Ohmic heating application with different electric fields on inactivation of Listeria monocytogenes in protein-enriched cow milk

• Published in: Polish journal of veterinary sciences Vol. 27; no. 1; pp. 53 - 60
• Main Authors: Ayyıldız, R.Y., Kahraman, H.A.
• Format: Journal Article
• Language: English
• Published: Germany Polish Academy of Sciences, Committee of Veterinary Sciences 20.03.2024
• Subjects: Cow's milk; Dairy products; Electric fields; Food; Gram-positive bacteria; Listeria; Listeria monocytogenes; Meat products; Milk; Pathogens; Personal computers; Power supply; Proteins; Stainless steel; Temperature; Germany; Turkey; Listeria monocytogenes; milk; Inactivation; ohmic heating; protein
• ISSN: 1505-1773; 2300-2557
• DOI: 10.24425/pjvs.2024.149333

The aim of this study was to determine the effects of an ohmic heating (OH) process with different electric field intensities on Listeria monocytogenes inactivation in protein-enriched cow milk. Protein powder was added at rates of 2.5%, 5% and 7.5% in 1.5% fat content milk, and L. monocytogenes (ATCC 13932) strain was then inoculated into the samples. The OH process was carried out in a laboratory-type pilot unit created using stainless steel electrodes, a K-type thermocouple, a datalogger and power supply providing AC current at 0-250 V, 10 A. The inoculated milk samples were heated to 63°C by applying an electric field intensity of 10V/cm and 20V/cm. L. monocytogenes counts, pH, color measurement and hydroxymethylfurfurol levels were then determined. OH applied with an electric field intensity of 10 V/cm caused an average decrease of 5 logs in L. monocytogenes level in the samples containing 2.5% protein and decreased below the detection limit (<1 log) at the 9th minute (p<0.05). Similarly, application of an electric field intensity of 20 V/cm in milk containing 2.5% and 5% protein caused the L.monocytogenes level to decrease below the detection limit (<1 log) at 2 minutes 30 seconds (p<0.05). No change was observed in the L* (brightness) values of the samples but it was determined that there was a slight increase in pH, a* (redness) and b* (yellowness) values compared to the control group. It was observed that the inactivation of L. monocytogenes by OH depends on the duration of the OH process, protein concentration in the milk and the applied voltage gradient.