Adequacy of the binomial time-temperature for the processing of long life milk in flexible package aiming the inactivation of Bacillus stearothermophilus

• Grant number: 12/10313-3
• Support Opportunities: Regular Research Grants
• Duration: August 01, 2012 - July 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: José de Assis Fonseca Faria
• Grantee: José de Assis Fonseca Faria
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

This project will be developed in order to establish the best binomial time / temperature capable of inactivating B. sporothermodurans and ensure commercial sterility of long life milk (UHT) aseptic system developed to meet the demand lower cost alternative to the industrial sector. The proposal is to conduct tests to ensure the maximum nutritional and sensory quality of milk, using the method of complete factorial experimental design to delineate a set of experiments to be able to promote the inactivation of spores in the milk long proven traditional life. The experiments will be performed with the use of raw milk inoculated with pure culture of B. sporothermoduran that the thermal after the milk is packed aseptically in flexible packaging cushions type low density polyethylene (LDPE) with coextruded ethylene vinyl alcohol (EVOH) and activated charcoal to obtain good barrier to oxygen and light, previously sterilized with hydrogen peroxide (H2O2) and ultraviolet (UV), according to Faria 2009. Samples of milk processed in a randomized evaluations shall be submitted to physico-chemical, microbiological and sensory properties and shelf life tests. (AU)