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Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk
Tareq M Osaili1,2,3, Dinesh Kumar Dhanasekaran2, Fayeza Hasan2
1Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates.
Foods (Basel, Switzerland)
|January 25, 2025
Summary
High-pressure processing (HPP) effectively reduces pathogenic bacteria in camel milk. This non-thermal method enhances microbiological safety without significantly impacting beneficial microbes or milk proteins.
Area of Science:
- Food Science
- Microbiology
- Food Processing Technologies
Background:
- High-pressure processing (HPP) is a non-thermal method for microbial control.
- Camel milk requires effective methods to ensure microbiological safety.
Purpose of the Study:
- Determine decimal reduction times (D-values) for pathogens under HPP.
- Assess HPP's impact on total plate count (TPC), yeasts and molds (YM), and lactic acid bacteria (LAB) in camel milk.
- Investigate spoilage bacteria behavior and protein degradation post-HPP.
Main Methods:
- Applied 350 MPa high-pressure processing to camel milk.
- Measured D-values for specific pathogenic bacteria (L. monocytogenes, E. coli O157:H7, Salmonella spp.).
- Quantified microbial counts (TPC, YM, LAB) and analyzed protein degradation before and after HPP.
Main Results:
- D-values for pathogens ranged from 1.48 to 3.77 minutes.
- HPP reduced pathogens by 2-3 log cfu/mL, while TPC, YM, and LAB decreased by less than 1 log cfu/mL.
- No significant alteration in proteolytic activity or casein micelle structure was observed.
Conclusions:
- HPP is a promising non-thermal technique for enhancing camel milk safety.
- The method effectively targets pathogens while minimally affecting beneficial and spoilage microorganisms.
- HPP preserves the protein integrity of camel milk.
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