Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10225208 | Journal of Food Engineering | 2019 | 38 Pages |
Abstract
The effect of milk homogenization conditions, including speed (17,400â¯rpm; 20,600â¯rpm; and 24,000â¯rpm) and time (5-25â¯min) on phage affinity in milk fractions was investigated. A broad host-range Listeria phage (A511) was inoculated. Milk fractions separation was carried out and phage enumeration was expressed as percentage of added phages. A maximum quantifiable phage of 42.6% was obtained in unhomogenized milk. Homogenization (5â¯min, at any speed) further reduced quantifiable phages (15.9-20.6%), but this percentage increased as homogenization time increased. Phage distribution in unhomogenized milk showed preference for fat followed by caseins. Milk homogenization caused milk fat to lose its ability to bind phages, inducing phages to bind to caseins preferentially. Whey was the milk fraction with the lowest affinity for phage. The effect of homogenization speed and time on phage affinity was only observed in caseins. A correlation between phages bound to caseins, fat surface area and fraction Φ was observed.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Mayra C. GarcÃa-Anaya, David R. Sepulveda, Claudio Rios-Velasco, Paul B. Zamudio-Flores, Carlos H. Acosta-Muñiz,