Details

Autor(en) / Beteiligte

• Dhar, J. (Univ. of British Columbia, Canada.)
• Fichtali, J
• Skura, B.J
• Nakai, S
• Davidson, A.G.F

Titel

Pasteurization efficiency of a HTST system for human milk

Ist Teil von

• Journal of food science, 1996-05, Vol.61 (3), p.569-573

Ort / Verlag

Oxford, UK: Blackwell Publishing Ltd

Erscheinungsjahr

1996

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• An economical, small scale heat processing device was studied for rapid and efficient pasteurization of human milk while preserving immunoglobulins A, G and M. Using a continuous flow HTST milk pasteurizer, human milk inoculated with E. coli (10(6) CFU/mL) or S. aureus (10(7) CFU/mL) was heated at 71 degrees C at flow rates of 5.9, 12.3 and 18.9 mL/min. All conditions completely inactivated both microorganisms and resulted in negative alkaline phosphatase activity indicating complete pasteurization. Heat processing of bovine milk at 71 degrees C, at 5.9 mL/min resulted in retention of 30% of the gamma-glutamyl transpeptidase (GGTP) activity. Lower residual activity could therefore indicate overpasteurization. Pasteurization at 71 degrees C for 9.0 sec (12.3 mL/min) resulted in retention of 74% of IgA, 75% IgG, and 68% IgM