Heat treatment of milk: Thermization of Milk

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 693-698

  Rukke, E O ^a   Sorhaug T ^a   Stepaniak, L ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Bacteria; Enzymes; Heat treatment; Milk; Milk components; Milk products; Thermization

Indexed keywords

EID: 84988925514     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00215-6     Document Type: Chapter

References (23)

1. Banks J.M., Griffiths M.W., Phillips J.D., Muir D.D. The yield and quality of Cheddar cheese produced from thermized milk. Dairy Industries International 1986, 51(7):31-35.
2. Birlouez-Aragon I., Sabat P., Gouti N. A new method for discriminating milk heat treatment. International Dairy Journal 2002, 12:59-67.
3. Christiansen P., Waagner Nielsen E., Vogensen F.K., Brogren C.H., Ardö Y. Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk. International Dairy Journal 2006, 16:1196-1204.
4. Fairchild T.M., Foegeding P.M. A proposed nonpathogenic biological indicator for thermal inactivation of Listeria-monocytogenes. Applied and Environmental Microbiology 1993, 59:1247-1250.
5. Griffiths M.W. Use of milk enzymes as indices of milk treatment. Journal of Food Protection 1986, 49:696-705.
6. Griffiths M.W., Phillips J.D., Muir D.D. The effect of sub-pasteurization heat treatments on the shelf-life of milk. Dairy Industries International 1986, 51(5):31-35.
7. Heskestad R. Termisering av melk til ystingsformål. Meieriposten 1985, 74:66-68.
8. Hickey D.K., Kilcawley K.N., Beresford T.P., Wilkinson M.G. Lipolysis in Cheddar cheese made from raw, thermized and pasteurized milks. Journal of Dairy Science 2007, 90:47-56.
9. Hirvi Y., Griffiths M.W. Milk catalase activity as an indicator of thermization treatments used in the manufacture of Cheddar cheese. Journal of Dairy Science 1998, 81:338-345.
10. Little C.L., Rhoades J.R., Sagoo S.K., et al. Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK. Food Microbiology 2008, 25:304-312.
11. Marino M., Maifreni M., Bartolomeoli I., Rondinini G. Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices. Journal of Applied Microbiology 2008, 105:540-549.
12. Martin D., Kiesner C., Schlimme E. Ribonucleosides: Chemical parameters for controlling the heat treatment of milk. Nahrung 1997, 41:258-267.
13. McKellar R.C., Piyasena P. Predictive modelling of inactivation of bovine milk α-L-fucosidase in a high-temperature short-time pasteurizer. International Dairy Journal 2000, 10:1-6.
14. Morales F.J., Romero C., Jiménez-Pérez S. Characterization of industrial processed milk by analysis of heat induced changes. International Journal of Food Science and Technology 2000, 35:193-200.
15. Ouwehand A.C., Salminen S.J. The health effect of cultured milk products with viable and nonviable bacteria. International Dairy Journal 1998, 9:749-758.
16. Puhan Z. Heat treatment of cultured dairy products. Journal of Food Protection 1979, 42:890-894.
17. Samelis J., Lianou A., Kakouri A., et al. Changes in the microbial composition of raw milk induced by thermization treatments applied prior to traditional Greek hard cheese processing. Journal of Food Protection 2009, 72:783-790.
18. Rukke E.O. Råstofftiltak ved lagring av melk til osteproduksjon. Meieriposten 1985, 74:62-65.
19. Stepaniak L., Sørhaug T. Thermal denaturation of bacterial enzymes in milk. Heat Induced Changes in Milk 1995, 349-364. IDF, Brussels. 2nd edn. P.F. Fox (Ed.).
20. Suhren G. Producer microorganisms. Enzymes of Psychrotrophs in Raw Food 1989, 3-34. CRC Press, Boca Raton, FL. R.C. McKellar (Ed.).
21. van der Berg M.G. The thermization of milk. International Dairy Federation Bulletin 1984, No. 182:3-11. IDF, Brussels.
22. Zakrzewski E., Stepaniak L., Abrahamsen R.K., Sørhaug T. Effect of thermization on the quality of quark. International Dairy Journal 1991, 1:199-208.
23. Zehetner G., Bareuther C., Henle T., Klostermeyer H. Endogenous milk enzymes as indicators for low treatment of milk. Heat Treatments and Alternative Methods 1996, 403-408. IDF, Brussels, Vienna, Austria, 6-8 September 1995.