Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage

The microbiological and biochemical changes during storage of high-pressure-treated (400 MPa at 25 degrees C, for 30 min) whole (3.5% fat) and skim (0.3% fat) milk at refrigeration temperatures (7 degrees C) were studied. From a microbiological point of view, high-pressure treatment of milk led to a...

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Bibliographic Details
Published in:Journal of food protection 1998-06, Vol.61 (6), p.735-737
Main Authors: Garcia-Risco, M.R. (CSIC, Madrid, Spain.), Cortes, E, Carrascosa, A.V, Lopez-Fandino, R
Format: Article
Language:English
Subjects:
ALMACENAMIENTO EN FRIO
Animals
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
BACTERIA
Biological and medical sciences
CALIDAD
Caseins - analysis
CELL COUNTING
COLD STORAGE
Colony Count, Microbial
CONTEO DE CELULAS
DEGRADACION
DEGRADATION
Electrophoresis, Capillary
Enterobacteriaceae - isolation & purification
Food industries
Food Preservation - methods
FOOD SAFETY
Fundamental and applied biological sciences. Psychology
Hydrolysis
INNOCUITE DES PRODUITS ALIMENTAIRES
INOCUIDAD ALIMENTARIA
KEEPING QUALITY
LAIT
LECHE
MILK
Milk - chemistry
Milk - microbiology
Milk and cheese industries. Ice creams
NUMERATION CELLULAIRE
PRESION
PRESSION
PRESSURE
PRESSURE TREATMENT
PROTEINAS
PROTEINE
PROTEINS
Pseudomonas - isolation & purification
QUALITE
QUALITY
REFRIGERACION
REFRIGERATION
STOCKAGE AU FROID
STORAGE LIFE
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Summary:The microbiological and biochemical changes during storage of high-pressure-treated (400 MPa at 25 degrees C, for 30 min) whole (3.5% fat) and skim (0.3% fat) milk at refrigeration temperatures (7 degrees C) were studied. From a microbiological point of view, high-pressure treatment of milk led to an increase in the shelf life because, after 45 days of refrigerated storage, the psychrotrophic and pseudomonad counts of the pressurized milk were lower than those of the unpressurized milk after 15 days. Capillary electrophoresis of the casein fraction showed that proteolysis by bacterial proteinases was not relevant in high-pressure-treated milk, as evidenced by a negligible degradation of kappa-casein. However, since the pressure conditions assayed did not lead to plasmin inactivation, considerable beta-, alpha(s2)- and alpha (s1)-casein hydrolysis took place during refrigerated storage, which can be responsible for flavor defects. No significant differences were found between skim and whole high-pressure-treated milks
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-61.6.735