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Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties.

Hougaard, A.B.; Hammershøj, Marianne; Vestergaard, Jannie S.; Poulsen, Ole and Ipsen, R. (2009) Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties. International Journal of Dairy Technology, 62 (4), pp. 484-492.

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Summary

Two types of milk, skim milk and non-standardized raw milk, were heat treated using direct heating by instant infusion pasteurization with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurization (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurization compared to HTST pasteurization. Changes in the physical-chemical properties were observed in the skim milk fractions of instant infusion pasteurized non-standardized milk, whereas for instant infusion pasteurized skim milk less influence from the treatments was observed.


EPrint Type:Journal paper
Subjects: Food systems > Processing, packaging and transportation
Research affiliation: Denmark > DARCOF III (2005-2010) > ORMILKQUAL - High quality organic milk
Deposited By: Hougaard, Anni
ID Code:16582
Deposited On:24 Feb 2010 08:10
Last Modified:12 Apr 2010 07:42
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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