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A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

Published online by Cambridge University Press:  01 June 2009

Anthony R. Bucky ,
Patrick R. Hayes  and
David S. Robinson
Anthony R. Bucky
Affiliation:
Department of Microbiology, University of Leeds, Leeds LS2 9JT, UK
Patrick R. Hayes
Affiliation:
Department of Microbiology, University of Leeds, Leeds LS2 9JT, UK
David S. Robinson
Affiliation:
Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK
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Summary

Cultures of Pseudomonas P46 grown in whole milk to contain ∼ 2 × 107 or 1 × 108 viable cells ml−1 before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C. However with 5 × 106 cells ml−1 before UHT heat treatment there was no detectable increase in these FFA levels over a 6-month storage period. A novel heat treatment (140°C for 5 s followed by 60°C for 5 min) reduced the rate of production of volatile FFA to < 10% of the rates achieved after the normal UHT treatment.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 2 , May 1987 , pp. 275 - 282
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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References

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