Intense Pulsed Light Decontamination of Dairy Powders: Effects on Bacillus cereus and Bacillus licheniformis Spores, and Dairy Powder Functionality
2019-12
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Intense Pulsed Light Decontamination of Dairy Powders: Effects on Bacillus cereus and Bacillus licheniformis Spores, and Dairy Powder Functionality
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2019-12
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Intense pulsed light (IPL) is a novel technology used to decontaminate foods using only mild heat treatments. The importance and challenges presented by the application of IPL to inactivate mesophilic spores are investigated with a focus on Bacillus cereus and Bacillus licheniformis spores in nonfat dry milk, milk protein concentrate, and whey protein concentrate. IPL technology showed possible log reduction of spores in dairy powders, which were dependent on the spore type and not powder type or IPL exposure time. The effects of IPL-treated nonfat dry milk on quality, sensory, and functionality are presented in this study. The IPL-treated nonfat dry milk presented relatively little functional changes, however, some changes in sensory characteristics were undesired.
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University of Minnesota M.S. thesis. December 2019. Major: Food Science. Advisor: David Baumler. 1 computer file (PDF); ix, 73 pages.
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Le, Nina. (2019). Intense Pulsed Light Decontamination of Dairy Powders: Effects on Bacillus cereus and Bacillus licheniformis Spores, and Dairy Powder Functionality. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/211700.
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