首页|Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient
Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient
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NETL
NSTL
Elsevier
Bacterial spores from raw milk that survive the pasteurizationprocess are responsible for half of all thespoilage of fluid milk。 Bactofugation has received moreattention as a nonthermal method that can reducethe presence of bacterial spores in milk and with itthe spoilage of fluid milk。 The objective of this workwas to determine the effectiveness of bactofugation inremoving spores from raw milk and estimate the effectthe spore removal could have on shelf-life of fluidmilk。 The study was conducted in a commercial fluidmilk processing facility where warm spore removal wasperformed using one-phase bactofuge followed by warmcream separation and high temperature， short time pasteurization。Samples from different stages of fluid milkprocessing with and without the use of bactofuge weretested for total plate count， mesophilic spore count，psychrotolerant spore count (PSC)， and somatic cellcount。 Results were evaluated to determine the countreductions during different stages of fluid milk processingand compare counts in fluid milk processed withand without bactofugation。 Bactofugation on averagereduced the total plate count by 1。81 ± 0。72 log cfu/mL， mesophilic spore count by 1。08 ± 0。71 log cfu/mL，PSC by 0。86 ± 0。59 log cfu/mL， and somatic cell countby 135，881 ± 43，942 cells/mL。 Psychrotolerant sporecount in final pasteurized skim milk processed with andwithout bactofugation was used to predict the shelf-lifeof the pasteurized skim milk using the Monte Carlosimulation model。 Although PSC in the initial raw milkwas already low (−0。63 ± 0。47 log cfu/mL)， the predictedvalues from the simulation model showed thatbactofugation would extend the shelf-life of pasteurizedskim milk by approximately 2 d。 The results of thisstudy will directly help fluid milk processors evaluatethe benefits of using bactofugation as an intervention intheir plants， and also demonstrate the benefits of usingmathematical modeling in decision making。
NETL
NSTL
Elsevier
