High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage
This study aims to evaluate the effect of high-pressure processing (HPP) (500 and 600 MPa for 3 min and 5 min) on the microbial changes of Murrah buffalo milk in comparison to heat treatment (72 °C for 15 s of holding time) during refrigerated storage of 28 days. The results indicated that the total...
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| Format: | Article |
| Language: | English |
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Elsevier B.V.
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119145/ http://psasir.upm.edu.my/id/eprint/119145/1/119145.pdf |
| _version_ | 1848867886250065920 |
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| author | Yu, Darren Sim Xuan Hui, Chong Kah Ismail Fitry, Mohammad Rashedi Koirala, Pankaj Nirmal, Nilesh Mahmud Ab Rashid, Nor Khaizura |
| author_facet | Yu, Darren Sim Xuan Hui, Chong Kah Ismail Fitry, Mohammad Rashedi Koirala, Pankaj Nirmal, Nilesh Mahmud Ab Rashid, Nor Khaizura |
| author_sort | Yu, Darren Sim Xuan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aims to evaluate the effect of high-pressure processing (HPP) (500 and 600 MPa for 3 min and 5 min) on the microbial changes of Murrah buffalo milk in comparison to heat treatment (72 °C for 15 s of holding time) during refrigerated storage of 28 days. The results indicated that the total plate count (TPC) of raw milk at day 0 was 5.5 ± 0.6 log10 CFU/mL. At day 0, heat treatment lowered TPC to 3.9 ± 0.6, while HPP treatment was in the range of 4.1 ± 0.3 to 4.8 ± 0.6 log10 CFU/mL. Similarly, lowered yeast and mold count and lactic acid bacteria were noted in heat- and HPP-treated milk samples compared to the control sample during refrigerated storage. There were no Staphylococcus aureus and Escherichia coli detected in heat and HPP-treated samples. Heat or HPP treatment at 600 MPa for 5 min significantly extended the shelf-life of Murrah buffalo milk for three weeks at the refrigerated storage. In addition, HPP treatment did not alter the pH, lightness (L* value), protein, or fat content of Murrah buffalo milk during refrigerated storage. Hence HPP at 600 MPa for 5 min could be a suitable alternative to conventional heat treatment. |
| first_indexed | 2025-11-15T14:43:37Z |
| format | Article |
| id | upm-119145 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:43:37Z |
| publishDate | 2025 |
| publisher | Elsevier B.V. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1191452025-08-06T08:05:49Z http://psasir.upm.edu.my/id/eprint/119145/ High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage Yu, Darren Sim Xuan Hui, Chong Kah Ismail Fitry, Mohammad Rashedi Koirala, Pankaj Nirmal, Nilesh Mahmud Ab Rashid, Nor Khaizura This study aims to evaluate the effect of high-pressure processing (HPP) (500 and 600 MPa for 3 min and 5 min) on the microbial changes of Murrah buffalo milk in comparison to heat treatment (72 °C for 15 s of holding time) during refrigerated storage of 28 days. The results indicated that the total plate count (TPC) of raw milk at day 0 was 5.5 ± 0.6 log10 CFU/mL. At day 0, heat treatment lowered TPC to 3.9 ± 0.6, while HPP treatment was in the range of 4.1 ± 0.3 to 4.8 ± 0.6 log10 CFU/mL. Similarly, lowered yeast and mold count and lactic acid bacteria were noted in heat- and HPP-treated milk samples compared to the control sample during refrigerated storage. There were no Staphylococcus aureus and Escherichia coli detected in heat and HPP-treated samples. Heat or HPP treatment at 600 MPa for 5 min significantly extended the shelf-life of Murrah buffalo milk for three weeks at the refrigerated storage. In addition, HPP treatment did not alter the pH, lightness (L* value), protein, or fat content of Murrah buffalo milk during refrigerated storage. Hence HPP at 600 MPa for 5 min could be a suitable alternative to conventional heat treatment. Elsevier B.V. 2025-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/119145/1/119145.pdf Yu, Darren Sim Xuan and Hui, Chong Kah and Ismail Fitry, Mohammad Rashedi and Koirala, Pankaj and Nirmal, Nilesh and Mahmud Ab Rashid, Nor Khaizura (2025) High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage. International Journal of Food Microbiology, 426. art. no. 110926. pp. 1-7. ISSN 0168-1605; eISSN: 1879-3460 https://linkinghub.elsevier.com/retrieve/pii/S0168160524003702 10.1016/j.ijfoodmicro.2024.110926 |
| spellingShingle | Yu, Darren Sim Xuan Hui, Chong Kah Ismail Fitry, Mohammad Rashedi Koirala, Pankaj Nirmal, Nilesh Mahmud Ab Rashid, Nor Khaizura High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage |
| title | High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage |
| title_full | High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage |
| title_fullStr | High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage |
| title_full_unstemmed | High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage |
| title_short | High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage |
| title_sort | high-pressure processing and heat treatment of murrah buffalo milk: comparative study on microbial changes during refrigerated storage |
| url | http://psasir.upm.edu.my/id/eprint/119145/ http://psasir.upm.edu.my/id/eprint/119145/ http://psasir.upm.edu.my/id/eprint/119145/ http://psasir.upm.edu.my/id/eprint/119145/1/119145.pdf |