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| Hougaard, A.B.; Ipsen, R.. |
| The rennet coagulation properties of milk samples subjected to instant infusion pasteurization at 72°C, 100°C and 120°C were measured and compared to the rennet coagulation properties of milk subjected to a standard pasteurization at 72°C for 15 s. Two different rheometers were used for the measurements for determination of the rennet coagulation time and the curd firming rate. The results from the two rheometers showed the same trends; the rennet coagulation time increased and the curd firming rate decreased as the temperature of instant infusion pasteurization was increased. This was expected, however, the magnitude of the changes was smaller than expected. Instant infusion pasteurization could thus be a more gentle method than other high temperature... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2009 |
URL: http://orgprints.org/16114/2/16114.pdf |
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| Hougaard, A.B.; Ipsen, R.. |
| Milk is normally heat treated in order to obtain safe dairy products with an elongated shelf life as compared to raw milk. New methods, such as infusion pasteurization, for heat treatment of milk are currently being developed. This provides an opportunity for treating milk in a manner that creates different or improved functional properties compared to traditional indirect pasteurization. Infusion pasteurization has a time-temperature profile characterized by very rapid heating to relatively high temperatures, short holding times and very rapid cooling, which may lead to products with different properties as compared to products subjected to the standard low pasteurization at 72°C for 15s. Infusion pasteurization was performed on raw milk with two... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2008 |
URL: http://orgprints.org/15300/1/15300.pdf |
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| Hougaard, A.B.; Ipsen, R.. |
| Infusion pasteurization was performed on both whole milk and skim milk and at different temperatures in the range 72°C-120°C. The skim milk was prepared at a commercial dairy and had been heated to approx. 60°C during the separation process. The whole milk was skimmed by centrifugation prior to the analyses. In the analyses, the infusion pasteurized samples were compared to a standard low pasteurization on the same batches of milk and samples of the raw milks. Particle sizes were analyzed using dynamic light scattering, and the viscosity of the samples were measured with a capillary viscometer. The viscosity measurements showed no significant changes in viscosity after infusion pasteurization of skim milk, nor did the particle sizes change. On the other... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2008 |
URL: http://orgprints.org/15301/1/15301.pdf |
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| Hammershøj, M.; Hougaard, A.B.; Vestergaard, J.S.; Poulsen, O.; Ipsen, R.H.. |
| Direct heat treatment of two milk types, skimmed and non-standardised, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15s and 85°C/30 s. The activity of indigenous enzymes; alkaline phosphatase, lactoperoxidase, xanthine oxidase and -glutamyl transpeptidase was evaluated. Mainly the infusion temperature was determinant for inactivation. Whey protein denaturation represented by -lactoglobulin increased significantly with infusion temperature. The non-standardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2009 |
URL: http://orgprints.org/16581/1/16581.doc |
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| Hougaard, A.B.; Hammershøj, Marianne; Vestergaard, Jannie S.; Poulsen, Ole; Ipsen, R.. |
| Two types of milk, skim milk and non-standardized raw milk, were heat treated using direct heating by instant infusion pasteurization with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurization (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurization compared to HTST pasteurization. Changes in the physical-chemical properties were observed in the skim milk fractions of instant infusion pasteurized non-standardized milk, whereas for instant infusion pasteurized skim milk less influence from the treatments was observed. |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2009 |
URL: http://orgprints.org/16582/1/16582.pdf |
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| Hammershøj, M.; Hougaard, A.B.; Vestergaard, J.S.; Poulsen, O.; Ipsen, R.H.. |
| Direct heat treatment of two milk types, skimmed and non-standardised, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15s and 85°C/30 s. The activity of indigenous enzymes; alkaline phosphatase, lactoperoxidase, xanthine oxidase and -glutamyl transpeptidase was evaluated. Mainly the infusion temperature was determinant for inactivation. Whey protein denaturation represented by -lactoglobulin increased significantly with infusion temperature. The non-standardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2010 |
URL: http://orgprints.org/17068/1/17068.pdf |
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| Hougaard, A.B.; Vestergaard, J.S.; Varming, C.; Bredie, Wender L. P.; Ipsen, R.. |
| Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2011 |
URL: http://orgprints.org/18767/1/18767.pdf |
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| Hougaard, A.B.. |
| Instant infusion technology has been suggested as a gentle method for pasteurization of milk, and the overall aim of the research presented in the current PhD thesis was to investigate this suggestion. The effects of instant infusion pasteurization (IIP) was studied by characterization of the microbial inactivation and selected physical-chemical and functional properties of milk subjected to IIP at different temperatures in the range from 72°C to 120°C and holding times < 1s. Standard high temperature short time (HTST) pasteurization at 72°C for 15 s was used as reference treatment. It was found that IIP provided high inactivation of microorganisms, even at 72°C the total aerobic counts were almost equal to those of milk subjected to HTST... |
| Tipo: Thesis |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2010 |
URL: http://orgprints.org/16812/1/16812.pdf |
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