Abstract
We studied the effect of Microfluidizer® technology (sometimes referred to as “microfluidization”), a new ultra-high pressure homogenization process, on spores of Bacillus licheniformis in ice cream mix. Four batches of pasteurized ice cream mix were preheated to 33, 36, 44, or 50°C, and spores of B. licheniformis were added to yield an inoculum of 2.0×104 spores/ml of mix. Samples were treated at 50,000, 100,000, 150,000, and 200,000 kPa. Respective percentages of spore destruction ranged from 6 to 68%. As process pressure in the Microfluidizer® system increased, the temperature of the product also increased. At the Microfluidizer® system outlet, temperatures ranged from 46 to 88°C. Therefore, a combination of forces, including high pressure and temperature, likely had a multiplier effect on spore destruction during Microfluidizer® processing of ice cream mix. Data suggest that it might be possible to design a pasteurizer-Microfluidizer® system that would inactivate most bacterial spores in dairy foods without the extreme heat treatment currently required in commercial processing operations.
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