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Infusion pasteurization of skim milk: Effects of different time-temperature combinations

Hougaard, A.B.; Hammershøj, M. and Ipsen, R. (2007) Infusion pasteurization of skim milk: Effects of different time-temperature combinations. Poster at: European Congress of Chemical Engineering 6, Special Symposium - Innovations in Food Technology (LMC Congress), Copenhagen, 16-20 september 2007.

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Summary

Infusion pasteurization technology was used in different time-temperature combinations for heat treatment of skim milk and compared to untreated skim milk and a standard pasteurization treatment. Aerobic count of microorganisms and activity of alkaline phosphatase showed that all infusion-pasteurized samples had received proper pasteurization. There were no difference in the size of casein micelles, but differences were seen in activity of the enzyme xanthine oxidase. The results indicate possible differences in properties of infusion-pasteurized skim milk compared to standard pasteurized skim milk.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: Denmark > DARCOF III (2005-2010) > ORMILKQUAL - High quality organic milk
Deposited By: Hougaard, Anni
ID Code:15351
Deposited On:02 Feb 2009
Last Modified:05 May 2011 11:35
Document Language:English
Status:Published
Refereed:Not peer-reviewed

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