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Non-thermal processing of skim milk: Impact on microbial reduction, physico-chemical properties and quality of Brie type cheese

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dc.contributor.advisor Griffiths, Mansel W.
dc.contributor.author Khanal, Dipendra
dc.date.accessioned 2014-06-02T19:11:17Z
dc.date.available 2014-06-02T19:11:17Z
dc.date.copyright 2014-05
dc.date.created 2014-05-29
dc.date.issued 2014-06-02
dc.identifier.uri http://hdl.handle.net/10214/8155
dc.description.abstract Pulsed Electric Fields (PEF) and Microfiltration (MF) are emerging non-thermal technologies that are gaining in popularity, since they preserve food by inactivation of microorganisms and fulfill the demand for minimally processed and fresh-like foods with natural taste and extended shelf life. The present research investigated the effect of either stand-alone or a combination of PEF and MF treatments on microbial reduction, physicochemical properties in skim milk and its comparison with HTST treatments, and also explored the quality of Brie type cheese preparation and its comparison with raw milk cheese. Reduction in microbial load by non-thermal technologies were comparable or even better than HTST treatments, and effects on physico-chemical properties were varied depending on the use of different pore sized MFs. Significant effects of non-thermal technologies were not observed on cheese quality and microbial analysis of ripened cheese did not detect the presence of pathogenic bacteria. en_US
dc.description.sponsorship Dairy Farmers of Ontario en_US
dc.language.iso en en_US
dc.subject pulsed electric field en_US
dc.subject microfiltration en_US
dc.subject skim milk en_US
dc.subject brie cheese en_US
dc.title Non-thermal processing of skim milk: Impact on microbial reduction, physico-chemical properties and quality of Brie type cheese en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US


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