Infusion pasteurization of skim milk: Effects of different time-temperature combinations.
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (Food - P2)
Keywords: milk, infusion pasteurization,
Abstract
Milk is normally pasteurized in order to obtain a product that is safe for the consumer and has an extended shelf life as compared to raw milk. The heat treatment does not only inactivate enzymes and unwanted microorganisms but also affects the chemical and physical attributes of the milk and thereby the functional properties of the milk are changed and can be adversely influenced.
Therefore, it is of interest to develop and apply novel technologies for pasteurization of milk that result in less deterioration of the functional properties. One such technology is infusion pasteurization where the very short heating and cooling times ensure less damage to the natural attributes of milk along with the necessary inactivation rates of microorganisms.
Results will be presented showing effects of infusion pasteurization in different time-temperature combinations on skim milk as compared to the effects of an ordinary pasteurization at 72 °C for 15 s.
Presented Thursday 20, 13:30 to 14:40, in session Innovations in Food Technology - Poster Session (Food - P2).
