Sonic boom or bust?: application of high-power ultrasound for fluid milk processing

dc.contributor.advisor Stephanie Clark
dc.contributor.author Benner, Lily
dc.contributor.department Food Science and Human Nutrition
dc.date 2018-08-11T07:48:51.000
dc.date.accessioned 2020-06-30T02:58:13Z
dc.date.available 2020-06-30T02:58:13Z
dc.date.copyright Thu Jan 01 00:00:00 UTC 2015
dc.date.embargo 2001-01-01
dc.date.issued 2015-01-01
dc.description.abstract <p>Ultrasonication has potential application in the dairy industry for extending milk shelf life by killing bacteria and spores that survive pasteurization. However, ultrasound treatment may result in off-aromas or undesirable milk quality consequences, which increase as treatment time and intensity increase. The primary objective of this research was to determine whether short treatments of acoustic energy, in conjunction with pasteurization, increase refrigerated shelf life while producing no adverse aroma effect. Shelf life was determined by performing total aerobic counts (TAC) on skim milk that had been inoculated with Paenibacillus amylolyticus, a spore-forming, thermotolerant and psychrophilic milk contamination bacterium. Pasteurized control milk was plated against thermosonicated (TS) milk and cold sonicated (CS) milk. Both treatments were pasteurized; however TS milk was sonicated after pasteurization while CS milk was sonicated before pasteurization. CS delivered significantly more acoustic energy to milk compared to TS under the same amplitude and treatment duration. TAC for almost all TS and CS treatments were higher than TAC for pasteurized control through 50 d refrigerated storage. Aroma quality of two TS treatment intensities (20 J/mL and 80 J/mL) and pasteurized controls were also evaluated by a trained descriptive sensory panel. No differences in cooked or lacks freshness aroma attributes were noted. The 80 J/mL TS sample had significantly higher rubbery aroma on day 1 after treatment compared to 20 J/mL sample but the aroma dissipated by day 8 or 22. Under the conditions evaluated in the present study, neither TS nor CS were more effective at reducing bacteria in milk than standard pasteurization conditions. Neither TS nor CS extended the shelf life of milk beyond standard pasteurization.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/etd/14652/
dc.identifier.articleid 5659
dc.identifier.contextkey 8052011
dc.identifier.doi https://doi.org/10.31274/etd-180810-4205
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath etd/14652
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/28837
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/etd/14652/Benner_iastate_0097M_15055.pdf|||Fri Jan 14 20:24:06 UTC 2022
dc.subject.disciplines Food Science
dc.subject.keywords Food Science and Technology
dc.subject.keywords dairy
dc.subject.keywords milk
dc.subject.keywords sensory
dc.subject.keywords spores
dc.subject.keywords thermosonication
dc.subject.keywords ultrasound
dc.title Sonic boom or bust?: application of high-power ultrasound for fluid milk processing
dc.type article
dc.type.genre thesis
dspace.entity.type Publication
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
thesis.degree.level thesis
thesis.degree.name Master of Science
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