Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Abstract

Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide highnutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C. At higher temperatures, the quality of WMP deteriorates because of a substantial increase in the degradation of fat and protein fractions. A range of low negative temperatures for storage have not been systematically investigated. Previous studies have shown that freezing WMP results in protein denaturation, crystallization of lactose, and extraction of free fat, all of which reduce the quality characteristics of the product, including deterioration of solubility, quick rancidification, and microbiological changes. However, these previous studies did not simulate the possible situations of transportation and storage of milk powder at low negative temperatures that occur in practice. Given the volume of transportation, distances and climatic characteristics of transportation routes play an important role in WMP preservation. In this study, we simulated storage and transport of WMP at −20°C. The samples were periodically thawed to 10 and 20°C and examined for physicochemical, functional-technological, thermodynamic, microbiological, and organoleptic parameters. Based on our results, storage of WMP at −20°C for 40 d did not have a significant effect on its qualitative characteristics. We observed some compaction of product structure and clustering or clumping, which was reversible by slight mechanical impact. Artificial contamination of the packaging surface with yeast and molds, followed by thawing of the samples, indicated the absence of the contaminants, which was explained by possible redistribution of moisture in the system.

Uncovering the Research Gaps to Alleviate the Negative Impacts of Climate Change on Food Security: A Review

“…Food utilization is primarily influenced through two attributes: food safety dimensions through the food supply chain, and direct or indirect health impacts due to climate change that intermediate nutritional outcomes. Generally, high as well as low temperature stresses ( Raza, 2020 ) are likely to reduce the food safety of necessary items especially fisheries, fruits and vegetables due to increased rates of microbial activities under changed environmental conditions ( Marques et al, 2010a ; Liu et al, 2013 ; Hammond et al, 2015 ; Galstyan et al, 2019 ; Alegbeleye et al, 2022 ). Climate change impacts food system in dynamic ways directly or indirectly such as vector-borne diseases, high and low temperature stresses, natural disasters which include drought and floods which consequently affect public’s income, nutrition, plus security and care provision to children ( Connor et al, 2010 ).…”

Influence of k-casein genotype on heat stability and cheese making properties of milk powder

“…Freeze drying allows to obtain high quality products with long shelf life while maintaining structural integrity and minimal degradation of milk constituents (Fyfe et MP is in great demand in various sectors of food industry. It is used for the production of a wide range products, the condition of which directly depends on the quality of MP and its technological characteristics (Baldwin et al, 2020;Galstyan et al, 2019). The formation of such key technological properties of MP as heat stability and cheese making properties has a complex multifactorial nature (Simone et al, 2019;Tyulkin et al, 2018;Kruchinin et al, 2020), due to genetic and paratypical methods of obtaining raw milk of proper quality and desired composition, including protein, and production methods of influencing on it (Kruchinin et al, 2020;Magan et al, 2019;Sharma et al, 2012).…”

New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder

“…Совокупность сбалансированности макрои микрокомпонентов, высокой пищевой ценности и хорошей усвояемости делает молоко незаменимым пищевым продуктом в рационе питания. Высокотехнологичные приемы переработки молока, в том числе производство сухого молока, позволяют снабжать разнообразными молочными продуктами население как труднодоступных регионов, так и городских агломераций, снимая вопрос сезонности молочной отрасли [3]. В основе производства высококачественных пищевых продуктов, в том числе молочных, лежит ценность поступающего на переработку сырья.…”

“…Сухое молоко -универсальный сырьевой компонент. Он позволяет преодолеть проблему сезонности сырого молока с возможностью его доставки в испытывающие дефицит отдаленные районы, обеспечивая стабильность сырьевых ресурсов и качество восстановленных продуктов переработки молока [3]. Однако выход и качество готовой продукции обусловлены эффективностью переработки поступающего молочного сырья [8].…”