Cornell study reveals microbial challenges in microfiltered milk for extended shelf life
Source: The DairyNews
In the quest to prolong the shelf life of milk through innovative microfiltration processes, Cornell food scientists have uncovered a potential hurdle that could compromise product safety. A newly developed filtration technique, designed to enhance milk's longevity, inadvertently allows a pasteurization-resistant microbacterium to infiltrate the fluid milk if equipment isn't diligently cleaned during the early stages of the process.
Microfiltration, a cutting-edge processing technology widely adopted in Europe and soon to be introduced to US dairies, utilizes semipermeable membranes to ward off undesirable microbes, thus extending the shelf life of milk. However, the research conducted by Cornell's Department of Food Science reveals that inadequate cleaning of equipment can introduce a minuscule microbe, known as microbacterium, into the final product.
Published on Sept. 8 in the Journal of Dairy Science, the findings emphasize the significance of thorough equipment cleaning before the pasteurization process. According to Nicole H. Martin, assistant research professor and associate director of Cornell’s Milk Quality Improvement Program, the traditional reliance on pasteurization as the final kill-step for organisms is insufficient when adopting this new technology. To achieve an extended shelf life, processors must prioritize cleaning the raw milk intake equipment well in advance of pasteurization, aiming to eliminate these microbes prior to processing.
While conventional fluid milk products currently boast a refrigerated shelf life of 14 to 21 days, the incorporation of microfiltration extends this period to an impressive 60 days, presenting an opportunity to reduce food waste for both grocers and consumers.
Unlike high-temperature pasteurization, the prevailing method for extending shelf life, microfiltration with membrane pores measuring 0.8 to 1.2 microns offers a gentler alternative. This innovative technology consumes less energy, preserves the milk's flavor, and achieves extended shelf life by removing bacteria during the microfiltration process.
Published on Sept. 8 in the Journal of Dairy Science, the findings emphasize the significance of thorough equipment cleaning before the pasteurization process. According to Nicole H. Martin, assistant research professor and associate director of Cornell’s Milk Quality Improvement Program, the traditional reliance on pasteurization as the final kill-step for organisms is insufficient when adopting this new technology. To achieve an extended shelf life, processors must prioritize cleaning the raw milk intake equipment well in advance of pasteurization, aiming to eliminate these microbes prior to processing.
While conventional fluid milk products currently boast a refrigerated shelf life of 14 to 21 days, the incorporation of microfiltration extends this period to an impressive 60 days, presenting an opportunity to reduce food waste for both grocers and consumers.
Unlike high-temperature pasteurization, the prevailing method for extending shelf life, microfiltration with membrane pores measuring 0.8 to 1.2 microns offers a gentler alternative. This innovative technology consumes less energy, preserves the milk's flavor, and achieves extended shelf life by removing bacteria during the microfiltration process.
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