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Abstract:

Milk jam (dulce de leche) is a typical Argentine sweet spread prepared from milk concentrated by evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerotolerant moulds represents a severe problem in this type of product with high sugar concentration. This work aimed at analysing the influence of water activity (a w , range 0.74-0.85), pH (5.5 and 6.0) and the addition of 1,000ppm potassium sorbate on Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum growth response in milk jam stored at 25°C or 35°C during 90 days. Growth curves were successfully modelled by applying the modified version of Gompertz equation. There were proposed polynomials equations relating time to detection, X, with two independent variables: potassium sorbate and water activity at pH 6.0. Some useful combinations of these factors were found to assure inhibition of mould growth during a critical storage period. Results might contribute to optimise manufacture conditions and/or milk jam composition to obtain a safer product when failure occurs during the hot filling process or when the product is stored for a long period of time. © 2005 Sage Publications.

Registro:

Documento: Artículo
Título:Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam
Autor:Char, C.; Guerrero, S.; González, L.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departramento de Ingeniería Química, Facultad de Ingenieria, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina, Argentina
Palabras clave:Aspergillus fumigatus; Eurotium chevalieri; Food safety; Gompertz model; Milk jam; Moulds; Penicillium brevicompactum; Aspergillus fumigatus; Eurotium chevalieri; Food safety; Gompertz model; Milk jam; Penicillium brevicompactum; Atmospheric pressure; Concentration (process); Dairy products; Filling; Fungi; Growth kinetics; Optimization; Safety factor; Food products; Aspergillus fumigatus; Eurotium chevalieri; Penicillium; Penicillium brevicompactum
Año:2005
Volumen:11
Número:4
Página de inicio:297
Página de fin:305
DOI: http://dx.doi.org/10.1177/1082013205056784
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v11_n4_p297_Char

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Citas:

---------- APA ----------
Char, C., Guerrero, S., González, L. & Alzamora, S.M. (2005) . Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam. Food Science and Technology International, 11(4), 297-305.
http://dx.doi.org/10.1177/1082013205056784
---------- CHICAGO ----------
Char, C., Guerrero, S., González, L., Alzamora, S.M. "Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam" . Food Science and Technology International 11, no. 4 (2005) : 297-305.
http://dx.doi.org/10.1177/1082013205056784
---------- MLA ----------
Char, C., Guerrero, S., González, L., Alzamora, S.M. "Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam" . Food Science and Technology International, vol. 11, no. 4, 2005, pp. 297-305.
http://dx.doi.org/10.1177/1082013205056784
---------- VANCOUVER ----------
Char, C., Guerrero, S., González, L., Alzamora, S.M. Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam. Food Sci. Technol. Int. 2005;11(4):297-305.
http://dx.doi.org/10.1177/1082013205056784