@article{ajfst2021944,
author={{Dhahir, Namariq and Feugang, Jean and Witrick, Katherine and Shamimul, Hasan and AbuGhazaleh, Amer},
title={Camel Milk Composition and Microbial Reduction with Different Pasteurization Methods},
journal={American Journal of Food Science and Technology},
volume={9},
number={4},
pages={134--141},
year={2021},
url={http://pubs.sciepub.com/ajfst/9/4/4},
issn={2333-4835},
abstract={The objective of this study was to investigate the efficacy of different thermal pasteurization methods on (1) the survival of the total aerobic bacteria, <i>E. coli</i> O157: H7, in camel milk, and (2) the camel milk components such as the fatty acid profile, lipid peroxidation, protein fractions, and the composition of volatile compounds. Samples of camel milk (N=9) were pasteurized at 65ˇăC/30 min (PAST-1), 72ˇăC/5 min (PAST-2), and 80ˇăC/15 min (PAST-3). The survival of <i>E. coli</i> O157: H7 was evaluated using the traditional plate count agar (PCA) method while the total aerobic bacteria were enumerated using the petrifilm aerobic count plates (ACP). Complete elimination (P&lt;0.05) of the total aerobic bacteria were achieved using PAST-1 and PAST-3 methods but not PAST-2 (3.4 log<SUB>10</SUB> CFU/ml reduction). All pasteurization methods had a significant (P&lt;0.05) bactericidal effect on <i>E. coli</i> O157: H7 resulting in a 6 log<SUB>10</SUB> CFU/ml reduction. There were no significant (P>0.05) differences in the fatty acid profile including the <i>cis</i>-9, <i>trans</i>-11 conjugated linoleic acid (CLA), and <i>trans</i>-10, <i>cis</i>-12 CLA, and the lipid peroxidation products between raw and pasteurized milk samples. The milk protein profile was marginally altered by PAST-2 and PAST-3 treatments but not PAST-1. Thirty-four volatile compounds (VCs) were detected in the raw milk samples compared to 29 VCs in the pasteurized milk samples. Pasteurization treatments altered the concentrations of some milk VCs, increasing the Heptanal, Tridecanal, and Undecanal while decreasing the 2-Decanal and 2-Undecanal. This study shows that PAST-1 and PAST-3 treatments are more effective than PAST-2 at inactivating total aerobic bacteria. Additionally, the absence of significant changes in milk compositions indicates that PAST-1 and PAST-3 could be applied without affecting the nutritional value of camel milk.},
doi={10.12691/ajfst-9-4-4}
publisher={Science and Education Publishing}
}