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Konstantinos P Koutsoumanis - One of the best experts on this subject based on the ideXlab platform.
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mapping the risk of Evaporated Milk spoilage in the mediterranean region based on the effect of temperature conditions on geobacillus stearothermophilus growth
Food Research International, 2018Co-Authors: Myrsini Kakagianni, Konstantinos P KoutsoumanisAbstract:A predictive model for the effect of storage temperature on the growth of Geobacillus stearothermophilus was applied in order to assess the risk of Evaporated Milk spoilage in the markets of the Mediterranean region. The growth of G. stearothermophilus in Evaporated Milk was evaluated during a shelf life of one year based on historical temperature profiles (hourly) covering 23 Mediterranean capitals for five years over the period 2012-2016 obtained from the Weather Underground database (http://www.wunderground.com/). In total, 115 scenarios were tested simulating the distribution and storage conditions of Evaporated Milk in the Mediterranean region. The highest growth of G. stearothermophilus was predicted for Marrakech, Damascus and Cairo over the period 2012-2016 with mean values of 7.2, 7.4 and 5.5 log CFU/ml, respectively, followed by Tunis, Podgorica and Tripoli with mean growth of 2.8, 2.4 and 2.3 log CFU/ml, respectively. For the rest 17 capitals the mean growth of the spoiler was <1.5 log CFU/ml. The capitals Podgorica, Cairo, Tunis and Ankara showed the highest variability in the growth during the 5 years examined with standard deviation values for growth of 2.01, 1.79, 1.77 and 1.25 log CFU/ml, respectively. The predicted extent and the variability of growth during the shelf life were used to assess the risk of spoilage which was visualised in a geographical risk map. The growth model of G. stearothermophilus was also used to evaluate adjustments of the Evaporated Milk expiration date which can reduce the risk of spoilage. The quantitative data provided in the present study can assist the food industry to effectively evaluate the microbiological stability of these products throughout distribution and storage at a reduced cost (by reducing sampling quality control) and assess whether and under which conditions (e.g. expiration date) will be able to export a product to a country without spoilage problems. This decision support may lead to a significant benefit for both the competitiveness of the food industry and the consumer.
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mapping the risk of Evaporated Milk spoilage in the mediterranean region based on the effect of temperature conditions on geobacillus stearothermophilus growth
Food Research International, 2018Co-Authors: Myrsini Kakagianni, Konstantinos P KoutsoumanisAbstract:Abstract A predictive model for the effect of storage temperature on the growth of Geobacillus stearothermophilus was applied in order to assess the risk of Evaporated Milk spoilage in the markets of the Mediterranean region. The growth of G. stearothermophilus in Evaporated Milk was evaluated during a shelf life of one year based on historical temperature profiles (hourly) covering 23 Mediterranean capitals for five years over the period 2012–2016 obtained from the Weather Underground database ( http://www.wunderground.com /). In total, 115 scenarios were tested simulating the distribution and storage conditions of Evaporated Milk in the Mediterranean region. The highest growth of G. stearothermophilus was predicted for Marrakech, Damascus and Cairo over the period 2012–2016 with mean values of 7.2, 7.4 and 5.5 log CFU/ml, respectively, followed by Tunis, Podgorica and Tripoli with mean growth of 2.8, 2.4 and 2.3 log CFU/ml, respectively. For the rest 17 capitals the mean growth of the spoiler was
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Development and application of Geobacillus stearothermophilus growth model for predicting spoilage of Evaporated Milk
Food Microbiology, 2016Co-Authors: Myrsini Kakagianni, Maria Gougouli, Konstantinos P KoutsoumanisAbstract:Abstract The presence of Geobacillus stearothermophilus spores in Evaporated Milk constitutes an important quality problem for the Milk industry. This study was undertaken to provide an approach in modelling the effect of temperature on G. stearothermophilus ATCC 7953 growth and in predicting spoilage of Evaporated Milk. The growth of G. stearothermophilus was monitored in tryptone soy broth at isothermal conditions (35–67 °C). The data derived were used to model the effect of temperature on G. stearothermophilus growth with a cardinal type model. The cardinal values of the model for the maximum specific growth rate were T min = 33.76 °C, T max = 68.14 °C, T opt = 61.82 °C and μ opt = 2.068/h. The growth of G. stearothermophilus was assessed in Evaporated Milk at T opt in order to adjust the model to Milk. The efficiency of the model in predicting G. stearothermophilus growth at non-isothermal conditions was evaluated by comparing predictions with observed growth under dynamic conditions and the results showed a good performance of the model. The model was further used to predict the time-to-spoilage ( tts ) of Evaporated Milk. The spoilage of this product caused by acid coagulation when the pH approached a level around 5.2, eight generations after G. stearothermophilus reached the maximum population density ( N max ). Based on the above, the tts was predicted from the growth model as the sum of the time required for the microorganism to multiply from the initial to the maximum level ( t N max ), plus the time required after the t N max to complete eight generations. The observed tts was very close to the predicted one indicating that the model is able to describe satisfactorily the growth of G. stearothermophilus and to provide realistic predictions for Evaporated Milk spoilage.
Paul Van Der Meeren - One of the best experts on this subject based on the ideXlab platform.
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improved heat stability of recombined Evaporated Milk emulsions by wet heat pretreatment of skim Milk powder dispersions
Food Hydrocolloids, 2021Co-Authors: Simin Chen, Ali Sedaghat Doost, Bruno De Meulenaer, Teng Wang, Els J M Van Damme, Paul Van Der MeerenAbstract:Abstract In this study, skim Milk powder (SMP) aqueous dispersions were subjected to a preliminary wet heat incubation at various temperatures (70-90 °C) to improve the heat stability of recombined filled Evaporated Milk (RFEM) emulsions. The determination of the free amino group and free lactose content and SDS-PAGE revealed that both whey proteins and caseins were involved in the conjugation with lactose upon preliminary wet heating at different temperatures. The results of the non-sedimentable serum protein content, the particle size and relative viscosity of the SMP dispersion indicated that both association of whey proteins with casein micelles and casein dissociation from the micelles occurred during the incubation. The heat stability of the subsequently produced RFEM emulsions was greatly enhanced: RFEM emulsions could withstand a typical in-container sterilization procedure (i.e. 30 min of heating at 120 °C) without coagulation (D4,3
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dry heat treatment of skim Milk powder greatly improves the heat stability of recombined Evaporated Milk emulsions
Food Hydrocolloids, 2021Co-Authors: Simin Chen, Qurrotul Ayun, Ali Sedaghat Doost, Paul Van Der MeerenAbstract:Abstract In this study, skim Milk powder (SMP) was subjected to a controlled dry heat treatment at 60 °C and relative humidity of 74% to improve the heat stability of recombined Evaporated Milk (REM) emulsions. Free amino group determination and SDS-PAGE analysis confirmed that the glycation of both whey proteins (WP) and caseins with lactose mainly occurred in the early period ( 16 h). The non-sedimentable protein analysis indicated that WP-casein interaction and casein micelle dissociation happened during (prolonged) dry heating. The heat stability of REM emulsions stabilized by dry-heated SMP was greatly improved: dry-heated SMP-stabilized REM emulsions could withstand at least 30 min of heating at 120 °C without significant increase in particle size and viscosity (P > 0.05). However, excessive dry heating (>20 h) adversely affected the reconstitution ability of SMP as well as the heat stability of REM emulsions.
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conjugation of Milk proteins and reducing sugars and its potential application in the improvement of the heat stability of recombined Evaporated Milk
Trends in Food Science and Technology, 2021Co-Authors: Qurrotul Ayun, Ali Sedaghat Doost, Bruno De Meulenaer, Paul Van Der MeerenAbstract:Abstract Background Milk proteins, i.e. caseins and whey proteins, are widely used in many fields due to their various nutritional and functional properties. In manufacturing some Milk protein-containing products, in particular with a high concentration of Milk proteins, such as (recombined) Evaporated Milk, one of the biggest challenges is the possible heat-induced coagulation due to the denaturation of Milk proteins, particularly the whey proteins, and their interactions during the intense sterilization operation that is typically used to ensure a long shelf-life for these products. As this phenomenon highly influences the product quality and production equipment, it is of great importance to improve the heat stability of the Milk proteins. Scope and approach Conjugation between Milk proteins and reducing sugars has been shown to substantially modify the techno-functional properties of Milk proteins including their heat stability. This review gives emphasis on the improved heat stability of conjugates of Milk proteins and reducing sugars. The conjugation of Milk proteins and reducing sugars as a potential strategy to overcome the heat instability of Milk proteins in a context of commercial dairy products is also discussed. Key findings and conclusions This strategy has been found to be effective to enhance the heat stability of Milk proteins, and some research has given focus on its application in the commercial dairy products. However, further research is needed in the future.
Myrsini Kakagianni - One of the best experts on this subject based on the ideXlab platform.
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mapping the risk of Evaporated Milk spoilage in the mediterranean region based on the effect of temperature conditions on geobacillus stearothermophilus growth
Food Research International, 2018Co-Authors: Myrsini Kakagianni, Konstantinos P KoutsoumanisAbstract:A predictive model for the effect of storage temperature on the growth of Geobacillus stearothermophilus was applied in order to assess the risk of Evaporated Milk spoilage in the markets of the Mediterranean region. The growth of G. stearothermophilus in Evaporated Milk was evaluated during a shelf life of one year based on historical temperature profiles (hourly) covering 23 Mediterranean capitals for five years over the period 2012-2016 obtained from the Weather Underground database (http://www.wunderground.com/). In total, 115 scenarios were tested simulating the distribution and storage conditions of Evaporated Milk in the Mediterranean region. The highest growth of G. stearothermophilus was predicted for Marrakech, Damascus and Cairo over the period 2012-2016 with mean values of 7.2, 7.4 and 5.5 log CFU/ml, respectively, followed by Tunis, Podgorica and Tripoli with mean growth of 2.8, 2.4 and 2.3 log CFU/ml, respectively. For the rest 17 capitals the mean growth of the spoiler was <1.5 log CFU/ml. The capitals Podgorica, Cairo, Tunis and Ankara showed the highest variability in the growth during the 5 years examined with standard deviation values for growth of 2.01, 1.79, 1.77 and 1.25 log CFU/ml, respectively. The predicted extent and the variability of growth during the shelf life were used to assess the risk of spoilage which was visualised in a geographical risk map. The growth model of G. stearothermophilus was also used to evaluate adjustments of the Evaporated Milk expiration date which can reduce the risk of spoilage. The quantitative data provided in the present study can assist the food industry to effectively evaluate the microbiological stability of these products throughout distribution and storage at a reduced cost (by reducing sampling quality control) and assess whether and under which conditions (e.g. expiration date) will be able to export a product to a country without spoilage problems. This decision support may lead to a significant benefit for both the competitiveness of the food industry and the consumer.
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mapping the risk of Evaporated Milk spoilage in the mediterranean region based on the effect of temperature conditions on geobacillus stearothermophilus growth
Food Research International, 2018Co-Authors: Myrsini Kakagianni, Konstantinos P KoutsoumanisAbstract:Abstract A predictive model for the effect of storage temperature on the growth of Geobacillus stearothermophilus was applied in order to assess the risk of Evaporated Milk spoilage in the markets of the Mediterranean region. The growth of G. stearothermophilus in Evaporated Milk was evaluated during a shelf life of one year based on historical temperature profiles (hourly) covering 23 Mediterranean capitals for five years over the period 2012–2016 obtained from the Weather Underground database ( http://www.wunderground.com /). In total, 115 scenarios were tested simulating the distribution and storage conditions of Evaporated Milk in the Mediterranean region. The highest growth of G. stearothermophilus was predicted for Marrakech, Damascus and Cairo over the period 2012–2016 with mean values of 7.2, 7.4 and 5.5 log CFU/ml, respectively, followed by Tunis, Podgorica and Tripoli with mean growth of 2.8, 2.4 and 2.3 log CFU/ml, respectively. For the rest 17 capitals the mean growth of the spoiler was
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Development and application of Geobacillus stearothermophilus growth model for predicting spoilage of Evaporated Milk
Food Microbiology, 2016Co-Authors: Myrsini Kakagianni, Maria Gougouli, Konstantinos P KoutsoumanisAbstract:Abstract The presence of Geobacillus stearothermophilus spores in Evaporated Milk constitutes an important quality problem for the Milk industry. This study was undertaken to provide an approach in modelling the effect of temperature on G. stearothermophilus ATCC 7953 growth and in predicting spoilage of Evaporated Milk. The growth of G. stearothermophilus was monitored in tryptone soy broth at isothermal conditions (35–67 °C). The data derived were used to model the effect of temperature on G. stearothermophilus growth with a cardinal type model. The cardinal values of the model for the maximum specific growth rate were T min = 33.76 °C, T max = 68.14 °C, T opt = 61.82 °C and μ opt = 2.068/h. The growth of G. stearothermophilus was assessed in Evaporated Milk at T opt in order to adjust the model to Milk. The efficiency of the model in predicting G. stearothermophilus growth at non-isothermal conditions was evaluated by comparing predictions with observed growth under dynamic conditions and the results showed a good performance of the model. The model was further used to predict the time-to-spoilage ( tts ) of Evaporated Milk. The spoilage of this product caused by acid coagulation when the pH approached a level around 5.2, eight generations after G. stearothermophilus reached the maximum population density ( N max ). Based on the above, the tts was predicted from the growth model as the sum of the time required for the microorganism to multiply from the initial to the maximum level ( t N max ), plus the time required after the t N max to complete eight generations. The observed tts was very close to the predicted one indicating that the model is able to describe satisfactorily the growth of G. stearothermophilus and to provide realistic predictions for Evaporated Milk spoilage.
James K Friel - One of the best experts on this subject based on the ideXlab platform.
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eighteen month follow up of infants fed Evaporated Milk formula
Canadian Journal of Public Health-revue Canadienne De Sante Publique, 1999Co-Authors: James K Friel, Wayne L Andrews, Colin Edgecombe, Ursulla R Mccloy, Suresh L BelkhodeAbstract:In parts of Canada including Newfoundland and Labrador and among Aboriginal peoples, infants still consume Evaporated Milk (EM) formulas for cultural and economic reasons. At 3 and 6 months, full-term infants fed EM (n = 30) received low intakes of iron, thiamine, selenium and had higher weight velocity than breastfed (BF, n = 29) infants. EM infants had greater anemia, lowered transketolase activity (thiamine) and lowered glutathione peroxidase (selenium) activity (p < 0.05). To determine the later effect of early feeding deficit on nutritional status, we examined these same infants at 18 months of age. At that time, there were no differences in dietary intakes of energy, protein, zinc, copper, selenium and iron, nor in plasma levels of zinc, copper, vitamin C, nor in red blood cell activity levels of glutathione reductase (riboflavin), transketolase, glutathione peroxidase, nor in superoxide dismutase. However, EM infants weighed more and were more likely to visit a physician, have anemia, and have iron depletion than were BF infants. We conclude that infants consuming Evaporated Milk formulas should receive iron supplements throughout infancy.
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visual acuity development and fatty acid composition of erythrocytes in full term infants fed breast Milk commercial formula or Evaporated Milk
Journal of Developmental and Behavioral Pediatrics, 1998Co-Authors: Mary L Courage, Wayne L Andrews, Ursula R Mccloy, Gene R Herzberg, Brian S Simmons, Allison C Mcdonald, Claude N Mercer, James K FrielAbstract:ABSTRACT:The effects of feeding breast Milk (BM), commercial formula (F), or Evaporated cow Milk (EM) formula on visual acuity and erythrocyte phosphatidylethanolamine fatty acid levels were examined in full-term infants. Visual acuity was assessed at 3, 6 (BM, F, EM), and 18 (BM, EM) months, and er
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evaluation of full term infants fed an Evaporated Milk formula
Acta Paediatrica, 1997Co-Authors: James K Friel, Wayne L Andrews, B Simmons, C Mercer, A Macdonald, Ursulla R MccloyAbstract:The objective of this prospective, cohort study was to compare the nutritional status of full-term infants who were fed human Milk (BF, n = 29), formula (FF, n = 30) or Evaporated Milk formulae (EM, n = 30) for at least 3 months. Infants were seen at enrollment, 3 and 6 months, at which times a blood sample, diet record and anthropometric data were collected. Infants in the EM group received solids earlier (12 +/- 5 weeks) than did FF infants (15 +/- 4 weeks), and both were earlier than BF infants (19 +/- 4 weeks). Only 26% of the EM fed group received iron supplements as ferrous sulphate drops. Seven BF, 12 FF and 20 EM had abnormal ferritin values (< 10 ng ml-1) at 6 months. Copper intake was lower in the EM infants at 3 and 6 months. However, plasma copper and erythrocyte copper zinc superoxide dismutase (ZnCuSOD) levels did not differ between groups. Selenium intake was lower in the EM group (5 +/- 1 and 10 +/- 5 micrograms d-1; 3 and 6 months) than in the FF infants (13 +/- 4 and 19 +/- 7 micrograms d-1; 3 and 6 months). Erythrocyte SeGHSPx levels in EM infants were lower at 6 months (EM, 33.2 +/- 3.4; FF. 35.2 +/- 3.9: BF, 36.1 +/- 3.8 mU mg Hb-1). Thiamin intake (0.99 +/- 0.08 and 1.24 +/- 0.32; 3 and 6 months, mg 1000 kcal-1) was higher in the FF group than in EM infants (0.38 +/- 0.39 and 0.66 +/- 0.38; 3 and 6 months). There were more (13%) abnormal thiamin assays in the EM group at 6 months than in the BF and FF infants (0%). In conclusion, infants fed Evaporated Milk formula receive adequate copper but may not receive enough thiamin or selenium. Unless supplemented from birth with medicinal iron, intakes of iron will be inadequate.
Simin Chen - One of the best experts on this subject based on the ideXlab platform.
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improved heat stability of recombined Evaporated Milk emulsions by wet heat pretreatment of skim Milk powder dispersions
Food Hydrocolloids, 2021Co-Authors: Simin Chen, Ali Sedaghat Doost, Bruno De Meulenaer, Teng Wang, Els J M Van Damme, Paul Van Der MeerenAbstract:Abstract In this study, skim Milk powder (SMP) aqueous dispersions were subjected to a preliminary wet heat incubation at various temperatures (70-90 °C) to improve the heat stability of recombined filled Evaporated Milk (RFEM) emulsions. The determination of the free amino group and free lactose content and SDS-PAGE revealed that both whey proteins and caseins were involved in the conjugation with lactose upon preliminary wet heating at different temperatures. The results of the non-sedimentable serum protein content, the particle size and relative viscosity of the SMP dispersion indicated that both association of whey proteins with casein micelles and casein dissociation from the micelles occurred during the incubation. The heat stability of the subsequently produced RFEM emulsions was greatly enhanced: RFEM emulsions could withstand a typical in-container sterilization procedure (i.e. 30 min of heating at 120 °C) without coagulation (D4,3
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dry heat treatment of skim Milk powder greatly improves the heat stability of recombined Evaporated Milk emulsions
Food Hydrocolloids, 2021Co-Authors: Simin Chen, Qurrotul Ayun, Ali Sedaghat Doost, Paul Van Der MeerenAbstract:Abstract In this study, skim Milk powder (SMP) was subjected to a controlled dry heat treatment at 60 °C and relative humidity of 74% to improve the heat stability of recombined Evaporated Milk (REM) emulsions. Free amino group determination and SDS-PAGE analysis confirmed that the glycation of both whey proteins (WP) and caseins with lactose mainly occurred in the early period ( 16 h). The non-sedimentable protein analysis indicated that WP-casein interaction and casein micelle dissociation happened during (prolonged) dry heating. The heat stability of REM emulsions stabilized by dry-heated SMP was greatly improved: dry-heated SMP-stabilized REM emulsions could withstand at least 30 min of heating at 120 °C without significant increase in particle size and viscosity (P > 0.05). However, excessive dry heating (>20 h) adversely affected the reconstitution ability of SMP as well as the heat stability of REM emulsions.