Milk and milk products: Role of acidification

International Conference on Food Chemistry & Hydrocolloids

August 11-12, 2016 Toronto, Canada

Maria Lucia Masson

Federal University of Parana, Brazil

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

Milk and related products storage at refrigeration temperatures brought benefits to the dairy industry, because there was a reduction in product loss due to acidifying action of mesophilic bacteria. When the initial count of microorganisms is high, the storage at refrigeration conditions for extended periods (over two days, for raw milk, e.g.) causes the development of a subset of mesophilic called psychrotrophic which are capable of producing extracellular enzymes that resist heat resistant and its intense activity leads to loss of quality of milk and dairy products. One of the proposed technologies for controlling the growth of these microorganisms during the storage and acidification of milk are by carbon dioxide injection or carbonation acidification with lactic acid and lactobionic acid, among others. Studies indicate that carbon dioxide is an effective inhibitor on growth of psychrotrophic bacteria in raw milk and cheeses, colostrum and other products. Acidification technology employing CO2 is feasible to increase the milk's shelf life technically and improvement in the quality of milk and its related products can be another step towards the goal of making competitive products. The treatment for colostrum indicated but not yet established the effectiveness of CO2, while the action on uncured cheese typically (Minas cheese, e.g.) was established as well as to raw milk. The action of the lactobionic acid in cheese models brings interesting results on the topic, related to release of aroma�s compounds.

Biography :

Email: m_mirlohi@hlth.mui.ac.ir