Date of Award:
5-2016
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Committee Chair(s)
Marie K. Walsh
Committee
Marie K. Walsh
Committee
Silvana Martini
Committee
Donald McMahon
Abstract
Thermosonication has been researched as a means to improve shelf life, quality, and functional properties in dairy products. This study explored the effects of thermosonication on the inactivation of Geobacillus stearothermophilus in concentrated skim milk as a function of total solids content, temperature, and time and investigated changes in the solubility of the skim milk. Results showed thermosonication had an increased bactericidal effect on both vegetative cells and spores as compared to heat treatment alone without affecting solubility. A model was developed using response surface analysis showing that log reductions produced by thermosonication can be predicted based on a polynomial equation when certain conditions, such as treatment time, temperature, and total solids, are defined.
Checksum
71973fc09cd7341924aa8548127c9872
Recommended Citation
Beatty, Nicola F., "Effects of Thermosonication on Microbial Population Reduction and Solubility Index in Skim Milk Powder" (2016). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4700.
https://digitalcommons.usu.edu/etd/4700
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