Raw milk and pasteurized milk are characterized by a short shelf life, and drinking expired raw milk and pasteurized milk causes illness. In the study, Plantaricin FB-2 (extracted from Lactiplantibacillus plantarum FB-2) was added to liquid milk. By...
The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects of different homogenization pressures on the organoleptic quality and stability of pasteurized milk during shelf...
Preterm infants are often fed heat-pasteurized (HP) donor human milk (DHM), which is void of live microbes. Previous attempts to restore the microbiome of DHM by inoculation with small quantities of mother’s own milk (MOM) have been semi-succes...
The quality of pasteurized milk is commonly assessed through microbiological analysis, with variations in storage conditions significantly impacting the suppression of bacterial growth throughout the milk’s shelf life. This study investigated t...
Obesity has become a worldwide problem giving rise to several health issues. Fucoxanthin, a marine carotenoid with anti-obesity activity, has potential application as a biofunctional ingredient in human food. The objective of this study was to evalua...
The present study was conducted to detect the concentration levels of ALP (alkaline phosphatase) in pasteurized milk and determine whether the pasteurization was successful or not, according to WHO Directives, which clearly state that the ALP (alkali...
β-casomorphin 7 (BCM7) is a bioactive peptide that is released during the digestion of the β-casein (in particular, the A1 variant) present in cow’s milk. BCM7 has been linked to several health concerns such as gastrointestinal disord...
Pathogens and mycotoxins are serious public health risks for humans and food safety in milk. This study concentrated on detecting Staphylococcus aureus and Ochratoxin A (OTA) in 210 pasteurized milk from ten urban Beijing districts to suggest the co-...
Female calves, checked for serum total protein ≥ 5.8 g/dL before 5 days of life, entered the study at 22 days of age after having received pasteurized colostrum and milk (P group, n = 127), or non-pasteurized colostrum and milk (NP group, n = 134)...
The production of cheese can be made from either pasteurized or non-pasteurized milk, depending on the country or dietary habits. In this work, the effect of pasteurization of milk on the progress of the physicochemical properties, fatty acids profil...
The importance of assessing the microbiological safety of food products is beyond doubt, which is also true for milk and dairy products. The goal of this work was to evaluate the changes in the composition of the gas phase in milk based on signals fr...
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacter...
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of...
A systematic study, performed from 2017–2020 looked at the rate of positive post-pasteurization B. cereus findings, the quantity of B. cereus in pasteurized banked human milk (PBM), and the rate of B. cereus toxicogenic isolates from PBM. Durin...
Bisphenol A (BPA) is a synthetic estrogen widely used in the manufacture of food packaging materials, raising concerns due to its potential migration into food products. This study aims to determine BPA levels in pasteurized milk marketed in Algeria,...
(1) Background: Multiple attempts have been conducted to correlate milk keeping quality with chemical, physical or bacteriological parameters. These methods only measure the chemical changes in milk produced by bacteria. Headspace solid-phase micro-e...
The aim of this study was to evaluate fig (Ficus carica L.) leaves’ extract (FLE), olive (Olea europaea L.) leaves’ extract (OLE), and their mixture (MLE), to extend the shelf life of pasteurized milk. OLE, FLE, and their mixture MLE (1:1...
Bacillus cereus is relatively resistant to pasteurization. We assessed the risk of B. cereus growth during warming and subsequent storage of pasteurized banked milk (PBM) in the warmed state using a predictive mathematical model. Holder pasteurizatio...
The cow’s milk market is going through a critical period characterised by a continuous contraction in consumption as a consequence of the lack of competitiveness on the market of the conventional product (commodity) versus numerous specialties....
Background: Pasteurized donor milk (PDM) is typically prescribed to preterm or low birthweight newborns when their mother’s own milk is unavailable. In surplus, PDM is prescribed to meet the nutritional needs of healthy newborns in the first few days...
Lactoperoxidase systems (LPSs) can enhance the microbiological quality of raw milk when there is lack of cooling facilities. In this study, a total of 250 milk samples were collected from farmers, collectors, and factories. Experimental samples were...
Nosocomial infections are a frequent and serious problem in extremely low birth weight (ELBW) infants. Donor human milk (DHM) is the best alternative for feeding these babies when mother’s own milk (MOM) is not available. Recently, a patented p...
Our aims were to investigate the presence of pituitary glycoprotein hormones in preterm and donor milk, and to examine the effects of Holder pasteurization and refrigeration on the levels of these hormones. We measured follicle-stimulating hormone (F...
High rates of oxidative stress are common in preterm born infants and have short- and long-term consequences. The antioxidant properties of human milk limits the consequences of excessive oxidative damage. However, as the mother’s own milk it is not...
The demand for non-cow milk and the products derived from it, is constantly increasing; thus, correct and effective pasteurization becomes necessary. Typical practices for evaluating milk pasteurization are mainly based on the thermal inactivation of...
Background: Holder pasteurization (HoP) is the recommended method of pasteurization for donor human milk (DHM). The aim of the present study was to compare nutritional and microbiological impact on DHM of a new technique of pasteurization based on te...
A pasteurization temperature monitoring system has been designed using FoneAstra, a cellphone-based networked sensing system, to monitor simulated flash-heat (FH) pasteurization. This study compared the effect of the FoneAstra FH (F-FH) method with t...
In many developing African countries, milk safety is often managed through traditional methods such as fermentation or boiling over firewood. While these approaches reduce some microbial risks, they present critical limitations. Firewood dependency c...
When a mother’s milk is unavailable, the best alternative is donor milk (DM). Milk delivered to Human Milk Banks should be pasteurized in order to inactivate the microbial agents that may be present. Currently, pasteurization, performed at 62.5 °C fo...
Milk pasteurization and sterilization by heat treatment have an exciting history, which followed steady steps. The main aim of these treatments is to extend the shelf life of milk by destroying pathogenic and milk spoilage bacteria. With developments...
Human milk (HM) is the best feeding option for preterm infants; however, when mother’s own milk (MOM) is not available, pasteurized donor human milk (DHM) is the best alternative. In this study, we profiled DHM microbiota (19 samples) using 16S...
It is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 °C/15 s) and subsequent storage (at 4 &d...
Choline is critical for infant development and mother’s milk is the sole source of choline for fully breastfed infants until six months of age. Human milk choline consists to 85% of water-soluble forms of choline including free choline (FC), ph...
Labneh Ambaris is a traditional Lebanese dairy product traditionally made using raw goat’s milk in earthenware jars, but recently the use of artisanally pasteurized milk was introduced for safety reasons. In this study, 12 samples of labneh Amb...
The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatment...
In order to improve the safety and quality of lactose-free milk (LFM) Maillard reaction products (MRPs), this study used raw cow’s milk as raw material and lactase hydrolysis to prepare LFM, which was heat-treated using pasteurization and then...
Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for hum...
Goat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow’s milk at high temperatures. As pasteurization...
This study investigates the exergoeconomic performance of a milk pasteurization system powered by geothermal energy, operating across geothermal source temperatures (GSTs) ranging from 80 °C to 110 °C. The system uses geothermal heat as its p...
The current date labeling system for pasteurized milk is based on the predicted growth of spoilage microorganisms, but inherent inaccuracies and the inability to account for environmental factors (e.g., temperature fluctuations) contribute to househo...
Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but is usually made with raw milk and prepared following artisanal procedures. A pasteu...
Milk is a highly nutritious and perfect natural food for humans. However, when lactating animals feed on Aflatoxin B1 (AFB1)-containing feed, the hydroxyl metabolite aflatoxin M1 (AFM1) contaminates the milk and dairy products. The objective of the c...
Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on qua...
Pasteurized milk foam has become a quality issue in some applications, such as cappuccino-style drinks, as it should be stable and high-capacity. The extended shelf life of pasteurized milk is also a challenge. Some factors affect the foam capacity a...
In preterm infants, sterilized donor milk (DM) is frequently used for feeding when breast milk is lacking. Most human milk banks use the Holder pasteurization method (HoP) to ensure the microbiological safety of DM. However, this method degrades many...
Cheese prepared from whole milk, raw and pasteurized, were analysed by an electronic nose based on piezoelectric quartz crystals and an electronic tongue based on potentiometric sensors, immediately after their preparation and along ripening (after 7...
Background: Human milk banks (HMBs) provide sterilized donor milk (DM) for the feeding of preterm infants. Most HMBs use the standard method of Holder pasteurization (HoP) performed by heating DM at 62.5 °C for 30 min. High hydrostatic pressure (...
Background: High hydrostatic pressure (HHP) processing is a non-thermal method proposed as an alternative to Holder pasteurization (HoP) for the sterilization of human breast milk (BM). HHP preserves numerous milk bioactive factors that are degraded...
A longitudinal design with a simple random sampling method was used to collect and compare microbial hygiene levels between the dry season (January to April) and wet season (June to August). A total of 456 milk and cottage cheese samples were collect...
Preterm infants are highly susceptible to oxidative stress due to an imbalance between endogenous oxidant and antioxidant systems. In addition, these newborns are frequently fed with donor milk (DM) treated by Holder pasteurization (HoP) at 62.5 °...
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