Journal of Dairy Science
Volume 91, Issue 11 , Pages 4113-4114 , November 2008

Letter to the Editor: Pasteurization Temperature of Milk: A Comment on Gandy et al. (2008)

Received 2 June 2008 ,Accepted 15 August 2008.

References 

  1. Barbano DM, Boor KJ. Breaking the 21- to 28-day shelf-life barrier on refrigerated HTST pasteurized milk. J. Dairy Sci. 2007;90(Suppl. 1):184–185
  2. Bendall JG, Olney SD. Hept-cis-4-enal: Analysis and flavour contribution to fresh milk. Int. Dairy J. 2001;11:855–864
  3. Codex Alimentarius. 2004. Code of Hygienic Practice for Milk and Milk Products, CAC/RCP 57–2004. Page 38. http://www.codexalimentarius.net Accessed May 27, 2008.
  4. Croissant AE, Washburn SP, Dean LL, Drake MA. Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. J. Dairy Sci. 2007;90:4942–4953
  5. Gandy AL, Schilling MW, Coggins PC, White CH, Yoon Y, Kamadia VV. The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk. J. Dairy Sci. 2008;91:1769–1777
  6. Lundén A, Gustafsson V, Imhof M, Gauch R, Bosset J-O. High triethylamine concentration in milk from cows on standard diets is expressed as a fishy off-flavour. J. Dairy Res. 2002;69:383–390
  7. Lynch D, Jordan KN, Kelly PM, Freyne T, Murphy PM. Heat sensitivity of Mycobacterium avium ssp. paratuberculosis in milk under pilot plant pasteurization conditions. Int. J. Dairy Technol. 2007;60:98–104
  8. McDonald WL, O’Riley KJ, Schroen CJ, Condron RJ. Heat inactivation of Mycobacterium avium subsp. paratuberculosis in milk. Appl. Environ. Microbiol. 2005;71:1785–1789
  9. Mounchili A, Wichtel JJ, Bosset JO, Dohoo IR, Imhof M, Altieri D, et al. HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour. Int. Dairy J. 2005;15:1203–1215
  10. Pearce LE, Truong HT, Crawford RA, Yates GF, Cavaignac S, de Lisle GW. Effect of turbulent-flow pasteurization on survival of Mycobacterium avium subsp. paratuberculosis added to raw milk. Appl. Environ. Microbiol. 2001;67:3964–3969
  11. Rademaker JLW, Vissers MMM, te Giffel MC. Effective heat inactivation of Mycobacterium avium subsp. paratuberculosis in raw milk contaminated with naturally infected feces. Appl. Environ. Microbiol. 2007;73:4185–4190
  12. Stabel JR, Lambertz A. Efficacy of pasteurization conditions for the inactivation of Mycobacterium avium subsp. paratuberculosis in milk. J. Food Prot. 2004;67:2719–2726
  13. Valero E, Villamiel M, Sanz J, Martínez-Castro I. Chemical and sensorial changes in milk pasteurised by microwave and conventional systems during cold storage. Food Chem. 2000;70:77–81

PII: S0022-0302(08)70956-1

doi: 10.3168/jds.2008-1419

Journal of Dairy Science
Volume 91, Issue 11 , Pages 4113-4114 , November 2008