scholarly journals The formation of double emulsions in skim milk using minimal food-grade emulsifiers – A comparison between ultrasonic and high pressure homogenisation efficiencies

2018 ◽  
Vol 219 ◽  
pp. 81-92 ◽  
Author(s):  
Thomas S.H. Leong ◽  
Meifang Zhou ◽  
Darren Zhou ◽  
Muthupandian Ashokkumar ◽  
Gregory J.O. Martin
Keyword(s):  
High Pressure ◽  
Skim Milk ◽  
Food Grade ◽  
Double Emulsions

scholarly journals Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency

2019 ◽  
Vol 10 (6) ◽  
pp. 3312-3323 ◽  
Author(s):  
Yeon-Ji Jo ◽  
Heike Petra Karbstein ◽  
Ulrike Sabine van der Schaaf
Keyword(s):  
Salt Concentration ◽  
Encapsulation Efficiency ◽  
Phase Fraction ◽  
Dispersed Phase ◽  
Functional Ingredients ◽  
Food Grade ◽  
Double Emulsions ◽  
Collagen Peptide ◽  
Droplet Stability ◽  
Formulation Parameters

Collagen peptide-loaded double emulsions are developed by using various formulation parameters to utilize as food-grade functional ingredients with excellent droplet stability and encapsulation efficiency of collagen peptide.

Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk

2010 ◽  
Vol 11 (1) ◽  
pp. 32-38 ◽  
Author(s):  
Punsandani Udabage ◽  
Mary Ann Augustin ◽  
Cornelis Versteeg ◽  
Amirtha Puvanenthiran ◽  
Jin Ah Yoo ◽  
...  
Keyword(s):  
High Pressure ◽  
Skim Milk ◽  
Low Fat

Screening Method for Vitamins A and D in Fortified Skim Milk, Chocolate Milk, and Vitamin D Liquid Concentrates

1979 ◽  
Vol 62 (6) ◽  
pp. 1358-1360
Author(s):  
Susan K Henderson ◽  
Lucia A Mclean
Keyword(s):  
Vitamin D ◽  
High Pressure ◽  
Liquid Chromatography ◽  
Vitamin A ◽  
Mobile Phase ◽  
Screening Method ◽  
Skim Milk ◽  
Chocolate Milk ◽  
Reverse Phase ◽  
Milk Chocolate

Abstract Vitamin A was determined in fortified chocolate milk and skim milk; vitamin D was determined in fortified chocolate milk, skim milk, and vitamin D concentrates, using reverse phase high pressure liquid chromatography (HPLC). The sample is saponified, extracted with hexane, and chromatographed in an HPLC system on a 10 μm Vydac TP reverse phase C18 column, using acetonitrile-methanol (9+1) as the mobile phase. For 6 replicates, the recoveries of vitamins A and D, using this procedure, were 99 and 98%, respectively.

Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in Beverages by High Pressure Processing

2009 ◽  
Vol 72 (1) ◽  
pp. 165-168 ◽  
Author(s):  
JOSEPH E. SCHLESSER ◽  
BRIAN PARISI
Keyword(s):  
High Pressure ◽  
Francisella Tularensis ◽  
Orange Juice ◽  
Yersinia Pseudotuberculosis ◽  
Hold Time ◽  
Skim Milk ◽  
High Pressure Processing ◽  
Pressure Treatment ◽  
Log Reduction ◽  
Pressure Resistance

In 2003, the U.S. Department of Health and Human Services announced a new research program to develop technologies and strategies to prevent and minimize potential food safety and security threats. The threat of terrorist attacks against the nation's food supplies has created the need to study microorganisms not typically associated with foodborne illness. High-pressure processing has been proposed as a treatment to reduce Yersinia pestis and Francisella tularensis LVS levels in beverages. The objectives of this work were to determine the pressure resistance of Y. pseudotuberculosis 197 (surrogate for Y. pestis) and F. tularensis LVS (vaccine strain). For each bacterium, samples of ultrahigh-temperature pasteurized skim milk and pasteurized reduced-acid orange juice (pH ca. 4.2) were inoculated at a minimum level of 5 log CFU/ml. Ten-milliliter samples of the inoculated product were vacuum sealed in polyester pouches and subjected to pressures of 300 and 500 MPa for holding times ranging from 30 s to 6 min. One set of trials was performed at an initial temperature of 10°C and another at 25°C. Processed samples were immediately plated and enumerated. A pressure treatment of 300 MPa at 25°C for less than 6 min was not sufficient to achieve a 5-log reduction of Y. pseudotuberculosis 197 or F. tularensis LVS in milk. However, a pressure treatment of 500 MPa was effective at hold times as low as 30 s. Overall, F. tularensis LVS demonstrated less pressure resistance than Y. pseudotuberculosis 197. Based on these findings, a high-pressure process designed to inactivate 5 log CFU of Y. pseudotuberculosis 197 per ml and F. tularensis LVS in orange juice or milk should be set at or above 500 MPa with a hold time of 2 min or greater.

Inhibitor-Assisted High-Pressure Inactivation of Bacteria in Skim Milk

2017 ◽  
Vol 82 (7) ◽  
pp. 1672-1681 ◽  
Author(s):  
Hai-bin Liu ◽  
Ping Li ◽  
Chang Sun ◽  
Xin-jun Du ◽  
Yan Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Skim Milk ◽  
Inactivation Of Bacteria

Bacillus Spore Inactivation Differences after Combined Mild Temperature and High Pressure Processing Using Two Pressurizing Fluids

2008 ◽  
Vol 71 (6) ◽  
pp. 1186-1192 ◽  
Author(s):  
ROSALIND E. ROBERTSON ◽  
TIM CARROLL ◽  
LINDSAY E. PEARCE
Keyword(s):  
High Pressure ◽  
Food Safety ◽  
Heat Loss ◽  
Skim Milk ◽  
High Pressure Processing ◽  
Silicon Oil ◽  
Bacillus Spore ◽  
Water Based ◽  
Pressure Cycle ◽  
Target Pressure

Spores of six species (28 strains) of dairy Bacillus isolates were added to sterile reconstituted skim milk and pressure processed (600 MPa for 60 s at 75°C) using either a water-based pressurizing fluid or silicon oil. Processing temperatures peaked at 88 and 90°C, respectively, for both fluids. For all strains, the log inactivation was consistently higher in the silicon oil than in the water-based fluid. This has potential implications for food safety assessment of combined pressure-temperature processes. High pressure processing causes mild heating during pressurization of both the target sample (i.e., spores) and the pressurizing fluid used for pressure delivery. Primarily, the adiabatic heat of compression of the fluids as well as other heat-transfer properties of the fluids and equipment determines the magnitude of this heating. Pressure cycles run with silicon oil were 7 to 15°C higher in temperature during pressurization than pressure cycles run with the water-based pressurizing fluid, due to the greater adiabatic heat of compression of silicon oil. At and around the target pressure, however, the temperatures of both pressurizing fluids were similar, and they both dropped at the same rate during the holding time at the target pressure. We propose that the increased spore inactivation in the silicon oil system can be attributed to additional heating of the spore preparation when pressurized in oil. This could be explained by the temperature difference between the silicon oil and the aqueous spore preparation established during the pressurization phase of the pressure cycle. These spore-inactivation differences have practical implications because it is common practice to develop inactivation kinetic data on small, jacketed laboratory systems pressurized in oil, with extensive heat loss. However, commercial deployment is invariably on large industrial systems pressurized in water, with limited heat loss. Such effects should be considered in food safety assessments of combined pressure-temperature processes.

Dynamics of casein micelles in skim milk during and after high pressure treatment

2006 ◽  
Vol 98 (3) ◽  
pp. 513-521 ◽  
Author(s):  
Vibeke Orlien ◽  
Jes C. Knudsen ◽  
Mireia Colon ◽  
Leif H. Skibsted
Keyword(s):  
High Pressure ◽  
Skim Milk ◽  
Pressure Treatment ◽  
Casein Micelles ◽  
High Pressure Treatment

scholarly journals Effect of Ultra High Pressure Homogenization on Alkaline Phosphatase and Lactoperoxidase Activity in Raw Skim Milk

2011 ◽  
Vol 1 ◽  
pp. 874-878 ◽  
Author(s):  
Cláudia R.G. Pinho ◽  
Mark A. Franchi ◽  
Alline A.L. Tribst ◽  
Marcelo Cristianini
Keyword(s):  
High Pressure ◽  
Alkaline Phosphatase ◽  
Skim Milk ◽  
High Pressure Homogenization ◽  
Ultra High Pressure
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