The Experts below are selected from a list of 60 Experts worldwide ranked by ideXlab platform
T Sorhaug - One of the best experts on this subject based on the ideXlab platform.
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heat treatment of milk Thermization of milk
Encyclopedia of Dairy Sciences (Second Edition), 2011Co-Authors: E O Rukke, T Sorhaug, L StepaniakAbstract:Thermization at 57–68 °C for 10–20 s is the generic description for a range of subpasteurization heat treatments of milk. Thermization markedly reduces the number of spoilage bacteria with minimum collateral heat damage to milk components and it does not cause changes in flavor. Thermization at 62–68 °C for 15 s is practiced widely. The treatment can be conveniently performed in a plate heat exchanger designed for the pasteurization of milk using a standard 15-s holding time. This article focuses on effects of Thermization on the quality of milk products (i.e., on) milk components, bacteria, and enzymes. Germination of spores is also addressed including the subsequent inactivation of vegetative bacterial cells by the final heat treatment. Effects of Thermization on cheese and liquid-cultured dairy products are also described. The effects of Thermization and its positive effects preventing component exchanges in milk, for example, damage of the fat globule membrane caused by the phospholipase of Bacillus cereus , are highlighted.
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effect of Thermization on the quality of quarg
International Dairy Journal, 1991Co-Authors: E Zakrzewski, L Stepaniak, R K Abrahamsen, T SorhaugAbstract:Abstract Quarg samples produced from thermized cultured milk, pH 4·5, had better keeping quality at 7°C than controls produced without Thermization. Thermization improved the quality of cold-stored quargs and reduced proteolysis in control quargs and in those produced from milk containing 5 or 50 ng/ml of proteinase from Pseudomonas fluorescens P1. Quargs produced without Thermization from milk containing 5 ng/ml of proteinase P1 and stored up to five weeks had average flavor scores significantly lower than quargs produced from control milk which did not contain this enzyme. Thermized quargs to which proteinase P1 had been added contained c. 30% more of material reacting with antibodies specific for proteinase P1 than quargs produced without Thermization. while only little immunoreactive material was found in wheys separated from thermized cultured milks as compared with non-thermized controls. This indicates that during Thermization of cultured milk, proteinase p1 is inactivated by association with casein and self-digestion.
L Stepaniak - One of the best experts on this subject based on the ideXlab platform.
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heat treatment of milk Thermization of milk
Encyclopedia of Dairy Sciences (Second Edition), 2011Co-Authors: E O Rukke, T Sorhaug, L StepaniakAbstract:Thermization at 57–68 °C for 10–20 s is the generic description for a range of subpasteurization heat treatments of milk. Thermization markedly reduces the number of spoilage bacteria with minimum collateral heat damage to milk components and it does not cause changes in flavor. Thermization at 62–68 °C for 15 s is practiced widely. The treatment can be conveniently performed in a plate heat exchanger designed for the pasteurization of milk using a standard 15-s holding time. This article focuses on effects of Thermization on the quality of milk products (i.e., on) milk components, bacteria, and enzymes. Germination of spores is also addressed including the subsequent inactivation of vegetative bacterial cells by the final heat treatment. Effects of Thermization on cheese and liquid-cultured dairy products are also described. The effects of Thermization and its positive effects preventing component exchanges in milk, for example, damage of the fat globule membrane caused by the phospholipase of Bacillus cereus , are highlighted.
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effect of Thermization on the quality of quarg
International Dairy Journal, 1991Co-Authors: E Zakrzewski, L Stepaniak, R K Abrahamsen, T SorhaugAbstract:Abstract Quarg samples produced from thermized cultured milk, pH 4·5, had better keeping quality at 7°C than controls produced without Thermization. Thermization improved the quality of cold-stored quargs and reduced proteolysis in control quargs and in those produced from milk containing 5 or 50 ng/ml of proteinase from Pseudomonas fluorescens P1. Quargs produced without Thermization from milk containing 5 ng/ml of proteinase P1 and stored up to five weeks had average flavor scores significantly lower than quargs produced from control milk which did not contain this enzyme. Thermized quargs to which proteinase P1 had been added contained c. 30% more of material reacting with antibodies specific for proteinase P1 than quargs produced without Thermization. while only little immunoreactive material was found in wheys separated from thermized cultured milks as compared with non-thermized controls. This indicates that during Thermization of cultured milk, proteinase p1 is inactivated by association with casein and self-digestion.
Mansel W Griffiths - One of the best experts on this subject based on the ideXlab platform.
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milk catalase activity as an indicator of Thermization treatments used in the manufacture of cheddar cheese
Journal of Dairy Science, 1998Co-Authors: Y Hirvi, Mansel W GriffithsAbstract:Abstract Pilot-scale studies were carried out to determine the effect of different heat treatments on catalase activity during the manufacture and maturation of Cheddar cheese. Three trials were conducted to monitor catalase activity using disk flotation and polarographic methods. Cheese was manufactured from raw milk and from milk that had been treated at 60, 65 and 72°C for 16s using a high temperature, short time heat exchanger. Catalase activity was also determined in samples of commercial milk and in samples of mild, medium, sharp, and extra sharp Cheddar cheeses obtained from different manufacturers in order to verify that the enzyme could be used as an indicator of the type of heat treatment applied to cheese milk. Catalase activity was present in cheese made from raw milk but was only present at low concentrations in cheese manufactured from thermized milk. However, high catalase activity was observed in commercial samples of sharp and extra sharp Cheddar cheese that was apparently due to the growth of catalase-producing yeasts in the cheese during maturation.
Gustavo V Barbosacanovas - One of the best experts on this subject based on the ideXlab platform.
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milk Thermization by pulsed electric fields pef and electrically induced heat
Journal of Food Engineering, 2010Co-Authors: Jose Angel Guerrerobeltran, D R Sepulveda, M M Gongoranieto, Barry G Swanson, Gustavo V BarbosacanovasAbstract:Abstract Whole milk was processed using selected combinations of pulsed electric fields (PEF) and thermal treatments to inactivate Listeria innocua . Electric field intensities of 30 and 40 kV/cm were applied at selected number of pulses (1–30) and temperatures (20–72 °C) for less than 10 s. A maximum microbial reduction of 4.3 log cycles was achieved using 10, 17.5, 20 and 25 pulses, when processing milk at 30 kV/cm and initial temperatures of 43, 33, 23 and 13 °C, respectively. Around 4.3 log cycles of L. innocua was observed when treating milk at 40 kV/cm using 3, 10, 12.5, 15, and 20 pulses and 53, 33, 23, 15, and 3 °C, respectively. Milk treated with 40 kV/cm of electric field intensity, few pulses, and initial temperature close to 55 °C showed the best balance between L. innocua inactivation and energy-consumption. An energy expenditure of around 244 J/mL was achieved, which can be further reduced to 44 J/mL using a thermal regeneration system.
Faqir Chand Garg - One of the best experts on this subject based on the ideXlab platform.
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Effect of different preservative treatments on the shelf-life of sorghum malt based fermented milk beverage
Journal of Food Science and Technology, 2014Co-Authors: Shaik Abdul Hussain, Faqir Chand GargAbstract:Studies were conducted to extend the shelf life of sorghum based fermented milk beverage (referred to SSL) developed at our Institute. In the first approach preservatives namely nisin (N) @ 400RU/ml, MicroGARD (M) @ (1%), potassium sorbate (PS) @ (0.15%) were added to the beverage before packaging and in the second approach Thermization (65 °C/5 min) of the packaged samples containing above mentioned preservatives was adopted. The shelf life was assessed on the basis of sensory, physico-chemical and microbiological parameters. Total plate count and lactic acid bacterial count increased till 7th day of storage and afterwards decreased significantly ( p
