According to Sørhaug and Stepaniak (1997), a psychrotrophic population of 5.5 log cfu mL −1 in raw milk causes UHT milk gelation after 20 weeks of storage, while populations between 6.9 and 7.2 logs will cause the same effect between 2 and 10 weeks.

The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low ...

Ultra-high temperature (UHT) includes the heating of milk at 135–145 °C for 2–3 s, which kills the spore-forming pathogenic microorganism, resulting in a product with a shelf-life of several months when stored at room temperature [6].

Jun 1, 2020 · The UHT milk made with raw milk containing less than 10 6 cfu mL −1 of protease-producing Pseudomonas (commonly regarded as the maximum level to produce quality UHT milk) can reduce the shelf life of UHT milk. This suggests a revision of the guidelines for the dairy industry in terms of the microbial load in raw milk used for UHT milk ...

Jun 28, 2020 · Changes to proteins induced by ultra high temperature (UHT) processing can be detrimental to stability of UHT milk products. This is primarily due to formation of a complex between β-LG and the micelle surface proteins (predominately with κ-CN), in addition to interaction of β-LG with α-LA, which all occur at even moderate temperatures ...

Despite the high efectiveness of heat treatment, UHT milk can show non-sterility due to two causes. The first one is by thermoduric spore-forming bacteria that live in raw milk and can survive the treatment (Boor & Murphy 2005). Typical examples of these microorgan-isms are Bacillus badius, B. cereus, B. licheniformis,

Dec 1, 2015 · In this study, the presence of bacterial contaminants in raw milk, UHT milk, and infant formula was determined by SMRT sequencing of the full length 16S rRNA gene. The bacterial profiles obtained at different taxonomic levels revealed clear differences in bacterial community structure across the 16 analyzed dairy samples.

microbiological standards for the raw milk destined for UHT processing is of fundamental importance. The present study aimed to evaluate the microbiological quality of Brazilian UHT milk, in order to identify and evaluate the spoilage potential of spore-forming bacteria. MATERIALS AND METHODS UHT milk sample collection

Jul 3, 2018 · In addition, presumptive bacteria that are alive and able to grow in milk are Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Clostridium and Bacillus cereus.

Mar 27, 2017 · Named after Louis Pasteur, who pioneered the idea, pasteurisation is aimed at killing tuberculosis bacteria and a few others that cause disease. It involves heating milk to 72C (161F) for about...