Influence of guar gum on the thermal stability of Listeria innocua, Listeria monocytogenes, and gamma-glutamyl transpeptidase during high-temperature short-time pasteurization of bovine milk.

@article{Piyasena1999InfluenceOG,
  title={Influence of guar gum on the thermal stability of Listeria innocua, Listeria monocytogenes, and gamma-glutamyl transpeptidase during high-temperature short-time pasteurization of bovine milk.},
  author={Punidadas Piyasena and R Mckellar},
  journal={Journal of food protection},
  year={1999},
  volume={62 8},
  pages={861-6}
}
Mathematical models describing the thermal inactivation of gamma-glutamyl transpeptidase (TP) and Listeria innocua in milk during high-temperature short-time (HTST) pasteurization were validated with data from TP, L. innocua, and L. monocytogenes trials in guar gum-milk. Holding tube times were determined for turbulent flow using water, and for laminar flow using a guar gum (0.27% wt/wt)-sucrose (5.3% wt/wt)-water mixture. Inactivation of TP and L. innocua was lower in a solution of guar gum (0… CONTINUE READING