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Non-Thermal Processing of Skim Milk: Impact on Microbial Reduction

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Non-Thermal Processing of Skim Milk: Impact on Microbial Reduction Non-thermal processing of skim milk: Impact on microbial reduction, physico-chemical properties and quality of Brie type cheese by Dipendra Khanal A Thesis presented to The University of Guelph In partial fulfillment of requirements for the degree of Master of Science in Food Science Guelph, Ontario, Canada © Dipendra Khanal, May, 2014 ABSTRACT NON-THERMAL PROCESSING OF SKIM MILK: IMPACT ON MICROBIAL REDUCTION, PHYSICO-CHEMICAL PROPERTIES AND QUALITY OF BRIE TYPE CHEESE Dipendra Khanal Advisor: University of Guelph, 2014 Dr. Mansel W. Griffiths Pulsed Electric Fields (PEF) and Microfiltration (MF) are emerging non-thermal technologies that are gaining in popularity, since they preserve food by inactivation of microorganisms and fulfill the demand for minimally processed and fresh-like foods with natural taste and extended shelf life. The present research investigated the effect of either stand-alone or a combination of PEF and MF treatments on microbial reduction, physicochemical properties in skim milk and its comparison with HTST treatments, and also explored the quality of Brie type cheese preparation and its comparison with raw milk cheese. Reduction in microbial load by non-thermal technologies were comparable or even better than HTST treatments, and effects on physico-chemical properties were varied depending on the use of different pore sized MFs. Significant effects of non-thermal technologies were not observed on cheese quality and microbial analysis of ripened cheese did not detect the presence of pathogenic bacteria. ii ACKNOWLEDGEMENTS I wish to thank my supervisor Dr. Mansel W. Griffiths for his support, encouragement and enthusiasm during my graduate work. Dr. Griffiths has provided an opportunity to explore new world of science and technology by accepting me as a graduate student and welcomed by showing faith and provided the environment to update my knowledge in food science field, not only as a graduate student, but also as a researcher and problem shooter. I am grateful to Dr. Griffiths for including me into his research group and I will always cherish those moments I spent while working in lab under his invaluable guidance and support throughout this project. My sincere thanks also go to Dr. Lisa Duizer, Dr. Loong-Tak Lim, Dr. Milena Corredig and Dr. Art Hill for their valuable advice, proper guidance and necessary support on my research. My sincere gratitude to Dr. Markus Walkling-Ribeiro and Dr. Hany Anany who provided me with sound advice on scientific thinking and critical analysis as well as organising and assisting in conducting the experiments. My especial thanks goes to Ms. Anupam Chugh and all my friends at CRIFS. I would like to thank Dairy Farmers of Ontario (DFO) for providing financial support for this project, Gay Lea Foods Co-operative for providing the milk throughout the project period, and Guelph Food Technology Center (GFTC) for providing the facility during cheese making. I would also like to thank Canadian Dairy Commission (CDC) for providing me the scholarship which also helped me to attend the international scientific conference to broaden my knowledge. Last but not the least, heartfelt appreciation goes to my family, sisters, brother-in-laws who raised me, supported me, loved me, taught me the value of life and shed their sweats to make me, where I stands now, and finally I like to dedicate this thesis to my sisters, brother-in-laws and my wife Mrs. Pratima Rijal Khanal for their unconditional love to make my life better than the best. iii TABLE OF CONTENTS Acknowledgements ...................................................................................................................... iii List of abbreviations ................................................................................................................... vii List of tables.................................................................................................................................. ix List of figures ................................................................................................................................. x Chapter 1: Introduction ............................................................................................................... 1 1.1 General introduction .............................................................................................................. 1 1.2 Research objectives ............................................................................................................... 5 Chapter 2: Literature review ....................................................................................................... 7 2.1 Milk processing ..................................................................................................................... 7 2.2 PEF processing .................................................................................................................... 11 2.3 Factors affecting microbial inactivation .............................................................................. 17 2.3.1 Process parameters ....................................................................................................... 17 2.3.2 Product parameters ....................................................................................................... 22 2.3.3 Microbial parameters .................................................................................................... 23 2.4 Mechanism of microbial inactivation in PEF processing.................................................... 24 2.5 Milk processing through PEF .............................................................................................. 27 2.6 Microfiltration processing of milk ...................................................................................... 44 2.7 Hurdle technology ............................................................................................................... 54 2.8 Cheese making with PEF/MF treated milk ......................................................................... 57 Chapter 3: Impact of single and combined pulsed electric field and microfiltration treatments vs. heat pasteurization on microbial reduction and physico-chemical properties in skim milk ................................................................................................................................. 62 3.1. Abstract .............................................................................................................................. 62 3.2 Introduction ......................................................................................................................... 63 3.3 Materials and methods ........................................................................................................ 67 3.3.1. Skim milk preparation and storage .............................................................................. 67 3.3.2. PEF treatment .............................................................................................................. 67 iv 3.3.3. Microfiltration ............................................................................................................. 69 3.3.5. HTST treatment ........................................................................................................... 70 3.3.6. Microbiological analysis.............................................................................................. 70 3.3.7. Physico-chemical properties of milk ........................................................................... 71 3.3.8. Pathogen challenge study ............................................................................................ 71 3.3.9 Statistical analysis......................................................................................................... 72 3.4 Results ................................................................................................................................. 73 3.4.1. Suitability of PEF, MF, PEF/MF, and HTST for microbial reduction ........................ 73 3.4.2. Effect of nonthermal and thermal processing on physico-chemical properties........... 74 3.4.3. Pathogen control by PEF and PEF/MF ........................................................................ 76 3.5. Discussion .......................................................................................................................... 78 3.6 Conclusions ......................................................................................................................... 86 Chapter 4: Color and flavor of Brie-type cheese made from high voltage pulsed and membrane microfiltered skim milk subjected to pathogen screening ................................... 87 4.1 Abstract ............................................................................................................................... 87 4.2 Introduction ......................................................................................................................... 88 4.3 Materials and methods ........................................................................................................ 92 4.3.1 Skim milk preparation .................................................................................................. 92 4.3.2 PEF treatment ............................................................................................................... 93 4.3.3 Microfiltration .............................................................................................................
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