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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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|
|Deposited On:||24 Feb 2010 08:10|
|Last Modified:||12 Apr 2010 07:42|
|Refereed:||Peer-reviewed and accepted|
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