dairy industry_Summary of dairy industry.pptx

Summary of dairy industry.

1. DAIRY INDUSTRY 2.4.

2. 2.4.1. MILK a. Effects of high pressure processing (HPP) on microorganisms in milk Table. High pressure processing for inactivation of microorganisms in milk. Inactivation data given correspond to the minimum conditions required to obtain the highest level of inactivation reported in the respective publications HPP: - Inactivating pathogens and spoilage microorganisms - Extending the shelf life of milk - Maintaining the delicate sensory, nutritional and functional properties of milk - Guaranteeing food safety => Many studies have investigated the effect of HPP at different levels of pressures and exposure times at different inactivation levels of microorganisms (Table) Source: T. Huppertz , 2010

3. Figure. Spoilage microorganisms (A) and pathogen (B) inactivation in raw cow milk after HPP Source: Stratakos et al. 2019 2.4.1. MILK a. Effects of high pressure processing (HPP) on microorganisms in milk - HPP at 600 MPa for 3 min significantly reduced the total viable counts, Enterobacteriaceae , lactic acid bacteria, Pseudomonas spp., E.Coli O157:H7, Salmonella spp., and L. monocytogenes in milk. Ex : There was a sharp decrease in the number of Salmonella spp. after HPP at 600 MPa for 3 min by 4.7 log units.

4. Effects of high pressure processing (HPP) on shelf-life of milk 2.4.1. MILK Source: Mussa at el. 1997 Milk subjected to a pressure of 350 MPa had a shelf life of 25 days at 0°C, 18 days at 5 °C, and 12 days at 10 °C while the control ones were less than 10 days. Figure

5. 2.4.1. MILK Effects of high pressure processing (HPP) on shelf-life of milk Table. Effects of high pressure (400 MPa , 30 min) on microbial counts in whole and skim milk and growth during storage at 7 C Whole milk pressurized at 400 MPa for 30 min at 25 C contained <7 log psychrotrophic /ml after storage for 45 days at 7 C, whereas unpressurized milk contained >7 log of these bacteria after only 15 days. Indicating the significant extension of shelf-life achievable by HPP Source: Garcia- Risco et al., 1998

6. 2.4.2. CHEESE a. Effects of high pressure processing (HPP) on microorganisms in cheese Figure. HPP inactivation of E. coli O157:H7 and S. aureus in model cheeses Source: De Lamo-Castellví et al., 2006; López-Pedemonte et al., 2007a . Pathogenic species of Enterobacteriaceae and Staphylococcus are able to develop rapidly in the curd during the first hours of cheese manufacture. Counts of E. coli 0157:H7 and S. aureus in model cheeses decreased after HPP at 500 MPa for 10 min by 6.0 and 2.6 log units , respectively.

7. 2.4.2. CHEESE The particular physicochemical traits of fresh cheese (pH ≈5 and a w  between 0.97 and 0.99) => Susceptible to spoilage .  HPP appears as a promising technology for fresh cheese preservation (inactivates pathogenic and spoilage microorganisms, keeps nutritional and sensory quality attributes at a higher level) HPP-treated milk cheeses retain higher moisture, salt and total free amino acid content than cheeses made from raw or pasteurized milk. HPP is applied on already packaged products, cross-contamination during packaging operations is avoided, thus extending shelf-life . A starter-free fresh cheese achieved a shelf-life of 18-20 days when stored at 4 °C with a treatment at 500 MPa for 5 min, while that of control cheese was 8-10 days (Evert- Arriagada et al. 2014) b. Effects of high pressure processing (HPP) on shelf-life of cheese

8. Fruits & Vegetables Processing Industry 2.5

9. 2.5.1 . Guacamole and avocado products Guacamole is a dip made of gently mashed avocados, lime, onion, and other fresh ingredients typically served with tortilla chips

10. a. Effects of high pressure processing on microorganisms in Guacamole and avocado products 2.5.1 . Guacamole and avocado products Figure. HPP Inactivation of Listeria monocytogenes , Salmonella spp., and Escherichia coli in guacamole (600 MPa , 3 min ) Source: Hiperbaric , 2013 HPP at 600 MPa for 3 min inactivated efficiently L. monocytogenes (> 7 log cycles), Salmonella spp. (> 5 log cycles) and E. coli (> 6 log cycles) in avocado pulp and guacamole.

11. a. Effects of high pressure processing on shelf-life of Guacamole and avocado products 2.5.1 . Guacamole and avocado products Figure. Total aerobic and lactic acid bacteria in HPP Guacamole (600 MPa , 3 min) stored at 4 C Soucre : Jacobo -Velázquez and Hernández- Brenes , 2010 - Guacamole spoils within the first 5 days , even when it is stored at 5 C - At 600 MPa for 3 min, levels of mesophilic aerobic and lactic acid bacteria , two of the spoilage indicators, almost remained constant during the first 40 days of storage at 4 C in HPP Guacamole , around 2 log cfu /g ( Jacobo -Velázquez and Hernández- Brenes , 2010) - Molds and yeasts also were well controlled (<10 cfu /g) in HPP avocado puree and guacamole (689 MPa , 5 min) for 30 days of storage at 5, 15 and 250C (Palou et al., 2000).

12. 2.4.2. CHEESE 2.5.1 . Guacamole and avocado products 2.5.2. RANCH DRESSING - Ranch dressing is a salad dressing made of buttermilk, salt, garlic, onion, herbs and spices , which has been processed by high pressure processing .

13. 2.5.2. RANCH DRESSING Effects of high pressure processing on microorganisms in Ranch dressing Figure. Effect of HPP on native and inoculated spoilage microorganisms in Ranch dressing (ND: not detected) Soucre : Waite et al., 2009 - This dressing (pH 4.4; aw 0.975) was processed at 600 MPa for 5 min, reaching immediate inactivation of native lactic acid bacteria and other known spoilage microorganisms below detection limit (1 log cfu /g). - Lower pressures, 400 MPa for 5 min, seem to be effective for controlling the most of spoilage microorganisms; however, Pediococcus acidilactici requires higher pressure levels for significant inactivation.

14. 2.5.2. RANCH DRESSING b. Effects of high pressure processing on shelf-life of Ranch dressing Figure. Evolution of total viable counts in Ranch dressing processed at 600 MPa for 5 min during storage at 4 C and 26 C during 16 weeks Source: Waite et al., 2009 HPP at 600 MPa for 5 min produced a microbiologically stable dressing during 16 weeks stored at 4 C as well as 26 C. In contrast, if this dressing is not HPP processed, its shelf-life at 26 C would be only 4 weeks .

15. SUMMARY HPP is a potential process for food preservation in terms of safety, nutrition and quality. 1. HPP is a “ nonthermal ” food preservation technique using pressure, inactivating harmful pathogens and spoilage microbes, maintain the freshness, extend shelf- life and ensure the safety of products. 2. The principles of HPP including Le Chatelier's principle, Isostatic rule and Principle of microscopic ordering. 3. Several typicals examples of HPP for food preservation in juices and beverages (juice), meat and meat products (processed and cooked meat products, dry-cured meat), aquatic product processing (oyster, smoked-salmon), dairy (milk, cheese), fruits and vegetables processing industry (Guacamole and avocado products, Ranch dressing). In general, HHP prevents post-processing contamination, reducing or eliminating the need for additives, inactivates microorganisms, increasing food safety and extending the shelf life of these products.

16. REFERENCES Huppertz , T. (2010). High pressure processing of milk.  Improving The Safety And Quality Of Milk , 373-399. doi : 10.1533/9781845699420.4.373 Stratakos , A., Inguglia , E., Linton, M., Tollerton , J., Murphy, L., & Corcionivoschi , N. et al. (2019). Effect of high pressure processing on the safety, shelf life and quality of raw milk.  Innovative Food Science &Amp; Emerging Technologies ,  52 , 325-333. doi : 10.1016/j.ifset.2019.01.009 Mussa , D., & Ramaswamy , H. (1997). Ultra High Pressure Pasteurization of Milk: Kinetics of Microbial Destruction and Changes in Physico -chemical Characteristics.  LWT - Food Science And Technology ,  30 (6), 551-557. doi : 10.1006/fstl.1996.0223 García-Risco , M., Cortés, E., Carrascosa , A., & López-Fandiño , R. (1998). Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage.  Journal Of Food Protection ,  61 (6), 735-737. doi : 10.4315/0362-028x-61.6.735 López-Pedemonte , T., Roig-Sagués , A., Lamo , S., Gervilla , R., & Guamis , B. (2007). High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus .  Food Control ,  18 (5), 441-447. doi : 10.1016/j.foodcont.2005.11.012 Journal of Food Protection | ScienceDirect.com by Elsevier. (2023). Retrieved 23 April 2023, from https://www.sciencedirect.com/journal/journal-of-food-protection Dairy Products - Hiperbaric . (2023). Retrieved 23 April 2023, from https://www.hiperbaric.com/en/hpp-technology/hpp-applications/dairy/ Palou, E., Hernández-Salgado, C., López-Malo , A., Barbosa- Cánovas , G., Swanson, B., & Welti-Chanes , J. (2000). High pressure-processed guacamole.  Innovative Food Science &Amp; Emerging Technologies ,  1 (1), 69-75. doi : 10.1016/s1466-8564(99)00002-8 Jacobo -Velázquez and Hernández- Brenes (2010). Biochemical changes during the storage of high hydrostatic pressure processed avocado paste. Journal of Food Science, 75 (6) 64 – 70 Waite et al. (2009) Production of shelf-stable ranch dressing using high-pressure processing. Journal of food science, 74(2), M83–93