İçme Sütü Üretiminde ESL (Extended Shelf Life) Teknolojisinin Kullanımı

Günümüzde içme sütü üretim teknolojisinde, en çok bilinen ve uygulanan ısıl işlemler pastörizasyon ve UHT teknolojisidir. Pastörizasyonla kısa ömürlü ancak taze bir ürün elde edilirken; UHT ile uzun ömürlü ancak duyusal olarak beğeni düzeyi daha düşük bir ürün elde edilmektedir. Bu bağlamda ESL teknolojisi, pastörize süte göre daha uzun ömürlü ve duyusal olarak tüketiciye daha cazip bir ürün sunmak amacıyla geliştirilmiş yeni bir yöntemdir. Bu yöntem; mikrofiltrasyon, baktofügasyon, vurgulu elektriksel alan, yüksek basınç uygulaması gibi işlemleri de içerisinde bulundurabilmektedir. Bu yöntem ile hijyenik şartlarda paketlenen süt, buzdolabı sıcaklığında muhafaza edildiği sürece pastörize süte oranla daha uzun raf ömrüne sahip olmaktadır. Mikrobiyolojik riskin azaltılması ve raf ömrünün uzatılması açısından bu teknik, düşük yoğunluklu ısıl işlemle birlikte kullanılmalıdır. Düşük yoğunluklu ısıl işlem uygulaması; protein denatürasyonu, vitamin parçalanması, Maillard reaksiyonu gibi istenmeyen oluşumların düzeyini de azaltmaktadır. Bu teknoloji ile 45-60 güne kadar muhafaza edilebilen ve duyusal olarak pastörize süte daha yakın bir ürün elde edilmektedir. Bu çalışmada amaç, içme sütü üretiminde ESL teknolojisinin uygulanabilirliğini incelemek ve bu teknolojiyi diğer ısıl işlemlere göre ve kendi içinde değerlendirmektir.

Anahtar Kelimeler:

Baktofügasyon, ESL süt, Mikrofiltrasyon, Pastörizasyon, UHT

Application of ESL (Extended Shelf Life) Technology in Drinking Milk Production

Nowadays pasteurization and UHT are the best known and most commonly used technologies in milk production. While products which have shorter shelf life and fresh taste are obtained by using pasteurization, products which have longer shelf life but less desirable taste are obtained by UHT technology. ESL technology is a new method which was developed to obtain a longer shelf life product than pasteurized milk and better sensory quality product than UHT milk. ESL milk includes technologies such as microfiltration, bactofugation, pulsed electric fields, high pressure processing. In this process milk packaged under hygienic conditions has a longer shelf life than pasteurized milk as long as it has stored under refrigerated conditions. This technique should be used with low intensity heat treatment in order to minimize microbial risk and prolong the shelf life. This gentle heat treatment reduces the undesired reactions such as protein denaturation, vitamin degradation and Maillard reactions. Product which has a shelf life between 45-60 days and similar sensory characteristics with pasteurized milk is obtained owing to this technology. The objective of the study is to examine applicability of ESL technology in the field of milk production, evaluate and compare with traditionally heat treatments and itself.

Keywords:

Bactofugation, ESL milk, Microfiltration, Pasteurization, UHT,

PDF

___

Amador-Espejo, G.G., Suàrez-Berencia, A., Juan, B., Bárcenas, M.E., Trujillo, A.J., 2014. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk. Journal of dairy science, 97 (2): 659-671.
Anonim, 2016. http://ecoursesonline.iasri.res.in/mod/page/view.php?id=6140 Erişim Tarihi: 22.08.2016.
Ayar, A., Özdemir, M., 2002. Konya’da Satılan Beyaz Peynirlerin Nitrat ve Nitrit İçerikleri. Selçuk Tarım Bilimleri Dergisi, 16 (29): 84-87.
Beattie, J.M., Lewis, F.C., 1925. The electric current (apart from the heat generated). A bacteriological agent in the sterilization of milk and other fluids. The Journal of Hygiene, 24 (2): 123-137.
Bendicho, S., Barbosa-Cánovas, G.V., Martín, O., 2002. Milk processing by high intensity pulsed electric fields. Trends in Food Science & Technology, 13 (6): 195–204.
Chawla, R., Patil, G.R., Singh, A.K., 2011. High hydrostatic pressure technology in dairy processing: a review. J Food Sci Technol, 48 (3): 260 –268.
Claeys, W.L., Van Loey, A.M., Hendrickx, M.E., 2002. Intrinsic time temperature integrators for heat treatment of milk. Trends Food Sci. Technol. 13 (9): 293–311.
Claeys, W.L., Smout, C., Van Loey, A.M., Hendrickx, M.E., 2004. From time integrator kinetics to time temperature integrator tolerance levels: heat-treated milk. Biotechnol. Prog. 20 (1): 1 – 12.
Clawin-Rädecker, I., Kiesner, C., Martin, D., 2000. Furosine and ribonucleosides: indicators for the heat treatment of milk. Milchwissenschaft, 55 (12): 679– 682.
Considine, K.M., Kelly, A.L., Fitzgerald, G.F., Hill, C., Sleator, R.D., 2008. High - pressure processing - efects on microbial food safety and food quality. FEMS Microbiology Letters, 281 (1): 1-9.
Datta, N., Deeth, H.C., 1999. High pressure processing of milk and dairy products. The Australian Journal of Dairy Technology, 54 (1): 41.
De Le Fuente, M.A., Olano, A., Casal, V., Juárez, M., 1999. Effects of high pressure and heat treatment on the mineral balance of goats’ milk, Journal of Dairy Research, 66 (1): 65–72.
De Noni, I., Pellegrino, L., Cattaneo, S., Resmini, P., 2007. HPLC of proteose peptones for evaluating ageing of packaged pasteurized milk. International Dairy Journal, 17 (1): 12-19.
Dyck B., 2004. Neue Marktchancen durch ESL-Technologie, Dt. Molk. Ztg. (dmz), 20: 22– 25.
Faccia, M., Mastromatteo, M., Conte, A., Alessandro Del Nobile, M., 2013. Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese. Journal of Food Processing & Technology, 4 (4): 1-7.
Fernández-Molina J.J, Fernández-Gutiérrez S.A, Altunakar B., Bermúdez-Aguirre D., Swanson G.G, Barbosa-Cánovas G.V., 2005. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk. J Food Process Preserv, 29: 390–406.
Fetterman, J.C., 1928. The electrical conductivity method of processing milk. Agricultural Engineering, 9 (4): 107–108.
Gallmann, P., Eberhard, P., Sieber, R., 2001. Vor- und Nachteile der ESL (Extended Shelf Life)-Milch. Agrarforschung, 8: 112– 117.
García, L.F., Rodríguez, F.R., 2014. Combination of microfiltration and heat treatment for ESL milk production: Impact on shelf life. Journal of Food Engineering, 128: 1-9.
Getchell, B.E., 1935. Electric pasteurization of milk. Agricultural Engineering, 16 (10): 408–410.
Grabowski, N.T., Ahlfeld, B., Brix, A., Hagemann, A., von Münchhausen, C., Klein, G., 2013. Similarities and differences among fluid milk products: traditionally produced, extended shelf life and ultrahigh-temperature processed. Food Science and Technology International, 19 (3): 235-241.
Grahl, T., Märkl, H., 1996. Killing of microorganisms by pulsed electric fields. Appl Microbiol Biotechnol, 45 (1-2): 148-157.
Guizani, N., 2007. Postharvest Handling of Milk. “Alınmıştır: Handbook of food preservation. (Ed) Rahman, M.S., CRC press, Boca Raton, 203-211pp.
Gündoğdu, E., Yıldız H., Çakmakçı, S., 2012. Süt Bileşenleri Üzerine Isıl İşlemin Etkileri ve Besin Değeri Konusunda Değerlendirmeler. Tarım Bilimleri Araştırma Dergisi, 5 (1): 162-165.
Henyon, D.K., 1999. Extended shelf‐life milks in North America: a perspective. International journal of dairy technology, 52 (3): 95-101.
Hoffmann, W., Kiesner, C., Clawin‐Rädecker, I., Martin, D., Einhoff, K., Lorenzen, P. C., Meisel, H., Hammer, P., Suhren, G., Teufel, P., 2006. Processing of extended shelf life milk using microfiltration. International journal of dairy technology, 59 (4): 229-235.
Kalkan, S., Halkman, K., 2006. Bacillus cereus ve İçme Sütünde Oluşturduğu Sorunlar. Orlab On-Line Mikrobiyoloji Dergisi, 4 (1): 1-11.
Kolhe, A.S., Ingale, S.R., Bhole, R.V., 2009. Effluent of dairy technology. Shodh, Samiksha aur Mulyankan Int Res J, 2 (5): 459-461.
Lorenzen, P.C., Clawin‐Rädecker, I., Einhoff, K., Hammer, P., Hartmann, R., Hoffmann, W., Martin, D., Molkentin, J.,Walte, H.G., Devrese, M., 2011. A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk. International journal of dairy technology, 64 (2): 166-178.
Martin, D., Linxweiler, W., Tanzer, D., Vormbrock, R., Olt, R., Kiesner, C., Meisel, H., 2005. Use of the Reflectoquant® rapid tests for determination of thermal inactivation of the indigenous milk enzymes lipase, alkaline phosphatase and lactoperoxidase. Deutsche Lebensmittel-Rundschau, 101 (7): 281– 286.
Mayer, H.K., Raba, B., Meier, J., Schmid, A., 2010. RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria. Dairy science & technology, 90 (4): 413-428.
Papachristou, C., Badeka, A., Chouliara, I., Kondyli, E., Kourtis, L., Kontominas, M.G., 2006. Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece. European Food Research and Technology, 224 (2): 237-247.
Picart, L., Dumay, E., Claude Cheftel, J., 2002. Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition. Innovative Food Science and Emerging Technologies, 3 (4): 357–369.
Puhan, Z., 2000. Dairy technology on the turn of the millennium. Zbornik Biotehniske Fakultete Univerze v Ljubljani. Kmetijska Zootehnika, 76 (2): 31-40.
Qin, B.L., Pothakamury, U.R., Vega, H., Martin, O., Barbosa-Canovas, G.V., Swanson, G., Mermelstein, N., 1995. Food pasteurization using high-intensity pulsed electric fields. Food Technology, 49 (12): 55-60.
Raynal-Ljutovac, K., Park, Y.W., Gaucheron, F., Bouhallab, S., 2007. Heat stability and enzymatic modifications of goat and sheep milk. Small Ruminant Research, 68 (1): 207-220.
Rodrigo, D., Martinez, A., Harte, F., Barbosa-Canovas, G.V., Rodrigo, M., 2001. Study of inactivation of Lactobacillus plan-tarum in orange-carrot juice by means of pulsed electric fields: comparison of inactivation kinetics models. Journal of Food Protection, 64 (2): 259–263.
Rosenberg, M., 1995. Current and future applications for membrane processes in the dairy industry. Trends in Food Science & Technology, 6 (1): 12-19.
Rowan N.J., MacGregor S J., Anderson J.G., Fouracre R.A., Farish O., 2000. Pulsed electric field inactivation of diarrhoeagenic Bacillus cereus through irreversible electroporation. Lett Appl Microbiol, 31: 110–114.
Rysstad, G., Kolstad, J., 2006. Extended Shelf Life Milk—Advances in Technology. International Journal of Dairy Technology, 59 (2): 85-96.
San Martín , M.F., Barbosa-Cánovas, G.V., Swanson, B.G., 2002. Food Processing by High Hydrostatic Pressure. Critical Reviews in Food Science and Nutrition, 42 (6): 627-645.
Schmidt, V.S., Kaufmann, V., Kulozik, U., Scherer, S., Wenning, M., 2012. Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland. International journal of food microbiology, 154 (1): 1-9.
Scott, R., Robinson, R.K., Wilbey, R.A., 1998. Cheesemaking Practice (3rd edition). Kluwer Academic /Plenum Publishers, New York, 132-133pp.
Sepulveda-Ahumada, D.R., Ortega-Rivas, E., Barbosa-Cánovas, G.V., 2000. Quality aspects of cheddar cheese obtained with milk pasteurized by pulsed electric fields. Food and bioproducts processing, 78 (2): 65-71.
Sepulveda, D.R., Góngora-Nieto, M.M., Guerrero, J.A., Barbosa-Cánovas G.V., 2005. Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields. Journal of Food Engineering, 67 (1): 81–86.
Smelt, J.P.P.M., 1998. Recent advances in the microbiology of high pressure processing. Trends in Food Science & Technology, 9 (4): 152-158.
Vega-Mercado, H., Martín-Belloso, O., Qin, B.L., Chang, F.J., Góngora-Nieto, M.M., Barbosa-Cánovas, G.V., Swanson, B.G., 1997. Non-thermal food preservation: Pulsed electric fields. Trends in Food Science & Technology, 8 (5): 151-157.
Velioğlu Öğünç, A., Yalçın, A. S., 2011. Süt serumu proteinlerinin in vitro koşullardaki antioksidan etkileri. Marmara Eczacılık Dergisi, 15: 18-24.
Walstra, P., Wouters, J.T.M., Geurts, T.J., 1999. Centrifugation. “Alınmıştır: Dairy Science and Technology, CRC Press. Boca Raton, 273-276pp.
White, C.H., Kilara, A., Hui, Y.H., 2008. Manufacturing yogurt and fermented milks. R. C. Chandan (Ed.). “Alınmıştır: Basic Dairy Processing Principles. John Wiley & Sons, 77-79s.
Wouters, P.C., Dutreux, N., Smelt, J.P.P.M., Lelieveld, H.L.M., 1999. Effects of pulsed electric fields on inactivation kinetics of Listeria innocua. Applied and Environmental Microbiology, 65 (12): 5364–5371.
Yu, L.J., Ngadi, M., Raghavan, G.S.V., 2009. Effect of temperature and pulsed electric field treatment on coagulation properties of milk. Journal of Food Engineering, 95 (1): 115-118.