Milk pasteurization
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Milk Pasteurization is a Pasteurization technique in which Milk and other beverages is Heated and Cooled simultaneously. And More...
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Pasteurization
Pasteurization is a mild heat treatment used to minimize hazards from pathogenic microorganisms and extend the shelf life of foods. It involves heating foods to temperatures below 100°C. In low acid foods like milk, it is used to reduce pathogens and extend shelf life to several days. In acidic foods like bottled fruits, it extends shelf life to several months by destroying pathogens and inactivating enzymes. Common pasteurization methods include high-temperature short-time (HTST), low-temperature hold (LTH), and ultra-high temperature (UHT) processing. Pasteurization minimally impacts sensory and nutritional properties when done properly.
Pasteurization
Food Science - Unit-4 - Milk and Milk Products - Pasteurization process.
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to kill pathogens and extend shelf life.
Dairy Pasteurization Process
The document summarizes the process of pasteurization developed by Louis Pasteur in the 1860s. It describes how Pasteur discovered that briefly heating wine at 55-60°C would kill the microorganisms causing spoilage. This technique was later adapted for milk to reduce transmission of diseases. The document then provides details on the types of pasteurization techniques used, focusing on high-temperature short-time pasteurization. It outlines the key stages of pasteurization in dairy processing, including balancing, heating, holding, and cooling the milk.
Pasteurization- Nimisha Kaikkolante
The document discusses pasteurization, which involves heating food to temperatures that kill pathogens and reduce spoilage organisms without completely sterilizing the food. Pasteurization was invented by Louis Pasteur to prevent wine and beer from souring, and later applied to milk. Common pasteurized foods include milk, cream, eggs, and fruit juices. Common pasteurization methods are vat pasteurization at 63°C for 30 minutes, high-temperature short-time (HTST) at 72°C for 15 seconds, and ultra-high temperature (UHT) processing above 130°C for 1 second or less. Pasteurization aims to reduce pathogens and extend the shelf life of foods.
Pasteurization(suraj)
This document discusses pasteurization of milk. It begins with definitions of pasteurization from international organizations. It then provides a brief history of pasteurization dating back to the 11th century. The document outlines the main reasons for milk pasteurization including safety, shelf life, and flavor preservation. It describes the most common pasteurization methods: low-temperature long-time (LTLT) batch pasteurization, high-temperature short-time (HTST) flash pasteurization, and ultra-high temperature (UHT) pasteurization. It also discusses pathogens commonly found in raw milk and concludes with references.
Pasteurization
Introduction
History
Purpose
Foods used for Pasteurization
Steps in Pasteurization
Process Flow Diagram Pasteurization Milk
Milk Pasteurization
Methods of Pasteurization
Advantages
Disadvantages
Microbiological analysis of milk part II
This document discusses various microbiological analyses performed on milk to ensure quality, including platform tests conducted at milk reception sites, direct quantitative tests to assess actual bacteria numbers, and indirect qualitative tests based on microbial metabolic activity. It then describes specific tests in detail, such as the Methylene Blue Reduction Test to evaluate microbial load, the Alkaline Phosphatase test to check pasteurization efficacy, and the Standard Plate Count method to enumerate viable microbes. The document also covers procedures for determining coliforms, other bacteria types, yeast and molds in milk.
Milk and milk products
This document provides an overview of milk and milk products. It discusses the composition of milk including water, fat, protein, carbohydrates, vitamins and minerals. It also covers milk flavor, contamination issues, physical properties, nutritive value, and various milk products produced through processes like fermentation, evaporation, homogenization and more. The document concludes with a discussion of common milk products like cream, butter, cheese, yogurt and ice cream.
Recommended
Pasteurization
Pasteurization is a mild heat treatment used to minimize hazards from pathogenic microorganisms and extend the shelf life of foods. It involves heating foods to temperatures below 100°C. In low acid foods like milk, it is used to reduce pathogens and extend shelf life to several days. In acidic foods like bottled fruits, it extends shelf life to several months by destroying pathogens and inactivating enzymes. Common pasteurization methods include high-temperature short-time (HTST), low-temperature hold (LTH), and ultra-high temperature (UHT) processing. Pasteurization minimally impacts sensory and nutritional properties when done properly.
Pasteurization
Food Science - Unit-4 - Milk and Milk Products - Pasteurization process.
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to kill pathogens and extend shelf life.
Dairy Pasteurization Process
The document summarizes the process of pasteurization developed by Louis Pasteur in the 1860s. It describes how Pasteur discovered that briefly heating wine at 55-60°C would kill the microorganisms causing spoilage. This technique was later adapted for milk to reduce transmission of diseases. The document then provides details on the types of pasteurization techniques used, focusing on high-temperature short-time pasteurization. It outlines the key stages of pasteurization in dairy processing, including balancing, heating, holding, and cooling the milk.
Pasteurization- Nimisha Kaikkolante
The document discusses pasteurization, which involves heating food to temperatures that kill pathogens and reduce spoilage organisms without completely sterilizing the food. Pasteurization was invented by Louis Pasteur to prevent wine and beer from souring, and later applied to milk. Common pasteurized foods include milk, cream, eggs, and fruit juices. Common pasteurization methods are vat pasteurization at 63°C for 30 minutes, high-temperature short-time (HTST) at 72°C for 15 seconds, and ultra-high temperature (UHT) processing above 130°C for 1 second or less. Pasteurization aims to reduce pathogens and extend the shelf life of foods.
Pasteurization(suraj)
This document discusses pasteurization of milk. It begins with definitions of pasteurization from international organizations. It then provides a brief history of pasteurization dating back to the 11th century. The document outlines the main reasons for milk pasteurization including safety, shelf life, and flavor preservation. It describes the most common pasteurization methods: low-temperature long-time (LTLT) batch pasteurization, high-temperature short-time (HTST) flash pasteurization, and ultra-high temperature (UHT) pasteurization. It also discusses pathogens commonly found in raw milk and concludes with references.
Pasteurization
Introduction
History
Purpose
Foods used for Pasteurization
Steps in Pasteurization
Process Flow Diagram Pasteurization Milk
Milk Pasteurization
Methods of Pasteurization
Advantages
Disadvantages
Microbiological analysis of milk part II
This document discusses various microbiological analyses performed on milk to ensure quality, including platform tests conducted at milk reception sites, direct quantitative tests to assess actual bacteria numbers, and indirect qualitative tests based on microbial metabolic activity. It then describes specific tests in detail, such as the Methylene Blue Reduction Test to evaluate microbial load, the Alkaline Phosphatase test to check pasteurization efficacy, and the Standard Plate Count method to enumerate viable microbes. The document also covers procedures for determining coliforms, other bacteria types, yeast and molds in milk.
Milk and milk products
This document provides an overview of milk and milk products. It discusses the composition of milk including water, fat, protein, carbohydrates, vitamins and minerals. It also covers milk flavor, contamination issues, physical properties, nutritive value, and various milk products produced through processes like fermentation, evaporation, homogenization and more. The document concludes with a discussion of common milk products like cream, butter, cheese, yogurt and ice cream.
Contamination, Preservation and Spoilage of milk
This document discusses sources of contamination and spoilage in milk and milk products. It outlines various sources of contamination on the farm, during transit and processing, including farm equipment, milking utensils, employee hands, and processing equipment. It then discusses methods of preservation like heat, cold temperatures, and preservatives. Finally, it describes different types of spoilage bacteria that can cause souring, gas production, ropiness, proteolysis, lipolysis, and flavor changes in milk, resulting in off-flavors like bitter, burnt, or unusual colors.
Homogenization of Milk
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Composition of milk
The major constituents of milk are water, fat, proteins, lactose, minerals, and miscellaneous compounds.
Milk composition
Milk is an essential source of nutrients for newborns. It is composed of water, fat, protein, lactose, vitamins, and minerals. The composition varies between species, with cow's milk commonly consumed by humans. Milk undergoes processing to produce dairy products like yogurt, butter, cream, and cheese. These retain key nutrients and can be consumed for nutrition, taste, and economic value. Proper storage and handling is important for dairy products.
Contamination, preservation, and spoilage of cereals
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
Milk borne disease
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
Microbial spoilage of meat & meat products
This document discusses contamination, preservation, and spoilage of meat and meat products. It notes that the main sources of contamination are during slaughtering, handling, and processing when microorganisms can be introduced from surfaces, air, clothing, and equipment that contact the meat. Common preservation methods described are use of heat (canning, smoking), low temperatures (chilling, freezing), irradiation, drying, use of preservatives like curing agents, smoking, and spices, and antibiotics. Spoilage occurs through the action of meat enzymes and microbes that invade the tissues, with factors like the animal's gut load and stress level before slaughter impacting the degree of invasion.
Food borne diseases
Foodborne diseases can result from ingesting food contaminated with microorganisms or chemicals. Contamination can occur at any point during production and consumption. Several bacteria, viruses and parasites can cause food infections or foodborne illness through contaminated food. Common foodborne diseases include salmonellosis caused by Salmonella bacteria typically found in meat and poultry, and gastroenteritis caused by Clostridium perfringens or Bacillus cereus bacteria often from meat, poultry or cereals. Norovirus is a very common viral cause of gastroenteritis. Prevention strategies include proper cooking, refrigeration, reheating leftovers, hand washing, and avoiding cross-contamination during food preparation.
Milk quality test
This document summarizes several common milk quality tests, including organoleptic, clot on boiling, alcohol, starch, and acidity tests. The organoleptic test uses sight, smell, and taste to rapidly identify poor quality milk without equipment. The clot on boiling test checks for abnormal milk like mastitis milk by looking for coagulation when a sample is boiled. The alcohol test detects increased acidity or rennet levels by checking for coagulation when milk is mixed with alcohol. The starch test uses iodine to detect adulteration with starch by looking for a color change. Finally, the acidity test measures pH to identify developed acidity from bacterial growth.
Fermented milk products
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Methods of preservation of milk and milk products
Raw milk: The lacteal secretion , practically free from colostrum,
obtained by the complete milking of one or more
healthy cows (PMO).
Food and fermented products
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
Pasteurisation of food product
The process of pasteurization was named after Louis Pasteur (1960S) who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.
Pasteurization made milk safer and the United State Food and drug Administration or FDA in the 1906-2006.
MILK PROCESSING
This document discusses milk processing operations such as pasteurization, homogenization, and cream separation. It provides details on:
- Pasteurization methods including low temperature long time (LTLT), high temperature short time (HTST), and ultra high temperature (UHT) processing.
- Homogenization which breaks down milk fat globules to reduce creaminess and improve digestion.
- Cream separation techniques using gravity or centrifugal force to separate higher density cream from lower density skim milk.
- Other operations like standardization, mixing of ingredients, and packaging are also briefly covered. The document provides an overview of key milk processing steps and techniques.
Milk processing
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
1. Sterilized milk.pptx
Sterilized milk is milk that has been heated to over 100°C for a sufficient time to remain stable at room temperature for at least 7 days. It must be free of microorganisms and bacterial growth. Sterilized milk has advantages like long shelf life without refrigeration and a soft curd formation, but has disadvantages of increased production costs and some loss of vitamins. The detailed sterilization process involves clarifying, homogenizing, and heating milk to 108-111°C for 25-35 minutes in a batch or continuous sterilizer before cooling and storage.
Methylene blue reductase test
1. The document describes a procedure to test the quality of a milk sample using Methylene Blue dye. The procedure involves adding drops of the dye to test tubes containing milk samples and incubating for 15 minutes to observe any color change.
2. A color change within the incubation period indicates the presence of microbes and poor milk quality, while no color change signifies good quality milk.
3. The rate at which the dye color disappears from the test tubes after incubation corresponds to different levels of milk quality, from very bad to excellent.
Current cleaning techniques in dairy processing industry
Current cleaning techniques in the dairy processing industry are outlined. Cleaning involves removing unwanted matter like microorganisms to prevent product contamination, while sanitization reduces the microbial load on cleaned surfaces. Together, cleaning and sanitization are complementary processes. Common cleaning methods include CIP (cleaning-in-place) systems using a cleaning cycle of pre-rinsing, cleaning with detergents, rinsing, and disinfection. Centralized and decentralized CIP systems are used. Chemicals like alkaline detergents and acids are selected based on their properties. Proper handling and safety procedures must be followed for chemicals. Manual and mechanical washers are used to clean milk cans and tankers. Effectiveness of cleaning is assessed visually
Dahi and yoghurt
Dahi is a fermented milk product made by lactic acid fermentation of cow or buffalo milk. It is similar to yogurt but has less acidity. Dahi is consumed widely in India and neighboring countries. It is made by inoculating boiled milk with previous day's leftover dahi (starter culture) which contains lactic acid bacteria. Dahi has a firm, smooth consistency and is commonly consumed sweetened, salted, or with rice and flatbread. It is considered nutritious and good for digestion in traditional Indian medicine.
Methods of food preservation
Methods of food preservation, physical methods of food preservation, chemical methods of food preservation
pasteurization
The document discusses pasteurization, which involves heating food or liquids to reduce microbes and extend shelf life. It describes various pasteurization techniques like low-temperature long-time (LTLT), high-temperature short-time (HTST), and ultra-high temperature (UHT) processing. Pasteurization has benefits like preventing disease and spoilage but also has negatives like loss of vitamins and changes to taste. The document concludes that pasteurization protects health while meeting demands, though some nutrients are reduced.
Pasteurization of various food products
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
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Contamination, Preservation and Spoilage of milk
This document discusses sources of contamination and spoilage in milk and milk products. It outlines various sources of contamination on the farm, during transit and processing, including farm equipment, milking utensils, employee hands, and processing equipment. It then discusses methods of preservation like heat, cold temperatures, and preservatives. Finally, it describes different types of spoilage bacteria that can cause souring, gas production, ropiness, proteolysis, lipolysis, and flavor changes in milk, resulting in off-flavors like bitter, burnt, or unusual colors.
Homogenization of Milk
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Composition of milk
The major constituents of milk are water, fat, proteins, lactose, minerals, and miscellaneous compounds.
Milk composition
Milk is an essential source of nutrients for newborns. It is composed of water, fat, protein, lactose, vitamins, and minerals. The composition varies between species, with cow's milk commonly consumed by humans. Milk undergoes processing to produce dairy products like yogurt, butter, cream, and cheese. These retain key nutrients and can be consumed for nutrition, taste, and economic value. Proper storage and handling is important for dairy products.
Contamination, preservation, and spoilage of cereals
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
Milk borne disease
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
Microbial spoilage of meat & meat products
This document discusses contamination, preservation, and spoilage of meat and meat products. It notes that the main sources of contamination are during slaughtering, handling, and processing when microorganisms can be introduced from surfaces, air, clothing, and equipment that contact the meat. Common preservation methods described are use of heat (canning, smoking), low temperatures (chilling, freezing), irradiation, drying, use of preservatives like curing agents, smoking, and spices, and antibiotics. Spoilage occurs through the action of meat enzymes and microbes that invade the tissues, with factors like the animal's gut load and stress level before slaughter impacting the degree of invasion.
Food borne diseases
Foodborne diseases can result from ingesting food contaminated with microorganisms or chemicals. Contamination can occur at any point during production and consumption. Several bacteria, viruses and parasites can cause food infections or foodborne illness through contaminated food. Common foodborne diseases include salmonellosis caused by Salmonella bacteria typically found in meat and poultry, and gastroenteritis caused by Clostridium perfringens or Bacillus cereus bacteria often from meat, poultry or cereals. Norovirus is a very common viral cause of gastroenteritis. Prevention strategies include proper cooking, refrigeration, reheating leftovers, hand washing, and avoiding cross-contamination during food preparation.
Milk quality test
This document summarizes several common milk quality tests, including organoleptic, clot on boiling, alcohol, starch, and acidity tests. The organoleptic test uses sight, smell, and taste to rapidly identify poor quality milk without equipment. The clot on boiling test checks for abnormal milk like mastitis milk by looking for coagulation when a sample is boiled. The alcohol test detects increased acidity or rennet levels by checking for coagulation when milk is mixed with alcohol. The starch test uses iodine to detect adulteration with starch by looking for a color change. Finally, the acidity test measures pH to identify developed acidity from bacterial growth.
Fermented milk products
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Methods of preservation of milk and milk products
Raw milk: The lacteal secretion , practically free from colostrum,
obtained by the complete milking of one or more
healthy cows (PMO).
Food and fermented products
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
Pasteurisation of food product
The process of pasteurization was named after Louis Pasteur (1960S) who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.
Pasteurization made milk safer and the United State Food and drug Administration or FDA in the 1906-2006.
MILK PROCESSING
This document discusses milk processing operations such as pasteurization, homogenization, and cream separation. It provides details on:
- Pasteurization methods including low temperature long time (LTLT), high temperature short time (HTST), and ultra high temperature (UHT) processing.
- Homogenization which breaks down milk fat globules to reduce creaminess and improve digestion.
- Cream separation techniques using gravity or centrifugal force to separate higher density cream from lower density skim milk.
- Other operations like standardization, mixing of ingredients, and packaging are also briefly covered. The document provides an overview of key milk processing steps and techniques.
Milk processing
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
1. Sterilized milk.pptx
Sterilized milk is milk that has been heated to over 100°C for a sufficient time to remain stable at room temperature for at least 7 days. It must be free of microorganisms and bacterial growth. Sterilized milk has advantages like long shelf life without refrigeration and a soft curd formation, but has disadvantages of increased production costs and some loss of vitamins. The detailed sterilization process involves clarifying, homogenizing, and heating milk to 108-111°C for 25-35 minutes in a batch or continuous sterilizer before cooling and storage.
Methylene blue reductase test
1. The document describes a procedure to test the quality of a milk sample using Methylene Blue dye. The procedure involves adding drops of the dye to test tubes containing milk samples and incubating for 15 minutes to observe any color change.
2. A color change within the incubation period indicates the presence of microbes and poor milk quality, while no color change signifies good quality milk.
3. The rate at which the dye color disappears from the test tubes after incubation corresponds to different levels of milk quality, from very bad to excellent.
Current cleaning techniques in dairy processing industry
Current cleaning techniques in the dairy processing industry are outlined. Cleaning involves removing unwanted matter like microorganisms to prevent product contamination, while sanitization reduces the microbial load on cleaned surfaces. Together, cleaning and sanitization are complementary processes. Common cleaning methods include CIP (cleaning-in-place) systems using a cleaning cycle of pre-rinsing, cleaning with detergents, rinsing, and disinfection. Centralized and decentralized CIP systems are used. Chemicals like alkaline detergents and acids are selected based on their properties. Proper handling and safety procedures must be followed for chemicals. Manual and mechanical washers are used to clean milk cans and tankers. Effectiveness of cleaning is assessed visually
Dahi and yoghurt
Dahi is a fermented milk product made by lactic acid fermentation of cow or buffalo milk. It is similar to yogurt but has less acidity. Dahi is consumed widely in India and neighboring countries. It is made by inoculating boiled milk with previous day's leftover dahi (starter culture) which contains lactic acid bacteria. Dahi has a firm, smooth consistency and is commonly consumed sweetened, salted, or with rice and flatbread. It is considered nutritious and good for digestion in traditional Indian medicine.
Methods of food preservation
Methods of food preservation, physical methods of food preservation, chemical methods of food preservation
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Contamination, preservation, and spoilage of cereals
Contamination, preservation, and spoilage of cereals
Current cleaning techniques in dairy processing industry
Current cleaning techniques in dairy processing industry
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pasteurization
The document discusses pasteurization, which involves heating food or liquids to reduce microbes and extend shelf life. It describes various pasteurization techniques like low-temperature long-time (LTLT), high-temperature short-time (HTST), and ultra-high temperature (UHT) processing. Pasteurization has benefits like preventing disease and spoilage but also has negatives like loss of vitamins and changes to taste. The document concludes that pasteurization protects health while meeting demands, though some nutrients are reduced.
Pasteurization of various food products
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
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Milk is the food which exclusively sustains us during the first few months of life.
In addition to being a nutritious food for humans, milk provides a favorable environment for the growth of microorganisms. Yeasts, moulds and a broad spectrum of bacteria can grow in milk, particularly at temperatures above 16°C.
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- It was developed in the late 19th century by Louis Pasteur and became widely used commercially in the 1880s.
- Modern pasteurization often uses high-temperature short-time (HTST) systems for continuous flow processing that heat milk to 72°C for 15 seconds followed by rapid cooling.
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Ways to help reduce Wastage in the Dairy Food Chain
Ways to help reduce Wastage in the Dairy Food Chain
Loss and waste of food is a global concern with
significant impact on economics and social welfare
PASTEURISATION
Pasteurization is a process developed by Louis Pasteur in the 19th century to preserve wine and milk. It involves heating milk to at least 62.8°C for 30 minutes or 71.7°C for 15 seconds to destroy pathogenic microorganisms and improve shelf life. Common pasteurization methods are low-temperature holding (LTH), high-temperature short time (HTST), and ultra-high temperature (UTH). Pasteurization reduces risks to human health from raw milk while having little effect on milk's nutritional value or quality. It allows milk to be stored safely for longer periods.
High Pressure Processing (HPP)
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. This preserves foods without degrading quality attributes like taste, texture and nutrition. HPP was first researched in the 1890s and commercialized in Japan in the 1990s. It is now widely used for products like meat, fish, cheese, juices and ready meals. HPP systems apply pressures of 200-800 MPa for short periods to inactivate pathogens while maintaining food quality. This processing method is gaining popularity with consumers as a safe, natural alternative to thermal pasteurization and canning.
Home cheesemaking pdf
The document provides information about the history and process of cheesemaking. It discusses how cheese was first made in ancient times and developed throughout history. The key steps in the cheesemaking process are described, including coagulation of the milk proteins, separation of curds and whey, the roles of bacteria and rennet in curd formation, and how different types of cheeses are made depending on the use of acid or rennet. Additional details covered include the nutritional benefits of cheese, common cheesemaking ingredients like salt, and considerations for milk selection and culture use.
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Dairy Microbiology. Methods of preservation of milk and Milk Products
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Ways to help reduce Wastage in the Dairy Food Chain
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With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
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Milk pasteurization
- 1. FSSAI, CFSO What is a Pasteurization? FSSAI, CFSO, Food Science By Piyush Sharma
- 2. Pasteurization Heating food under boiling point for a definite time. Process :- To Abolish all the pathogens Lessees number of bacteria Deactivate enzymes and prolong Shelf Life FOR MILK PASTEURIZATION INDICATOR IS COXILLEA BURNETTI Food pH less that 4.6 easily Pasteurize (milk, sphagatti) Drawback exposed to high temperature for long time taste loss quality destroyed Thus needs successive REFREGERATION
- 3. History Louis Pasteur, French scientist, invent Pasteurization (prevents wine, bear souring) Franz von Soxhlet (1886) MILK PASTEURIZATION
- 4. TYPES OF PASTEURIZATION UHT (ULTRA HIGH TEMPERATURE) LTLT (LOW TEMPERATURE) HTST (HIGH TEMPERATURE SHORT TIME) NON THERMAL PREOCESS HPP (HIGH PRESSURE PROCESSING) PEF (PULSE ELECTRIC FIELD)
- 5. 1. UHT (Ultra High Temperature) For milk and milk products. Temperature at least 1300C For 1 sec. Extreme heat Target Coxiella Brunetti which causes Q-fever Heat kills all the vegetative form of bacteria Milk can survive for 9 months 2. LTLT (Low Temperature Longer Time) Also known as Batch Pasteurization Process = 630C For 30 min. Agitator to prevent cream formation Agitator to uniform heat distribution
- 6. 3. HTST / Flash Pasteurization (High Temperature Short Time) Or Continues Pasteurization For fruits, vegetables, juices, bear, Kosher, Wine, and some daily products Maintains colours and flavour better Process = Continues flows •Liquid (710C-740C) Rapid cooling •For 15 - 30 sec. 40C– 50C •Results in 5-log reduction up to 99.999% or greater reduction in harmful bacteria Target resistance to pathogenic bacterial spores Clostridium botulinum spores, Coxeilla burnitte
- 8. Other Pasteurization Water Bath Pasteurization Continuous Steam or Water Spray Pasteurizer Tunnel Pasteurization Pasteurization of Unpacked Liquids Long Hold or Vat Pasteurizing Heat Exchanger Pasteurizer Flash Pasteurization Vacreator Ultra Pasteurization Steam Pasteurization Irradiation Pasteurization
- 9. Pasteurization Testing ALP In 1990 new rapid enzymatic assay designed to confirm Pasteurization This test involves the use of an automated instrument and a fluorometric assay. Alkaline phosphatase (ALP) is an enzyme naturally present in raw milk, which is used as an indicator for proper milk pasteurization. Non-pasteurized or raw milk contains ALP, which causes intra-abdominal bacterial infection after drinking the milk, whereas after pasteurization, ALP is denatured. ALP testing, unlike the colorimetric method, can be used to confirm pasteurization of many different products, including bovine, sheep, and goat milk; flavored and cultured products; and cheeses. Bio strip dry-reagent strips for the detection of ALP activity in milk ALP + p-nitrophenyl phosphate + H2O p-nitrophenol and inorganic phosphate p-Nitrophenol on reacting with a specific chromogen changes the color of the strip from light blue to green The strip has a sensitivity 0.5 units/L.