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Full-Text Articles in Food Science
Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary
Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary
Electronic Theses and Dissertations
Sporeforming bacteria and their endospores have the ability to survive thermal treatments and proliferate in the milk and dairy products to cause spoilages. We applied the effect of hydrodynamic cavitation in controlling these bacteria and their spores at pilot scale level. Our aim was to investigate a technology that would improve the microbial quality of milk and dairy products, and is capable of being scaled up to be adapted at industrial level. Cavitation damages the cell walls of the bacteria and their endospores (releasing dipicolinic acid, responsible for endospore resistance to extreme conditions), thereby making them susceptible to thermal treatments …
Biofilm Formation By Common Dairy Sporeformers On Native And Modified Stainless Steel Surfaces, Shivali Jindal
Biofilm Formation By Common Dairy Sporeformers On Native And Modified Stainless Steel Surfaces, Shivali Jindal
Electronic Theses and Dissertations
Aerobic sporeformers can be traced in a variety of dairy products such as milk powders, evaporated milk, and canned products, which demonstrates their capability of resisting high temperature treatments such as pasteurization and Ultra high temperatures. These bacilli also actively attach to the stainless steel surfaces, consequently resulting in the formation of biofilms. Product quality as well as its safety is undesirably affected by the growth of these sporeforming bacteria. Therefore, creating an ideal environment for the processing of dairy products is a critical challenge for the dairy industry. Hence, the objective of this research was to analyze various surface …
Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki
Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki
Electronic Theses and Dissertations
Sporeformers are common dairy contaminants, which are of a great concern to the dairy industry. Quality of dairy products is affected by these sporeformers such as Bacillus species, which are a significant cause of spoilage of dairy products. Thermal processes such as pasteurization have been used to inactivate pathogens, but some of the sporeformers and their endospores are resistant to such heat treatments. Beside thermal treatments, various new approaches are being developed to improve the quality of dairy products. Amongst these, ultrasonication is a promising non-thermal technique for the inactivation of thermoduric sporeformers and their endospores. Current study was carried …