Effect of thermoultrasound on aflatoxin M 1 levels, physicochemical and microbiological properties of milk during storage

The aim of this research was to determine the physicochemical properties, microbial counts and aflatoxin M (AFM ) levels of thermoultrasonicated, pasteurized and untreated milk (control) at days 1, 7 and 14 of storage. Thermoultrasound treatment was performed at a rate of 20 kHz for 10 or 15 min and...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2018-11, Vol.48, p.396
Main Authors: Hernández-Falcón, Tania Atzimba, Monter-Arciniega, Araceli, Cruz-Cansino, Nelly Del Socorro, Alanís-García, Ernesto, Rodríguez-Serrano, Gabriela Mariana, Castañeda-Ovando, Araceli, García-Garibay, Mariano, Ramírez-Moreno, Esther, Jaimez-Ordaz, Judith
Format: Article
Language:English
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Summary:The aim of this research was to determine the physicochemical properties, microbial counts and aflatoxin M (AFM ) levels of thermoultrasonicated, pasteurized and untreated milk (control) at days 1, 7 and 14 of storage. Thermoultrasound treatment was performed at a rate of 20 kHz for 10 or 15 min and 95% amplitude on homogenized and non-homogenized milk samples. Results showed that most physicochemical parameters were within the Mexican norms established for milk. Ultrasound treatment for 15 min reduced solids precipitation (p 
ISSN:1873-2828
DOI:10.1016/j.ultsonch.2018.06.018