Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam

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 sug...

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Detalles Bibliográficos
Autores principales: Char, C., Guerrero, S., González, L., Alzamora, S.M.
Formato: JOUR
Materias:
Aspergillus fumigatus
Eurotium chevalieri
Food safety
Gompertz model
Milk jam
Moulds
Penicillium brevicompactum
Atmospheric pressure
Concentration (process)
Dairy products
Filling
Fungi
Growth kinetics
Optimization
Safety factor
Food products
Penicillium
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_10820132_v11_n4_p297_Char
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_10820132_v11_n4_p297_Char
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spelling todo:paper_10820132_v11_n4_p297_Char2023-10-03T16:03:52Z Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam Char, C. Guerrero, S. González, L. Alzamora, S.M. 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 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. Fil:Char, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:González, L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_10820132_v11_n4_p297_Char
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic 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
spellingShingle 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
Char, C.
Guerrero, S.
González, L.
Alzamora, S.M.
Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam
topic_facet 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
description 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.
format JOUR
author Char, C.
Guerrero, S.
González, L.
Alzamora, S.M.
author_facet Char, C.
Guerrero, S.
González, L.
Alzamora, S.M.
author_sort Char, C.
title Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam
title_short Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam
title_full Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam
title_fullStr Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam
title_full_unstemmed Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam
title_sort growth response of eurotium chevalieri, aspergillus fumigatus and penicillium brevicompactum in argentine milk jam
url http://hdl.handle.net/20.500.12110/paper_10820132_v11_n4_p297_Char
work_keys_str_mv AT charc growthresponseofeurotiumchevalieriaspergillusfumigatusandpenicilliumbrevicompactuminargentinemilkjam
AT guerreros growthresponseofeurotiumchevalieriaspergillusfumigatusandpenicilliumbrevicompactuminargentinemilkjam
AT gonzalezl growthresponseofeurotiumchevalieriaspergillusfumigatusandpenicilliumbrevicompactuminargentinemilkjam
AT alzamorasm growthresponseofeurotiumchevalieriaspergillusfumigatusandpenicilliumbrevicompactuminargentinemilkjam
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