Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Chemical and Microbiological Quality, Capillary Electrophoresis Pattern, and Rennet Coagulation of UHT-treated and Irradiated Milk

  • Ham, Jun-Sang (Animal Food Processing Division, National Institute of Animal Science) ;
  • Shin, Ji-Hye (Animal Food Processing Division, National Institute of Animal Science) ;
  • Noh, Young-Bae (Animal Food Processing Division, National Institute of Animal Science) ;
  • Jeong, Seok-Geun (Animal Food Processing Division, National Institute of Animal Science) ;
  • Han, Gi-Sung (Animal Food Processing Division, National Institute of Animal Science) ;
  • Chae, Hyun-Seok (Animal Food Processing Division, National Institute of Animal Science) ;
  • Yoo, Young-Mo (Animal Food Processing Division, National Institute of Animal Science) ;
  • Ahn, Jong-Nam (Animal Food Processing Division, National Institute of Animal Science) ;
  • Lee, Wan-Kyu (College of Veterinary Medicine, Chungbuk National University) ;
  • Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University)
  • Published : 2008.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

To see the possibility of irradiation as an alternative to ultra high temperature (UHT) sterilization, the quality characteristics of milk were analyzed. Milk treated by UHT ($135^{\circ}C$ for 4 sec) and irradiation at higher than 3 kGy showed no viable counts after 7 days of storage at $4^{\circ}C$. The contents of certain amino acids of milk, such as Arg, Asp, Glu, Ile, Leu, Lys, Pro, Ser, Thr, and Tyr, were lower in irradiated groups at 10 kGy than in UHT-treated one, but no difference was observed between irradiated milks at less than 5 kGy and UHT. The capillary electrophoresis (CE) patterns of the milk irradiated at 10 kGy showed a similar trend to the raw milk, low temperature long time (LTLT, $63^{\circ}C$ for 30 min), and high temperature short time (HTST, $72^{\circ}C$ for 15 sec) treated. However, the CE pattern of UHT-treated milk was different. Rennet coagulation test agreed with the CE results, showing that all milk samples were coagulated by rennet addition except for UHT-treated milk after 1 hr. These results suggest that irradiation of milk reduce the content of individual amino acids but it may not induce severe conformational change at a protein level when compared with UHT treatment.

Keywords

References

  1. Imm JY, Kim JG, Kim JU, Park SO, Oh S, Kim YJ, Chun HN, Jung HK, You S, Whang KW, Kim SH. Microbial and nutritional quality of extended shelf life (ESL) milk. Food Sci. Biotechnol. 14: 752- 757 (2005)
  2. Park SH, Kim JY, Hong GP, Kwak HS, Min SG. Effect of ice recrystallization on freeze concentration of milk solutes in a labscale unit. Food Sci. Biotechnol. 15: 196-201 (2006)
  3. Clare DA, Bang WS, Cartwright G, Drake M, Coronel A, Simunovic J. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage. J. Dairy Sci. 88: 4172-4182 (2005) https://doi.org/10.3168/jds.S0022-0302(05)73103-9
  4. Swaisgood HE, Vjanolino VG, Skudder PJ. Continuous treatment of ultrahigh temperature sterilized milk using immobilized sulfhydryl oxidase. Method Enzymol. 136: 423-431 (1987) https://doi.org/10.1016/S0076-6879(87)36041-0
  5. Abu-Tarboush HM, Al-Kahtani HA, Abou-Arab AA, Baijaber AS, El-Mojadid MA. Sensory and microbial quality of chicken as affected by irradiation and post-irradiation on storage at $4^{\circ}$C. J. Food Protect. 60: 761-770 (1996)
  6. Kwon JH. Effects of gamma irradiation and methyl bromide fumigation on the quality of fresh chestnuts during storage. Food Sci. Biotechnol. 14: 181-184 (2005)
  7. Adeil Pietranera MS, Narvaiz P, Horak C, Kairiyama E. Irradiated ice cream for immunosuppressed patients. Radiat. Phys. Chem. 66: 357-365 (2003) https://doi.org/10.1016/S0969-806X(02)00389-4
  8. Schweigert BS. The present status of irradiation of foods in the USA-Milk and milk products. Int. J. Appl. Radiat. Is. 6: 164-165 (1959) https://doi.org/10.1016/0020-708X(59)90114-0
  9. Lee SL, Lee MS, Song KB. Effect of gamma irradiation on the physicochemical properties of gluten film. Food Chem. 92: 621-625 (2005) https://doi.org/10.1016/j.foodchem.2004.08.023
  10. Ciesla K, Salmieri S, Lacroix M, Le Tien C. Gamma irradiation influence on physical properties of milk proteins. Radiat. Phys. Chem. 71: 93-97 (2004)
  11. Filali-Mouhim A, Audette M, St-Louis M, Thauvette L, Denoroy L, Penin F, Chen X, Rouleau N, Lc Vacr JP, Rossier J, Potier M, Le Maire M. Lysozyme fragmentation induced by gamma radiolysis. Int. J. Radiat. Biol. 72: 63-70 (1977) https://doi.org/10.1080/095530097143545
  12. Byun MW, Kim JH, Lee JW, Park JW, Hong CS, Kang IJ. Effects of gamma irradiation on the conformational and antigenic properties of a heat-stable major allergen in brown shrimp. J. Food Protect. 63: 940-944 (2000) https://doi.org/10.4315/0362-028X-63.7.940
  13. Lee JW, Kim JH, Yook HS, Kang KO, Lee SY, Hwang HJ, Byun MW. Effects of gamma radiation on the allergenic and antigenic properties of milk proteins. J. Food Protect. 64: 272-276 (2001) https://doi.org/10.4315/0362-028X-64.2.272
  14. Fenaille F, Parisod V, Tabet JC, Guy PA. Carbonylation of milk powder proteins as a consequence of processing conditions. Proteomics 5: 3097-3104 (2005) https://doi.org/10.1002/pmic.200401139
  15. Roussea B, Rogeaux M, O'Mahony M. Mustard discrimination by same-different and triangle test: Aspect of irradiation, memory, and ${\tau}$ criteria. Food Qual. Prefer. 10: 173-178 (1999) https://doi.org/10.1016/S0950-3293(99)00015-4
  16. Revilla I, Vivar-Quintana AM, Rodriguez-Nogales JM. Evaluation of the effect of somatic cell counts on casein proteolysis in bovine milk cheese by means of capillary electrophoresis. J. Capillary Electrop. (Microchip Teck.) 009: 45-52 (2005)
  17. De Jong N, Visser S, Olieman C. Determination of milk proteins by capillary electrophoresis. J. Chromatogr. A 652: 207-213 (1993)
  18. Diehl JF. Chemical effects of ionizing radiation. pp. 43-87. In: Safety of Irradiated Foods. 2nd ed. Diehl JF (ed). Marcel Dekker, New York, NY, USA (1995)
  19. Stewart EM. Food irradiation chemistry. pp. 50-58. In: Food Irradiation: Principles and Applications. Molins RA (ed). A John Wiley & Sons, Inc., New York, NY, USA (2001)
  20. Simic MG. Radiation chemistry of water-soluble food components. pp. 109-123. In: Food Irradiation and the Chemistry. Johnston DE, Stevenson MH (eds). Royal Society of Chemistry Special Publication 86, Cambridge, UK (1983)
  21. Jo C, Ahn DU. Production of volatile compounds from irradiated oil emulsion containing amino acids and proteins. J. Food Sci. 65: 612- 616 (2000) https://doi.org/10.1111/j.1365-2621.2000.tb16059.x
  22. Abdel Baky AA, Farahat SM, Rabie AM, Mobasher SA. The manufacture of Ras cheese from gamma irradiated milk. Food Chem. 20: 201-212 (1986) https://doi.org/10.1016/0308-8146(86)90173-1
  23. Miralles B, Bartolomé B, Amigo L, Ramos M. Comparison of three methods to determine the whey protein to total protein ratio in milk. J. Dairy Sci. 83: 2759-2765 (2000) https://doi.org/10.3168/jds.S0022-0302(00)75171-X
  24. Singh H. Heat-induced changes in casein, including interactions with whey proteins. pp. 86-104. In: Heat-Induces Changes in Milk. 2nd ed. Fox PF (ed). IDF Special Issue 9501 International Dairy Federation, Brussels, Belgium (1995)
  25. Lacroix M, Leonil J, Bos C, Henry G, Airinei G, Fauquant J, Tome D, Gaudichon C. Heat markers and quality indexes of industrially heat-treated [15N] milk protein measured in rats. J. Agr. Food Chem. 54: 1508-1517 (2006) https://doi.org/10.1021/jf051304d
  26. Lucey JA. Effect of heat treatment on the rennet coagulability of milk. pp. 171-187. In: Heat-Induces Changes in Milk. 2nd ed. Fox PF (ed). IDF Special Issue 9501 International Dairy Federation, Brussels, Belgium (1995)
  27. Van Hooydonk ACM, Hafedoorn HG, Boerrigter IJ. The effect of various cations on the renneting of milk. Neth. Milk Dairy J. 40: 369-390 (1986)