Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing
Industrial high-pressure processing (HPP) was conducted on cow and goat milk in comparison to conventional heat pasteurization. No significant changes were found in the physico-chemical properties of the treated milk except for pH, where pasteurized cow milk experienced a decrease while goat milk’s...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Published: |
MDPI
2020
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/87176/ |
| _version_ | 1848860379659108352 |
|---|---|
| author | tan, Sok Fern Nyuk, Ling Chin Tee, Tuan Poy Chooi, Sook Kuan |
| author_facet | tan, Sok Fern Nyuk, Ling Chin Tee, Tuan Poy Chooi, Sook Kuan |
| author_sort | tan, Sok Fern |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Industrial high-pressure processing (HPP) was conducted on cow and goat milk in comparison to conventional heat pasteurization. No significant changes were found in the physico-chemical properties of the treated milk except for pH, where pasteurized cow milk experienced a decrease while goat milk’s pH increased for both pasteurized and HPP treated. HPP-treated cow and goat milk both achieved microbial shelf life of 22 days at 8 °C storage with no increase in Bacillus cereus, mesophilic aerobic spores, coliform, yeast and mold but slight increase in psychrotrophic bacteria and total plate count. Pasteurized goat milk was spoilt at the end of storage with exceeding count of psychrotrophic bacteria (9.0 × 108 CFU/mL) and total plate count (3.5 × 108 CFU/mL). HPP-treated cow milk exhibited higher physico-chemical stability than goat milk as evidenced by non-significant change of titratable acidity but goat milk experienced an increase of 0.04% averagely. |
| first_indexed | 2025-11-15T12:44:18Z |
| format | Article |
| id | upm-87176 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T12:44:18Z |
| publishDate | 2020 |
| publisher | MDPI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-871762023-05-15T02:24:52Z http://psasir.upm.edu.my/id/eprint/87176/ Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing tan, Sok Fern Nyuk, Ling Chin Tee, Tuan Poy Chooi, Sook Kuan Industrial high-pressure processing (HPP) was conducted on cow and goat milk in comparison to conventional heat pasteurization. No significant changes were found in the physico-chemical properties of the treated milk except for pH, where pasteurized cow milk experienced a decrease while goat milk’s pH increased for both pasteurized and HPP treated. HPP-treated cow and goat milk both achieved microbial shelf life of 22 days at 8 °C storage with no increase in Bacillus cereus, mesophilic aerobic spores, coliform, yeast and mold but slight increase in psychrotrophic bacteria and total plate count. Pasteurized goat milk was spoilt at the end of storage with exceeding count of psychrotrophic bacteria (9.0 × 108 CFU/mL) and total plate count (3.5 × 108 CFU/mL). HPP-treated cow milk exhibited higher physico-chemical stability than goat milk as evidenced by non-significant change of titratable acidity but goat milk experienced an increase of 0.04% averagely. MDPI 2020-06-16 Article PeerReviewed tan, Sok Fern and Nyuk, Ling Chin and Tee, Tuan Poy and Chooi, Sook Kuan (2020) Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing. Processes, 8 (6). art. no. 697. pp. 1-13. ISSN 2227-9717 https://www.mdpi.com/journal/processes 10.3390/pr8060697 |
| spellingShingle | tan, Sok Fern Nyuk, Ling Chin Tee, Tuan Poy Chooi, Sook Kuan Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing |
| title | Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing |
| title_full | Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing |
| title_fullStr | Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing |
| title_full_unstemmed | Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing |
| title_short | Physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing |
| title_sort | physico-chemical changes, microbiological properties and storage shelf life of cow and goat milk from industrial high-pressure processing |
| url | http://psasir.upm.edu.my/id/eprint/87176/ http://psasir.upm.edu.my/id/eprint/87176/ http://psasir.upm.edu.my/id/eprint/87176/ |