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Food Science and Technology International
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Growth Response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine Milk Jam

C. Char

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales Ciudad Universitaria, 1428 Buenos, Aires, Argentina

S. Guerrero

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales Ciudad Universitaria, 1428 Buenos, Aires, Argentina; Consejo Nacional de Investigaciones CientÌficas y TÈcnicas de la República Argentinasguerrero{at}di.fcen.uba.ar

L. González

Departramento de IngenierÌa QuÌmica, Facultad de Ingenieria, Universidad de Buenos Aires. Ciudad Universitaria, 1428 Buenos Aires, Argentina; Member of Consejo Nacional de Investigaciones CientÌficas y TÈcnicas de la República Argentina

S. M. Alzamora

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales Ciudad Universitaria, 1428 Buenos, Aires, Argentina; Member of Consejo Nacional de Investigaciones CientÌficas y TÈcnicas de la República Argentina

Milk jam (dulce de leche) is a typical Argentine sweet spread prepared from milk concentrated by evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerotolerant moulds represents a severe problem in this type of product with high sugar concentration. This work aimed at analysing the influence of water activity (aw range 0.74–0.85), pH (5.5 and 6.0) and the addition of 1,000 ppm potassium sorbate on Eurotium chevalieri, Aspergillus fumigatusand Penicillium brevicompactumgrowth response in milk jam stored at 25 °C or 35 °C during 90 days. Growth curves were successfully modelled by applying the modified version of Gompertz equation. There were proposed polynomials equations relating time to detection, {lambda}, with two independent variables: potassium sorbate and water activity at pH 6.0. Some useful combinations of these factors were found to assure inhibition of mould growth during a critical storage period. Results might contribute to optimise manufacture conditions and/or milk jam composition to obtain a safer product when failure occurs during the hot filling process or when the product is stored for a long period of time.

Key Words: milk jam • Gompertz model • moulds • food safety • Eurotium chevalieri • Penicillium brevicompactum • Aspergillus fumigatus

Food Science and Technology International, Vol. 11, No. 4, 297-305 (2005)
DOI: 10.1177/1082013205056784
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