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Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical–chemical properties
Author(s) -
HOUGAARD ANNI B,
HAMMERSHØJ MARIANNE,
VESTERGAARD JANNIE S,
POULSEN OLE,
IPSEN RICHARD H
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00529.x
Subject(s) - pasteurization , skimmed milk , food science , instant , raw milk , whole milk , chemistry , bovine milk , toned milk
Two types of milk, skim milk and non‐standardised raw milk, were heat treated using direct heating by instant infusion pasteurisation with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurisation (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurisation compared to HTST pasteurisation. Changes in the physical‐chemical properties were observed in the skim milk fractions of instant infusion pasteurised non‐standardised milk, whereas for instant infusion pasteurised skim milk less influence from the treatments was observed.