Effect of ultra-high pressure homogenisation on natural occurring micro-organisms in bovine milk

Translated title of the contribution: Effect of ultra-high pressure homogenisation on natural occurring micro-organisms in bovine milk

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Abstract

This study aimed to evaluate the effect of ultra high-pressure homogenisation (UHPH) on natural-occurring micro-organisms in bovine milk. Whole raw milk was standardised at 3.5% and was processed using a Stansted High Pressure Homogeniser (model FPG11300, Stansted Fluid Power Ltd., Essex, UK). The microbiological quality of raw, high pasteurized (90°C, 15 s) and pressure treated (200 and 300 MPa at inlet temperatures of 30 and 40°C) milks was studied by enumerating total bacteria, psychrotrophic bacteria, coliforms, lactococci, lactobacilli and enterococci. UHPH treatments were as efficient (99.99%) as high-pasteurization treatment in reducing the total bacterial population, reaching important reductions (3-4 log cfu/ml). Lactococci count behaviour was similar to that of total bacteria count, reaching the same reductions. Psychrotrophic bacteria counts were not detected in high-pasteurized milks and were reduced by 3-4 logs and on some occasions up to undetected levels in UHPH-treated milks. Coliforms, lactobacilli and enterococci were completed destroyed by both UHPH and heat treatments.
Translated title of the contributionEffect of ultra-high pressure homogenisation on natural occurring micro-organisms in bovine milk
Original languageMultiple languages
Pages (from-to)245-248
JournalMilchwissenschaft
Volume61
Issue number3
Publication statusPublished - 20 Jul 2006

Keywords

  • Ultra-high pressure homogenisation (inactivation of bacteria in milk)

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