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Evaluation of Intense Pulsed Light To Inactivate thermophilic Spore-Forming Bacteria Anoxybacillus Flavithermus and Geobacillus Stearothermophilus In Dairy Powders

Briones, Ashley
2020-05
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https://hdl.handle.net/11299/216091
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Evaluation of Intense Pulsed Light To Inactivate thermophilic Spore-Forming Bacteria Anoxybacillus Flavithermus and Geobacillus Stearothermophilus In Dairy Powders

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2020-05

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Abstract The goal of this study was to evaluate the effects of Intense Pulsed Light (IPL) on the inactivation of Anoxybacillus flavithermus and Geobacillus stearothermophilus spores found in the dairy powders of nonfat dry milk (NFDM), milk protein concentrate (MPC70), and whey protein concentrate (WPC80). Anoxybacillus flavithermus and Geobacillus stearothermophilus are two types of thermophilic, spore-forming bacteria found to cause quality issues in the milk powder industry. Bacterial spore heat resistance permits survival in the processing conditions of an industrial environment. Traditional thermal processing of foods leads to undesirable off flavors in the final product and a decrease in consumer acceptance. Intense Pulsed Light (IPL) is a novel technology being evaluated for use in powdered foods and ingredients to deactivate spore forming bacteria. This study evaluates the effect of IPL on spores of A. flavithermus and G. stearothermophilus.

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University of Minnesota M.S. thesis. May 2020. Major: Food Science. Advisor: David Baumler. 1 computer file (PDF); 119 pages.

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Briones, Ashley. (2020). Evaluation of Intense Pulsed Light To Inactivate thermophilic Spore-Forming Bacteria Anoxybacillus Flavithermus and Geobacillus Stearothermophilus In Dairy Powders. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/216091.

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