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פותח על ידי קלירמאש פתרונות בע"מ -
Thermal inactivation of Escherichia coli in camel milk
Year:
2003
Source of publication :
Journal of Food Protection
Authors :
מרין, עוזי
;
.
סלע, שלמה
;
.
פינטו, רבקה
;
.
רוזן, ברוך ולטר
;
.
Volume :
66
Co-Authors:
Sela, S., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Pinto, R., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Rosen, B., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
1708
To page:
1711
(
Total pages:
4
)
Abstract:
Camels subsist and produce milk in desert pastures not utilized by other domesticated herbivores. Developing the camel milk industry can improve the economy of desert inhabitants. To comply with sanitary ordinances, camel milk is pasteurized by procedures specified for bovine milk. It is widely accepted that milk composition might affect bacterial thermal death time (TDT). Camel and bovine milks markedly differ in their chemical composition, yet data regarding TDT values of bacteria in camel milk is missing. As a first step toward developing specific heat treatments appropriate for camel milk, TDT curves of Escherichia coil in artificially contaminated camel and cow milks have been compared. Heating the milks to temperatures ranging from 58 to 65°C yields similar thermal death curves and derived D- and z-values. These findings suggest that, in this temperature range, E. coli might behave similarly in bovine and camel milk. Additional TDT studies of various pathogenic species in camel milk are required before establishing pasteurization conditions of camel milk.
Note:
Related Files :
Animals
Camelidae
Camels
Consumer Product Safety
Escherichia coli
food microbiology
heat
milk
Models, Biological
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
19143
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:26
Scientific Publication
Thermal inactivation of Escherichia coli in camel milk
66
Sela, S., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Pinto, R., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Rosen, B., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Thermal inactivation of Escherichia coli in camel milk
Camels subsist and produce milk in desert pastures not utilized by other domesticated herbivores. Developing the camel milk industry can improve the economy of desert inhabitants. To comply with sanitary ordinances, camel milk is pasteurized by procedures specified for bovine milk. It is widely accepted that milk composition might affect bacterial thermal death time (TDT). Camel and bovine milks markedly differ in their chemical composition, yet data regarding TDT values of bacteria in camel milk is missing. As a first step toward developing specific heat treatments appropriate for camel milk, TDT curves of Escherichia coil in artificially contaminated camel and cow milks have been compared. Heating the milks to temperatures ranging from 58 to 65°C yields similar thermal death curves and derived D- and z-values. These findings suggest that, in this temperature range, E. coli might behave similarly in bovine and camel milk. Additional TDT studies of various pathogenic species in camel milk are required before establishing pasteurization conditions of camel milk.
Scientific Publication
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