scholarly journals Microflora and Microbiological Quality in Low Temperature Long Time Pasteurized Milk

2010 ◽  
Vol 27 (3) ◽  
pp. 152-157
Author(s):  
Hirokazu OGIHARA ◽  
Nami KIRIBE ◽  
Mami HOSHINO ◽  
Yoshie ODA ◽  
Soichi FURUKAWA ◽  
...  
Keyword(s):  
Low Temperature ◽  
Microbiological Quality ◽  
Pasteurized Milk ◽  
Long Time

scholarly journals Pengendali Suhu pada Proses Pasteurisasi Susu dengan Menggunakan Metode PID dan Metode Fuzzy Sugeno

2019 ◽  
Vol 6 (4) ◽  
pp. 355
Author(s):  
Yosefine Triwidyastuti ◽  
Muhammad Nizar ◽  
Harianto Harianto ◽  
Jusak Jusak
Keyword(s):  
Low Temperature ◽  
Pid Controller ◽  
Pathogenic Bacteria ◽  
Fuzzy Controller ◽  
Coliform Bacteria ◽  
System Response ◽  
Peak Time ◽  
Pasteurized Milk ◽  
Milk Pasteurization ◽  
Long Time

<p>Proses pasteurisasi berfungsi untuk membunuh bakteri patogen yang dapat mengganggu kesehatan. Selain itu proses pasteurisasi juga bermanfaat untuk memperpanjang masa susu tidak rusak sehingga kualitas susu dapat dipertahankan sampai jangka waktu tertentu. Pada penelitian pengabdian masyarakat ini proses pasteurisasi susu dengan model <em>low temperature long time</em> (LTLT) dibangun dengan menggunakan pengendali PID dan pengendali <em>Fuzzy</em>. Model LTLT dipilih karena adanya kebutuhan masyarakat untuk dapat mencampur susu dengan berbagai perasa selama proses pasteurisasi berlangsung. Tujuan akhir dari penambahan perasa pada susu adalah untuk meningkatkan daya jual dari susu pasteurisasi. Berdasarkan hasil pengujian didapatkan bahwa sistem pengendali PID dengan nilai  K_P=31,8; K_I=117,8; K_D=4,3 memberikan respon lebih cepat daripada sistem pengendali <em>Fuzzy</em> berdasarkan pengukuran indikator waktu tunda, waktu naik, waktu puncak dan waktu penetapan. Sebaliknya sistem pengendali <em>Fuzzy</em> menghasilkan nilai MSE lebih kecil daripada sistem pengendali PID yang menunjukkan bahwa sistem pengendali <em>Fuzzy</em> lebih akurat daripada sistem pengendali PID dalam proses pasteurisasi susu. Hasil pengujian laboratorium terhadap susu hasil proses pasteurisasi menunjukkan bahwa jumlah cemaran mikroba telah turun pada jumlah sesuai dengan standar SNI pada saat yang sama kualitas susu hasil proses pasteurisasi tetap terjaga.</p><p> </p><p><strong>Abstrack</strong></p><p class="Abstract"><em>Milk pasteurization process has benefit for reducing pathogenic bacteria that may harm people’s health. At the same time, this process can be used to maintain the milk quality for long period of time. In this research, a milk pasteurization process that based on the low temperature long time (LTLT) was built utilizing the Proportional-Integral-Derivative and the Fuzzy system methods. The LTLT method was chosen in this project due to the need to blend the pasteurized milk with several type of food flavoring to increase the selling power of the pasteurized milk. Therefore, it needs longer pasteurization time. Based on the 30 trials of examination, it showed that the PID controller with values of  was able to provide a faster system response time compared to the Fuzzy controller. The measurement was done utilizing several indicators including delay time, rise time, peak time as well as settling time. In contrast, the Fuzzy controller produced a smaller mean squared error (MSE) compared to the PID controller showing that the Fuzzy controller produced smaller error fluctuation in the milk pasteurization process. Nevertheless, the results showed that both controllers exhibited MSE lower than , it indicates that both controllers could maintain milk temperature at the range of the standardized milk pasteurization process. Moreover, laboratory examination showed that using both pasteurization methods the number of coliform bacteria have been decreased to meet with the SNI standard and at the same time it was able to maintain the quality of the milk.</em></p><p><strong><br /></strong></p>

Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus

1995 ◽  
Vol 58 (2) ◽  
pp. 165-169 ◽  
Author(s):  
MARCELO O. MASANA ◽  
NORBERTO A. FONDEVILA ◽  
MARIA M. GALLINGER ◽  
JORGE A. LASTA ◽  
H. RICARDO RODRIGUEZ ◽  
...  
Keyword(s):  
Low Temperature ◽  
Disease Virus ◽  
Foot And Mouth Disease ◽  
Mouth Disease ◽  
Semitendinosus Muscle ◽  
Overall Acceptability ◽  
Mouth Disease Virus ◽  
Foot And Mouth ◽  
Long Time ◽  
Commercial Process

We determined the virucidal effectiveness against foot-and-mouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 75°C for extended periods, the respective processing conditions of 71°C for 10.66 h and 75°C for 5.75 h were virucidal. Samples cooked under these temperature-time combinations were more tender (P&lt;0.01) and had better overall acceptability (P&lt;0.05) than beef cuts cooked by conventional commercial processes currently used in Argentina for meat to be exported. Product yields were increased from 60% for the commercial process to 67.8% or 68.6%, respectively, for the two virucidal thermal processes.

Combined effects of aging and low temperature, long time heating on pork toughness

Meat Science ◽  
2019 ◽  
Vol 150 ◽  
pp. 33-39 ◽  
Author(s):  
Shengjie Li ◽  
Renchao Ma ◽  
Jinfeng Pan ◽  
Xinping Lin ◽  
Xiuping Dong ◽  
...  
Keyword(s):  
Low Temperature ◽  
Combined Effects ◽  
Long Time ◽  
Effects Of Aging

scholarly journals Corrigendum to “Microbiological quality of pasteurized milk on expiration date in Tehran, Iran” (J. Dairy Sci. 99:1796–1801)

2016 ◽  
Vol 99 (9) ◽  
pp. 7724
Author(s):  
Mohammadreza Koushki ◽  
Paliz Koohy-Kamaly ◽  
Mohammad Azizkhani ◽  
Noushin Hadinia
Keyword(s):  
Microbiological Quality ◽  
Expiration Date ◽  
Pasteurized Milk

scholarly journals A strategy to speed up formation and strengthen activity of biofilms at low temperature

RSC Advances ◽  
2017 ◽  
Vol 7 (37) ◽  
pp. 22788-22796 ◽  
Author(s):  
Huizhi Hu ◽  
Junguo He ◽  
Huarong Yu ◽  
Jian Liu ◽  
Jie Zhang
Keyword(s):  
Low Temperature ◽  
Biofilm Reactors ◽  
Start Up ◽  
Long Time ◽  
Speed Up

The start-up period of biofilm reactors often takes a long time to obtain a mature and stable biofilm, especially at low temperature.

scholarly journals The influence of difference temperature against the rate of embryonic development and larval abnormality of Cantik Grouper (Epinephelus sp.)

2019 ◽  
Vol 2 (1) ◽  
pp. 16
Author(s):  
Aprisianus Julkarman Simbolon ◽  
Ganjar Adhywirawan Sutarjo ◽  
Hariyadi Hariyadi
Keyword(s):  
Low Temperature ◽  
Embryonic Development ◽  
Incubation Temperature ◽  
Temperature Treatment ◽  
Optimum Temperature ◽  
Long Time ◽  
Epinephelus Fuscoguttatus ◽  
Low Levels ◽  
Difference Temperature ◽  
F 31

Cantikgrouper is the hybridization results grouper or cross-breeding between Epinephelus fuscoguttatus as a female and Epinephelus microdon as a male. The main barriers faced in the development of this commodity is still low levels of spawning up to seeding grouper. Based on the background, this study aimed to investigate optimum temperature observations against the rate of embryonic development Epinephelus sp.larvae. This study used the results of artificial spawning eggs.The fertilized eggs were incubated on six pieces of the container temperature treatment;each treatment there was repeated three times.The incubation temperature was kept on (A) 21-22°C; (B) 23-24°C; (C) 25-26°C; (D) 27-28°C; (E) 29-30°C; (F) 31-32°C. Results showed that eggswere incubated at a temperature of 21-22 ℃ embryonic development to a halt in the blastula, and temperature 23-24°C stalled on phasemyomere embryos. The low-temperature incubation period lasts a long time. Temperature 25-26°C needed 18 hours 6 minutes by 8.33% abnormality rate. Temperature 27-28°C needed 16 hours to hatch witha degree of abnormality of 7.6%. Temperature 29-30°C needed 15 hours 1 minute for the hatch tothe degree of abnormality of 5.33%. The 31-32°C temperature needed 14 hours 6 minutes to hatch witha degree of abnormality of 17.3%. The limits of tolerance for the incubation of the eggs ofcantik grouper (Epinephelusspp.) were 26-32°C.The best temperature of each treatment were obtained at a temperature of 29-30°C. Based on our results, it concluded that the changing temperature affected how long eggs could hatch.

Experimental study of low-temperature long-time relaxation in epoxy resin

1987 ◽  
Vol 68 (3-4) ◽  
pp. 285-299 ◽  
Author(s):  
M. Koláč ◽  
B. S. Neganov ◽  
A. Sahling ◽  
S. Sahling
Keyword(s):  
Experimental Study ◽  
Low Temperature ◽  
Epoxy Resin ◽  
Time Relaxation ◽  
Long Time

Low Incidence of Foodborne Pathogens of Concern in Raw Milk Utilized for Farmstead Cheese Production

2008 ◽  
Vol 71 (8) ◽  
pp. 1580-1589 ◽  
Author(s):  
DENNIS J. D'AMICO ◽  
ERROL GROVES ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Goat Milk ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Cell Counts ◽  
Standard Plate ◽  
Low Incidence ◽  
Raw Milk Cheese

Overall milk quality and prevalence of four target pathogens in raw milk destined for farmstead cheesemaking was examined. Raw milk samples were collected weekly from June to September 2006 from 11 farmstead cheese operations manufacturing raw milk cheese from cow's, goat's, and sheep's milk. Samples were screened for Listeria monocytogenes, Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 both quantitatively (direct plating) and qualitatively (PCR). Overall, 96.8% of samples had standard plate counts of &lt;100,000 CFU/ml, 42.7% of which were &lt;1,000 CFU/ml. Although no federal standards exist for coliforms in raw milk, 61% of samples tested conformed to pasteurized milk standards under the U.S. Pasteurized Milk Ordinance (PMO) at &lt;10 CFU/ml. All cow and sheep milk samples and 93.8% of goat milk samples were within the limits dictated by the PMO for somatic cell counts. Of the 11 farms, 8 (73%) produced samples that were positive for S. aureus, which was detected in 34.6% (46 of 133) of milk samples. L. monocytogenes was isolated from three milk samples (2.3%), two of which were from the same farm. E. coli O157:H7 was recovered from one sample of goat's milk for an overall incidence of 0.75%. Salmonella was not recovered from any of the 133 samples. The findings of this study suggest that most raw milk intended for farmstead cheesemaking is of high microbiological quality with a low incidence of pathogens. These data will help inform risk assessments associated with the microbiological safety of farmstead cheeses, particularly those manufactured from raw milk.

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

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