publication . Article . 2008

Effects of Ohmic Heating on Microbial Counts and Denaturatiuon of Proteins in Milk

SUN, Huixian; KAWAMURA, Shuso; HIMOTO, Jun-ichi; ITOH, Kazuhiko; WADA, Tatsuhiko; KIMURA, Toshinori;
Open Access English
  • Published: 01 Mar 2008 Journal: Food science and technology research, volume 14, issue 2, pages 117-123 (issn: 1344-6606, Copyright policy)
  • Publisher: 日本食品科学工学会
Abstract
The aim of this study was to compare the inactivation effects of ohmic heating (internal heating by electric current) and conventional heating (external heating by hot water) on viable aerobes and Streptococcus thermophilus 2646 in milk under identical temperature history conditions. The effects of the two treatments on quality of milk were also compared by assessing degrees of protein denaturation in raw and sterilized milk (raw milk being sterilized by ohmic heating or conventional heating). It was found that microbial counts and calculated decimal reduction time (D value) resulting from ohmic heating were significantly lower than those resulting from conventi...
Subjects
Medical Subject Headings: food and beverages
free text keywords: milk, ohmic heating, microbial counts, decimal reduction time (D value), protein denaturation
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Article . 2008
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