Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk

Autor(es)

Antunes, A. E. C. ^[1] ; Silva e Alves, A. T. ^{[2, 3]} ; Gallina, D. A. ^{[2, 3]} ; Trento, F. K. H. S. ^{[2, 3]} ; Zacarchenco, P. B. ^{[2, 3]} ; Van Dender, A. G. F. ^{[2, 3]} ; Moreno, I. ^{[2, 3]} ; Ormenese, R. C. S. C. ^{[2, 3]} ; Spadoti, L. M. ^{[2, 3]}

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas FCA UNICAMP, Fac Ciencias Aplicadas, Limeira, SP - Brazil

^[2] Inst Tecnol Alimentos, Ctr Pesquisa Desenvolvimento Laticinios, Campinas, SP - Brazil

^[3] Inst Tecnol Alimentos, Ctr Cienca & Qualidade Alimentos, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF DAIRY SCIENCE; v. 97, n. 9, p. 5337-5344, SEP 2014.
• Citações Web of Science: 8

Resumo

The segment of the world population showing permanent or temporary lactose intolerance is quite significant. Because milk is a widely consumed food with an high nutritional value, technological alternatives have been sought to overcome this dilemma. Microfiltration combined with pasteurization can not only extend the shelf life of milk but can also maintain the sensory, functional, and nutritional properties of the product. This studied developed a pasteurized, microfiltered, lactose hydrolyzed (delactosed) skim milk (PMLHSM). Hydrolysis was performed using beta-galactosidase at a concentration of 0.4 mL/L and incubation for approximately 21 h at 10 +/- 1 degrees C. During these procedures, the degree of hydrolysis obtained (>90%) was accompanied by evaluation of freezing point depression, and the remaining quantity of lactose was confirmed by HPLC. Milk was processed using a microfiltration pilot unit equipped with uniform transmembrane pressure (UTP) ceramic membranes with a mean pore size of 1.4 mu m and UTP of 60 kPa. The product was submitted to physicochemical, microbiological, and sensory evaluations, and its shelf life was estimated. Microfiltration reduced the aerobic mesophilic count by more than 4 log cycles. We were able to produce high-quality PML-HSM with a shelf life of 21 to 27 d when stored at 5 +/- 1 degrees C in terms of sensory analysis and proteolysis index and a shelf life of 50 d in regard to total aerobic mesophile count and titratable acidity. (AU)

• Processo FAPESP: 06/60686-0 - Desenvolvimento de produtos com adição de probióticos e prebióticos
• Beneficiário: Adriane Elisabete Antunes de Moraes
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores