Abstract

This study was carried out to investigate the microbial inactivation in dairy model system by high pressure shift freezing (HPSF). The UHT milk and broths were inoculated with Escherichia coli ATCC 25922, Staphylococcus aureus KCCM 11335 and Listeria monocytogenes HTCC 19115, respectively. The samples were pressurized to 200 MPa under different holding time at -18ºC. Inactivation effects of both E. coli ATCC 25922 and L. monocytogenes HTCC 19115 were significantly shown by the increment of pressure holding time (p<0.05) for not only in broth, but also UHT milk. The highest value of log reduction in NB media was observed as 6.1 after HPSF. However, inactivation effects of S. aureus KCCM 11335 were not significantly shown in tryptic soy broth (TSB) and UHT milk.

Submitted: December 13, 2007 · Accepted: June 25, 2008 · Published: July 29, 2008

Recommended Citation

Choi, Mi Jung; Min, Sang Gi; and Hong, Geun Pyo (2008) "Effect of High Pressure Shift Freezing Process on Microbial Inactivation in Dairy Model Food System," International Journal of Food Engineering: Vol. 4 : Iss. 5, Article 3.
Available at: http://www.bepress.com/ijfe/vol4/iss5/art3