Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity

Milk jam (dulce de leche) is a typical Argentine sweet spread prepared by milk evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerophilic molds represents a severe problem in this type of intermediate moisture product. This study...

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Detalles Bibliográficos
Autores principales: Char, Cielo Dolores, Guerrero, Sandra, Alzamora, Stella Maris
Publicado: 2007
Materias:
Eurotium chevalieri
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01496085_v27_n1_p1_Char
http://hdl.handle.net/20.500.12110/paper_01496085_v27_n1_p1_Char
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_01496085_v27_n1_p1_Char
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spelling paper:paper_01496085_v27_n1_p1_Char2023-06-08T15:13:14Z Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity Char, Cielo Dolores Guerrero, Sandra Alzamora, Stella Maris Eurotium chevalieri Milk jam (dulce de leche) is a typical Argentine sweet spread prepared by milk evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerophilic molds represents a severe problem in this type of intermediate moisture product. This study evaluated the growth response of Eurotium chevalieri in milk jam with different potassium sorbate (KS) concentrations (0, 500, 1,000, 1,500 and 2,000 ppm) at selected water activity (aw) values (≅0.80 and 0.85) and two pH levels (≅5.5 and 6.0) stored at room temperature (25C) for 90 days. Growth curves were characterized by the modified Gompertz model, and the effect of the independent variables on the estimated parameters (maximum specific growth rate, vm, and lag time, λ) was analyzed through polynomial equations. Growth of E. chevalieri was prevented for at least 90 days when the addition of 1,000 ppm KS was combined with a decrease in aw to 0.80 and ph 5.5. The boundary between growth and nongrowth of E. chevalieri as a function of aw, pH, KS and storage time was also predicted by means of the probabilistic model using logistic regression, which provided a wide range of formulation possibilities depending on the targeted shelf life. © 2007, The Authors. Fil:Char, C.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S.N. 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. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01496085_v27_n1_p1_Char http://hdl.handle.net/20.500.12110/paper_01496085_v27_n1_p1_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 Eurotium chevalieri
spellingShingle Eurotium chevalieri
Char, Cielo Dolores
Guerrero, Sandra
Alzamora, Stella Maris
Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity
topic_facet Eurotium chevalieri
description Milk jam (dulce de leche) is a typical Argentine sweet spread prepared by milk evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerophilic molds represents a severe problem in this type of intermediate moisture product. This study evaluated the growth response of Eurotium chevalieri in milk jam with different potassium sorbate (KS) concentrations (0, 500, 1,000, 1,500 and 2,000 ppm) at selected water activity (aw) values (≅0.80 and 0.85) and two pH levels (≅5.5 and 6.0) stored at room temperature (25C) for 90 days. Growth curves were characterized by the modified Gompertz model, and the effect of the independent variables on the estimated parameters (maximum specific growth rate, vm, and lag time, λ) was analyzed through polynomial equations. Growth of E. chevalieri was prevented for at least 90 days when the addition of 1,000 ppm KS was combined with a decrease in aw to 0.80 and ph 5.5. The boundary between growth and nongrowth of E. chevalieri as a function of aw, pH, KS and storage time was also predicted by means of the probabilistic model using logistic regression, which provided a wide range of formulation possibilities depending on the targeted shelf life. © 2007, The Authors.
author Char, Cielo Dolores
Guerrero, Sandra
Alzamora, Stella Maris
author_facet Char, Cielo Dolores
Guerrero, Sandra
Alzamora, Stella Maris
author_sort Char, Cielo Dolores
title Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity
title_short Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity
title_full Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity
title_fullStr Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity
title_full_unstemmed Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity
title_sort growth of eurotium chevalieri in milk jam: influence of ph, potassium sorbate and water activity
publishDate 2007
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01496085_v27_n1_p1_Char
http://hdl.handle.net/20.500.12110/paper_01496085_v27_n1_p1_Char
work_keys_str_mv AT charcielodolores growthofeurotiumchevalieriinmilkjaminfluenceofphpotassiumsorbateandwateractivity
AT guerrerosandra growthofeurotiumchevalieriinmilkjaminfluenceofphpotassiumsorbateandwateractivity
AT alzamorastellamaris growthofeurotiumchevalieriinmilkjaminfluenceofphpotassiumsorbateandwateractivity
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