ArticleFoods (Basel, Switzerland)2024
Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Analytical Methods for the Characterisation of Aroma Compounds in Milk.Foods (Basel, Switzerland) · 2026Review
- Risk of infection of dairy cattle in the EU with highly pathogenic avian influenza virus affecting dairy cows in the United States of America (H5N1, Eurasian lineage goose/Guangdong clade 2.3.4.4b. genotype B3.13).EFSA journal. European Food Safety Authority · 2025Article
- What We Know About per- and Polyfluoroalkyl Contamination Levels in Milk. A Review from the Last Decade.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, research on IR's application in complex matrices is limited. Therefore, our preliminary study aimed to evaluate its effectiveness in sanitizing bovine raw milk. We assessed the bacterial count before and after IR treatment by comparing volatile organic compound profiles via headspace extraction and GC/MS analysis. Our findings showed that higher energy levels led to a greater bacterial reduction. IR85 was the most effective in reducing
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Registered trials
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