Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials
The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was ach...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Smith, K. [verfasserIn] Mittal, G.S. [verfasserIn] Griffiths, M.W. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2002 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 67(2002), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:67 ; year:2002 ; number:6 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.2002.tb09545.x |
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| 520 | |a The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation. | ||
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10.1111/j.1365-2621.2002.tb09545.x doi (DE-627)NLEJ243214138 DE-627 ger DE-627 rakwb Smith, K. verfasserin aut Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials Oxford, UK Blackwell Publishing Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pulsed electrical field (PEF) Mittal, G.S. verfasserin aut Griffiths, M.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 67(2002), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:67 year:2002 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2002.tb09545.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 67 2002 6 0 |
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10.1111/j.1365-2621.2002.tb09545.x doi (DE-627)NLEJ243214138 DE-627 ger DE-627 rakwb Smith, K. verfasserin aut Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials Oxford, UK Blackwell Publishing Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pulsed electrical field (PEF) Mittal, G.S. verfasserin aut Griffiths, M.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 67(2002), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:67 year:2002 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2002.tb09545.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 67 2002 6 0 |
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10.1111/j.1365-2621.2002.tb09545.x doi (DE-627)NLEJ243214138 DE-627 ger DE-627 rakwb Smith, K. verfasserin aut Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials Oxford, UK Blackwell Publishing Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pulsed electrical field (PEF) Mittal, G.S. verfasserin aut Griffiths, M.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 67(2002), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:67 year:2002 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2002.tb09545.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 67 2002 6 0 |
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10.1111/j.1365-2621.2002.tb09545.x doi (DE-627)NLEJ243214138 DE-627 ger DE-627 rakwb Smith, K. verfasserin aut Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials Oxford, UK Blackwell Publishing Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pulsed electrical field (PEF) Mittal, G.S. verfasserin aut Griffiths, M.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 67(2002), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:67 year:2002 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2002.tb09545.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 67 2002 6 0 |
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10.1111/j.1365-2621.2002.tb09545.x doi (DE-627)NLEJ243214138 DE-627 ger DE-627 rakwb Smith, K. verfasserin aut Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials Oxford, UK Blackwell Publishing Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pulsed electrical field (PEF) Mittal, G.S. verfasserin aut Griffiths, M.W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 67(2002), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:67 year:2002 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2002.tb09545.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 67 2002 6 0 |
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The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation. |
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The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation. |
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The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ243214138</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174109.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2002 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2002.tb09545.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243214138</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Smith, K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2002</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0-log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">pulsed electrical field (PEF)</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mittal, G.S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Griffiths, M.W.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">67(2002), 6, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:67</subfield><subfield code="g">year:2002</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2002.tb09545.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">67</subfield><subfield code="j">2002</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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