Spore inactivation in differently composed whey concentrates

Melanie Marx; Ulrich Kulozik

doi:10.1016/j.idairyj.2017.08.007

Spore inactivation in differently composed whey concentrates

Melanie Marx, Ulrich Kulozik

Chair of Food and Bioprocess Engineering

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

12 Scopus citations

Abstract

The influence of dry matter (DM) content and composition of reverse osmosis (RO; 12–30% DM), nanofiltration (NF; 12–30% DM) and ultrafiltration (UF; 7.5–8.9% DM) whey concentrates on the heat resistance of spores of Bacillus subtilis was investigated over a wide temperature range (75–140 °C). D-values for spore inactivation in whey concentrates were calculated from linear inactivation kinetics. Heat resistance of the spores was greatly influenced by DM content and composition of the heating medium. In general, the spores showed higher stability in RO and NF concentrates with increasing DM contents between 12% and 30% compared with whey and UF concentrates with 7.5% and 8.1% DM. However, the effect of DM as well as composition was also dependent on the heating temperature. As factors raising the heat resistance of spores of B. subtilis we identified the decreasing a_w-value as well as increasing whey protein and lactose concentration.

Original language	English
Pages (from-to)	1-9
Number of pages	9
Journal	International Dairy Journal
Volume	76
DOIs	https://doi.org/10.1016/j.idairyj.2017.08.007
State	Published - Jan 2018

Access to Document

10.1016/j.idairyj.2017.08.007

Cite this

@article{aa8759c6b8f04eca944e663ef10c75af,

title = "Spore inactivation in differently composed whey concentrates",

abstract = "The influence of dry matter (DM) content and composition of reverse osmosis (RO; 12–30% DM), nanofiltration (NF; 12–30% DM) and ultrafiltration (UF; 7.5–8.9% DM) whey concentrates on the heat resistance of spores of Bacillus subtilis was investigated over a wide temperature range (75–140 °C). D-values for spore inactivation in whey concentrates were calculated from linear inactivation kinetics. Heat resistance of the spores was greatly influenced by DM content and composition of the heating medium. In general, the spores showed higher stability in RO and NF concentrates with increasing DM contents between 12% and 30% compared with whey and UF concentrates with 7.5% and 8.1% DM. However, the effect of DM as well as composition was also dependent on the heating temperature. As factors raising the heat resistance of spores of B. subtilis we identified the decreasing aw-value as well as increasing whey protein and lactose concentration.",

author = "Melanie Marx and Ulrich Kulozik",

note = "Publisher Copyright: {\textcopyright} 2017 Elsevier Ltd",

year = "2018",

month = jan,

doi = "10.1016/j.idairyj.2017.08.007",

language = "English",

volume = "76",

pages = "1--9",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Spore inactivation in differently composed whey concentrates

AU - Marx, Melanie

AU - Kulozik, Ulrich

PY - 2018/1

Y1 - 2018/1

N2 - The influence of dry matter (DM) content and composition of reverse osmosis (RO; 12–30% DM), nanofiltration (NF; 12–30% DM) and ultrafiltration (UF; 7.5–8.9% DM) whey concentrates on the heat resistance of spores of Bacillus subtilis was investigated over a wide temperature range (75–140 °C). D-values for spore inactivation in whey concentrates were calculated from linear inactivation kinetics. Heat resistance of the spores was greatly influenced by DM content and composition of the heating medium. In general, the spores showed higher stability in RO and NF concentrates with increasing DM contents between 12% and 30% compared with whey and UF concentrates with 7.5% and 8.1% DM. However, the effect of DM as well as composition was also dependent on the heating temperature. As factors raising the heat resistance of spores of B. subtilis we identified the decreasing aw-value as well as increasing whey protein and lactose concentration.

AB - The influence of dry matter (DM) content and composition of reverse osmosis (RO; 12–30% DM), nanofiltration (NF; 12–30% DM) and ultrafiltration (UF; 7.5–8.9% DM) whey concentrates on the heat resistance of spores of Bacillus subtilis was investigated over a wide temperature range (75–140 °C). D-values for spore inactivation in whey concentrates were calculated from linear inactivation kinetics. Heat resistance of the spores was greatly influenced by DM content and composition of the heating medium. In general, the spores showed higher stability in RO and NF concentrates with increasing DM contents between 12% and 30% compared with whey and UF concentrates with 7.5% and 8.1% DM. However, the effect of DM as well as composition was also dependent on the heating temperature. As factors raising the heat resistance of spores of B. subtilis we identified the decreasing aw-value as well as increasing whey protein and lactose concentration.

UR - http://www.scopus.com/inward/record.url?scp=85029810086&partnerID=8YFLogxK

U2 - 10.1016/j.idairyj.2017.08.007

DO - 10.1016/j.idairyj.2017.08.007

M3 - Article

AN - SCOPUS:85029810086

SN - 0958-6946

VL - 76

SP - 1

EP - 9

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Spore inactivation in differently composed whey concentrates

Abstract

Access to Document

Other files and links

Fingerprint

Cite this