From Time Temperature Integrator Kinetics to Time Temperature Integrator Tolerance Levels: Heat-Treated Milk

Biotechnology Progress

Volumn 20, Issue 1, 2004, Pages 1-12

  Claeys, Wendie L ^a   Smout, Chantal ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCTS; ENZYMES; HEAT TREATMENT; MICROBIOLOGY; REACTION KINETICS;

DENATURATION; TIME TEMPERATURE INTEGRATORS (TTI);

BIOTECHNOLOGY;

ANIMAL; ARTICLE; BACILLUS; BIOLOGICAL MODEL; CATTLE; CHEMICAL MODEL; CHEMISTRY; CLOSTRIDIUM; COMPARATIVE STUDY; EVALUATION; FOOD PRESERVATION; HEAT; INSTRUMENT STERILIZATION; KINETICS; METHODOLOGY; MICROBIOLOGY; MILK; RADIATION DOSE; RADIATION EXPOSURE; TEMPERATURE; VALIDATION STUDY;

ANIMALS; BACILLUS; CATTLE; CLOSTRIDIUM; FOOD PRESERVATION; HEAT; KINETICS; MILK; MODELS, BIOLOGICAL; MODELS, CHEMICAL; RADIATION TOLERANCE; STERILIZATION; TEMPERATURE;

ANIMALIA; BOS TAURUS; CLOSTRIDIUM;

EID: 1142281816     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp025703u     Document Type: Article

References (60)

1. Andrews, G. Lactulose in heated milk. Bull. Int. Dairy Fed. 1989, 238, 45-52.
2. Andrews, G. Distinguishing pasteurized, UHT and sterilized milks by their lactulose content. J. Soc. Dairy Technol. 1984, 37, 92-95.
3. Belgian Government Gazette [Demands for consumption milk.] KB 15/12/1994 1995, B.S. 03/02/1995.
4. Burton, H. Reviews of the progress of dairy science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100-150°C. J. Dairy Res. 1984, 51, 341-363.
5. Claeys, W.; Ludikhuyze, L.; Van Loey, A.; Hendrickx, M. Inactivation kinetics of alkaline phosphatase and lactoperoxidase, and denaturation kinetics of β-lactoglobulin in raw milk under isothermal and dynamic temperature conditions. J. Dairy Res. 2001, 68, 95-107.
6. Claeys, W.; Ludikhuyze, L.; Hendrickx, M. Formation kinetics of hydroxymethylfurfural, lactulose and furosine under isothermal and non-isothermal conditions. J. Dairy Res. 2001, 68, 287-301.
7. Claeys, W.; Van Loey, A.; Hendrickx, M. Kinetics of alkaline phosphatase and lactoperoxidase inactivation, and of β-lactoglobulin denaturation in milk with different fat content. J. Dairy Res. 2002, 69, 541-553.
8. Claeys, W.; Van Loey, A.; Hendrickx, M. Kinetics of hydroxymethylfurfural, lactulose and furosine in milk with different fat content. J. Dairy Res. 2003, 70(1), 85-90.
9. Claeys, W. Intrinsic time temperature integrators for thermal and high-pressure processing of milk. Ph.D. Thesis, Katholieke Universiteit Leuven, Faculty of Agricultural and Applied Biological Sciences, 2003.
10. Claeys, W.; Van Loey, A.; Hendrickx, M. Influence of seasonal variation on kinetics of time temperature integrators for thermally processed milk. J. Dairy Res. 2003, 70(2), in press.
11. Clawin-Rädecker, I.; Schlimme, E. [Determination of furosine in pasteurised milk by use of ion-pair reversed-phase liquid chromatography.] Kiel. Milchwirtsch. Forscher. 1995, 47, 169-175.
12. De Block, J.; Van Renterghem, R.; Moermans, R. Evaluation of two methods for the determination of lactulose in milk. Int. Dairy J. 1996, 6, 217-222.
13. de Jong, E.; Mahulette, G.; Ellen, G. [Fluorometric assay of alkaline phosphatase in dairy products.] Voedingsmidde-lentechnologie 1993, 23, 11-16.
14. de Jong, P.; Bouman, S.; Van Der Linden, H. Fouling of heat treatment equipment in relation to the denaturation of β-lactoglobulin. J. Soc. Dairy Technol. 1992, 45, 3-8.
15. de Koning, P.; Badings, H.; van der Pol, J.; Kaper, J.; Vos-Klompmaker, E. [Effect of heat treatment and fat content on UHT-milk.] Voedingsmiddelentechnologie 1990, 1, 11-14.
16. EC Council Directive; Laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products, 1992, 92/46/EEC.
17. Eckner, K. Fluorometric analysis of alkaline phosphatase inactivation correlated to Salmonella and Listeria inactivation. J. Food Prot. 1992, 55, 960-963.
18. El-Shazly, A.; Mahran, G.; Hofi, A. Kinetics of heat denaturation of β-lactoglobulin. Milchwissenschaft. 1978, 33, 166-170.
19. Fink, R.; Kessler, H. HMF values in heat treated and stored milk. Milchwissenschaft 1986, 41, 638-641.
20. Girotti, S.; Ferri, E.; Ghini, S.; Budini, R.; Roda, A. Chemiluminescent assay of alkaline phosphatase in milk. Neth. Milk Dairy J. 1994, 48, 213-224.
21. Grant, I.; Rowe, M.; Dundee, L.; Hitchings, E. Mycobacterium avium spp. paratuberculosis: its incidence, heat resistance and detection in milk and dairy products. Int. J. Dairy Technol. 2001, 54, 2-13.
22. Hendrickx, M.; Maesmans, G.; De Cordt, S.; Noronha, J.; Van Loey, A. Evaluation of the integrated time - temperature effect in thermal processing of foods. Crit. Rev. Food Sci. Nutr. 1995, 35, 231-262.
23. Hendrickx, M.; Maesmans, G.; De Cordt, S.; Noronha, J.; Van Loey, A.; Willocx, F.; Tobback, P. Advances in process modelling and assessment: the physical mathematical approach and product history integrators. In Minimal Processing of Foods and Process Optimisation; Singh, P., Oliveira, F., Eds.; CRC Press: Baco Raton, FL, 1994; pp 315-336.
24. Henle, T.; Zehetner, G.; Klostermeyer, H. Fast and sensitive determination of furosine. Lebensm. Untersuch. Forschber. 1995, 200, 235-237.
25. Hernández, M.; van Markwijk, B.; Vreeman, H. Isolation and properties of lactoperoxidase from bovine milk. Neth. Milk Dairy J. 1990, 44, 213-231.
26. Holdsworth, S. Optimisation of thermal processing - a review. J. Food Eng. 1985, 4, 89-116.
27. Huemer, I.; Klijn, N.; Vogelsang, H.; Langeveld, L. Thermal death kinetics of spores of Bacillus sporothermodurans isolated from UHT milk. Int. Dairy J. 1998, 8, 851-855.
28. IDF Recommendations for the hygienic manufacture of milk and milk based products. Bull. Int. Dairy Fed. 1994, 292.
29. Kleyn, D.; Ho, C.-L. Rapid determination of alkaline phosphatase reactivation. J. Soc. Off. Anal. Chem. 1977, 60, 1389-1391.
30. Lewis, M. Heat treatment of milk. In Modern Dairy Technology. Volume 1. Advances in Milk Processing; Robinson, R., Ed.; Chapman & Hall: U.K., 1994; pp 1-60.
31. Lund, D. Heat processing. In Principles of Food Science Part II. Physical Principles of Food Preservation; Karel, M., Fennema, M., Lund, D., Eds.; Marcel Dekker: New York, 1975.
32. Lyster, R. The denaturation of α-lactalbumin and β-lactoglobulin in heated milk. J. Dairy Res. 1970, 37, 233-243.
33. Morales, F.-J.; Romero, C.; Jiménez-Pérez, S. Characterization of industrial processed milk by analysis of heat-induced changes. Int. J. Food Sci. Technol. 2000, 35, 193-200.
34. Morales, F.-J.; Jiménez-Pérez, S. HMF formation during heat-treatment of milk-type products as related to milkfat content. J. Food Sci. 1999, 64, 855-859.
35. Morales, F.-J.; Romero, C.; Jiménez-Pérez, S. Evaluation of heat-induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine content. Int. J. Food Sci. Technol. 1996, 31, 411-418.
36. Nangpal, A.; Reuter, H. Reference diagram for furosine content in UHT milk. Kiel. Milchwirtsch. Forscher. 1990, 42, 77-86.
37. Olszewski, E.; Reuter, H. [The inactivation and reactivation behaviour of lactoperoxidase in milk at temperatures between 50°C and 135°C.] Z. Lebensm. Untersuch. Forsch. 1992, 194, 235-239.
38. Pearce, R. Thermal denaturation of whey protein. Bull. Int. Dairy Fed. 1989, 238, 17-23.
39. Peereboom, C. Studies on alkaline milk phosphatase. II. Occurrence of various phosphatase isozymes in dairy products. Neth. Milk Dairy J. 1968, 22, 137-152.
40. Pflug, I. Endpoint of a preservation process. J. Food Prot. 1987, 50, 347-351.
41. Ramaswamy, H.; Van de Voort, F.; Ghazala, S. An analysis of TDT and Arrhenius methods for handling process and kinetic data. J. Food Sci. 1989, 54, 1322-1326.
42. Recio, I.; de Frutos, M.; Olano, A.; Ramos, M. Protein changes in stored ultra-high-temperature-treated milks studied by capillary electrophoresis and high-performance liquid chromatography. J. Agric. Food Chem. 1996, 44, 3955-3959.
43. Resmini, P.; Pellegrino, L. HPLC of furosine for evaluating Maillard reaction damage in skimmilk powders during processing and storage. Bull. Int. Dairy Fed. 1994, 298, 31-36.
44. Richardson, L.; McFarren, E.; Campbell, J. Phosphatase reactivation. J. Dairy Sci. 1964, 47, 205-210.
45. Roberts, T.; Baird-Parker, A.; Tompkin, R. Microorganisms in Foods. 5. Characteristics of Microbial Pathogens; Roberts, T., Baird-Parker, A., Tompkin, R., Eds.; ICMSF, Blackie Academic & Professional: London, U.K., 1996.
46. Rocco, R. Fluorometric analysis of alkaline phosphatase in fluid dairy products. J. Food Prot. 1990, 53, 588-591.
47. Saint-Denis, T.; Humbert, G.; Gaillard, J. Heat inactivation of native plasmin, plamsinogen and plasminogen activators in bovine milk: a revisited study. Lait 2001, 81, 715-729.
48. Schlimme, E.; Kiesner, C.; Lorenzen, P.; Martin, D. Chemical process parameters for thermal inactivation of alkaline phosphatase in milk. Kiel. Milchwirtsch. Forscher. 1997, 49, 207-219.
49. Schlimme, E.; Clawin-Rädecker, I.; Einhoff, K.; Kiesner, C.; Lorenzen, P.; Martin, D.; Meisel, H.; Molkentin, J.; Precht, D. [Studies on distinguishing features for evaluating heat treatment of milk.] Kiel. Milchwirtsch. Forschber. 1996, 48, 5-36.
50. Schlimme, E.; Buchheim, W.; Heeschen, W. [Evaluation of different heat treatments and heat indicators for consumption milk.] DMZ-Lebensmittelind. Milchw. 1994, 115, 64-69.
51. Spreer, E. Milk and Dairy Product Technology; Spreer, E., Ed.; Marcel Dekker: Dresden, Germany, 1998.
52. Stabel, J.; Pearce, L.; Chandler, R.; Hammer, P.; Klijn, N.; Cerf, O.; Collins, M.; Heggum, C.; Murphy, P. Destruction by heat of Mycobacterium paratuberculosis in milk and milk products. Bull. Int. Dairy Fed. 2001, 362, 53-61.
53. Taoukis, P.; Labuza, T. Applicability of time temperature integrators as shelf life monitors of food products. J. Food Sci. 1989, 54, 783-788.
54. Tirelli, A.; Pellegrino, L. Determination of furosine in dairy products by capillary zone electrophoresis: a comparison with the HPLC method. Int. J. Food Sci. 1995, 4, 379-385.
55. Van Loey, A.; Hendrickx, M.; De Cordt, S.; Haentjens, T.; Tobback, P. Quantitative evaluation of thermal processes using time-temperature integrators. Trends Food Sci. Technol. 1996, 7, 16-25.
56. Van Loey, A.; Ludikhuyze, L.; Hendrickx, M.; De Cordt, S.; Tobback, P. Theoretical consideration on the influence of the z-value of a single component time/temperature integrator on thermal process impact evaluation. J. Food Prot. 1995, 58, 39-48.
57. Van Renterghem, R.; De Block, J. Furosine in consumption milk and milk powders. Int. Dairy J. 1996, 6, 371-382.
58. Villamiel, M.; Arias, M.; Corzo, N.; Olano, A. Use of different thermal indices to assess the quality of pasteurized milks. Z. Lebensm. Untersuch. Forschber. 1999, 208, 169-171.
59. Walstra, P.; Geurts, T.; Noomen, A.; Jellema, A.; van Boekel, M. Dairy Technology. Principles of Milk-Properties and Processes; Walstra, P., Geurts, T., Noomen, A., Jellema, A., van Boekel, M., Eds.; Marcel Dekker: N. Y., U. S., 1999.
60. Wilbey, A. Estimating the degree of heat treatment given to milk. J. Soc. Dairy Technol. 1996, 49, 109-112.