| Title: | Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses |
| Author(s): | Ward LR; Kerth CR; Pillai SD; |
| Address: | "Natl. Center for Electron Beam Research - an IAEA Collaborating Centre for Electron Beam Technology, Texas A&M Univ., 400 Discovery Drive, College Station, TX, 77843-2472, U.S.A. Dept. of Nutrition and Food Science, Texas A&M Univ., MS 2253, College Station, TX, 77843-2253, U.S.A. Dept. of Animal Science, Texas A&M Univ., MS 2471, College Station, TX, 77843-2471, U.S.A. Dept. of Poultry Science, Texas A&M Univ., MS 2472, College Station, TX, 77843-2472, U.S.A" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Raw milk is known to contain relatively high numbers of microorganisms, some of which include microbial pathogens. Electron beam (eBeam) processing is a nonthermal pasteurization food processing technology. The underlying hypothesis was that eBeam processing will not negatively influence the composition, nutrient content, and aroma profile of raw milk. Raw milk samples were exposed to eBeam doses of 1 and 2 kGy, since our studies had shown that 2 kGy is suitable for raw milk pasteurization. The untreated and eBeam-treated raw milk samples were analyzed to detect changes in lactose, vitamin B(2) , vitamin B(12) , and calcium concentrations. The possible breakdown of casein and whey proteins and lipid oxidation were investigated along with the formation of volatile aroma compounds. Even though vitamin B(2) showed a 31.6% decrease in concentration, the B(2) content in eBeam-pasteurized raw milk met all USDA nutritional guidelines. Even though there were no indications of lipid oxidation after the 2.0-kGy eBeam treatment, there was lipid oxidation (58%) after 7 d of refrigerated storage. However, based on the GC-olfactory analysis, the lipid oxidation did not necessarily result in the development of a wide variety of off-odors" |
| Keywords: | Animals Calcium/analysis Caseins/analysis Lactose/analysis Milk/*chemistry *Nutritive Value *Pasteurization Riboflavin/analysis Vitamin B 12/analysis Volatile Organic Compounds/*analysis Whey Proteins/analysis aroma electron beam nutrients raw milk volati; |
| Notes: | "MedlineWard, Lindsay R Kerth, Chris R Pillai, Suresh D eng 2017/06/15 J Food Sci. 2017 Jul; 82(7):1614-1621. doi: 10.1111/1750-3841.13763. Epub 2017 Jun 14" |
