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High-pressure processing and heat treatment of Murrah buffalo milk: Comparative study on microbial changes during
Darren Sim Xuan Yu1, Chong Kah Hui1, Mohammad Rashedi Ismail-Fitry2
1Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Abstract:
This study aims to evaluate the effect of high-pressure processing (HPP) (500 and 600 MPa for 3 min and 5 min) on the microbial changes of Murrah buffalo milk in comparison to heat treatment (72 °C for 15 s of holding time) during refrigerated storage of 28 days. The results indicated that the total plate count (TPC) of raw milk at day 0 was 5.5 ± 0.6 log10 CFU/mL. At day 0, heat treatment lowered TPC to 3.9 ± 0.6, while HPP treatment was in the range of 4.1 ± 0.3 to 4.8 ± 0.6 log10 CFU/mL. Similarly, lowered yeast and mold count and lactic acid bacteria were noted in heat- and HPP-treated milk samples compared to the control sample during refrigerated storage. There were no Staphylococcus aureus and Escherichia coli detected in heat and HPP-treated samples. Heat or HPP treatment at 600 MPa for 5 min significantly extended the shelf-life of Murrah buffalo milk for three weeks at the refrigerated storage. In addition, HPP treatment did not alter the pH, lightness (L* value), protein, or fat content of Murrah buffalo milk during refrigerated storage. Hence HPP at 600 MPa for 5 min could be a suitable alternative to conventional heat treatment.
Insights
High-pressure processing (HPP) and heat treatment effectively reduce microbes in Murrah buffalo milk. HPP at 600 MPa for 5 minutes significantly extends shelf-life without altering milk quality, offering a viable alternative to heat treatment.
Area of Science:
- Food Science
- Microbiology
- Dairy Technology
Background:
- Microbial spoilage limits the shelf-life of Murrah buffalo milk.
- Conventional heat treatment is widely used but can affect milk quality.
- Exploring alternative preservation methods like high-pressure processing (HPP) is crucial for extending shelf-life.
Purpose of the Study:
- To evaluate the impact of high-pressure processing (HPP) and heat treatment on microbial populations in Murrah buffalo milk.
- To compare the efficacy of HPP and heat treatment in extending the refrigerated shelf-life of Murrah buffalo milk.
- To assess the effect of HPP on the physicochemical properties of Murrah buffalo milk during storage.
Main Methods:
- Murrah buffalo milk samples were subjected to high-pressure processing (HPP) at 500 and 600 MPa for 3 and 5 minutes, and heat treatment (72°C for 15 seconds).
- Microbial counts (total plate count, yeast and mold, lactic acid bacteria, Staphylococcus aureus, Escherichia coli) were monitored over 28 days of refrigerated storage.
- Physicochemical parameters including pH, lightness (L* value), protein, and fat content were analyzed.
Main Results:
- Both HPP and heat treatment significantly reduced microbial loads compared to raw milk.
- HPP at 600 MPa for 5 minutes, along with heat treatment, effectively eliminated Staphylococcus aureus and Escherichia coli.
- Treatment at 600 MPa for 5 minutes extended the shelf-life of Murrah buffalo milk by three weeks under refrigeration.
- HPP treatment did not significantly alter the pH, lightness, protein, or fat content of the milk.
Conclusions:
- High-pressure processing (HPP) at 600 MPa for 5 minutes is a promising technology for preserving Murrah buffalo milk.
- HPP offers a viable alternative to conventional heat treatment, extending shelf-life without compromising milk quality.
- Further research can explore optimizing HPP parameters for enhanced microbial inactivation and sensory attributes.
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