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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability

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Author(s):
Scudino, Hugo [1] ; Silva, Eric Keven [2] ; Gomes, Andresa [2] ; Guimaraes, Jonas T. [1] ; Cunha, Rosiane L. [2] ; Sant'Ana, Anderson S. [3] ; Meireles, M. Angela A. [2] ; Cruz, Adriano G. [4]
Total Authors: 8
Affiliation:
[1] Fluminense Fed Univ, Fac Vet, Dept Food Technol, Niteroi, RJ - Brazil
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Campinas, SP - Brazil
[3] Univ Estadual Campinas, Dept Food Sci, Fac Food Engn, Campinas, SP - Brazil
[4] Fed Inst Sci & Technol Rio de Janeiro, Dept Food, Rio De Janeiro - Brazil
Total Affiliations: 4
Document type: Journal article
Source: ULTRASONICS SONOCHEMISTRY; v. 67, OCT 2020.
Web of Science Citations: 0
Abstract

The aim of this study was to evaluate the effects of non-thermal and thermal high-intensity ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical properties, and kinetic stability of the raw milk by applying different energy densities (1, 3, 5, and 7 kJ/mL). Two HIUS treatments were evaluated based on different nominal powers, named HIUS-A and HIUS-B, using 100 W and 475 W, respectively. HIUS-A treatment was non-thermal processing while HIUS-B was a thermal treatment only for the energy densities of 5 and 7 kJ/mL since the final temperature was above 70 degrees C. The HIUS-B treatment showed to be more efficient. Log reductions up to 3.9 cycles of aerobic mesophilic heterotrophic bacteria (AMHB) were achieved. Significant reductions of the fat globule size, with diameters lower than 1 mu m, better color parameters, and kinetic stability during the storage were observed. Also, HIUS-B treatment inactivated the alkaline phosphatase and lactoperoxidase. The HIUS-B treatment at 3 kJ/mL worked below 57 degrees C being considered a border temperature since it did not cause unwanted physicochemical effects. Furthermore, a microbial inactivation of 1.8 +/- 0.1 log cycles of AMHB was observed. A proper inactivation of only the Alkaline phosphatase and a significant reduction of the fat globules sizes, which kept the milk kinetically stable during storage was achieved. (AU)

FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral