I need to obtain a sterile milk to contaminate with spores of a microorganism posteriorly. Does anyone know a protocol to sterilize cow's raw milk ?
Yeah, i also thought this. However, the physicochemical characteristics can not be affected. So, i need another way.
If physicochemical characteristics is important for you, these papers may be useful:
Inactivation of Salmonella typhimurium DT 104 in UHT whole milk by high hydrostatic pressure.
High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods
Thanks Fariborz Aghajanpoor by the suggestions. I'll read the mentioned manuscript.
Best wishes,
Microfilm ration also can be used for the skim milk part, but difficult to get around heat treatment for the cream part if that must be added again?
Maybe you can use microfiltration mainly if the use skimed milk is suitable for your purpose.
Thank you Dears!
However, i need to treat the skimmed milk and also the cream part. This milk will be used to experimental contamination with spores, so, it needs to be sterile and with all physicochemical characteristics preserved.
Buy commercial UHT milk. Available in most grocery stores and is shelf stable at ambient for several months--gelation becomes the problem over time. Open the package aseptically under a laminar flow hood. Milk available in skim, 2% fat and whole milk.
Thanks! Allthough the "sterile" milk will be contamianted with spores from our strains and forwards be pasteurized... So, the milk can not be previously pasteurized.
It is so difficult to obtain a good method!
there is many methods can be used to reduce bacterial load in fluids without leaving any change in the physicochemical properties , like high intensity pulsed light , sonication .. etc but these methods does not proved complete sterilization. so I would suggest you using gamma irradiation if its available because as far as I know it is difficult to find other way with no impact on milk features.
and good luck
I think you can get by microfiltration. Using Autoclave you can modify the physicochemical and sensory characteristics.
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