Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk.

Autor:	Antunes AE; Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas (FCA/UNICAMP), R. Pedro Zaccaria 1300, Limeira, SP, Brazil. Electronic address: adriane.antunes@fca.unicamp.br., Silva E Alves AT; Centro de Pesquisa e Desenvolvimento de Laticínios, and Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas, SP, Brazil., Gallina DA; Centro de Pesquisa e Desenvolvimento de Laticínios, and Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas, SP, Brazil., Trento FK; Centro de Pesquisa e Desenvolvimento de Laticínios, and Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas, SP, Brazil., Zacarchenco PB; Centro de Pesquisa e Desenvolvimento de Laticínios, and Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas, SP, Brazil., Van Dender AG; Centro de Pesquisa e Desenvolvimento de Laticínios, and Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas, SP, Brazil., Moreno I; Centro de Pesquisa e Desenvolvimento de Laticínios, and Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas, SP, Brazil., Ormenese RC; Centro de Pesquisa e Desenvolvimento de Laticínios, and Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas, SP, Brazil., Spadoti LM; Centro de Pesquisa e Desenvolvimento de Laticínios, and Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas, SP, Brazil.
Jazyk:	angličtina
Zdroj:	Journal of dairy science [J Dairy Sci] 2014 Sep; Vol. 97 (9), pp. 5337-44. Date of Electronic Publication: 2014 Jul 11.
DOI:	10.3168/jds.2014-8020
Abstrakt:	The segment of the world population showing permanent or temporary lactose intolerance is quite significant. Because milk is a widely consumed food with an high nutritional value, technological alternatives have been sought to overcome this dilemma. Microfiltration combined with pasteurization can not only extend the shelf life of milk but can also maintain the sensory, functional, and nutritional properties of the product. This studied developed a pasteurized, microfiltered, lactose hydrolyzed (delactosed) skim milk (PMLHSM). Hydrolysis was performed using β-galactosidase at a concentration of 0.4mL/L and incubation for approximately 21h at 10±1°C. During these procedures, the degree of hydrolysis obtained (>90%) was accompanied by evaluation of freezing point depression, and the remaining quantity of lactose was confirmed by HPLC. Milk was processed using a microfiltration pilot unit equipped with uniform transmembrane pressure (UTP) ceramic membranes with a mean pore size of 1.4 μm and UTP of 60 kPa. The product was submitted to physicochemical, microbiological, and sensory evaluations, and its shelf life was estimated. Microfiltration reduced the aerobic mesophilic count by more than 4 log cycles. We were able to produce high-quality PMLHSM with a shelf life of 21 to 27d when stored at 5±1°C in terms of sensory analysis and proteolysis index and a shelf life of 50d in regard to total aerobic mesophile count and titratable acidity. (Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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