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Pasteurization Efficiency of a HTST System for Human Milk
Author(s) -
DHAR J.,
FICHTALI J.,
SKURA B.J.,
NAKAI S.,
DAVIDSON A.G.F.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13160.x
Subject(s) - pasteurization , chemistry , food science , alkaline phosphatase , whole milk , dairy industry , continuous flow , chromatography , biochemistry , enzyme , physics , mechanics
An economical, small scale heat processing device was studied for rapid and efficient pasteurization of human milk while preserving immunoglobulins A,G and M. Using a continuous flow HTST milk pasteurizer, human milk inoculated with E. coli (10 6 CFU/mL) or S. aureus (10 7 CFU/mL) was heated at 71°C at flow rates of 5.9, 12.3 and 18.9 mL/ min. All conditions completely inactivated both microorganisms and resulted in negative alkaline phosphatase activity indicating complete pasteurization. Heat processing of bovine milk at 71°C, at 5.9 mL/min resulted in retention of 30% of the γ‐glutamyl transpeptidase (GGTP) activity. Lower residual activity could therefore indicate overpasteurization. Pasteurization at 71°C for 9.0 sec (12.3 mL/min) resulted in retention of 74% of IgA, 75% IgG, and 68% IgM.