Effects of Isochoric Freezing on the Quality Characteristics of Raw Bovine Milk

Author:

Maida Alan L.1,Bilbao-Sainz Cristina2,Karman Andrew2ORCID,Takeoka Gary2ORCID,Powell-Palm Matthew J.34,Rubinsky Boris1ORCID

Affiliation:

1. Department of Mechanical Engineering, University of California, 6141 Etcheverry Hall, Berkeley, CA 94720, USA

2. U.S. Department of Agriculture, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

3. J. Mike Walker ’66 Department of Mechanical Engineering, Texas A&M University, 3123 TAMU, College Station, TX 77843, USA

4. Department of Materials Science & Engineering, Texas A&M University, 3003 TAMU, College Station, TX 77843, USA

Abstract

This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF treatment process entailed storing liquid raw milk in isochoric chambers in thermodynamic equilibrium at −5 °C/77 MPa and −10 °C/96 MPa. Several parameters were analyzed, including microbiology count, physicochemical properties, indigenous enzyme activity, protein content, volatile organic compounds profile, and lipid degradation. Both raw and pasteurized milk experienced increases in the microbial level past the acceptable threshold (≥5.5 log CFU/mL) after 2 weeks and 5 weeks, respectively, leading to the deterioration of other parameters during storage. In comparison, microbiology count decreased significantly during storage for both IF treatment conditions but was more pronounced for the higher pressure (96 MPa) treatment, leading to undetectable levels of microorganism after 5 weeks. IF treatment maintained stable pH, titratable acidity, viscosity, lipid oxidation, volatile profiles, total protein content, and lactoperoxidase activity throughout the storage period. Color was preserved during IF treatment at −5 °C/77 MPa; however, color was impacted during IF treatment at −10 °C/96 MPa. Protein structures were also modified during pressurized storage in both IF treatments. Overall, the study demonstrated that isochoric freezing could significantly increase the shelf-life of milk by reducing microbiology activity, whilst maintaining its nutritional content. These results underscore the potential role of isochoric freezing as a valuable tool in eliminating pathogens while maintaining quality characteristics similar to raw milk over long storage periods.

Funder

USDA National Institute of Food and Agriculture

National Science Foundation Graduate Research Fellowship Program

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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