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Food Science and Technology
Vol. 86, 2017, Pages: 159-165

Combined inhibitory effect of milk fat and lactose for inactivation of foodborne pathogens by ohmic heating

Sang-SoonKim, Youngje Jo, Dong-Hyun Kang

Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.


Numerous dairy products are produced with reduced fat and/or lactose content as consumer demand for foods of modified nutritional content has increased recently. The combined inhibitory effect of milk fat and lactose on the inactivation of E. coli O157:H7, S. Typhimurium, and L. monocytogenes by ohmic heating was investigated in the present study. Response surface methodology with central composite design was used to analyze the inactivation of pathogens and develop a predictive model. Both lactose and fat had an inhibitory effect on the inactivation of all three pathogens by ohmic heating. Inactivation of E. coli O157:H7 has a quadratic relationship with lactose and fat, whereas the cross product of treatment time with fat or lactose has a significant effect on the inactivation of S. Typhimurium and L. monocytogenes. The developed model predicted the inactivation of all three pathogens well within the range of experimental conditions. Color change and lipid oxidation were not observed following ohmic heating, while pH values slightly decreased. Therefore, treatment conditions of ohmic heating should be decided carefully considering the lactose and fat content when using this method to pasteurize milk products.

Keywords: Lactose, Milk fat, Response surface methodology, Foodborne pathogen, Inactivation.
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