د مقالې اصلي محتوا
خلاصه
نگهداری شیر به مدت طولانی بسیار دشوار است و درجه d حرارت بالا سبب تخریب برخی از مواد شیر می‌شود. پاستورایزیشن مناسب می‌تواند همه عوامل بیماری‌زای باکتری‌های بدون اسپور را از بین ببرد. پاستورایزیشن حرارتی تمام باکتری‌های شیر را از بین نمی‌برد اگرچه اکثر آن‌ها را از بین می‌برد. برای غلبه بر این عیب پاستورایزیشن حرارتی، دانشگاه ایالتی اوهایو روش پاستورایزیشن غیر‌حرارتی با استفاده از جریان میدان برقی را پیشنهاد کرده است. پاستورایزیشن سرد به‌وسیله‌ی جریان میدان برقی (PEF) از جمله روش‌های جدید جهت از بین بردن یا غیرفعال کردن مایکروارگانیزم‌ها و مهار فعالیت‌های انزایمی در شیر است. که این یک تکنالوژی نگهداری سود‌آورِ نوظهور است.
کلیدي ټکي
د مقالې جزئیات
د کاپی رایت بیان
د کرییټیو کامنز BY-NC 4.0 نړیوال لایسنسماخذونه
- Warsewicz, H., Rejman, K., Laskowski, W and Czeczotko, M. Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet, Warsaw University of Life Sciences. 2019: 02-787.
- Movahedi, A., Salami, M., Moslehishad, M and Shasaltaneh, M. Chemistry of milk proteins and its application, first edition. 2014: 1-
- Tiwari, V., Pandey, S. Pasteurization of Milk, College of agricultural engineering JNKVV JABALPUR. 2019: 01-18.
- Gennari, A., Pestana, J., Monteiro, B., Lehn, D and de Souza, C. Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk, American Journal of Food Technology. 2015; 10 (6): 265-272.
- Mandal, P., Biswas,A. Milk Pasteurization and Equipment. Journal of ResearchGate. 2014 Apr: 51-78.
- Patil, D., Deogirikar, A., Mahalle, D., Kharche, D and Deshpande, M. MILK PASTEURIZATION WITH PULSE ELECTRIC FIELD, Agriculturist. 2004; 15: 83-87.
- Panyamuangjai, V., Janthara, S., Kusuya, R., Yawootti, A and Intra, P. Application of Pulsed Electric Field for Milk Pasteurization, Journal of ResearchGate. 2014: 469-484.
- Datta, N., Tomasula, P. Emerging Dairy Processing Technologies, first edition Wiley publish. 2015: 115-128.
- Mañas, P. and Pagan, R. Microbial inactivation by new technologies of food preservation, Journal of Applied Microbiology. 2005; 98: 1387–1399.
- Bendicho, S., Barbosa-Cánovas, G. and Martin, O. Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments, Journal of Dairy Science. 2003; 86: 697–703.
- Michalac, S., Alvarez, V., Ji, T. and Zhang, Q. Inactivation of selected microorganisms and properties of pulsed electric field processed milk, Journal of Food Processing and Preservatio. 2003; 27: 137–151.
- Zhang, S., Yang, R., Zhao, W. et al. Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing, Journal of Food Science. 2011; 76: 127–132.
- Fernandez-Molina, J.J., Barbosa-Cánovas, G.V. and Swanson, B.G. Skim milk processing by combining pulsed electric fields and thermal treatments, Journal of Food Processing and Preservation. 2005; 29: 291–306.
- Fernandez-Molina, J.J., Fernandez-Gutierrez, S.A., Altunakar, B. et al. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk, Journal of Food Processing and Preservation. 2005; 29: 390–406.
ماخذونه
Warsewicz, H., Rejman, K., Laskowski, W and Czeczotko, M. Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet, Warsaw University of Life Sciences. 2019: 02-787.
Movahedi, A., Salami, M., Moslehishad, M and Shasaltaneh, M. Chemistry of milk proteins and its application, first edition. 2014: 1-
Tiwari, V., Pandey, S. Pasteurization of Milk, College of agricultural engineering JNKVV JABALPUR. 2019: 01-18.
Gennari, A., Pestana, J., Monteiro, B., Lehn, D and de Souza, C. Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk, American Journal of Food Technology. 2015; 10 (6): 265-272.
Mandal, P., Biswas,A. Milk Pasteurization and Equipment. Journal of ResearchGate. 2014 Apr: 51-78.
Patil, D., Deogirikar, A., Mahalle, D., Kharche, D and Deshpande, M. MILK PASTEURIZATION WITH PULSE ELECTRIC FIELD, Agriculturist. 2004; 15: 83-87.
Panyamuangjai, V., Janthara, S., Kusuya, R., Yawootti, A and Intra, P. Application of Pulsed Electric Field for Milk Pasteurization, Journal of ResearchGate. 2014: 469-484.
Datta, N., Tomasula, P. Emerging Dairy Processing Technologies, first edition Wiley publish. 2015: 115-128.
Mañas, P. and Pagan, R. Microbial inactivation by new technologies of food preservation, Journal of Applied Microbiology. 2005; 98: 1387–1399.
Bendicho, S., Barbosa-Cánovas, G. and Martin, O. Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments, Journal of Dairy Science. 2003; 86: 697–703.
Michalac, S., Alvarez, V., Ji, T. and Zhang, Q. Inactivation of selected microorganisms and properties of pulsed electric field processed milk, Journal of Food Processing and Preservatio. 2003; 27: 137–151.
Zhang, S., Yang, R., Zhao, W. et al. Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing, Journal of Food Science. 2011; 76: 127–132.
Fernandez-Molina, J.J., Barbosa-Cánovas, G.V. and Swanson, B.G. Skim milk processing by combining pulsed electric fields and thermal treatments, Journal of Food Processing and Preservation. 2005; 29: 291–306.
Fernandez-Molina, J.J., Fernandez-Gutierrez, S.A., Altunakar, B. et al. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk, Journal of Food Processing and Preservation. 2005; 29: 390–406.