Microbial shelf-life of high-pressure-homogenised milk

Mary A. Smiddy; Jean Eudes Martin; Thom Huppertz; Alan L. Kelly

doi:10.1016/j.idairyj.2006.01.003

Microbial shelf-life of high-pressure-homogenised milk

Mary A. Smiddy
, Jean Eudes Martin
, Thom Huppertz
, Alan L. Kelly

School of Food and Nutritional Sciences

University College Cork

Research output: Contribution to journal › Article › peer-review

Abstract

The anti-bacterial effect of high pressure homogenisation (HPH) on milk is widely reported but the shelf-life of HPH-treated milk, as reported in this communication has not been studied thus far. Raw whole milk was homogenised at 200 or 250 MPa at 55 or 70 °C and counts of total bacteria (TBC), psychrotrophs, pseudomonads, coliforms, lactobacilli, Bacillus cereus and Staphylococcus aureus were determined throughout subsequent storage for 14 days at 4 °C. Immediately after HPH treatment, counts of all bacteria were below the level of detection but after storage for 14 days at 4 °C, TBC, psychrotroph and pseudomonad counts had reached ∼10⁸ cfu mL^-1 in all samples treated with HPH. The limited shelf-life obtained indicates that HPH of milk at these processing parameters it is not a suitable alternative to pasteurisation for extending the shelf-life of milk.

Original language	English
Pages (from-to)	29-32
Number of pages	4
Journal	International Dairy Journal
Volume	17
Issue number	1
DOIs	https://doi.org/10.1016/j.idairyj.2006.01.003
Publication status	Published - Jan 2007

Keywords

Bacteria
High pressure homogenisation
Milk
Shelf-life

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10.1016/j.idairyj.2006.01.003

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title = "Microbial shelf-life of high-pressure-homogenised milk",

abstract = "The anti-bacterial effect of high pressure homogenisation (HPH) on milk is widely reported but the shelf-life of HPH-treated milk, as reported in this communication has not been studied thus far. Raw whole milk was homogenised at 200 or 250 MPa at 55 or 70 °C and counts of total bacteria (TBC), psychrotrophs, pseudomonads, coliforms, lactobacilli, Bacillus cereus and Staphylococcus aureus were determined throughout subsequent storage for 14 days at 4 °C. Immediately after HPH treatment, counts of all bacteria were below the level of detection but after storage for 14 days at 4 °C, TBC, psychrotroph and pseudomonad counts had reached ∼108 cfu mL-1 in all samples treated with HPH. The limited shelf-life obtained indicates that HPH of milk at these processing parameters it is not a suitable alternative to pasteurisation for extending the shelf-life of milk.",

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AU - Smiddy, Mary A.

AU - Martin, Jean Eudes

AU - Huppertz, Thom

AU - Kelly, Alan L.

PY - 2007/1

Y1 - 2007/1

N2 - The anti-bacterial effect of high pressure homogenisation (HPH) on milk is widely reported but the shelf-life of HPH-treated milk, as reported in this communication has not been studied thus far. Raw whole milk was homogenised at 200 or 250 MPa at 55 or 70 °C and counts of total bacteria (TBC), psychrotrophs, pseudomonads, coliforms, lactobacilli, Bacillus cereus and Staphylococcus aureus were determined throughout subsequent storage for 14 days at 4 °C. Immediately after HPH treatment, counts of all bacteria were below the level of detection but after storage for 14 days at 4 °C, TBC, psychrotroph and pseudomonad counts had reached ∼108 cfu mL-1 in all samples treated with HPH. The limited shelf-life obtained indicates that HPH of milk at these processing parameters it is not a suitable alternative to pasteurisation for extending the shelf-life of milk.

AB - The anti-bacterial effect of high pressure homogenisation (HPH) on milk is widely reported but the shelf-life of HPH-treated milk, as reported in this communication has not been studied thus far. Raw whole milk was homogenised at 200 or 250 MPa at 55 or 70 °C and counts of total bacteria (TBC), psychrotrophs, pseudomonads, coliforms, lactobacilli, Bacillus cereus and Staphylococcus aureus were determined throughout subsequent storage for 14 days at 4 °C. Immediately after HPH treatment, counts of all bacteria were below the level of detection but after storage for 14 days at 4 °C, TBC, psychrotroph and pseudomonad counts had reached ∼108 cfu mL-1 in all samples treated with HPH. The limited shelf-life obtained indicates that HPH of milk at these processing parameters it is not a suitable alternative to pasteurisation for extending the shelf-life of milk.

KW - Bacteria

KW - High pressure homogenisation

KW - Milk

KW - Shelf-life

UR - https://www.scopus.com/pages/publications/33846030469

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DO - 10.1016/j.idairyj.2006.01.003

M3 - Article

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SN - 0958-6946

VL - 17

SP - 29

EP - 32

JO - International Dairy Journal

JF - International Dairy Journal

IS - 1

ER -

Microbial shelf-life of high-pressure-homogenised milk

Abstract

Keywords

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