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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
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