Impact assessment of microwave treatment of raw cow's milk on its microbiological properties

Viktória Kapcsándi; Martin Cserpán; Erika Hanczné Lakatos

doi:10.14232/analecta.2020.2.69-76

Authors

Viktória Kapcsándi Institute of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Hungary https://orcid.org/0000-0003-4161-6015
Martin Cserpán Institute of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Hungary
Erika Hanczné Lakatos Institute of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Hungary https://orcid.org/0000-0001-5148-6715

DOI:

https://doi.org/10.14232/analecta.2020.2.69-76

Keywords:

cow's milk, microwave radiation, microbial destruction impact

Abstract

The aim of our research was to examine the impact of microwave radiation on the microbiological parameters of raw cow’s milk. In the measurements, our samples (raw cow’s milk) were treated at different power levels [100, 200, 300, 400, 496 (~500), and 600 W], and the effects of microwave irradiation were assessed regarding total plate count and yeast cell count. Treatment temperature was maximized in all cases (40 °C) in order to eliminate the thermal effect generated by microwaves, and hence, to justify the possible microbial inhibitor or destruction impact of the non-thermal effect of radiation. Based on the results, microwave treatment had an impact on both the total plate count and the yeast cell count as well. Treatments were performed to justify the non-thermal effect of the treatments, and significant results were obtained (p≤0.05).

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