Raw milk processing by high-intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage

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Autor(es): dc.contributorFluminense Federal University-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorFederal Institute of Science and Technology of Rio de Janeiro-
Autor(es): dc.creatorScudino, Hugo-
Autor(es): dc.creatorGuimarães, Jonas T-
Autor(es): dc.creatorCabral, Lucélia-
Autor(es): dc.creatorCenturion, Victor Borin-
Autor(es): dc.creatorGomes, Andresa-
Autor(es): dc.creatorOrsi, Arthur S-
Autor(es): dc.creatorCunha, Rosiane L-
Autor(es): dc.creatorSant’Ana, Anderson S-
Autor(es): dc.creatorCruz, Adriano G-
Data de aceite: dc.date.accessioned2025-08-21T17:25:51Z-
Data de disponibilização: dc.date.available2025-08-21T17:25:51Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-01-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/1471-0307.12819-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222635-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222635-
Descrição: dc.descriptionThis study aimed to evaluate the effects of conventional heat treatments (high-temperature–short-time and low-temperature–low-time) and high-intensity ultrasound (HIUS) on the physical stability and bacterial diversity of whole milk during refrigerated storage. HIUS processing used an energy density of 3 kJ/mL and an ultrasound intensity of 90 W/cm2. The most abundant bacterial genera found in raw milk were Acinetobacter and Pseudomonas. After processing and storage for 7 days, Acinetobacter, Kluyvera and Serratia were the dominant genera in almost all samples, and Pseudomonas was the most abundant in HIUS-processed milk. Only the HIUS process reduced the fat droplet size (<1 µm), providing better physical stability during the storage period.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionDepartment of Food Technology Faculty of Veterinary Fluminense Federal University, RJ-
Descrição: dc.descriptionDepartment of General and Applied Biology Institute of Biosciences São Paulo State University (UNESP), SP-
Descrição: dc.descriptionMicrobial Resources Division (DRM) Research Center for Chemistry Biology and Agriculture (CPQBA) University of Campinas, SP-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Faculty of Food Engineering University of Campinas, SP-
Descrição: dc.descriptionDepartment of Food Science and Nutrition Faculty of Food Engineering University of Campinas, SP-
Descrição: dc.descriptionDepartment of Food Federal Institute of Science and Technology of Rio de Janeiro, RJ-
Descrição: dc.descriptionDepartment of General and Applied Biology Institute of Biosciences São Paulo State University (UNESP), SP-
Descrição: dc.descriptionCNPq: #302763/2014-7-
Descrição: dc.descriptionCNPq: #305804/2017-0-
Descrição: dc.descriptionCAPES: 001-
Formato: dc.format115-128-
Idioma: dc.languageen-
Relação: dc.relationInternational Journal of Dairy Technology-
???dc.source???: dc.sourceScopus-
Título: dc.titleRaw milk processing by high-intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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