Microbial shelf-life of high-pressure-homogenised milk

被引：34

作者：

Smiddy, Mary A. ^{[1
]}

Martin, Jean-Eudes ^{[1
]}

Huppertz, Thom ^{[1
]}

Kelly, Alan L. ^{[1
]}

机构：

[1] Natl Univ Ireland Univ Coll Cork, Dept Nutr & Food Sci, Cork, Ireland

来源：

INTERNATIONAL DAIRY JOURNAL | 2007年 / 17卷 / 01期

关键词：

high pressure homogenisation; milk; shelf-life; bacteria;

D O I：

10.1016/j.idairyj.2006.01.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The anti-bacterial effect of high pressure homogenisation (HPH) on milk is widely reported but the shelf-life of HPH-treated milk, as reported in this communication has not been studied thus far. Raw whole milk was homogenised at 200 or 250 MPa at 55 or 70 degrees C and counts of total bacteria (TBC), psychrotrophs, pseudomonads, coliforms, lactobacilli, Bacillus cereus and Staphylococcus aureus were determined throughout subsequent storage for 14 days at 4 degrees C. Immediately after HPH treatment, counts of all bacteria were below the level of detection but after storage for 14 days at 4 degrees C, TBC, psychrotroph and pseudomonad counts had reached similar to 10(8) cfu mL(-1) in all samples treated with HPH. The limited shelf-life obtained indicates that HPH of milk at these processing parameters it is not a suitable alternative to pasteurisation for extending the shelf-life of milk. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：29 / 32

页数：4

共 17 条

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