Novel non thermal processes represent an alternative to thermal treatment to improve quality, safety and functionality of milk and milk based products. Among to the alternatives proposed, the High Pressure Homogenization (HPH) is one of the most promising technology and its potential has been applied to the dairy field both for the milk decontamination and product diversification. The aim of this research, included in the European project “Innovative non thermal processing technologies to improve the quality and safety of ready-to-eat meals (HighQ RTE)”, was to evaluate the potential of HPH to inactivate pathogenic species such as Listeria monocytogenes and Salmonella enteritidis in raw milk and to promote the proliferation and viability of probiotic bacteria inoculated in HPH processed milk. The data obtained were compared with those obtained using traditional heat treatment. The results regarding the milk decontamination showed that the inactivation curves of S. enteritidis were linear up to the 4th cycle at 100 MPa after which their slopes diminished. Also L. monocytogenes resulted to be sensitive to HPH. A reduction of 5 Log cfu/ml was obtained with 8 pressure pushes at 100 MPa. The use of HPH applied to milk increased the performance of the probiotic cultures co-inoculated and extended the product shelf-life during the refrigerated storage. The data obtained confirmed the industrial importance of this technology both for milk decontamination and optimization of probiotic fermented milks. In addition, the effect of HPH on the organoleptic quality of milk and milk products was evaluated in relation to sulfur and aroma compounds detected respectively by GC-FPD and GC-MS/SPME.

Potentialities of high pressure homogenization for the production of bio-yoghurts

PATRIGNANI, FRANCESCA;LANCIOTTI, ROSALBA;NDAGIJIMANA, MAURICE;GUERZONI, MARIA ELISABETTA
2008

Abstract

Novel non thermal processes represent an alternative to thermal treatment to improve quality, safety and functionality of milk and milk based products. Among to the alternatives proposed, the High Pressure Homogenization (HPH) is one of the most promising technology and its potential has been applied to the dairy field both for the milk decontamination and product diversification. The aim of this research, included in the European project “Innovative non thermal processing technologies to improve the quality and safety of ready-to-eat meals (HighQ RTE)”, was to evaluate the potential of HPH to inactivate pathogenic species such as Listeria monocytogenes and Salmonella enteritidis in raw milk and to promote the proliferation and viability of probiotic bacteria inoculated in HPH processed milk. The data obtained were compared with those obtained using traditional heat treatment. The results regarding the milk decontamination showed that the inactivation curves of S. enteritidis were linear up to the 4th cycle at 100 MPa after which their slopes diminished. Also L. monocytogenes resulted to be sensitive to HPH. A reduction of 5 Log cfu/ml was obtained with 8 pressure pushes at 100 MPa. The use of HPH applied to milk increased the performance of the probiotic cultures co-inoculated and extended the product shelf-life during the refrigerated storage. The data obtained confirmed the industrial importance of this technology both for milk decontamination and optimization of probiotic fermented milks. In addition, the effect of HPH on the organoleptic quality of milk and milk products was evaluated in relation to sulfur and aroma compounds detected respectively by GC-FPD and GC-MS/SPME.
IDF Dairy Science and Technology Week Novalait Technological Forum
35
36
F. Patrignani; R. Lanciotti; M. Ndagijimana;W. H. Holzapfel; M. E. Guerzoni
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/73030
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