Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk

Engin B., Karagul Yuceer Y.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.92, no.6, pp.1245-1252, 2012 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 92 Issue: 6
  • Publication Date: 2012
  • Doi Number: 10.1002/jsfa.4689
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1245-1252
  • Keywords: ultraviolet irradiation, ultrasound, flavour analysis, rheological properties, micro-organisms, VOLATILE COMPOUNDS, UV-LIGHT, LISTERIA-MONOCYTOGENES, STAPHYLOCOCCUS-AUREUS, SENSORY PROPERTIES, INACTIVATION, FLAVOR, PARATUBERCULOSIS, PASTEURIZATION, IRRADIATION
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

BACKGROUND: Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are non-thermal methods for processing milk, have been developed to replace heat treatment. These technologies do not have any adverse effects on the quality of milk. The major purpose of this study was to investigate the effects of UV and US on different micro-organism groups and aroma compounds in milk.