2007•Organic Eprints (International Centre for Research in Organic Food Systems, and Research Institute of Organic Agriculture)Open access
Infusion pasteurization of skim milk: effects of different time-temperature combinations
Anni Bygvrå Hougaard, Marianne Hammershøj, Richard Ipsen
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Abstract
Infusion pasteurization technology was used in different time-temperature combinations for heat treatment of skim milk and compared to untreated skim milk and a standard pasteurization treatment. Aerobic count of microorganisms and activity of alkaline phosphatase showed that all infusion-pasteurized samples had received proper pasteurization. There were no difference in the size of casein micelles, but differences were seen in activity of the enzyme xanthine oxidase. The results indicate possible differences in properties of infusion-pasteurized skim milk compared to standard pasteurized skim milk.
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