Changes in Microbial Populations of WPC34 and WPC80 Whey Protein During Long-Term Storage

详细信息    查看全文

• 作者：Dike O. Ukuku ; Charles Onwulata ; Sudarsan Mukhopadhyay ; Lee Chau ; Audrey Thomas-Gahring and Michael H. Tunick
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：307K
• ISSN：1745-4549

文摘

The effect of ambient relative humidity (70 and 90%, RH) and temperature and a 70 and 90% RH and temperatures (25, 30 and 35C) on microbial spoilage of whey protein concentrate (WPC34) and whey protein concentrate (WPC80) stored for up to 18 months were investigated. WPC34 and 80 were packaged in bags marked as standard (Std) and high performance (HP), and every 3 months changes in the behavior of aerobic mesophilic bacteria, yeast and mold and lipolytic bacteria were monitored. Initial populations of aerobic mesophilic bacteria in WPC80 and WPC34 averaged 2.7 and 1.6 log CFU/g, respectively. Yeast and mold populations of WPC34 in HP bags increased slightly during storage at 30 and 35C in a 70 and 90% RH, respectively, while lipolytic associated bacteria were not determined in the same samples. The pH of samples in all bags declined while water activity (a_w) slightly increased during storage especially at higher RH and temperatures.