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Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology

Author

Listed:
  • Zoran Herceg

    (Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia)

  • Edita Juraga

    (Farmex d.o.o., Varaždin, Brezje bb, Croatia)

  • Brankica Sobota-Šalamon

    (Natura agro d.o.o, Đurđevac, Croatia$2)

  • Anet Režek-Jambrak

    (Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia)

Abstract

High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk directly. In the ultrasound treatment, three parameters were varied according to the statistical experimental design. The centre composite design was used to design and optimise the experimental parameters: temperature (20, 40, and 60°C), amplitude (120, 90, and 60 µm), and time (6, 9, and 12 min). All analyses were performed immediately after sonication and after 3 days and 5 days of storage under refrigeration at 4°C. The factors that seem to affect substantially the inactivation of microorganisms in using ultrasound are the amplitude of the ultrasonic waves, the exposure/contact time with the microorganisms, and the temperature of the treatment. The results achieved indicate a significant inactivation of microorganisms under longer periods of the treatment with ultrasonic probe, particularly in combination of higher temperature and amplitude. The output optimal value of total bacteria count was defined by Statgraphics where the lowest bacteria count was 3.688 log CFU/ml for the following specific ultrasound parameters: amplitude 120 μm, treatment time 9.84 min, and temperature 45.34°C.

Suggested Citation

  • Zoran Herceg & Edita Juraga & Brankica Sobota-Šalamon & Anet Režek-Jambrak, 2012. "Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(2), pages 108-117.
    • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:93-2011-cjfs
    DOI: 10.17221/93/2011-CJFS
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    Cited by:

    1. Yu-Hua Wong & Chin-Ping Tan & Kamariah Long & Kar-Lin Nyam, 2014. "In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(2), pages 177-181.
    2. Hande DEMIR & Mustafa Kemal YILDIZ & Ismail BECERIKLI & Sevcan UNLUTURK & Zehra KAYA, 2018. "Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(6), pages 480-486.
    3. Jiahui JIN & Xiaodan WANG & Yunxiu HAN & Yaoxuan CAI & Yingming CAI & Hongmei WANG & Lingtao ZHU & Liping XU & Lei ZHAO & Zhiyuan LI, 2016. "Combined beef thawing using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 547-553.

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