Savini Federica, Tomasello Federico, Indio Valentina, De Cesare Alessandra, Fontana Mauro, Panseri Sara, Prandini Laura, Serraino Andrea, Giacometti Federica
Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna, Ozzano dell'Emilia.
Public Veterinary Service, Section of Animal Health, Local Health Authority 9 Scaligera, Verona.
Ital J Food Saf. 2024 May 15;13(3):12379. doi: 10.4081/ijfs.2024.12379. eCollection 2024 Aug 5.
In the dairy industry, traditional heat treatments are known for their high water and energy consumption, and more economically and environmentally friendly solutions are being sought. Infrared (IR) technology offers advantages in energy efficiency and environmental sustainability; however, its effectiveness in milk processing, particularly in pathogen inactivation, remains relatively unexplored. In this study, homogenized raw milk was subjected to IR treatment, and its impact on , spp., and was assessed. Results indicate that IR treatment effectively reduces the microbial load, achieving levels of inactivation comparable to conventional pasteurization methods (around 6 Log CFU/mL). Moreover, the treatment maintains milk pH levels, suggesting minimal alteration to its composition. Further research is needed to explore the full extent of IR treatment on milk sanitation efficacy, deeply exploring IR technology to fully assess its applicability and integration into dairy processing practices. Despite regulatory challenges, the Wir System Milk shows promise as a cost-effective and eco-friendly alternative for raw milk treatment.
在乳制品行业，传统热处理以其高水耗和高能耗而闻名，人们正在寻求更经济、更环保的解决方案。红外（IR）技术在能源效率和环境可持续性方面具有优势；然而，其在牛奶加工中的有效性，尤其是在病原体灭活方面，仍相对未被探索。在本研究中，对均质化的原料奶进行了红外处理，并评估了其对[具体微生物名称1]、[具体微生物名称2]和[具体微生物名称3]的影响。结果表明，红外处理有效地降低了微生物负荷，实现了与传统巴氏杀菌方法相当的灭活水平（约6 Log CFU/mL）。此外，该处理保持了牛奶的pH值水平，表明其成分变化最小。需要进一步研究以全面探索红外处理对牛奶卫生效果的影响，深入研究红外技术以充分评估其适用性以及融入乳制品加工实践的情况。尽管存在监管挑战，但Wir System Milk作为一种具有成本效益且环保的原料奶处理替代方法显示出了潜力。
