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Open AccessArticle

Physico-Chemical Changes, Microbiological Properties, and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing

1
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
2
Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
3
Kara F&B Productions Sdn Bhd, 5, Jalan Signature Industrial Park 2, Signature Industrial Park, Semenyih 43500, Selangor, Malaysia
*
Author to whom correspondence should be addressed.
Processes 2020, 8(6), 697; https://doi.org/10.3390/pr8060697
Received: 21 March 2020 / Revised: 9 April 2020 / Accepted: 11 April 2020 / Published: 16 June 2020
(This article belongs to the Special Issue Advances in Postharvest Process Systems)
Industrial high-pressure processing (HPP) was conducted on cow and goat milk in comparison to conventional heat pasteurization. No significant changes were found in the physico-chemical properties of the treated milk except for pH, where pasteurized cow milk experienced a decrease while goat milk’s pH increased for both pasteurized and HPP treated. HPP-treated cow and goat milk both achieved microbial shelf life of 22 days at 8 °C storage with no increase in Bacillus cereus, mesophilic aerobic spores, coliform, yeast and mold but slight increase in psychrotrophic bacteria and total plate count. Pasteurized goat milk was spoilt at the end of storage with exceeding count of psychrotrophic bacteria (9.0 × 108 CFU/mL) and total plate count (3.5 × 108 CFU/mL). HPP-treated cow milk exhibited higher physico-chemical stability than goat milk as evidenced by non-significant change of titratable acidity but goat milk experienced an increase of 0.04% averagely. View Full-Text
Keywords: milk quality; high pressure processing; pasteurization; milk storage; shelf life milk quality; high pressure processing; pasteurization; milk storage; shelf life
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MDPI and ACS Style

Tan, S.F.; Chin, N.L.; Tee, T.P.; Chooi, S.K. Physico-Chemical Changes, Microbiological Properties, and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing. Processes 2020, 8, 697.

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