Hydrodynamic cavitation of raw milk:: Effects on microbial inactivation, physical and functional properties

Sandra Beyer Gregersen; Lars Wiking; Doreen Jepngetich Metto; Karina  Bertelsen; Bent Pedersen; Kristian  Raaby Poulsen; Ulf Andersen; Marianne Hammershøj

doi:10.1016/j.idairyj.2020.104790

Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties

Sandra Beyer Gregersen, Lars Wiking, Doreen Jepngetich Metto, Karina Bertelsen, Bent Pedersen, Kristian Raaby Poulsen, Ulf Andersen, Marianne Hammershøj

Department of Food Science - Food Chemistry

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

22 Citations (Scopus)

Abstract

The effects of hydrodynamic cavitation treatment of raw milk at different temperatures (outlet temperatures of 40, 50, 60 or 72 °C) were evaluated in relation to corresponding reference heat treatments. Physical and functional changes were studied and microbial inactivation was evaluated by the total bacterial count. Hydrodynamic cavitation reduced the mean milk fat globule size to 3.29–1.40 μm, depending on the treatment temperature. Treatment did not result in a significant increase in whey protein denaturation and did not affect acid gel formation. A reduction of >1 log unit in the total bacterial count was obtained, which was primarily ascribed to the temperature increase during treatment. Thus, this study illustrates that HC treatment can provide a heating unit allowing for simultaneous pasteurisation and reduction in MFG size, with minimal changes to the physical and functional properties of the milk.

Original language	English
Article number	104790
Journal	International Dairy Journal
Volume	109
Number of pages	8
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2020.104790
Publication status	Published - Oct 2020

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10.1016/j.idairyj.2020.104790

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title = "Hydrodynamic cavitation of raw milk:: Effects on microbial inactivation, physical and functional properties",

abstract = "The effects of hydrodynamic cavitation treatment of raw milk at different temperatures (outlet temperatures of 40, 50, 60 or 72 °C) were evaluated in relation to corresponding reference heat treatments. Physical and functional changes were studied and microbial inactivation was evaluated by the total bacterial count. Hydrodynamic cavitation reduced the mean milk fat globule size to 3.29–1.40 μm, depending on the treatment temperature. Treatment did not result in a significant increase in whey protein denaturation and did not affect acid gel formation. A reduction of >1 log unit in the total bacterial count was obtained, which was primarily ascribed to the temperature increase during treatment. Thus, this study illustrates that HC treatment can provide a heating unit allowing for simultaneous pasteurisation and reduction in MFG size, with minimal changes to the physical and functional properties of the milk.",

author = "Gregersen, {Sandra Beyer} and Lars Wiking and Metto, {Doreen Jepngetich} and Karina Bertelsen and Bent Pedersen and {Raaby Poulsen}, Kristian and Ulf Andersen and Marianne Hammersh{\o}j",

year = "2020",

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doi = "10.1016/j.idairyj.2020.104790",

language = "English",

volume = "109",

journal = "International Dairy Journal",

issn = "0958-6946",

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Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties. / Gregersen, Sandra Beyer ; Wiking, Lars; Metto, Doreen Jepngetich et al.
In: International Dairy Journal, Vol. 109, 104790, 10.2020.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Hydrodynamic cavitation of raw milk:

T2 - Effects on microbial inactivation, physical and functional properties

AU - Gregersen, Sandra Beyer

AU - Wiking, Lars

AU - Metto, Doreen Jepngetich

AU - Bertelsen, Karina

AU - Pedersen, Bent

AU - Raaby Poulsen, Kristian

AU - Andersen, Ulf

AU - Hammershøj, Marianne

PY - 2020/10

Y1 - 2020/10

N2 - The effects of hydrodynamic cavitation treatment of raw milk at different temperatures (outlet temperatures of 40, 50, 60 or 72 °C) were evaluated in relation to corresponding reference heat treatments. Physical and functional changes were studied and microbial inactivation was evaluated by the total bacterial count. Hydrodynamic cavitation reduced the mean milk fat globule size to 3.29–1.40 μm, depending on the treatment temperature. Treatment did not result in a significant increase in whey protein denaturation and did not affect acid gel formation. A reduction of >1 log unit in the total bacterial count was obtained, which was primarily ascribed to the temperature increase during treatment. Thus, this study illustrates that HC treatment can provide a heating unit allowing for simultaneous pasteurisation and reduction in MFG size, with minimal changes to the physical and functional properties of the milk.

AB - The effects of hydrodynamic cavitation treatment of raw milk at different temperatures (outlet temperatures of 40, 50, 60 or 72 °C) were evaluated in relation to corresponding reference heat treatments. Physical and functional changes were studied and microbial inactivation was evaluated by the total bacterial count. Hydrodynamic cavitation reduced the mean milk fat globule size to 3.29–1.40 μm, depending on the treatment temperature. Treatment did not result in a significant increase in whey protein denaturation and did not affect acid gel formation. A reduction of >1 log unit in the total bacterial count was obtained, which was primarily ascribed to the temperature increase during treatment. Thus, this study illustrates that HC treatment can provide a heating unit allowing for simultaneous pasteurisation and reduction in MFG size, with minimal changes to the physical and functional properties of the milk.

U2 - 10.1016/j.idairyj.2020.104790

DO - 10.1016/j.idairyj.2020.104790

M3 - Journal article

SN - 0958-6946

VL - 109

JO - International Dairy Journal

JF - International Dairy Journal

M1 - 104790

ER -

Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties

Abstract

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