The Experts below are selected from a list of 54 Experts worldwide ranked by ideXlab platform

Magdalena Molska - One of the best experts on this subject based on the ideXlab platform.

  • inactivation of bacillus stearothermophilus spores during thermal processing
    Journal of Food Engineering, 2006
    Co-Authors: Jan Iciek, Agnieszka Papiewska, Magdalena Molska
    Abstract:

    Abstract A combined effect of Temperature, pH and NaCl concentration on thermal inactivation of Bacillus stearothermophilus ATCC 10149 spores was analysed. After pasteurisation at 80 °C for 10 min, the suspension of bacterial spores were sterilised at the Temperature from 110 to 121 °C in a medium at different pH values (3–7) and various NaCl concentrations (0–6%). It was observed that the Sterilisation Temperature and pH of the sterilised medium as well as the concentration of sodium chloride, had a significant effect on spores activation and destruction. The activation of dormant bacterial spores in the medium at the parameters applied is possible already at the pasteurisation Temperature.

Jan Iciek - One of the best experts on this subject based on the ideXlab platform.

  • inactivation of bacillus stearothermophilus spores during thermal processing
    Journal of Food Engineering, 2006
    Co-Authors: Jan Iciek, Agnieszka Papiewska, Magdalena Molska
    Abstract:

    Abstract A combined effect of Temperature, pH and NaCl concentration on thermal inactivation of Bacillus stearothermophilus ATCC 10149 spores was analysed. After pasteurisation at 80 °C for 10 min, the suspension of bacterial spores were sterilised at the Temperature from 110 to 121 °C in a medium at different pH values (3–7) and various NaCl concentrations (0–6%). It was observed that the Sterilisation Temperature and pH of the sterilised medium as well as the concentration of sodium chloride, had a significant effect on spores activation and destruction. The activation of dormant bacterial spores in the medium at the parameters applied is possible already at the pasteurisation Temperature.

J. Hrabě - One of the best experts on this subject based on the ideXlab platform.

  • Application of Different Sterilising Modes and the Effects on Processed Cheese Quality
    Czech Journal of Food Sciences, 2018
    Co-Authors: Z. Lazárková, F. Buňka, L. Buňková, P. Valášek, S. Kráčmar, J. Hrabě
    Abstract:

    Lazarkova Z., Buňka F., Buňkova L., Valasek P., Kracmar S., Hrabě J . (2010): Application of dif ferent sterilising modes and the effects on processed cheese quality . Czech J. Food Sci., 28: 168–176. The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min – with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine, and ammonia content), microbiological, and sensory (shade and acceptability) proper ties of processed cheese depending on the lactose additions (0.0–2.0% w/w). All sterilising modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling Sterilisation Temperature kept for an adequately prolonged period of time caused darkening of the processed cheese and a decline of their acceptability. Consequently, greater losses of lysine and ammonia content increase occurred when the Sterilisation Temperature decreased. Com pared to non-sterilised products, the smallest changes were detected in the cheese treated with Temperatures 125°C for 3.2 min, and 120°C for 10 minutes. The decrease of the processed cheese quality was more apparent with the growing lactose concentration.

  • Application of different sterilising modes and the effects on processed cheese quality
    Czech Journal of Food Sciences, 2010
    Co-Authors: Z. Lazárková, F. Buňka, L. Buňková, P. Valášek, S. Kráčmar, J. Hrabě
    Abstract:

    The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min – with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine, and ammonia content), microbiological, and sensory (shade and acceptability) properties of processed cheese depending on the lactose additions (0.0–2.0% w/w). All sterilising modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling Sterilisation Temperature kept for an adequately prolonged period of time caused darkening of the processed cheese and a decline of their acceptability. Consequently, greater losses of lysine and ammonia content increase occurred when the Sterilisation Temperature decreased. Compared to non-sterilised products, the smallest changes were detected in the cheese treated with Temperatures 125°C for 3.2 min, and 120°C for 10 minutes. The decrease of the processed cheese quality was more apparent with the growing lactose concentration.

Agnieszka Papiewska - One of the best experts on this subject based on the ideXlab platform.

  • inactivation of bacillus stearothermophilus spores during thermal processing
    Journal of Food Engineering, 2006
    Co-Authors: Jan Iciek, Agnieszka Papiewska, Magdalena Molska
    Abstract:

    Abstract A combined effect of Temperature, pH and NaCl concentration on thermal inactivation of Bacillus stearothermophilus ATCC 10149 spores was analysed. After pasteurisation at 80 °C for 10 min, the suspension of bacterial spores were sterilised at the Temperature from 110 to 121 °C in a medium at different pH values (3–7) and various NaCl concentrations (0–6%). It was observed that the Sterilisation Temperature and pH of the sterilised medium as well as the concentration of sodium chloride, had a significant effect on spores activation and destruction. The activation of dormant bacterial spores in the medium at the parameters applied is possible already at the pasteurisation Temperature.

Z. Lazárková - One of the best experts on this subject based on the ideXlab platform.

  • Application of Different Sterilising Modes and the Effects on Processed Cheese Quality
    Czech Journal of Food Sciences, 2018
    Co-Authors: Z. Lazárková, F. Buňka, L. Buňková, P. Valášek, S. Kráčmar, J. Hrabě
    Abstract:

    Lazarkova Z., Buňka F., Buňkova L., Valasek P., Kracmar S., Hrabě J . (2010): Application of dif ferent sterilising modes and the effects on processed cheese quality . Czech J. Food Sci., 28: 168–176. The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min – with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine, and ammonia content), microbiological, and sensory (shade and acceptability) proper ties of processed cheese depending on the lactose additions (0.0–2.0% w/w). All sterilising modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling Sterilisation Temperature kept for an adequately prolonged period of time caused darkening of the processed cheese and a decline of their acceptability. Consequently, greater losses of lysine and ammonia content increase occurred when the Sterilisation Temperature decreased. Com pared to non-sterilised products, the smallest changes were detected in the cheese treated with Temperatures 125°C for 3.2 min, and 120°C for 10 minutes. The decrease of the processed cheese quality was more apparent with the growing lactose concentration.

  • Application of different sterilising modes and the effects on processed cheese quality
    Czech Journal of Food Sciences, 2010
    Co-Authors: Z. Lazárková, F. Buňka, L. Buňková, P. Valášek, S. Kráčmar, J. Hrabě
    Abstract:

    The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min – with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine, and ammonia content), microbiological, and sensory (shade and acceptability) properties of processed cheese depending on the lactose additions (0.0–2.0% w/w). All sterilising modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling Sterilisation Temperature kept for an adequately prolonged period of time caused darkening of the processed cheese and a decline of their acceptability. Consequently, greater losses of lysine and ammonia content increase occurred when the Sterilisation Temperature decreased. Compared to non-sterilised products, the smallest changes were detected in the cheese treated with Temperatures 125°C for 3.2 min, and 120°C for 10 minutes. The decrease of the processed cheese quality was more apparent with the growing lactose concentration.