Pressure processing to improve milk freshness and refrigerated shelf-life

Principal Investigator:

J. Antonio Torres

Co-Investigators:

Michael Qian, Dan Farkas1, Mina McDaniel2, Anna B. Marin, Vivek Savant1, Gonzalo Velazquez3

Project Summary:

The consolidation trend in the dairy industry will continue for the foreseeable future as processors seek to improve their competitive position in the market.  This consolidation is leading to longer distribution chains and more and more U.S. companies need ways to extend shelf life to meet consumer expectations for freshness and safety. Considering this consolidation trend and the consumer demand for higher sensory quality, a longer shelf life, particularly of fresh milk, is critical to the future success of American dairy producers. This project will assess the combination of high pressure and moderate heating to meet these consumer and industry requirements. This report focuses on Objectives 1, 3 & 5.

1 No longer at OSU

2 No longer in Food Science

3 Currently a Research Affiliate

Publications:

1. Mendoza-Sánchez, P., López, D., Kongraksawech, T., Vazquez, P., Torres, J.A., Ramirez, J.A., Huerta-Ruelas, J. 2005. Laser metrology in food relatedsystems. Proceedings of the Eighth International Symposium on Laser Metrology, International Society for Optical Engineering, R. Rodriguez- Vera, F. Mendoza-Santoyo (editors), vol. 5776, p. 347-354.

2. Velazquez, G., Vazquez, P. and Torres, J.A. 2004. Altas Presiones en la Industria Alimentaría: I. Consideraciones Comerciales en el Procesamiento de Alimentos por Alta Presión. In Proceedings of the International Congress of Food Safety, Reynosa, Tamaulipas, October 12- 15, México.

3. Velazquez, G., Vazquez, P. and Torres, J.A. 2004. Altas Presiones en la Industria Alimentaría: II. Retos Actuales de Investigación en el Procesado de Alimentos a Altas Presiones. In Proceedings of the International Congress of Food Safety, Reynosa, Tamaulipas, October 12-15, México.

4. Mendoza-Sánchez, P., López, D., Ramos, G., Pless, R., Huerta-Ruelas, J. and Torres, J.A. 2004. “An optical rotation measurement system to control processes in the food industry and to study thermal denaturation of food proteins.” In Memorias del Simposio de Metrología. Centro Nacional de Metrología (CENAM). Querétaro, México.

5. Velazquez, G., Vázquez, P., Vázquez, M., Torres, J.A. 2005. High pressure food processing applications. Ciencia y Tecnologia Alimentaria 4(5): 9 pp.

6. Velazquez, G., Vázquez, P., Vázquez, M., Torres, J.A. 2005. Advances in the food processing by high pressure. Ciencia y Tecnologia Alimentaria 4(5): 14 pp.

7. Torres, J.A. & Velazquez, G. 2005. Commercial opportunities & research challenges in the high pressure processing of foods. J. Food Eng. 67: 95- 112.

8. Serrano, J., Velazquez, G., Lopetcharat, K., Ramirez, J.A. and Torres, J.A. 2004. Moderate hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture and sensory properties of shredded milled curd Cheddar. Journal of Food Science. IN PRESS

9. Serrano, J., Velazquez, G., Lopetcharat, K., Ramirez, J.A. and Torres, J.A. 2004. Effect of moderate hydrostatic pressure on microstructure, texture and sensory properties of stirred curd Cheddar shreds. J. Dairy Science 87: 3172 – 3182.

10. Vazquez-Landaverde, P. A., G. Velazquez, J. A. Torres, and M. C. Qian.  2005. Solid-phase microextraction of volatile sulfur compounds in milk and quantification by gas chromatography coupled to pulsed-flame photometric detection. Journal of Dairy Science.

11. Vazquez-Landaverde, P. A., G. Velazquez, J. A. Torres, and M. C. Qian.  2005. Quantitative determination of thermally derived volatile compounds in milk using solid-phase microextraction and gas chromatography. Journal of Dairy Science.

Theses:

Tovar Hernández, G. 2005. Efecto combinado de alta presión, tiempo y temperatura sobre la actividad microbiológica de la leche durante el almacenamiento. M.S. Thesis submitted to Unidad Académica Multidisciplinaria Reynosa-Aztlán Universidad Autónoma De Tamaulipas, México.

Published Abstract:

D. Lopez, P. Mendoza-Sanchez, T. Kongraksawech, G. Velazquez de la Cruz, J. Huerta-Ruelas, and J. A. Torres. 2004. In-situ optical polarization measurements for food processes. Paper 99B-22. Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, July 12-16.

Vazquez-Landaverde, P. A., G. Velazquez, J. A. Torres, and M. C. Qian.  2005. Quantitative determination of thermally derived volatile compounds in milk using solid-phase microextraction and gas chromatography. Paper 9511, Annual Joint Meeting of ADSA, ASAS, and CSAS, Cincinnati, OH, July 24-28.

Vazquez-Landaverde, P. A., G. Velazquez, J. A. Torres, and M. C. Qian.  2005. Quantification of volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography coupled to pulsed-flame photometric detection. Paper 9518, Annual Joint Meeting of ADSA, ASAS, and CSAS, Cincinnati, OH, July 24-28.

Tovar-Hernández, G., Peña, H.R., Velazquez, G., Ramírez, J.A. and Torres J. A. 2005. Effect of combined thermal and high pressure processing on the microbial stability of milk during refrigerated storage. Paper 53E-12. 2005IFT Annual Meeting, July 15-20, New Orleans, LA.

Peña, H.R., Tovar-Hernández, G., Velazquez, G., Ramírez, J.A. and Torres J. A. 2005.Effect of combined thermal and high pressure processing on the free fatty acids, viscosity and color of milk during refrigerated storage. Paper 53E-19. 2005 IFT Annual Meeting, July 15-20, New Orleans, LA.

Presentations: