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Showing 1 to 20 of 70 for “"Pasteurization"”.
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Viability of waste milk pasteurization systems for calf feeding systems
… Standard plate count (SPC) of waste milk before pasteurization averaged 17 million cfu/ml on NC farms and 1.6 million cfu/ml on CA farms. Pasteurizers failed to deactivate alkaline phosphatase in 16%, and <5% of the time in NC and CA. California WM had lower post pasteurized SPC (13,000 cfu/ml) …
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Assessing microbial quality of beer heat treated by flash and tunnel pasteurization.
… is only able to be controlled through pasteurization which is the heat treatment of beer at the end of beer production. There exist three (3) types of pasteurization across the globe. Tunnel pasteurization, flash pasteurization and sterilization. But in Zambia, only two (2) of these are …
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Effects of pasteurization and refrigerated storage on the quality of precooked beef
… were to develop a process for precooking and pasteurization of vacuum packaged beef loin steaks and to examine its effectiveness for elimination of Clostridium perfringens and Listeria monocytogenes. Three common precooking methods were examined and no differences were observed between oven, …
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The Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurization
… of 2-butanone, acetaldehyde, and diacetyl. Pasteurization of skimmed milk increased concentration of 2-pentanone and methyl sulfide to measurable levels. However only 2-butanone and acetaldehyde were detectable in oxidized skimmed milk. All liquid buttermilk ingredient treatments had …
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Evaluating the Persistence of Salmonella Tennessee and Lactobacillus brevis in Non-Alcoholic Beer under Low Pasteurization
… non-alcoholic (NA) beer (< 0.5 % ABV). Standard pasteurization recommendations for NA beer range from 80-120 pasteurization units (PU; 73.3 to 74.5°C for 1 min). However, producers may want to use lower pasteurization temperatures to preserve product quality. Recent studies show that …
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Thermal Modeling of Vacuum Assisted Steam Pasteurization for Improved Product Safety of Low Water Activity Foods
Vacuum assisted steam pasteurization is a common method used to kill harmful pathogens on low water activity foods (LWAFs). During this treatment process it is generally believed that the steam will quickly penetrate through the small gaps within a package of product and condense on the surfaces …
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The effect of processing method of broiler litter on pasteurization, nitrogen loss and nitrogen utilization by sheep
… were evaluated. Treatments effective for litter pasteurization were dry heating at a depth of 0.63 cm for 20 min; autoclaving for 10 min. or longer; dry heating following the addition of 1 to 4 g of paraformaldehyde (PFA) per 100 g of litter at depths of 0.63 and 2.54 cm; and ethylene oxide (ETO) …
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Modeling of Concentrated High Intensity Electric Field (CHIEF) and Its Comparison with Other Non-thermal Liquid Food Pasteurization Technologies
Non-thermal preservations of food have received rising attention due to the increase concern of environmental sustainability and the demand of safer food with improved nutritional functionalities. High pressure and electric field treatment are two non-thermal food treatment strategies that have …
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A FR 13 microbiological global risk model: demonstrated for pasteurization of raw milk with viable Mycobacterium avium subsp. paratuberculosis
… the largest manufacturing sector, and within it, pasteurization is the most widely used unit-operation, a typical 3-step pasteurization unit operation, consisting of individual 1) heat-up, 2) holding and 3) cool-down, unit-operations is selected as a prudent and stringent test of the Fr 13 risk …
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Processing Effects on Physiochemical Properties of Natural and Reformulated Creams
… with a desired 20% milkfat. The implications of pasteurization process, homogenization sequence, and formulation on the physicochemical properties of reformulated and natural creams were investigated. Creams homogenized prior to pasteurization had significantly (p<0.05) greater amounts of milkfat …
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The Effect of Diet of the Cow and the Pasteurization of Milk in Closed Bottles Upon the Nutritive and Antiscorbutic Properties of Cows' Milk
Probably no discovery in the scientific world, and especially in the field of nutrition, has excited more interest in the past few years than the finding and naming of the three hitherto unknown food factors known as vitamins. For many years it has been observed that certain diets for man that …
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The presence and growth characteristics of Listeria monocytogenes in blue crab (Callinectes sapidus) meat and the effectiveness of microwave energy in a pasteurization process
In this study, the incidence and occurrence levels of Listeria monocytogenes in fresh blue crab (Callinectes sapidus) meat and its behavior in the presence of L. innocua and competing microflora were determined. An attempt was made to develop a process using microwave energy to destroy, or …
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Calcium Lactate Fortification of Reduced Fat Yogurt and Fortification of "Simulated Yogurt Gel" with Partially Hydrolyzed Whey Protein
… of addition were studied i.e. addition before pasteurization and after pasteurization treatment. The resulting yogurts were compared among each other and with control without supplementation. At 7% and 9% level of addition yogurt mix destabilized during incubation due to protein …
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Effects of Milk Processing on the Milk Fat Globule Membrane Constituents
… (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. Cooling milk to 4 °C had a measureable effect on the MFGM composition, resulting in protein alterations, particularly to …
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Lactoperoxidase System Effects on Escherichia Coli K-12 in the Manufacture of a High Moisture and High pH Cheese (Queso Fresco)
… Lactoperoxidase is not completely inactivated at pasteurization temperatures; however, its activity decreases with the increase in the processing temperature. Reduced lactoperoxidase activity results in the reduction of antibacterial effects on a gram negative coliform, Escherichia coli K-12. …
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Effect of Processing Parameters on Texture, Composition and Applicability of High Protein Dairy Food
… cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for …
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Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments
… skim milk. A 25% reduction was obtained by lab pasteurization alone, whereas ultrasonication alone resulted in an inactivation of 92% after 12 passes (80 sec exposure time per pass). Ultrasonication when combined with pasteurization resulted in further increased inactivation to 99.98%. It can …
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A study of the production of sanitary milk
… Milk. III. Milk as a Disease Distributor. IV. Pasteurization of Milk. V. Methods of Bacterial Count. VI. Intensive Study of Desirable and Undesirable Bacteriain Milk. VII. Conclusion. VIII. References
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Studies on the quality of ice cream
… the lack of residual phosphatase suggested that pasteurization had been adequate. Low numbers of thermoduric bacteria but variable numbers of coliform bacteria and mesophilic bacteria were found in the ice cream samples suggesting some post-pasteurization contamination. Examination of isolates on …
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