Extension of shelf life of pasteurized trim milk using ultraviolet treatment,Journal of Food Safety

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Extension of shelf life of pasteurized trim milk using ultraviolet treatment
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-04-01 , DOI: 10.1111/jfs.12768
Jawaad Ahmed Ansari _{1,

2} , Marliya Ismail ₁ , Mohammed Farid ₁

Affiliation

The demand for minimally processed foods has increased in the last few years and gains high acceptability among consumers as it has better nutritional value than highly processed foods. Pasteurized milk is minimally processed and consumed largely for its fresh taste and higher nutritional value compared to ultrahigh temperature (UHT) and powdered milk. However, one of the constraints is its limited shelf life under refrigeration, as it cannot retain quality and safety for more than 14 days. Nonthermal technologies can extend the shelf life of milk while using low energy. Ultraviolet (UV‐C) is well known to inactivate spores as well as vegetative cells. In this study, it was shown that 2.64 J/ml of UV‐C treatment applied on pasteurized trim milk can extend shelf life up to 53 days under refrigeration. This finding was also supported by the inactivation of 3.40 ± 0.14 log of thermoresistant Geobacillus stearothermophilus spores (ATCC 7953) in UHT (or sterilized) trim milk with similar UV‐C operating conditions. Therefore, microbial study together with physicochemical properties demonstrated that pasteurization followed by UV‐C can enhance the shelf life of trim milk considerably.

中文翻译：

使用紫外线处理延长巴氏杀菌奶的保质期

在过去几年中，对最低限度加工食品的需求有所增加，并且由于其营养价值高于高度加工食品，因此受到消费者的高度认可。与超高温 (UHT) 和奶粉相比，巴氏杀菌奶的鲜味和更高的营养价值很少加工和消费。然而，限制之一是它在冷藏下的保质期有限，因为它不能保持质量和安全超过 14 天。非热技术可以在使用低能量的同时延长牛奶的保质期。众所周知，紫外线 (UV-C) 可以灭活孢子和营养细胞。在这项研究中，表明在巴氏杀菌的修整牛奶上应用 2.64 J/ml 的 UV-C 处理可以在冷藏条件下将保质期延长至 53 天。这一发现也得到了在类似 UV-C 操作条件下 UHT（或灭菌）修整牛奶中 3.40 ± 0.14 log 的耐热性嗜热脂肪地芽孢杆菌孢子 (ATCC 7953) 失活的支持。因此，微生物研究和理化特性表明，巴氏杀菌和 UV-C 可以显着延长修剪牛奶的保质期。

更新日期：2020-04-01

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