dc.contributor.author | Atik, A. | |
dc.contributor.author | Gümüş, Tuncay | |
dc.date.accessioned | 2022-05-11T14:07:10Z | |
dc.date.available | 2022-05-11T14:07:10Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.uri | https://doi.org/10.1016/j.lwt.2020.110322 | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/4989 | |
dc.description.abstract | In this study, a non-thermal technology for preservation with the use of UV-C (ultraviolet) was examined in bovine milk. After UV-C treatment, the counts of microorganisms naturally found in raw milk and counts in pathogen-inoculated UHT milk were determined. For UV-C treatment, a reactor with a variable flow rate (5 mL/min to 18 mL/min) and temperature range (4°–25°) was designed and the data were modeled using response surface methodology. After UV-C treatment, approximately 2 log decrease in total mesophilic aerobic bacteria count and approximately 4 log decrease in yeast-mold count were achieved in raw milk. For pathogen-inoculated UHT milk, Salmonella Typhimurium (ATCC 14028), Listeria monocytogenes (ATCC 19115), Staphylococcus aureus (ATTC 25923) and Escherichia coli (ATTC 35218) counts were decreased by nearly 2 log, 2.5 log, 2.5 log and 3 log CFU, respectively. Since high-dose UV-C treatment is detrimental to the sensory properties of milk, it can be integrated with existing pasteurization techniques with a reduction in pasteurization temperature rather than as a stand alone alternative to pasteurization of raw milk. © 2020 | en_US |
dc.description.sponsorship | 20.238; NKÜBAP.03 | en_US |
dc.description.sponsorship | The financial support from NKÜBAP Tekirdag Namik Kemal University Scientific Research Projects Fund (BAP project number: NKÜBAP.03.GA.20.238 ) is gratefully acknowledged. | en_US |
dc.description.sponsorship | The financial support from NK?BAP Tekirdag Namik Kemal University Scientific Research Projects Fund (BAP project number: NK?BAP.03.GA.20.238) is gratefully acknowledged. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Academic Press | en_US |
dc.identifier.doi | 10.1016/j.lwt.2020.110322 | |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Microorganism | en_US |
dc.subject | Milk | en_US |
dc.subject | Pathogenic bacteria | en_US |
dc.subject | UV-C | en_US |
dc.subject | Aerobic bacteria | en_US |
dc.subject | Escherichia coli | en_US |
dc.subject | Mammals | en_US |
dc.subject | Pasteurization | en_US |
dc.subject | Salmonella | en_US |
dc.subject | Listeria monocytogenes | en_US |
dc.subject | Microbiological quality | en_US |
dc.subject | Non-thermal technology | en_US |
dc.subject | Response surface methodology | en_US |
dc.subject | Salmonella typhimurium | en_US |
dc.subject | Sensory properties | en_US |
dc.subject | Temperature range | en_US |
dc.subject | Variable flow rate | en_US |
dc.subject | Dairies | en_US |
dc.title | The effect of different doses of UV-C treatment on microbiological quality of bovine milk | en_US |
dc.type | article | en_US |
dc.relation.ispartof | LWT | en_US |
dc.department | Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü | en_US |
dc.identifier.volume | 136 | en_US |
dc.institutionauthor | Gümüş, Tuncay | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorscopusid | 57204182988 | |
dc.authorscopusid | 6602223026 | |
dc.identifier.wos | WOS:000599691600009 | en_US |
dc.identifier.scopus | 2-s2.0-85092071649 | en_US |