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Modeling Milk Heating Processes for the Production of Milk Shelf‐stable without Refrigeration
Author(s) -
Stoeckel Marina,
Lidolt Melanie,
Hinrichs Jörg
Publication year - 2017
Publication title -
chemie ingenieur technik
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 36
eISSN - 1522-2640
pISSN - 0009-286X
DOI - 10.1002/cite.201600067
Subject(s) - shelf life , food spoilage , refrigeration , food science , spore , chemistry , plasmin , pasteurization , endospore , browning , environmental science , biology , microbiology and biotechnology , bacteria , biochemistry , enzyme , thermodynamics , genetics , physics
Modeling milk heating processes leading to milk shelf‐stable without refrigeration was studied. Evaluated criteria were: inactivation of bacterial spores and highly thermosresistant spores (HTRS), reduction of the plasmin activity and Pseudomonas peptidases, lactulose formation, browning, and thiamin loss. Special emphasis was laid on including the inactivation of milk spoilage enzymes in the modeling approach. The reduction of bacterial spores and plasmin activity was shown to be essential for the shelf‐stability. Using modeling, risks posed by the selected criteria can be identified and eliminated by adapting the processes.