Milk undergoes several processing steps after being collected from dairy farms. It is first pasteurized by being heated to 71.7°C for 25 seconds to kill harmful bacteria. It is then homogenized, which involves pushing the milk through narrow tubes under high pressure to break up and uniformly disperse the fat globules. The milk is packaged in bottles or containers, which helps extend its shelf life, and then distributed to stores for sale. Ultra high temperature (UHT) treatment involves even higher heat of 130-150°C for 1-3 seconds to sterilize milk and allow it to be stored without refrigeration for months after opening.
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.
Microbes can enter milk via the cow, air, feedstuffs, milk handling equipment and the milker.
Raw milk :
The lacteal secretion , practically free from colostrum, obtained by the complete milking of one or more healthy cows(PMO).
Introduction
History
Purpose
Foods used for Pasteurization
Steps in Pasteurization
Process Flow Diagram Pasteurization Milk
Milk Pasteurization
Methods of Pasteurization
Advantages
Disadvantages
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
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.
Microbes can enter milk via the cow, air, feedstuffs, milk handling equipment and the milker.
Raw milk :
The lacteal secretion , practically free from colostrum, obtained by the complete milking of one or more healthy cows(PMO).
Introduction
History
Purpose
Foods used for Pasteurization
Steps in Pasteurization
Process Flow Diagram Pasteurization Milk
Milk Pasteurization
Methods of Pasteurization
Advantages
Disadvantages
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Shelf life enhancement of milk products.Gail Barnes
While thermal processes such as pasteurization, UHT, and sterilization have a long history of use and are well defined by regulators, there is no similar definition of ESL milk products, and the methods that can be used in ESL milk processing operations. This article by Dr Tatiana Koutchma and Dr Gail Barnes in IFT's Food Technology journal focuses on various treatments for chilled distribution and the way in which new nonthermal UV (ultraviolet) treatment can improve the microbiological quality of both raw and pasteurized milk.
Food Technology Micro-organisms in Food ProductionMyt12
Power point aimed at students taking A2 Food Technology focusing on micro-organisms in food production - from healthy bacteria in yoghurt and cheese to food poisoning bacteria. A short focus on Mycoprotein is also included.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Shelf life enhancement of milk products.Gail Barnes
While thermal processes such as pasteurization, UHT, and sterilization have a long history of use and are well defined by regulators, there is no similar definition of ESL milk products, and the methods that can be used in ESL milk processing operations. This article by Dr Tatiana Koutchma and Dr Gail Barnes in IFT's Food Technology journal focuses on various treatments for chilled distribution and the way in which new nonthermal UV (ultraviolet) treatment can improve the microbiological quality of both raw and pasteurized milk.
Food Technology Micro-organisms in Food ProductionMyt12
Power point aimed at students taking A2 Food Technology focusing on micro-organisms in food production - from healthy bacteria in yoghurt and cheese to food poisoning bacteria. A short focus on Mycoprotein is also included.
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