COMPOSITION PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS AND SHELF LIFE OF WHOLE MILK AFTER THERMAL AND THERMO‐SONICATION TREATMENTS
作者： DANIELA BERMÚDEZ-AGUIRRE , RAYMOND MAWSON , KEES VERSTEEG , GUSTAVO V. BARBOSA-CÁNOVAS
DOI: 10.1111/J.1745-4557.2009.00250.X
关键词:
摘要: ABSTRACT Raw whole milk (RM) was pasteurized with heat-pasteurized (TT) and thermo-sonication (US) treatments. Batch pasteurization used for TT 36, 72, 108 120 µm of the ultrasound wave intensity (24 kHz, 400 W); in addition, heat conditions were applied together US. Apparent protein content US decreased; butter fat increased by treatment. Proximal analysis showed presence added water a decrease nonfat solids, whereas pH decreased milk, lactic acid density from RM to US; also, color whiter. The tested parameters samples often intermediate between samples. Statistical significant difference (P < 0.05) among all After 16 days, (4C) did not show mesophilic growth higher than 2 log; pH, acidity remained constant. PRACTICAL APPLICATIONS Thermo-sonication is an available method that can improve some sensorial quality characteristics such as appearance, while at same time, pasteurizes product. Minor changes nutritional properties (i.e., content) have been reported after US, advantage extending shelf life product more days 4C without use intensive This potential technology research development new current products dairy industry.
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