Skip to main content

Advertisement

Table 1 LTST microbial reduction

From: The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk

(A) Run Indicator organism Micro counts (cfu/mL)
Trial Before processing (cfu/mL) After pasteurizer (cfu/mL)1 After MST (cfu/mL)
 1 1 None 5.7 × 104 a NSb NSb
2 L. fermentum 1.2 × 108 a 5.0 × 106 b NS
3 L. fermentum 1.2 × 108 a 1.2 × 107 b NS
 2 1 P. fluorescens Migula 6.4 × 106 a NSb NSb
2 P. fluorescens Migula 9.0 × 106 a 3.4 × 105 b NSc
3 P. fluorescens Migula 1.2 × 107 a 1.1 × 106 b NSc
(B) Trial 12 Trial 22
Run 1 2 3 1 2 3
 MST Temp In3 (°C) 61.0 61.5 61.6 60.1 55.8 51.3
 MST Chamber (°C) 73.7 73.7 75.7 74.1 71.2 68.3
 MST Temp Out (°C) 74.6 74.3 76.2 69.7 66.7 62.9
  1. A) The reduction of organisms inculcated into raw, prior-treated, milk before processing, after pasteurization, and after pasteurization + MST treatment. B) Process temperatures
  2. a,b,c Means among the groups were compared using ANOVA and the Tukey’s Test. Within a row, means with a different superscript were different (P < 0.05)
  3. 1NS = No significant microorganisms recovered; populations were below the detection limit (101 cfu/mL)
  4. 2Process temperature (°C) means are of three readings (beginning, middle, and end) of each 30 min total run
  5. 3MST Temp In is approximately the same as pasteurizer temperature out