In an ever-competitive market there is still is a need to improve product quality and extend shelf life of dairy products. In an attempt to test the effect of ultraviolet irradiation on microbiota of fluid milk, a continuous flow UV system at 254 nm was used to treat 3.5% and 2% fat milk at two UV doses (880 J/L and 1,760 J/L). Milk was obtained from three processors and two lots from each processor were assessed. To assess the impact on native microbiota in pasteurized milk after UV illumination, product was held at two storage temperatures (4°C and 7°C) and tested weekly for 5 weeks for aerobic plate counts, lab pasteurized counts, aerobic spore-formers, coliform organisms and titratable acidity. Microbial counts for all tested microrganisms were lower in UV treated milk when compared to control throughout storage at 4°C and 7°C in both 3.5% and 2% fat milk.
EFFETTI DEL TRATTAMENTO CON RADIAZIONI ULTRAVIOLETTE SULLE CARATTERISTICHE MICROBIOLOGICHE E SENSORIALI DEL LATTE BOVINO EFFECTS OF ULTRAVIOLET IRRADIATION ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF COW MILK
SECHI, PAOLA;CENCI GOGA, Beniamino Terzo
2012
Abstract
In an ever-competitive market there is still is a need to improve product quality and extend shelf life of dairy products. In an attempt to test the effect of ultraviolet irradiation on microbiota of fluid milk, a continuous flow UV system at 254 nm was used to treat 3.5% and 2% fat milk at two UV doses (880 J/L and 1,760 J/L). Milk was obtained from three processors and two lots from each processor were assessed. To assess the impact on native microbiota in pasteurized milk after UV illumination, product was held at two storage temperatures (4°C and 7°C) and tested weekly for 5 weeks for aerobic plate counts, lab pasteurized counts, aerobic spore-formers, coliform organisms and titratable acidity. Microbial counts for all tested microrganisms were lower in UV treated milk when compared to control throughout storage at 4°C and 7°C in both 3.5% and 2% fat milk.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
