Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula

2016 ◽  
Vol 179 ◽  
pp. 36-43 ◽  
Author(s):  
Stéphanie Roux ◽  
Mathilde Courel ◽  
Inès Birlouez-Aragon ◽  
Francesco Municino ◽  
Mario Massa ◽  
...  
Keyword(s):  
Infant Formula ◽  
Ohmic Heating ◽  
Steam Injection ◽  
Thermal Impact ◽  
Nutritional Properties ◽  
Direct Steam ◽  
Direct Steam Injection

scholarly journals Thermal Inactivation of Mycobacterium avium subsp. paratuberculosis in Artificially Contaminated Milk by Direct Steam Injection

2016 ◽  
Vol 82 (9) ◽  
pp. 2800-2808 ◽  
Author(s):  
Mats Peterz ◽  
Sophie Butot ◽  
Balamurugan Jagadeesan ◽  
Douwe Bakker ◽  
John Donaghy
Keyword(s):  
Infant Formula ◽  
Mycobacterium Avium ◽  
Dairy Products ◽  
Thermal Inactivation ◽  
Steam Injection ◽  
Process Conditions ◽  
Powdered Infant Formula ◽  
Content Type ◽  
Direct Steam ◽  
Direct Steam Injection

ABSTRACTThe efficiency of direct steam injection (DSI) at 105°C for 3 s to inactivateMycobacterium aviumsubsp.paratuberculosisin milk at a pilot-plant scale was investigated. Milk samples were artificially contaminated withM. aviumsubsp.paratuberculosisand also with cow fecal material naturally infected withM. aviumsubsp.paratuberculosis. We also tested milk artificially contaminated withMycobacterium smegmatisas a candidate surrogate to compare thermal inactivation betweenM. smegmatisandM. aviumsubsp.paratuberculosis. Following the DSI process, no viableM. aviumsubsp.paratuberculosisorM. smegmatiswas recovered using culture methods for both strains. For pureM. aviumsubsp.paratuberculosiscultures, a minimum reduction of 5.6 log10was achieved with DSI, and a minimum reduction of 5.7 log10was found withM. smegmatis. The minimum log10reduction for wild-typeM. aviumsubsp.paratuberculosisnaturally present in feces was 3.3. In addition, 44 dairy and nondairy powdered infant formula (PIF) ingredients used during the manufacturing process of PIF were tested for an alternate source forM. aviumsubsp.paratuberculosisand were found to be negative by quantitative PCR (qPCR). In conclusion, the results obtained from this study indicate that a >7-fold-log10reduction ofM. aviumsubsp.paratuberculosisin milk can be achieved with the applied DSI process.IMPORTANCEM. aviumsubsp.paratuberculosisis widespread in dairy herds in many countries.M. aviumsubsp.paratuberculosisis the causative agent of Johne's disease in cattle, and infected animals can directly or indirectly (i.e., fecal contamination) contaminate milk. Despite much research and debate, there is no conclusive evidence thatM. aviumsubsp.paratuberculosisis a zoonotic bacterium, i.e., one that causes disease in humans. The presence ofM. aviumsubsp.paratuberculosisor its DNA has been reported in dairy products, including pasteurized milk, cheese, and infant formula. In light of this, it is appropriate to evaluate existing mitigation measures to inactivateM. aviumsubsp.paratuberculosisin dairy products. The work conducted in this study describes the efficacy of direct steam injection, a thermal process commonly used in the dairy industry, to eliminateM. aviumsubsp.paratuberculosisand a surrogate bacterium in milk, thus ensuring the absence ofM. aviumsubsp.paratuberculosisin dairy products subject to these process conditions.

Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection†

1995 ◽  
Vol 58 (9) ◽  
pp. 1007-1013 ◽  
Author(s):  
M. R. BLAKE ◽  
B. C. WEIMER ◽  
D. J. MCMAHON ◽  
P. A. SAVELLO
Keyword(s):  
Shelf Life ◽  
Lipase Activity ◽  
Storage Time ◽  
Consumer Preference ◽  
Steam Injection ◽  
Distribution Area ◽  
Direct Steam ◽  
Off Flavors ◽  
Direct Steam Injection

Heat treatments of milk between 100 and 145°C produce a new type of product with a shelf life of 15 to 30 days at 7°C, which is termed extended shelf life (ESL) milk. Little information is available on the safety and sensory qualities of this product. Extended shelf life milk is being processed commercially to expand the distribution area of fluid milk products. After arrival at market, this product still has the shelf life of a pasteurized product. In this study milk was processed by direct steam injection at temperatures between 100 and 140°C for 4 or 12 s. Holding time did not significantly affect the sensory quality of the milk. A trained taste panel found cooked flavor and other off flavors varied significantly with increasing processing temperature and storage time. There were no significant differences noted in cooked or off flavors between 132 and 140°C. Psychrotrophic Bacillus species were isolated from milk processed at and below 132°C, while no organisms were isolated from milk processed at temperatures at or above 134°C. Consumer preference panels indicated consumers preferred milk processed at 134°C for 4 s to ultrahigh-temperature (UHT) processed milk, although there was a slight preference for high-temperature short-time processed (HTST) milk compared to milk processed at 134°C for 4 s. Higher temperatures had a less destructive effect on lipase activity, while storage time did not significantly affect lipase activity.

Corrigendum to “Development and testing of a novel lab-scale direct steam-injection apparatus to hydrolyse model and saline crop slurries” [J. Biotechnol. 157 (4) (2012) 590–597]

2013 ◽  
Vol 163 (1) ◽  
pp. 83
Author(s):  
Guglielmo Santi ◽  
Alessandro D’Annibale ◽  
Maurizio Petruccioli ◽  
Silvia Crognale ◽  
Maurizio Ruzzi ◽  
...  
Keyword(s):  
Steam Injection ◽  
Direct Steam ◽  
Injection Apparatus ◽  
Direct Steam Injection

Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment

2006 ◽  
Vol 16 (6) ◽  
pp. 573-579 ◽  
Author(s):  
D.F. Newstead ◽  
G. Paterson ◽  
S.G. Anema ◽  
C.J. Coker ◽  
A.R. Wewala
Keyword(s):  
Steam Injection ◽  
Plasmin Activity ◽  
Preheat Treatment ◽  
Direct Steam ◽  
Reconstituted Milk ◽  
Direct Steam Injection

Analysis and Design of Direct Steam Injection for Tomato Concentrate Sterilization

2013 ◽  
Vol 9 (3) ◽  
pp. 297-308
Author(s):  
Paolo Casoli ◽  
Gabriele Copelli
Keyword(s):  
Temperature Distribution ◽  
Process Parameters ◽  
Steam Injection ◽  
High Viscosity ◽  
Nozzle Geometry ◽  
Two Phase ◽  
Pseudoplastic Fluid ◽  
Analysis And Design ◽  
Direct Steam ◽  
Direct Steam Injection

AbstractDirect steam injection is a sterilization technique which is often used for high-viscosity fluid food, when the preservation of the quality characteristics and energy efficiency are the priority. In this work, an apparatus for the sterilization of tomato concentrate has been analyzed by means of a 3D computational fluid dynamics (CFD) model, in order to optimize the exchanger performance in terms of temperature distribution inside the product. A multidimensional two-phase model of steam injection inside a non-Newtonian pseudoplastic fluid was adopted to evaluate the thermal history of the product and the condensation rate of the steam injected in the heat exchanger during the thermal process. Subsequently, the CFD analysis has been extended to examine the effects of the different process parameters (sterilization temperature, steam flow rate, radial and axial temperature profiles and nozzle geometry) on the resulting product. Results obtained allowed to understand the effects of process parameters on the behavior of the condensing steam and obtain better performance of the exchanger in terms of temperature distribution of the treated product.

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