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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Autores principales:	Char, C.D., Guerrero, S.N., Alzamora, S.M.
Formato:	JOUR
Materias:	Eurotium chevalieri
Acceso en línea:	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	todo:paper_01496085_v27_n1_p1_Char
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spelling	todo:paper_01496085_v27_n1_p1_Char2023-10-03T15:01:06Z Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity Char, C.D. Guerrero, S.N. Alzamora, S.M. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, C.D. Guerrero, S.N. Alzamora, S.M. 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.
format	JOUR
author	Char, C.D. Guerrero, S.N. Alzamora, S.M.
author_facet	Char, C.D. Guerrero, S.N. Alzamora, S.M.
author_sort	Char, C.D.
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
url	http://hdl.handle.net/20.500.12110/paper_01496085_v27_n1_p1_Char
work_keys_str_mv	AT charcd growthofeurotiumchevalieriinmilkjaminfluenceofphpotassiumsorbateandwateractivity AT guerrerosn growthofeurotiumchevalieriinmilkjaminfluenceofphpotassiumsorbateandwateractivity AT alzamorasm growthofeurotiumchevalieriinmilkjaminfluenceofphpotassiumsorbateandwateractivity
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Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity

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