Effect of thermoultrasound on aflatoxin M1 levels, physicochemical and microbiological properties of milk during storage
Jaimez Ordaz, Judith
2018
Tania Atzimba Hernández-Falcón, Araceli Monter-Arciniega, Nelly del Socorro Cruz-Cansino, Ernesto Alanís-García, Gabriela Mariana Rodríguez-Serrano, AraceliCastañeda-Ovando, Mariano García-Garibay, Esther Ramírez-Moreno, Judith Jaimez-Ordaz, Effect of thermoultrasound on aflatoxin M1 levels, physicochemical and microbiological properties of milk during storage, Ultrasonics - Sonochemistry 48 (2018) 396?403, DOI: 10.1016/j.ultsonch.2018.06.018
Abstract
The aim of this research was to determine the physicochemical properties, microbial counts and aflatoxin M1 (AFM1) levels of thermoultrasonicated, pasteurized and untreated milk (control) at days 1, 7 and 14 of storage. Thermoultrasound treatment was performed at a rate of 20?kHz for 10 or 15?min and 95% amplitude on homogenized and non-homogenized milk samples. Results showed that most physicochemical parameters were within the Mexican norms established for milk. Ultrasound treatment for 15?min reduced solids precipitation (p?
Artículos relacionados
Optimization of thermal protein precipitation from acid whey
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.
Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo
Degradación anaerobia de dos tipos de lactosuero en reactores UASB