Observation of a temperature dependent anomaly in the UV translucency of milk useful for UV-C preservation techniques.

Autor: Fiege JL; Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131, Karlsruhe, Germany. jaayke.fiege@mri.bund.de., Woll B; Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131, Karlsruhe, Germany., Hebig S; Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131, Karlsruhe, Germany., Dabrowski A; Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 24103, Kiel, Germany., Gräf V; Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131, Karlsruhe, Germany., Walz E; Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131, Karlsruhe, Germany., Nöbel S; Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 24103, Kiel, Germany., Schrader K; Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 24103, Kiel, Germany., Stahl M; Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131, Karlsruhe, Germany.
Jazyk: angličtina
Zdroj: Scientific reports [Sci Rep] 2023 Dec 11; Vol. 13 (1), pp. 21937. Date of Electronic Publication: 2023 Dec 11.
DOI: 10.1038/s41598-023-49124-y
Abstrakt: Milk fat globules and casein micelles are the dispersed particles of milk that are responsible for its typical white turbid appearance and usually make it difficult to treat with modern ultraviolet light (UV) preservation techniques. The translucency of milk depends largely on the refractive indices of the dispersed particles, which are directly affected by temperature changes, as incorporated triglycerides can crystallize, melt or transition into other polymorphs. These structural changes have a significant effect on the scattering properties and thus on the UV light propagation in milk, especially by milk fat globules. In this study, a temporary minimum in the optical density of milk was observed within UV wavelength at 14 °C when heating the milk from 6 to 40 °C. This anomaly is consistent with structural changes detected by a distinct endothermic peak at 14 °C using differential scanning calorimetry. Apparently, the optical density anomaly between 10 and 20 °C disappears when the polymorphic transition already has proceeded through previous isothermal equilibration. Thus, melting of equilibrated triglycerides may not affect the RI of milk fat globules at ca. 14 °C as much as melt-mediated polymorphic transitioning. An increased efficiency of UV-C preservation (254 nm) at the translucency optimum was demonstrated by temperature-dependent microbial inactivation experiments.
(© 2023. The Author(s).)
Databáze: MEDLINE
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