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- Title
Inactivation of Pseudomonasfluorescens, Listeria innocua and Lactobacillus helveticus in skimmed milk processed by high pressure homogenization.
- Authors
Pinho, C. R. G.; Oliveira, M. M.; Leite Júnior, B. R. C.; Tribst, A. A. L.; Cristianini, M.
- Abstract
This study aimed to describe the inactivation kinetics of Pseudomonas fluorescens, Listeria innocua and Lactobacillus helveticus in skimmed milk processed by high pressure homogenization (HPH). The skimmed milk was inoculated by 107 CFU⋅mL-1 of each culture and subjected to HPH process (up to 300 MPa). The viable cells were enumerated after each process. Mathematical models were adjusted in the microbial count reductions to determine the inactivation kinetics. The microbial inactivation showed an exponential profile, requiring pressures of 200, 250 and 260 MPa for complete inactivation of P fluorescens L. innocua and L. helveticus, respectively. Thus, it was concluded that the HPH process (above 260MPa) is effective to inactivate spoilage microorganisms in milk, being similar to thermal pasteurization process.
- Subjects
PSEUDOMONAS; LISTERIA innocua; LACTOBACILLUS helveticus; MATHEMATICAL models; PASTEURIZATION of milk
- Publication
International Food Research Journal, 2015, Vol 22, Issue 4, p1687
- ISSN
1985-4668
- Publication type
Article