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Inactivation of microorganisms naturally present in raw bovine milk by high‐pressure carbon dioxide
Author(s) -
Hongmei Liao,
Zhong Kui,
Liao Xiaojun,
Hu Xiaosong
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12352
Subject(s) - raw milk , microorganism , bovine milk , food science , chemistry , bacteria , carbon dioxide , high pressure , biology , organic chemistry , genetics , engineering physics , engineering
Summary This study assessed the inactivation of microorganisms naturally present in raw bovine milk by high‐pressure carbon dioxide ( HPCD ) at 10–30 MP a and 20–50 °C for 20–70 min. The log reduction of microorganisms increased as raw bovine milk was exposed to higher pressures and temperatures and longer treatment times. The maximum reduction of aerobic bacteria ( AB ) was 4.96‐log at 25 MP a and 50 °C for 70 min. At lower temperatures and treatment times, a complete inactivation of yeasts and moulds (Y&M) and coliform bacteria ( CB ) was obtained at 25 MP a. Changes in microorganisms naturally present in raw bovine milk during storage were also assessed. There were 1.83‐log survival of AB , 0.65‐log survival of Y&M and a complete inactivation of CB in raw bovine milk when subjected to HPCD at 25 MP a and 40 °C for 50 min. Moreover, the AB , Y&M and the CB in raw bovine milk exhibited insignificant alterations during storage at 4 °C for 15 days, indicating a potential capability of HPCD to extend the shelf life of milk.