English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The objective of this work was to evaluate the effects of whole milk microfiltration at low temperatures on bacterial counts and on its shelf life. The microfiltration process was evaluated at two temperatures (30 and 50oC) and compared with the slow pasteurization process. Both slow pasteurization and microfiltration reduced the initial counts of aerobic mesophilic and psychrotrophic bacteria, as well as total coliforms in whole milk. Microfiltration at 50oC was as effective as the pasteurization process, since it reduced the initial count of aerobic mesophilic bacteria in 4.4 log cycles; increased the product’s shelf life, which reached 30 days without exceeding 1,000 CFU mL ‑1 ; and eliminated coliform counts at the temperatures of 35 and 45oC, established by the Brazilian legislation. Microfiltration at 30°C reduced the aerobic mesophilic bacteria counts by 2.2 log cycles; however, Escherichia coli was found in the product, which exhibited a shelf life of less than five days. Therefore, microfiltration at 30oC can be associated with thermal treatments, but, when applied alone, it shows unsatisfactory results.

Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures