Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses

• Autores: Lindsay R. Ward, C. R. Kerth, Suresh D. Pillai
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 7, 2017, págs. 1614-1621
• Idioma: inglés
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• Resumen

  • Raw milk is known to contain relatively high numbers of microorganisms, some of which include microbial pathogens. Electron beam (eBeam) processing is a nonthermal pasteurization food processing technology. The underlying hypothesis was that eBeam processing will not negatively influence the composition, nutrient content, and aroma profile of raw milk. Raw milk samples were exposed to eBeam doses of 1 and 2 kGy, since our studies had shown that 2 kGy is suitable for raw milk pasteurization. The untreated and eBeam‐treated raw milk samples were analyzed to detect changes in lactose, vitamin B2, vitamin B12, and calcium concentrations. The possible breakdown of casein and whey proteins and lipid oxidation were investigated along with the formation of volatile aroma compounds. Even though vitamin B2showed a 31.6% decrease in concentration, the B2content in eBeam‐pasteurized raw milk met all USDA nutritional guidelines. Even though there were no indications of lipid oxidation after the 2.0‐kGy eBeam treatment, there was lipid oxidation (58%) after 7 d of refrigerated storage. However, based on the GC‐olfactory analysis, the lipid oxidation did not necessarily result in the development of a wide variety of off‐odors. Raw milk is known to be associated with a number of foodborne illnesses. Unfortunately, raw milk consumption is increasing in the United States. Electron beam (eBeam) is an effective nonthermal food pasteurization technology. This paper provides information on the nutrient content and sensory attributes of raw milk after being treated with pasteurizing doses of eBeam technology.