Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk

Basit Öğe Kaydı
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.contributor.authorEngin, Burcu
dc.contributor.authorKaragul Yuceer, Yonca
dc.date.accessioned2025-01-27T21:05:25Z
dc.date.available2025-01-27T21:05:25Z
dc.date.issued2012
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBACKGROUND: Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are non-thermal methods for processing milk, have been developed to replace heat treatment. These technologies do not have any adverse effects on the quality of milk. The major purpose of this study was to investigate the effects of UV and US on different micro-organism groups and aroma compounds in milk. RESULTS: Heat pasteurisation at 65 degrees C for 30 min was used as thermal control treatment. The growth of total coliform group bacteria, Escherichia coli and Staphylococcus spp. was completely reduced by UV treatment. Application of USwas not sufficient to reduce the numbers of yeasts and moulds. In neutral/ basic fractions, 3-methylthiophene (plastic), hexanal (grass) and 1-hexen-3-one (floral) were major volatiles in milk samples. CONCLUSION: UV had a major effect on total coliforms, E. coli and Staphylococcus spp., but US was not as effective as UV and heat treatment in reducing certain groups of micro-organisms. No major differences were observed in terms of aroma-active compounds and flavour of milk following the different treatments. However, some new volatiles and change in rheological properties were generated by UV and US treatments. (C) 2011 Society of Chemical Industry
dc.description.sponsorshipScientific and Technological Council of Turkey (TUBITAK) [108O257]; Canakkale Onsekiz Mart University [2007/76]
dc.description.sponsorshipThis study was funded by the Scientific and Technological Council of Turkey (TUBITAK, project 108O257) and the Scientific Research Fund of Canakkale Onsekiz Mart University (project 2007/76). The authors express their gratitude to Mr Yusuf Koprulu (Gentra Insaat ve Ticaret Ltd Sti., Istanbul, Turkey) who designed the UV instrument for this research. We also thank Dr Onder Ayyildiz for his technical assistance in using the US instrument.
dc.identifier.doi10.1002/jsfa.4689
dc.identifier.endpage1252
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue6
dc.identifier.pmid22028053
dc.identifier.scopus2-s2.0-84858701408
dc.identifier.scopusqualityQ1
dc.identifier.startpage1245
dc.identifier.urihttps://doi.org/10.1002/jsfa.4689
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27634
dc.identifier.volume92
dc.identifier.wosWOS:000301645900012
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectultraviolet irradiation
dc.subjectultrasound
dc.subjectflavour analysis
dc.subjectrheological properties
dc.subjectmicro-organisms
dc.titleEffects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu