Effect of heat treatments on sensory characteristics and shelf-life of skimmed milk

Israr-ul-Haq,; Khaskheli, Muhammad Ibrahim; Salman, Muhammad; Marri, M. Y.; Ali, Iftekhar; Marri, A. M.; Lochi, Ghulam Murtaza; Kiani, Faisal Ayub; Habeeb, Faiza

doi:10.5897/ajfs2013.1099

Cited by 9 publications

(5 citation statements)

References 6 publications

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“…While emissivity is denoted as ξ, the Stephen Boltzmann constant is denoted as δ, the space temperature is denoted as t s , and t e stands for exterior area temperature; it can be computed by using the following Equation (9).…”

Section: Calculation Of Thermodynamic Losses Of Steamingmentioning

confidence: 99%

“…Three of the nine solar thermal systems use flat plate collectors to preheat and clean hot water to meet 20 °C to 80 °C ranges of temperature. Essential points of the solar power system that have already been employed in the pasteurized plan to reach operating temperatures ranging from 63 °C to 72 °C include solar collectors, heat exchangers, and water heating systems [9]. Figure 2 represents the various reasons for selecting the solar energy.…”

Section: Introductionmentioning

confidence: 99%

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Implementation of Solar Heat Energy and Adsorption Cooling Mechanism for Milk Pasteurization Application

Ramkumar

Arthi

Jebaseelan

et al. 2022

Adsorption Science & Technology

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The use of renewable energy is crucial to the global growth of sustainability. Milk business amongst many other food industry divisions requires a significant amount of energy, making the meal processing business one of the most energy-intensive industries. As of right now, more than 30 percent of the dairy produced in India is processed. In distant parts of India, milk spoiling is more common due to the delay among milking and storing; as a result, facilities for quick pasteurization and storage are needed. Heated is necessary for pasteurization. Since for a long time, the Indian milk industry has relied on nonrenewable energy sources, that are not only becoming much more costly but are also to blame for significant environmental issues including greenhouse gases and health issues. Consequently, scientific communities, environmental and social organizations, and the governments have all pushed the use of green energy. Solar energy has been shown to be the most viable among various sustainable and renewable energies given the geographical position of India. Solar energy can be used to pasteurize milk because of the energy intensity and range of temperature requirements. Adsorbent refrigerator is recommended here since it is powered by waste/solar heat and can store (200 liters of milk) at low temperatures until it is distributed after the pasteurization process (easily available from farm waste). The solar collector of evacuated tube is used for minimizing heat loss and pasteurizing milk. The outcome demonstrates that milk can be simply pasteurized at 73°C for 25minutes at a flow rate of 5 liter per minutes. A solar energy adsorbent refrigeration system has been constructed and described for keeping 200 liters of milk at 10-15°C for 9–11 hours. Investigation findings indicate that the specific cooling power of the system is sufficient to store 200 liters of milk at 5.8 kW/kg and 5.5 kW/kg for 500 liter per hours hot water supplied at 92°C, 32°C condenser temperatures, and 5°C evaporator temperatures. The heat loss of evacuated tube collector is compared to solar concentrator. The study results provide evacuated tube collector is better for pasteurizing milk since to its highly efficient, longevity, and compactness.

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Section: Calculation Of Thermodynamic Losses Of Steamingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Implementation of Solar Heat Energy and Adsorption Cooling Mechanism for Milk Pasteurization Application

Ramkumar

Arthi

Jebaseelan

et al. 2022

Adsorption Science & Technology

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“…Appropriate application of these tests allows product characterization and consumer preferences to be assessed (Drake, 2007). Many studies have investigated the impact of different heat treatments on the sensory properties of milk and dairy products (Jo et al, 2018;Li et al, 2018;Ul Haq et al, 2014;Zamberlin and Samaržija, 2017). Heat treatments can, for example, damage the flavor and/or texture of milk, as reported by Israr ul Haq et al (2014) on skimmed buffalo milk.…”

Section: Sensory Changesmentioning

confidence: 99%

“…Many studies have investigated the impact of different heat treatments on the sensory properties of milk and dairy products (Jo et al, 2018;Li et al, 2018;Ul Haq et al, 2014;Zamberlin and Samaržija, 2017). Heat treatments can, for example, damage the flavor and/or texture of milk, as reported by Israr ul Haq et al (2014) on skimmed buffalo milk. These authors reported that the appearance/color of pasteurized (65°C for 30 min) and sterilized milk (110°C for 10 min) was often considered nonacceptable compared to thermized skimmed milk (60°C for a few seconds) and raw milk.…”

Section: Sensory Changesmentioning

confidence: 99%

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Aït‐Kaddour

Hassoun

Bord

et al. 2021

Food Bioprocess Technol

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In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic organisms, minimize microbiological development, and improve some sensory properties. However, they can also induce biochemical, physico-chemical, and sensory changes in foods, and then adversely affect the final quality of the products. To assess the quality of milk and dairy products during heating, some nondestructive techniques exist. In this article, the application of spectroscopic non-destructive techniques (fluorescence, infrared, NMR) is analyzed to point out the pertinence by using them as tools to monitor milk and dairy product quality changes during heating. An overview of the last studies on the effect of different conventional and emerging methods of milk and dairy product heating on biochemical, physico-chemical, and sensory quality is also presented, as well as the perspectives of research in this topic.

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“…Thus, heat treatment of milk increased the RCT by 65% (Figure 1). Pasteurization induces the association of denatured whey proteins with the casein micelles, what result in deterioration of milk coagulation properties (Anema, 2008;Haq et al, 2014;.…”

Section: Effect Of Hp Treatment On Rennet Coagulation Time Of Milkmentioning

confidence: 99%

Effect of high pressure processing on milk coagulation properties

Liepa¹,

Zagorska²,

Galoburda³

2017

Research for Rural Development

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Raw milk cheeses are known to have more intense and strong flavour and different texture due to natural microbiota and enzymes. Nevertheless, there are concerns about safety of these products. For microbial inactivation heat treatment of milk is used, but it can adversely affect the flavour, taste and texture of the product. Therefore, applying non-thermal technology such as high pressure processing is attracting alternative. The aim of this study was to examine the effects of high pressure treatment of cow`s milk at a wide range of pressures (400 -600 MPa) on milk rennet coagulation time, curd firmness and curd yield. Processed milk samples were subjected to enzymatic coagulation using commercial rennet to determine rennet coagulation time, yield of coagulum and curd firmness. High pressure processing insignificantly influences coagulation properties of whole milk. However, the magnitude of changes depended on applied pressure. Rennet coagulation time and curd yield were significantly different (p < 0.05) among the pressure treated milk samples. The higher firmness of the curd form pressurized milk than that of raw or pasteurized milk, evaluated positively. The main effects of high pressure treatment in milk appeared to involve dissociation of casein micelles from the colloidal to the soluble phase. This study suggests that high pressure treatments of milk at 500 MPa or 550 MPa for 15 min may be beneficial for improving the coagulation properties of milk. These positive effects indicated that high pressure processing may have potential for new cheese varieties development.

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Effect of heat treatments on sensory characteristics and shelf-life of skimmed milk

Cited by 9 publications

References 6 publications

Implementation of Solar Heat Energy and Adsorption Cooling Mechanism for Milk Pasteurization Application

Implementation of Solar Heat Energy and Adsorption Cooling Mechanism for Milk Pasteurization Application

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Effect of high pressure processing on milk coagulation properties

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