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Microscopic analysis and microstructural characterization of the organic and inorganic components of dairy fouling during the cleaning process.
Journal of Dairy Science ( IF 3.5 ) Pub Date : 2020-01-09 , DOI: 10.3168/jds.2019-16957
Alfons Eduard Guerrero-Navarro 1 , Abel Guillermo Ríos-Castillo 1 , Carolina Ripolles-Avila 1 , Xavier Felipe 2 , José Juan Rodríguez-Jerez 1
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This study evaluated the organic residues of milk fouling using fluorescence and confocal laser scanning microscopy. The inorganic content was analyzed with energy-dispersive X-ray spectroscopy, complemented with inductively coupled plasma optical emission spectrometry. These techniques were applied to evaluate milk fouling cleanliness using an alkaline product and an enzymatic formulation based on protease and amylase. The results showed that the efficiency of enzymatic cleaning was 87.1% when it was evaluated at 55°C for 30 min, and with a medium of pH 8.5. No difference was found from the efficacy in eliminating dairy fouling observed for the chemical cleaning (86.9%). The fluorescence microscopy proved useful for determining the organic solid components in the outer layer of the dairy fouling. The fouling spatial disposition in 3 dimensions, obtained by confocal laser scanning microscopy, showed that it was formed of 51.3% sugars, 9.3% fats, and 39.4% proteins, with the enzymatic cleaning of these compounds being homogeneous, compared with chemical cleaning. The protein and lipid contents were in the surface layer, whereas sugars were located in the innermost part that contributes to the Maillard reaction during fouling formation. After enzymatic cleaning, the reduction in the concentration of Ca and P was 71.61 and 74.67%, respectively, compared with fouling intact. Thus, enzymatic cleaning, without the accumulation of Na from chemical cleaning, leaves 1.5 times less mineral than chemical cleaning. Knowing the content and structure of fouling in the industry helps to formulate better products to achieve proper levels of cleanliness. Additionally, studying the cleaning residues helps to avoid problems of cross-contamination between batches or subsequent microbial growths (biofilms) on surfaces with residues.

中文翻译:

清洁过程中乳制品结垢的有机和无机成分的微观分析和微观结构表征。

这项研究使用荧光和共聚焦激光扫描显微镜评估了牛奶结垢的有机残留物。无机含量通过能量色散X射线光谱法和电感耦合等离子体发射光谱法进行了分析。这些技术用于评估碱性产品和基于蛋白酶和淀粉酶的酶制剂对牛奶结垢的清洁度。结果表明,当在55℃,pH 8.5的介质中进行30分钟评估时,酶促清洗的效率为87.1%。从化学清洗中观察到的消除乳制品结垢的功效方面没有发现差异(86.9%)。荧光显微镜被证明可用于确定乳制品结垢外层中的有机固体成分。3个维度的结垢空间配置,通过共聚焦激光扫描显微镜获得的结果表明,它是由51.3%的糖,9.3%的脂肪和39.4%的蛋白质形成的,与化学清洗相比,这些化合物的酶促清洗是均匀的。蛋白质和脂质含量位于表层,而糖位于最内部,这有助于在结垢过程中发生美拉德反应。酶清洗后,与完整的结垢相比,Ca和P的浓度降低分别为71.61和74.67%。因此,酶促清洁过程中不会从化学清洁过程中积聚Na,而留下的矿物质比化学清洁过程少1.5倍。了解工业中的污垢的内容和结构有助于配制更好的产品,以达到适当的清洁度。另外,
更新日期:2020-01-10
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