Treated Cow Milk Quality Analysis in High-Temperature Short Time (HTST) Thermal Treatment using F-Value and Methylene Blue Reduction Test (MBRT)

This study was conducted to evaluate raw and pasteurized cow milk regarding physical properties, microbiological quality, and lethality value ofMycobacterium Paratuberculosis(MAP)at different temperature and time combinations of the pasteurization process.Cow milk samples were pasteurized at high-temperature (70°C, 75°C, and 81°C) and short-time (15s and 25s) high temperature and short time (HTST) combinations. Raw and pasteurized (HTST) cow milk was analyzed, while commercial cow milk that undergo proses (HTST) was used as control. High-temperature short time (HTST) pasteurization showed a significant effect on the colour of raw and pasteurized cow milk (p<0.05) at every temperature. In addition, cow milk also indicated an increase in lightness and yellowness after HTST pasteurization.The microbiological quality of raw, pasteurized, and commercial cow milk is evaluated using the Methylene Blue Reduction (MBRT) test, a common, rapid, simple, and inexpensive method for microbiological quality evaluation.The MBRT on raw milk samples revealed that it was of poor quality. On the other hand, all pasteurized samples were good quality, and the commercial sample was excellent.Based on the evaluated F-values, the most suitable temperature and time combinationsin this study was 70°C and 25s.

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Kualitas Mikrobiologis Susu Kambing dengan Metode Pasteurisasi High Temperature Short Time (HTST) pada Penyimpanan Berbeda

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ◽

10.29244/jipthp.9.1.30-35 ◽

2021 ◽

Vol 9 (1) ◽

pp. 30-35

Author(s):

V. Wanniatie ◽

A. Qisthon ◽

A. Husni ◽

E. Olsen

Keyword(s):

High Temperature ◽

Milk Sample ◽

Microbiological Quality ◽

Goat Milk ◽

Coliform Bacteria ◽

Milk Samples ◽

Goat’S Milk ◽

High Temperature Short Time ◽

Goat's Milk ◽

Short Time

The aim of this study was to determine the effectiveness of the pasteurization method on the microbiologicalquality of goat’s milk stored at different times in the refrigerator. The research was conducted in MarchMay 2020 at the Animal Production Laboratory of the University of Lampung and the Laboratory ofthe Lampung Veterinary Center. The goat milk sample were colleted from Etawah Grade goats fromsmallholder farms in Metro City. Milk samples were taken from 20 goats from Etawah Grade in the 2ndand 3rd lactation periods. The goat milk sample used was 9 liters. Goat milk samples were pasteurizedusing the high temperature short time (HTST) method at a temperature of 72ºC for 15 seconds thencooled and put in a plastic bottle and stored in the refrigerator. This study used a completely randomizeddesign (CRD) with long storage treatment (0 days, 12 days, 24 days, 36 days, 48 days, and 60 days) in therefrigerator. The results showed that pasteurized goat milk with different storage times had no effect onthe microbiological quality, namely TPC, S. aureus, coliform bacteria, E. coli, reductase numbers andpH values. The conclusion of this study is that pasteurized goat’s milk using the HTST method is stillsuitable for consumption until the 60th storage day

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Effect of Commercial-Scale High-Temperature, Short-Time Pasteurization on the Viability of Mycobacterium paratuberculosis in Naturally Infected Cows' Milk

Applied and Environmental Microbiology ◽

10.1128/aem.68.2.602-607.2002 ◽

2002 ◽

Vol 68 (2) ◽

pp. 602-607 ◽

Cited By ~ 136

Author(s):

Irene R. Grant ◽

Edward I. Hitchings ◽

Alan McCartney ◽

Fiona Ferguson ◽

Michael T. Rowe

Keyword(s):

High Temperature ◽

Cetylpyridinium Chloride ◽

Raw Milk ◽

Holding Time ◽

Mycobacterium Paratuberculosis ◽

Pasteurized Milk ◽

Milk Samples ◽

Commercial Scale ◽

High Temperature Short Time ◽

Short Time

ABSTRACT Raw cows' milk naturally infected with Mycobacterium paratuberculosis was pasteurized with an APV HXP commercial-scale pasteurizer (capacity 2,000 liters/h) on 12 separate occasions. On each processing occasion, milk was subjected to four different pasteurization treatments, viz., 73Ã¯Â¿Â½C for 15 s or 25 s with and without prior homogenization (2,500 lb/in2 in two stages), in an APV Manton Gaulin KF6 homogenizer. Raw and pasteurized milk samples were tested for M. paratuberculosis by immunomagnetic separation (IMS)-PCR (to detect the presence of bacteria) and culture after decontamination with 0.75% (wt/vol) cetylpyridinium chloride for 5 h (to confirm bacterial viability). On 10 of the 12 processing occasions, M. paratuberculosis was detectable by IMS-PCR, culture, or both in either raw or pasteurized milk. Overall, viable M. paratuberculosis was cultured from 4 (6.7%) of 60 raw and 10 (6.9%) of 144 pasteurized milk samples. On one processing day, in particular, M. paratuberculosis appeared to have been present in greater abundance in the source raw milk (evidenced by more culture positives and stronger PCR signals), and on this occasion, surviving M. paratuberculosis bacteria were isolated from milk processed by all four heat treatments, i.e., 73Ã¯Â¿Â½C for 15 and 25 s with and without prior homogenization. On one other occasion, surviving M. paratuberculosis bacteria were isolated from an unhomogenized milk sample that had been heat treated at 73Ã¯Â¿Â½C for 25 s. Results suggested that homogenization increases the lethality of subsequent heat treatment to some extent with respect to M. paratuberculosis, but the extended 25-s holding time at 73Ã¯Â¿Â½C was found to be no more effective at killing M. paratuberculosis than the standard 15-s holding time. This study provides clear evidence that M. paratuberculosis bacteria in naturally infected milk are capable of surviving commercial high-temperature, short-time pasteurization if they are present in raw milk in sufficient numbers.

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Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

Food Chemistry ◽

10.1016/j.foodchem.2020.127126 ◽

2020 ◽

Vol 328 ◽

pp. 127126 ◽

Cited By ~ 2

Author(s):

Stefano Nebbia ◽

Marzia Giribaldi ◽

Laura Cavallarin ◽

Enrico Bertino ◽

Alessandra Coscia ◽

...

Keyword(s):

High Temperature ◽

Human Milk ◽

In Vitro Digestion ◽

Preterm Newborn ◽

Differential Impact ◽

High Temperature Short Time ◽

Short Time

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High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition

Life ◽

10.3390/life11020114 ◽

2021 ◽

Vol 11 (2) ◽

pp. 114

Author(s):

Diana Escuder-Vieco ◽

Juan M. Rodríguez ◽

Irene Espinosa-Martos ◽

Nieves Corzo ◽

Antonia Montilla ◽

...

Keyword(s):

High Temperature ◽

Human Milk ◽

Milk Composition ◽

Donor Human Milk ◽

High Temperature Short Time ◽

Lactose Concentration ◽

C 30 ◽

Milk Banks ◽

Short Time

Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.

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Influence of Guar Gum on the Thermal Stability of Listeria innocua, Listeria monocytogenes, and γ-Glutamyl Transpeptidase during High-Temperature Short-Time Pasteurization of Bovine Milk

Journal of Food Protection ◽

10.4315/0362-028x-62.8.861 ◽

1999 ◽

Vol 62 (8) ◽

pp. 861-866 ◽

Cited By ~ 12

Author(s):

PUNIDADAS PIYASENA ◽

ROBIN C. McKELLAR

Keyword(s):

High Temperature ◽

Laminar Flow ◽

Protective Effect ◽

Guar Gum ◽

Listeria Innocua ◽

Water Mixture ◽

High Temperature Short Time ◽

Whole Milk ◽

Short Time ◽

Glutamyl Transpeptidase

Mathematical models describing the thermal inactivation of γ-glutamyl transpeptidase (TP) and Listeria innocua in milk during high-temperature short-time (HTST) pasteurization were validated with data from TP, L. innocua, and L. monocytogenes trials in guar gum–milk. Holding tube times were determined for turbulent flow using water, and for laminar flow using a guar gum (0.27% wt/wt)–sucrose (5.3% wt/wt)–water mixture. Inactivation of TP and L. innocua was lower in a solution of guar gum (0.25% wt/wt) in whole milk than was predicted by models derived from studies with whole milk alone. Use of laminar flow timings improved model fit but did not completely account for the observed protective effect. L. monocytogenes survival was close to that predicted by the L. innocua model, although some protection was afforded this pathogen under laminar flow. Considerable intertrial variability was noted for L. monocytogenes. Risk analysis simulations using @RISK, a Lotus 1-2–3W add-in, were used to account for intertrial variability. Simulated log10 %reductions consistently underpredicted experimental L. monocytogenes survival (fail-safe), thus the L. innocua model derived in milk is suitable for estimating L. monocytogenes survival in viscous products. Increased thermal tolerance during laminar flow may be attributed to the protective effect of stabilizer.

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