Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added,Journal of Food Safety

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Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-07-27 , DOI: 10.1111/jfs.12844
Luis I. Ceja‐Medina ₁ , Maribel Jiménez‐Fernández ₂ , Isaac Andrade‐González ₃ , Antonio Navarrete‐Guzmán ₁ , Martina A. Chacón‐López ₁ , María L. García‐Magaña ₁ , Jorge A. Bonilla‐Cárdenas ₄ , Rosa I. Ortiz‐Basurto ₁

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Skim milk was microfiltered in a pilot system equipped with ceramic membranes that have a novel configuration in their active layer, for the production of microbiologically‐stable milk. The linear velocity (LV), temperature (T), and transmembrane pressure (TMP) were studied to assess the effect on bacterial reduction and protein permeation in the microfiltration system. Statistical analysis showed significant effects (α = 0.05) of T on flux, LV on protein permeation, and all the three conditions on the logarithmic reduction of microorganisms. The optimal operational conditions in the system obtained by the surface response method were LV = 6 m/s, T = 30°C, and TMP = 1.5 bar. These operational conditions ensured high filtration performance and a logarithmic reduction of bacteria by 4.55 log and extension of the shelf life to 5 days during storage at 4°C, the microbiological stability of microfiltered milk was not affected by the addition of prebiotic agave fructans of a high degree of polymerization. The microfiltration allows microbiological stability, conservation of functional compounds, and preservation of organoleptic sensory properties of milk, for the production of healthy and innocuous fresh dairy products with higher shelf life.

中文翻译：

添加了高度聚合的龙舌兰果聚糖的微滤脱脂牛奶的微生物学稳定性和总体感觉接受度

脱脂牛奶在配有陶瓷膜的中试系统中进行了微过滤，该陶瓷膜的活性层具有新颖的结构，用于生产微生物稳定的牛奶。研究了线速度（LV），温度（T）和跨膜压力（TMP），以评估对微滤系统中细菌减少和蛋白质渗透的影响。统计分析表明有显着影响（α= 0.05）T对通量的影响，LV对蛋白质渗透的影响，以及所有三个对数减少微生物的条件。通过表面响应法获得的系统最佳操作条件为LV = 6 m / s，T = 30°C和TMP = 1.5 bar。这些操作条件确保了较高的过滤性能，并在4°C下储存期间将细菌的对数减少了4.55 log，并将保质期延长至5天，而添加了益生菌龙舌兰果糖的果胶对微滤牛奶的微生物稳定性没有影响。高聚合度。微滤允许牛奶的微生物稳定性，功能性化合物的保留以及感官感官特性的保留，以生产具有较高保质期的健康无害的新鲜乳制品。

更新日期：2020-07-27

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