Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage

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dc.contributor.authorBalthazar, Celso F.
dc.contributor.authorCabral, Lucélia [UNESP]
dc.contributor.authorGuimarães, Jonas T.
dc.contributor.authorNoronha, Melline F.
dc.contributor.authorCappato, Leandro P.
dc.contributor.authorCruz, Adriano G.
dc.contributor.authorSant'Ana, Anderson S.
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionFederal Fluminense University
dc.contributor.institutionUniversity of Illinois at Chicago
dc.contributor.institutionFederal Institute Goiano
dc.contributor.institutionFederal Institute of Rio de Janeiro
dc.date.accessioned2022-04-28T19:50:41Z
dc.date.available2022-04-28T19:50:41Z
dc.date.issued2022-03-01
dc.description.abstractThis study aimed to assess the energy consumption of ohmic heating (OH) and conventional heating (CH) for pasteurization of fresh and thawed sheep milk and their impact on bacterial microbiota throughout refrigerated shelf-life (4 °C ± 1, 15 days). OH pasteurization using 8.33 and 5.83 V/cm electric field strength spent 72–73% less energy than CH pasteurization (515 KJ). The cultivation-dependent approach showed that at least 4.2 log cycle reductions were achieved in sheep milk submitted to CH and OH pasteurization, regardless sheep milk was fresh or thawed. Data from amplicon sequencing indicated that Staphylococcus was the most prevalent genus in raw samples at day 1 (F1D1: 58.35%; T1D1: 69.50%), while Pseudomonas became the most abundant after 15 days under cold storage (F1D15: 50.15% and T1D15: 54.50%). The relative abundance of all bacterial genera assessed remained similar on pasteurized samples by CH and OH throughout refrigerated storage. Industrial relevance: Ohmic heating (OH) presents as a critical advantage rapid and uniform heating of fluid food material. No studies assessed the use of OH for pasteurization of sheep milk and to evaluate the impact of this technology on sheep milk bacterial microbiota during refrigerated storage. The findings of this study prove the feasibility of sheep milk pasteurization using OH8.33 V/cm. OH also ensured the bacteriological stability of sheep milk during 2 weeks of storage under refrigeration conditions prior to dairy products manufacturing. This approach comprises a cheaper and easier way to store milk when compared to frozen storage, with potential benefits to small farmers and dairy industries.en
dc.description.affiliationDepartment of Food Science and Nutrition Faculty of Food Engineering University of Campinas
dc.description.affiliationInstitute of Biosciences Department of General and Applied Biology São Paulo State University
dc.description.affiliationDepartment of Veterinary Hygiene and Technological Processing of Animal Products Veterinary School Federal Fluminense University
dc.description.affiliationResearch Informatics Core Research Resource Center University of Illinois at Chicago
dc.description.affiliationDepartment of Food Technology Federal Institute Goiano
dc.description.affiliationDepartment of Food Technology Federal Institute of Rio de Janeiro
dc.description.affiliationUnespInstitute of Biosciences Department of General and Applied Biology São Paulo State University
dc.identifierhttp://dx.doi.org/10.1016/j.ifset.2022.102947
dc.identifier.citationInnovative Food Science and Emerging Technologies, v. 76.
dc.identifier.doi10.1016/j.ifset.2022.102947
dc.identifier.issn1466-8564
dc.identifier.scopus2-s2.0-85124310933
dc.identifier.urihttp://hdl.handle.net/11449/223435
dc.language.isoeng
dc.relation.ispartofInnovative Food Science and Emerging Technologies
dc.sourceScopus
dc.subjectElectricity
dc.subjectEmergent technologies
dc.subjectFood preservation
dc.subjectShelf-life
dc.subjectSmall ruminant
dc.subjectThermal pasteurization
dc.titleConventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storageen
dc.typeArtigo

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