Deactivating the bacteria and yeast in kefir using heat treatment, irradiation and high pressure

Kefir was treated by autoclaving, irradiation, ohmic heating and high-pressure treatment. Untreated kefir had 8.58 log cfu g −1 lactococci, 8.60 log cfu g −1 lactobacilli and 5.09 log cfu g −1 total yeasts. Heat treatments (autoclaving, at 110°C for 3 min and ohmic heating—internal temperature 72°C)...

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Bibliographic Details
Published in:International dairy journal 2001, Vol.11 (1), p.45-49
Main Authors: Mainville, Isabelle, Montpetit, Diane, Durand, Nathalie, Farnworth, Edward R
Format: Article
Language:English
Subjects:
Bacteria
Biological and medical sciences
Electron microscopy
Food industries
Fundamental and applied biological sciences. Psychology
High-pressure treatment
Kefir
Milk and cheese industries. Ice creams
Yeast
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Summary:Kefir was treated by autoclaving, irradiation, ohmic heating and high-pressure treatment. Untreated kefir had 8.58 log cfu g −1 lactococci, 8.60 log cfu g −1 lactobacilli and 5.09 log cfu g −1 total yeasts. Heat treatments (autoclaving, at 110°C for 3 min and ohmic heating—internal temperature 72°C) deactivated the bacteria and yeast in kefir. Deactivated kefir had micro-flora counts of 0.59 log cfu g −1 or less. Changes in the structure of the kefir protein and lipids were seen in transmission electron micrographs. Irradiation of kefir at 5 kGy, and high-pressure treatment 400 MPa 5 or 30 min deactivated the bacteria and yeast in kefir and left the structure of the protein and lipid of the product unchanged.
ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(01)00038-3