Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics

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Abstract

© 2018 The ultra-high pressure homogenization (UHPH) effect on microbial and physicochemical shelf life of cream during storage at 4 °C were studied and compared with a conventional homogenization-pasteurization treatment. Cream samples were processed using UHPH at 300 MPa with an inlet temperature of 40 °C. Furthermore, a sample was also submitted to UHPH after the addition of 1.5% (w/v) of sodium caseinate. Ultra-high pressure homogenized samples were compared with homogenized-pasteurized (15 MPa, 55 °C; 65 °C, 30 min) cream sample and an untreated sample, which was used as a control. UHPH was efficient in reducing the total bacteria, reaching reductions of 6 log cfu/mL compared to raw samples. Enterobacteriaceae were completely eliminated in creams treated by UHPH and conventional homogenization-pasteurization. Microbial results suggest a shelf life between 29 and 36 days for UHPH-treated creams. Furthermore, no creaming was observed in cream samples treated by UHPH with caseinate throughout 29 days of storage, being a very stable cream over time.
Original languageEnglish
Pages (from-to)108-115
JournalLWT
Volume92
DOIs
Publication statusPublished - 1 Jun 2018

Keywords

  • Cream
  • Physical stability
  • Shelf-life
  • Ultra-high pressure homogenization

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