Multiple-pass high-pressure homogenization of milk for the development of pasteurization-like processing conditions

Letters in Applied Microbiology

Volumn 56, Issue 2, 2013, Pages 142-148

  Ruiz Espinosa, H ^a   Amador Espejo, G G ^b   Barcenas Pozos, M E ^b   Angulo Guerrero, J O ^c   Garcia, H S ^c   Welti Chanes, J ^d  

^a BENEMÉRITA UNIVERSIDAD AUTÓNOMA DE PUEBLA   (Mexico)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^c INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^d SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Dairy; Modelling; Nonthermal processes; Optimization

Indexed keywords

BACTERIA; PATHOGENS; SPOILAGE;

MICROFLORAE; MODELING; MULTIPLE PASS; MULTIPLE RESPONSE OPTIMIZATION; NON-THERMAL PROCESS; OPERATING PRESSURE; OPTIMISATIONS; PASTEURISATION; PROCESSING CONDITION; ULTRA-HIGH-PRESSURE HOMOGENIZATION;

PASTEURIZATION;

FOOD PROCESSING; HEATING; INDUSTRIAL TECHNOLOGY; MICROBIAL COMMUNITY; MILK; NUMERICAL MODEL; NUTRITIVE VALUE; OPTIMIZATION; PATHOGEN; POPULATION REGULATION; PRESSURE GRADIENT; PURIFICATION;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL STRAIN; FOOD SAFETY; HIGH TEMPERATURE; MATHEMATICAL MODEL; MICROBIAL POPULATION DYNAMICS; MICROFLORA; MILK; MULTIPLE RESPONSE OPTIMIZATION; NONHUMAN; PASTEURIZATION; PROCESS OPTIMIZATION; PROCESS TECHNOLOGY; REDUCTION; RESPONSE SURFACE METHOD; STAPHYLOCOCCUS AUREUS; ULTRAHIGH PRESSURE HOMOGENIZATION;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS AUREUS;

EID: 84872405546     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12027     Document Type: Article

References (20)

1. Baş, D. and Boyaci, I.H. (2007) Modeling and optimization I: usability of response surface methodology. J Food Eng 78, 836-845.
2. Briñez, W.J., Roig-Sagués, A., Hernández-Herrero, M. and Guamis, B. (2007) Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenization at inlet temperatures of 6 and 20 °C. Food Control 18, 1282-1288.
3. Diels, A.M.J. and Michiels, C.W. (2006) High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms. Crit Rev Microbiol 32, 201-216.
4. Diels, A.M.J., Wuytack, E. and Michiels, C.W. (2003) Modeling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures. Int J Food Microbiol 87, 55-62.
5. Donsi, F., Ferrari, G., Lenza, E. and Maresca, P. (2009) Main factors regulating microbial inactivation by high-pressure homogenization: operating parameters and scale of operation. Chem Eng Sci 64, 520-532.
6. Hayes, M.G., Fox, P.F. and Kelly, A.L. (2005) Potential applications of high pressure homogenisation in processing of liquid milk. J Dairy Res 72, 25-33.
7. Kheadr, E., Vachon, J.F., Paquin, P. and Fliss, I. (2002) Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese. J Dairy Sci 12, 435-446.
8. López-Pedemonte, T., Briñez, W.J., Roig-Sagués, X. and Guamis, B. (2006) Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure. J Dairy Sci 89, 4536-4544.
9. Maass, E.C. (2008) Yield surface modeling. In Encyclopedia of Statistics in Quality and Reliability ed. Ruggeri, F., Kenett, R.S. and Faltin, F.W. pp. 2107-2112. New York: J. Wiley & Sons.
10. Maresca, P., Donsì, F. and Ferrari, G. (2011) Application of a multi-pass high pressure homogenization treatment for the pasteurization of fruit juices. J Food Eng 104, 364-372.
11. Mújica-Paz, H., Valdez-Fragoso, A., Tonello Samson, C., Welti Chanes, J. and Torres, J.A. (2011) High pressure processing technologies for the pasteurization and sterilization of foods. Food Bioprocess Technol 4, 969-985.
12. Pereda, J., Ferragut, V., Guamis, B. and Trujillo, A.J. (2006) Effects of ultra-high pressure homogenization on natural-occurring microorganisms in bovine milk. Milchwiss 61, 245-248.
13. Pereda, J., Ferragut, V., Quevedo, J.M., Guamis, B. and Trujillo, A.J. (2007) Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk. J Dairy Sci 90, 1081-1093.
14. Picart, L., Thiebaud, M., René, M., Guiraud, J.P., Cheftel, J.C. and Dumay, E. (2006) Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments. J Dairy Res 73, 454-463.
15. Smiddy, M.A., Martin, J., Huppertz, T. and Kelly, A. (2007) Microbial shelf-life of high-pressure-homogenised milk. Int Dairy J 17, 29-32.
16. Thiebaud, M., Dumay, E., Picart, L., Guiraud, J.P. and Cheftel, J.C. (2003) High-pressure homogenization of raw bovine milk. Effects on fat globule size distribution and microbial inactivation. Int Dairy J 13, 427-439.
17. Vachon, J.F., Kheadr, E.E., Giasson, J., Paquin, P. and Fliss, I. (2002) Inactivation of foodborne pathogens in milk using dynamic high pressure. J Food Prot 65, 345-352.
18. Vannini, L., Lanciotti, R., Baldi, D. and Guerzoni, M.E. (2004) Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase. Int J Food Microbiol 94, 123-135.
19. Welti-Chanes, J., Ochoa-Velasco, C.E. and Guerrero-Beltrán, J.A. (2009) High pressure homogenization of orange juice to inactivate pectinmethylesterase. Innov Food Sci Emerg Technol 10, 457-462.
20. Wuytack, E.Y., Diles, A.M.J. and Michiels, C.W. (2002) Bacterial inactivation by high-pressure homogenization and high hydrostatic pressure. Int J Food Microbiol 77, 205-212.