and ultrasonic process

Cited by 2 publications

References 12 publications

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Applications of ultrasound in processing of liquid foods: A review

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