International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 3278-3281

Inactivation of Alkaline Phosphatase and Shelf Life Extension of Milk Processed by Hurdle Technology
A. Shivani Indumathi, G. Sujatha, D. Baskaran, B. Dhanalakshmi  and A. Serma Saravana Pandian
Food Technology, Tamil Nadu Veterinary and Animal Sciences University College of food and Dairy Technology, Koduveli, Chennai-600052, India
*Corresponding author

This paper investigates the activity of alkaline phosphatase and shelf life of raw milk processed under hurdle technology (HT). In this study the hurdles given to process raw milk are pulsed electric field and mild heat. The raw milk was preheated to 40°C and 50°C and then it was subjected to different voltage gradients viz.,10KV/cm, 20KV/cm and 30KV/cm at two different treatment time (3 and 6 minutes). The processed samples were collected in sterile glass bottles. The HT processed milk was immediately subjected to alkaline phosphatase test to assess the inactivation level. The inactivation of alkaline phosphatase was observed in 10KV/cm at 40°C and 50°C for 3 and 6 minutes. It was observed that alkaline phosphatase was absent in the treated samples. Similar inactivation of alkaline phosphatase was also observed in 20KV/cm and 30KV/cm at 40°Cand 50°C for 3 and 6 minutes treatment. The collected samples were stored under refrigerated temperature to conduct storage studies. The treated samples were compared with the control (pasteurized) milk samples. It was observed that the shelf life of HT treated samples were highly significant (p<0.01) when compared to control samples. It was also observed that there was a significant difference (p<0.01) between treatments. The mean values of the shelf life of the HT treated milk samples ranged between 16.33 ± 0.21 to 30.83 ± 0.17 for various treatments.

Keywords: Enzyme inactivation, Hurdle Technology, Pulsed electric field, Shelf life, Raw milk

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How to cite this article:

Shivani Indumathi, A., G. Sujatha, D. Baskaran, B. Dhanalakshmi and Serma Saravana Pandian, A. 2018. Inactivation of Alkaline Phosphatase and Shelf Life Extension of Milk Processed by Hurdle Technology.Int.J.Curr.Microbiol.App.Sci. 7(7): 3278-3281. doi:
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