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Endara P, Wiedmann M, Adalja A. Consumer willingness to pay for shelf life of high-temperature, short-time-pasteurized fluid milk: Implications for smart labeling and food waste reduction. J Dairy Sci 2023; 106:5940-5957. [PMID: 37474369 DOI: 10.3168/jds.2022-22968] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 03/03/2023] [Indexed: 07/22/2023]
Abstract
Food waste in the United States was valued at $285 billion in 2019, representing 70% of all food surplus; dairy and eggs alone represented 15.90% of food surplus. Milk is the fifth most consumed beverage in the United States, and therefore its contribution to food waste has significant economic and environmental ramifications. Smart labels that provide precise spoilage information for fluid milk may help reduce food waste in fluid milk, but it is unclear if consumers will accept or pay for this novel technology. This paper examines consumer preferences for high temperature, short time pasteurized fluid milk shelf life and smart date labels and tests how information about the environmental impact of fluid milk food waste affects consumers' acceptance and willingness to pay. We used a choice-based conjoint study administered in an online survey, along with a between-subject experiment to measure preferences under different information treatments about the environmental impact of food waste. Our results suggest that consumers' valuations of extended shelf life and an ecolabel is positive; however, using the smart label creates disutility for consumers, thereby hindering acceptance of new labeling technology that may facilitate food waste reduction in the milk industry. These findings imply that retailers should find alternative means to enhance the communication of precise shelf life information and its role in reducing food waste.
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Affiliation(s)
- P Endara
- Nolan School of Hotel Administration, SC Johnson College of Business, Cornell University, Ithaca, NY 14853; Colegio de Hospitalidad, Arte Culinario, y Turismo, Universidad San Francisco de Quito USFQ, Quito, Ecuador, 170901
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - A Adalja
- Nolan School of Hotel Administration, SC Johnson College of Business, Cornell University, Ithaca, NY 14853.
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Griep-Moyer E, Trmčić A, Qian C, Moraru C. Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient. J Dairy Sci 2022; 105:9439-9449. [DOI: 10.3168/jds.2022-22174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Accepted: 07/13/2022] [Indexed: 11/06/2022]
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Geospatial Fluid Milk Processing Preferences: Is Consumer Taste Perception the Key Factor? DAIRY 2022. [DOI: 10.3390/dairy3020031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Consumption of ultrapasteurized milk is marked by extensive global variability; in the U.S. and U.K., less than 10% of fluid milk is marketed as ultrapasteurized, compared to >80% in France, Spain and Portugal. Fluid milk taste perception amongst U.S. consumers is that high-heat treatment of milk, as in ultrapasteurization, generates undesirable differences in taste compared to low-temperature/conventional pasteurized treatment. Although highly trained experts can distinguish characteristics in controlled studies, it remains unknown if general consumers can detect a difference or are subject to confirmation bias. In testing sensory perception in a defined untrained population, our findings indicate that the general consumer is unable to distinguish ultrapasteurized from pasteurized milk. On this basis, we conclude that presumptive “consumer taste perception” that speciously impacts fluid milk processing types in the U.S. market precludes noted benefits to ultrapasteurization not only in flexibility for storage and distribution, but also in reduction of public health risks.
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Kresova S, Gutjahr D, Hess S. German consumer evaluations of milk in blind and nonblind tests. J Dairy Sci 2022; 105:2988-3003. [DOI: 10.3168/jds.2021-20708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 12/21/2021] [Indexed: 11/19/2022]
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Sipple LR, Schiano AN, Cadwallader DC, Drake MA. Child preferences and perceptions of fluid milk in school meal programs. J Dairy Sci 2021; 104:5303-5318. [PMID: 33663854 DOI: 10.3168/jds.2020-19546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Accepted: 12/17/2020] [Indexed: 11/19/2022]
Abstract
School meal programs in the United States feed approximately 30 million children each day and account for the majority of child milk intake. Dairy consumption during childhood and adolescence has lasting effects on lifelong health status, so it is important for schools to ensure adequate consumption in this life stage by offering an appealing product. This study identified the intrinsic and extrinsic attributes that influence children's perceptions, attitudes, and consumption of fluid milk at school, especially as they relate to fluid milk packaging. An online choice-based conjoint survey (n = 211) and four 1-h focus groups (n = 31) were conducted with child milk consumers ages 8 to 13 yr to evaluate extrinsic attributes. The survey evaluated milk package attributes including packaging type, front-of-package graphics, package color, and labeled milk fat content. Focus group topics included preferences, usability, health, taste of fluid milk, and milk consumption habits. To evaluate intrinsic properties related to packaging, 3 varieties of milk (unflavored fat-free, unflavored low-fat, and chocolate-flavored fat-free) were produced and packaged in polyethylene-coated paperboard cartons, polyethylene terephthalate (PET) bottles, and high-density polyethylene (HDPE) bottles (all 250 mL). After 10 to 13 d of storage at 4°C under dark conditions, milks were evaluated by descriptive analysis and child acceptance testing (ages 8-13 yr; n = 126, 122, and 126 for each variety, respectively). Extrinsically, package type was the most important attribute to children, but graphics, nutritional labeling, branding, package size, and overall familiarity also drove preferences. The ideal milk packaging build from the conjoint survey was an HDPE bottle with blue-colored packaging and a cow graphic, labeled as low-fat milk. Intrinsically, all varieties of milks packaged in paperboard cartons developed package-specific flavors, including refrigerator/stale and paperboard, after 10 d of storage. These off-flavors were not detected in HDPE- or PET-packaged milks. For unflavored milks, child consumers preferred the flavor of PET- or HDPE-packaged milks over cartons, regardless of milk fat content, but preferences were not distinct for chocolate-flavored milk. The results of this study demonstrate that children's liking and preference for milk are driven by both intrinsic and extrinsic factors and suggest that improvements are needed to increase acceptance of milk currently served in school meal programs.
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Affiliation(s)
- L R Sipple
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - A N Schiano
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - D C Cadwallader
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - M A Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02607-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sipple LR, Barbano DM, Drake M. Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States. J Dairy Sci 2020; 103:7639-7654. [PMID: 32819617 DOI: 10.3168/jds.2020-18216] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Accepted: 04/13/2020] [Indexed: 01/18/2023]
Abstract
Fluid milk consumption among children has declined for decades. Adequate consumption of milk and dairy products, especially during childhood, has beneficial health outcomes for growth, development, and reduced risk of osteoporosis, hypertension, obesity, and cancer during adulthood. Satisfaction with milk flavor, perceived health benefits derived from milk, and habit are primary drivers of lifelong milk consumption. Child preferences and attitudes for milk may differ from those of adults, and as such, understanding and fulfilling the needs of children is crucial to reverse the decline in milk consumption. School meal programs make fluid milk accessible to millions of children each day; however, regulations and school lunch procurement systems in the United States sometimes make it difficult to provide novel or value-added milk products in these programs. Total consumption of all milk types in US schools declined by 14.2% from 2008 to 2017, and the percentage of children participating in the school lunch program has also declined. This decline has also been driven by declining average daily participation in the school meal program and may also reflect children's dissatisfaction with the sensory characteristics and the form of milk offered in schools. The change in form of milk offered in schools to lower fat and lower added sugar content in the United States has been driven by government-mandated school lunch calorie and fat requirements. This review describes the current milk consumption trends among children; the structure and basic requirements of the school lunch program in total and for milk; and the intrinsic, extrinsic, and environmental factors that influence child perception, preference, and consumption of fluid milk in the US school system.
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Affiliation(s)
- Lauren R Sipple
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - David M Barbano
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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Harwood W, Carter B, Cadwallader D, Drake M. The role of heat treatment in light oxidation of fluid milk. J Dairy Sci 2020; 103:11244-11256. [DOI: 10.3168/jds.2020-18933] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Accepted: 07/20/2020] [Indexed: 11/19/2022]
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Kullananant N, Chaiseri S, Lorjaroenphon Y. The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma. J Food Sci 2020; 85:1764-1771. [PMID: 32406938 DOI: 10.1111/1750-3841.15151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 03/30/2020] [Accepted: 04/02/2020] [Indexed: 11/28/2022]
Abstract
The novel discovery of p-hydroxyphenylbutan-2-one (berry note) in Riceberry aroma was characterized by gas chromatography-olfactometry and gas chromatography-time-of-flight mass spectrometry. Odor activity values and aroma extract dilution analysis revealed the high potency of this ketone, vanillin, and guaiacol found within the purple rice. Furthermore, ultrapasteurization (UP), high-temperature short-time (HTST) pasteurization, and ultrahigh-temperature (UHT) sterilization effects on rice beverage aroma were analyzed using Riceberry as a sample. Riceberry's key odorants also remained the primary aromatic contributors in beverage models. Although descriptive sensory analysis showed a slightly lower musty note intensity in HTST beverages compared to the UP sample, their flavor dilution chromatograms were similar. Cluster analysis and R-index ranking test further confirmed aroma similarities during storage. Stored samples sterilized via UHT experienced certain potential off-odors, including acetic acid, propanoic acid, and indole, as opposed to the other beverages. UP was therefore superior to HTST and UHT by extending beverage shelf life without any undesirable odors. PRACTICAL APPLICATION: Ultrapasteurization (UP) retains Riceberry aroma characteristic in beverages and requires minimal modifications beyond conventional pasteurization. UP beverages also surpass those of high-temperature short-time and ultrahigh-temperature by extending shelf life with no noticeable off-odors. In addition, the discovery of p-hydroxyphenylbutan-2-one and the other aroma-active compounds of Riceberry aroma should prove valuable for flavor creation, rice breeding, and rice quality standards.
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Affiliation(s)
- Natnicha Kullananant
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak, Bangkok, 10900, Thailand
| | - Siree Chaiseri
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak, Bangkok, 10900, Thailand
| | - Yaowapa Lorjaroenphon
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak, Bangkok, 10900, Thailand
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Cheng N, Barbano DM, Drake M. Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages. J Dairy Sci 2019; 102:8670-8690. [DOI: 10.3168/jds.2018-16179] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Accepted: 03/14/2019] [Indexed: 11/19/2022]
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Barbano DM. A 100-Year Review: The production of fluid (market) milk. J Dairy Sci 2018; 100:9894-9902. [PMID: 29153178 DOI: 10.3168/jds.2017-13561] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Accepted: 09/05/2017] [Indexed: 11/19/2022]
Abstract
During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk. During the second 50 years, raw milk quality was further improved through the use of milk quality payment incentives. Due to changing demographics and lifestyle, whole fluid milk consumption declined and processing technologies were developed to increase the range of fluid milk products (skim and low-fat milks, flavored milks, lactose-reduced milk, long-shelf-life milks, and milks with higher protein and calcium contents) offered to the consumer. In addition, technology to produce specialty high-protein sports beverages was developed, which expanded the milk-based beverage offerings to the consumer.
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Affiliation(s)
- David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
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12
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Schiano A, Harwood W, Drake M. A 100-Year Review: Sensory analysis of milk. J Dairy Sci 2017; 100:9966-9986. [DOI: 10.3168/jds.2017-13031] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2017] [Accepted: 07/07/2017] [Indexed: 11/19/2022]
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13
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Lee A, Barbano D, Drake M. The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks. J Dairy Sci 2017; 100:1688-1701. [DOI: 10.3168/jds.2016-11899] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2016] [Accepted: 10/31/2016] [Indexed: 11/19/2022]
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Lee A, Barbano D, Drake M. Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)–pasteurized skim milk. J Dairy Sci 2016; 99:9659-9667. [DOI: 10.3168/jds.2016-11771] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2016] [Accepted: 09/03/2016] [Indexed: 11/19/2022]
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Li XE, Drake M. Sensory Perception, Nutritional Role, and Challenges of Flavored Milk for Children and Adults. J Food Sci 2015; 80:R665-70. [DOI: 10.1111/1750-3841.12828] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 12/18/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaomeng E. Li
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh 27695 NC U.S.A
| | - MaryAnne Drake
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh 27695 NC U.S.A
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Caplan Z, Barbano D. Shelf life of pasteurized microfiltered milk containing 2% fat. J Dairy Sci 2013; 96:8035-46. [DOI: 10.3168/jds.2013-6657] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2013] [Accepted: 05/05/2013] [Indexed: 11/19/2022]
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17
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Yeung M. ADSA Foundation Scholar Award: Trends in culture-independent methods for assessing dairy food quality and safety: Emerging metagenomic tools. J Dairy Sci 2012; 95:6831-42. [DOI: 10.3168/jds.2012-5677] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Accepted: 08/19/2012] [Indexed: 01/13/2023]
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Ochi H, Sumi M, Nakata I, Saito H, Uozumi M, Iwatsuki K. Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data. J Dairy Sci 2010; 93:1794-806. [DOI: 10.3168/jds.2009-2575] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2009] [Accepted: 12/22/2009] [Indexed: 11/19/2022]
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PALACIOS O, BADRAN J, DRAKE MANNE, REISNER M, MOSKOWITZ H. CONSUMER ACCEPTANCE OF COW'S MILK VERSUS SOY BEVERAGES: IMPACT OF ETHNICITY, LACTOSE TOLERANCE AND SENSORY PREFERENCE SEGMENTATION. J SENS STUD 2009. [DOI: 10.1111/j.1745-459x.2009.00236.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gandy A, Schilling M, Coggins P, White C, Yoon Y, Kamadia V. The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk. J Dairy Sci 2008; 91:1769-77. [DOI: 10.3168/jds.2007-0833] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Abstract
The objectives of the research were to determine the growth characteristics of bacteria in commercially pasteurized skim milk as a function of storage temperature; to determine the efficacy of a microfiltration and pasteurization process in reducing the number of total bacteria, spores, and coliforms in skim milk; and to estimate the shelf life of pasteurized microfiltered skim milk as a function of storage temperature. For the first objective, commercially pasteurized skim milk was stored at 0.1, 2.0, 4.2, and 6.1 degrees C. A total bacterial count >20,000 cfu/mL was considered the end of shelf life. Shelf life ranged from 16 d at 6.1 degrees C to 66 d at 0.1 degrees C. Decreasing storage temperature increased lag time and reduced logarithmic growth rate of a mixed microbial population. The increased lag time for the mixed microbial population at a lower storage temperature was the biggest contributor to longer shelf life. For the second objective, raw skim milk was microfiltered at 50 degrees C using a Tetra Alcross M7 Pilot Plant equipped with a ceramic Membralox membrane (pore diameter of 1.4 microm). The 50 degrees C permeate was pasteurized at 72 degrees C for 15 s, and cooled to 6 degrees C. Bacterial counts of raw skim milk were determined by standard plate count. Bacterial counts of microfiltered and pasteurized microfiltered skim milk were determined using a most probable number method. Across 3 trials, bacterial counts of the raw milk were reduced from 2,400, 3,600, and 1,475 cfu/mL to 0.240, 0.918, and 0.240 cfu/mL, respectively, by microfiltration. Bacterial counts in the pasteurized microfiltered skim milk for the 3 trials were 0.005, 0.008, and 0.005 cfu/mL, respectively, demonstrating an average 5.6 log reduction from the raw count due to the combination of microfiltration and pasteurization. For the third objective, pasteurized microfiltered skim milk was stored at each of 4 temperatures (0.1, 2.0, 4.2, and 6.1 degrees C) and the total bacterial count was determined weekly over a 92-d period. At 6 time points in the study, samples were also analyzed for noncasein nitrogen and the decrease in casein as a percentage of true protein was calculated. After 92 d, 50% of samples stored at 6.1 degrees C and 12% of samples stored at 4.2 degrees C exceeded a total bacterial count of 20,000 cfu/mL. No samples stored at 0.1 or 2.0 degrees C reached a detectable bacterial level during the study. When the bacterial count was <1,000 cfu/mL, shelf life was limited because sufficient proteolysis had occurred at 32 d at 6.1 degrees C, 46 d at 4.2 degrees C, 78 d at 2.0 degrees C, and >92 d at 0.1 degrees C to produce a detectable off-flavor in skim milk produced from a raw milk with a 240,000 somatic cell count.
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Affiliation(s)
- M W Elwell
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
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22
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Abstract
Pasteurized fluid milk shelf life is influenced by raw milk quality. The microbial count and somatic cell count (SCC) determine the load of heat-resistant enzymes in milk. Generally, high levels of psychrotrophic bacteria in raw milk are required to contribute sufficient quantities of heat-stable proteases and lipases to cause breakdown of protein and fat after pasteurization. Sanitation, refrigeration, and the addition of CO2 to milk are used to control both total and psychrotrophic bacteria count. It is not uncommon for total bacterial counts of raw milk to be < 10,000 cfu/mL. In the past, fluid milk processors have not focused much attention on milk SCC. Increased SCC is correlated with increased amounts of heat-stable protease (plasmin) and lipase (lipoprotein lipase) in milk. When starting with raw milk that has a low bacterial count, and in the absence of microbial growth in pasteurized milk, enzymes associated with high SCC will cause protein and fat degradation during refrigerated storage, and produce off-flavors. As the ability to kill, remove, or control microbial growth in pasteurized refrigerated milk continues to improve, the original milk SCC will be the factor limiting the time of refrigerated storage before development of an off-flavor in milk. Most healthy cows in a dairy herd have a milk SCC < 50,000 cell/mL. Bulk tank SCC > 200,000 cell/mL are usually due to the contribution of high SCC milk from a small number of cows in the herd. Technology to identify these cows and keep their milk out of the bulk tank could substantially increase the value of the remaining milk for use in fluid milk processing. To achieve a 60- to 90-d shelf life of refrigerated fluid milk, fluid processors and dairy farmers need to work together to structure economic incentives that allow farmers to produce milk with the SCC needed for extended refrigerated shelf life.
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Affiliation(s)
- D M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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Castillo JL, Milgrom P, Coldwell SE, Castillo R, Lazo R. Children's acceptance of milk with xylitol or sorbitol for dental caries prevention. BMC Oral Health 2005; 5:6. [PMID: 16042782 PMCID: PMC1183221 DOI: 10.1186/1472-6831-5-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2005] [Accepted: 07/22/2005] [Indexed: 11/30/2022] Open
Abstract
Background Xylitol, a polyol sugar, has been shown to reduce dental caries when mixed with food or chewing gum. This study examines the taste acceptability of xylitol in milk as a first step toward measuring the effectiveness of xylitol in milk for the reduction of dental caries in a public health program. Methods Three different types of milk (Ultra High Temperature (UHT), powder and evaporated) were tested for acceptability by 75 Peruvian children (25 per milk group, ages 4 to 7 years). Each group evaluated xylitol and sorbitol in one type of milk. In the first phase, each child was presented with a tray of four plastic cups containing 50 ml of milk with 0.021 g/ml xylitol, 0.042 g/ml xylitol, 0.042 g/ml sorbitol or no sugar. Each child was asked to taste the samples in a self-selected order. After tasting each sample, the child placed the milk cup in front of one of three cartoon faces (smile, frown or neutral) representing the child's response to the taste of each sample. In the second phase, the child was asked to rank order the milk samples within each category (smile, frown or neutral). Ranks within categories were then combined to obtain a rank ordering for all the test samples. Results The ranking from best to worst for the samples across categories (UHT, powder, evaporated) was xylitol (0.0.042 g/ml), sorbitol (0.042 g/ml), xylitol (0.021 g/ml) and milk alone (Friedman's ANOVA). Xylitol and sorbitol were preferred over milk alone, and xylitol (0.042 g/ml) was preferred to sorbitol (0.042 g/ml)(p < .05 sign test). Conclusion Milk sweetened with xylitol is well accepted by Peruvian children ages 4–7 years.
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Affiliation(s)
- Jorge L Castillo
- Departamento Academico de Estomatología del Niño y del Adolescente, Universidad Peruana Cayetano Heredia, Honorio Delgado 430, Lima 34, Peru
| | - Peter Milgrom
- Dental Public Health Sciences, Box 357475, University of Washington, Seattle, USA 98195-7475
| | - Susan E Coldwell
- Dental Public Health Sciences, Box 357475, University of Washington, Seattle, USA 98195-7475
| | - Ramon Castillo
- Departamento Academico de Estomatología del Niño y del Adolescente, Universidad Peruana Cayetano Heredia, Honorio Delgado 430, Lima 34, Peru
| | - Rocio Lazo
- Departamento Academico de Estomatología del Niño y del Adolescente, Universidad Peruana Cayetano Heredia, Honorio Delgado 430, Lima 34, Peru
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Novak JS, Call J, Tomasula P, Luchansky JB. An assessment of pasteurization treatment of water, media, and milk with respect to Bacillus spores. J Food Prot 2005; 68:751-7. [PMID: 15830666 DOI: 10.4315/0362-028x-68.4.751] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the ability of spore-forming Bacillus spp. to resist milk pasteurization conditions from 72 to 150 degrees C. Spores from the avirulent surrogate Sterne strain of Bacillus anthracis, as well as a representative strain of a common milk contaminant that is also a pathogen, Bacillus cereus ATCC 9818, were heated at test temperatures for up to 90 min in dH2O, brain heart infusion broth, or skim milk. In skim milk, characteristic log reductions (log CFU per milliliter) for B. anthracis spores were 0.45 after 90 min at 72 degrees C, 0.39 after 90 min at 78 degrees C, 8.10 after 60 min at 100 degrees C, 7.74 after 2 min at 130 degrees C, and 7.43 after 0.5 min at 150 degrees C. Likewise, log reductions (log CFU per milliliter) for viable spores of B. cereus ATCC 9818 in skim milk were 0.39 after 90 min at 72 degrees C, 0.21 after 60 min at 78 degrees C, 7.62 after 60 min at 100 degrees C, 7.37 after 2 min at 130 degrees C, and 7.53 after 0.5 min at 150 degrees C. No significant differences (P < 0.05) in thermal resistance were observed for comparisons of spores heated in dH2O or brain heart infusion broth compared with results observed in skim milk for either strain tested. However, spores from both strains were highly resistant (P < 0.05) to the pasteurization temperatures tested. As such, pasteurization alone would not ensure complete inactivation of these spore-forming pathogens in dH2O, synthetic media, or skim milk.
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Affiliation(s)
- John S Novak
- Microbial Food Safety Research Unit, US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
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Dansby MY, Bovell-Benjamin AC. Physical Properties and Sixth Graders' Acceptance of an Extruded Ready-to-Eat Sweetpotato Breakfast Cereal. J Food Sci 2003; 68:2607-12. [PMID: 14719527 DOI: 10.1111/j.1365-2621.2003.tb07069.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Extruded ready-to-eat breakfast cereals (RTEBCs) were made from varying levels of sweetpotato flour (SPF), whole-wheat bran (WWB), and extrusion cooking. Moisture, protein, and ash contents were lower in the 100% SPF than the 100% WWB. Carbohydrate, beta-carotene, and ascorbic acid contents were higher in the 100% SPF. Fat, thiamin, riboflavin contents, bulk densities, and the water absorption index were similar for the cereals. However, the expansion ratio was highest in the 100% SPF cereal. The 100% WWB had the lightest color and most fibrous morphology. Extruded RTEBC containing 100% SPF and 75%/25% SPF/WWB were well-liked and acceptable to sixth graders attending an elementary school in Auburn, Alabama, but the 100% WWB was unacceptable.
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Smith WL, Lagunas-Solar MC, Cullor JS. Use of pulsed ultraviolet laser light for the cold pasteurization of bovine milk. J Food Prot 2002; 65:1480-2. [PMID: 12233862 DOI: 10.4315/0362-028x-65.9.1480] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Because of concerns that some potentially dangerous microorganisms may survive conventional heat pasteurization of milk and because the heat needed to sterilize milk affects marketability, the ability to efficiently cold pasteurized milk may become more desirable. In this pilot study, we investigated the use of pulsed ultraviolet (PUV) laser light to nonthermally (cold) pasteurized bovine milk. Dairy bulk tank milk was treated with UV light (248 nm) emitted from a pulsed excimer laser. The samples were then analyzed for surviving bacteria by spiral plate counting and subculturing in Trypticase soy broth. Other bulk tank milk samples were inoculated with one of eight relevant milk bacterial species before being exposed to laser light. There was no growth observed for any of the plated or subcultured samples exposed to 25 J/cm2. One bacterial isolate was then used to inoculate milk to further investigate bactericidal laser light doses. Growth was observed for samples treated with an average of 0.3 to 6.6 J/cm2 but not for those treated with 12.6 J/cm2. The results indicate that in principle, the bacterial content of milk can be adequately controlled by exposure to PUV laser light.
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Affiliation(s)
- Wayne L Smith
- Dairy Food Safety Laboratory, School of Veterinary Medicine, Veterinary Medicine and Teaching Research Center, Davis, California, USA.
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