Research Article
Modeling Milk Heating Processes for the Production of Milk Shelf-stable without Refrigeration
Marina Stoeckel,
Melanie Lidolt,
Jörg Hinrichs,
Corresponding Author
Marina Stoeckel
Universität Hohenheim, Institute of Food Science, Biotechnology, Department of Soft Matter Science, Dairy Technology, Garbenstraße 21, 70599 Stuttgart, Germany.
Universität Hohenheim, Institute of Food Science, Biotechnology, Department of Soft Matter Science, Dairy Technology, Garbenstraße 21, 70599 Stuttgart, Germany.Search for more papers by this authorMelanie Lidolt
Universität Hohenheim, Institute of Food Science, Biotechnology, Department of Soft Matter Science, Dairy Technology, Garbenstraße 21, 70599 Stuttgart, Germany.
Search for more papers by this authorJörg Hinrichs
Universität Hohenheim, Institute of Food Science, Biotechnology, Department of Soft Matter Science, Dairy Technology, Garbenstraße 21, 70599 Stuttgart, Germany.
Search for more papers by this authorMarina Stoeckel,
Melanie Lidolt,
Jörg Hinrichs,
Corresponding Author
Marina Stoeckel
Universität Hohenheim, Institute of Food Science, Biotechnology, Department of Soft Matter Science, Dairy Technology, Garbenstraße 21, 70599 Stuttgart, Germany.
Universität Hohenheim, Institute of Food Science, Biotechnology, Department of Soft Matter Science, Dairy Technology, Garbenstraße 21, 70599 Stuttgart, Germany.Search for more papers by this authorMelanie Lidolt
Universität Hohenheim, Institute of Food Science, Biotechnology, Department of Soft Matter Science, Dairy Technology, Garbenstraße 21, 70599 Stuttgart, Germany.
Search for more papers by this authorJörg Hinrichs
Universität Hohenheim, Institute of Food Science, Biotechnology, Department of Soft Matter Science, Dairy Technology, Garbenstraße 21, 70599 Stuttgart, Germany.
Search for more papers by this authorAbstract
Modeling milk heating processes leading to milk shelf-stable without refrigeration was studied. Evaluated criteria were: inactivation of bacterial spores and highly thermosresistant spores (HTRS), reduction of the plasmin activity and Pseudomonas peptidases, lactulose formation, browning, and thiamin loss. Special emphasis was laid on including the inactivation of milk spoilage enzymes in the modeling approach. The reduction of bacterial spores and plasmin activity was shown to be essential for the shelf-stability. Using modeling, risks posed by the selected criteria can be identified and eliminated by adapting the processes.
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