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Article| Volume 83, ISSUE 4, P674-682, April 2000

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High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents

Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(00)74928-9
High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents
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      Abstract

      High hydrostatic pressure inactivation of Escherichiacoli, Pseudomonasfluorescens, Listeria innocua, Staphylococcus aureus, and Lactobacillus helveticus were studied. These microorganisms were inoculated at a concentration between 107 and 108 cfu/ml in Ringer solution and in ovine milk adjusted to 0, 6, and 50% fat content to evaluate the baroprotective effect of fat content on inactivation of microorganisms. Treatments of pressurization consisted of combinations of pressure (100 to 500 MPa) and temperature (4, 25, and 50°C) for 15 min. Gram-negative microorganisms were more sensitive than were Gram-positive ones (more destruction P.fluorescens > E. coli ≥ List. innocua > Lb. helveticus > S. aureus). Pressurizations at low temperature (4°C) produced greater inactivation on P.fluorescens, List. innocua, and Lb. helveticus than at room temperature (25°C), whereas for E. coli and S. aureus the results were opposite. Ovine milk per se (0% fat) showed a baroprotective effect on all microorganisms, but percentage of fat (6 and 50%) did not show a progressive baroprotective effect in all pressurization conditions or for all microorganisms.

      Key words

      Abbreviation Key:

      HHP (high hydrostatic pressure), 0FC (0% fat content), 6FC (6% fat content), 50FC (50% fat content)

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      Article info

      Publication history

      Accepted: November 16, 1999
      Received: April 28, 1999

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(00)74928-9

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      © 2000 American Dairy Science Association. Published by Elsevier Inc.

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