Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics

Nine samples of raw milk; 3 buffalo, 3 cow and 3 mixed (1 buffalo: 1 cow) were exposed to different periods of microwave treatment (0second, 30 seconds, 60 seconds, 90 seconds, 120 seconds, 150 seconds and 180 seconds) to evaluate changes in chemical composition and microbial load in milk samples during microwave treatments. Also, these samples were stored for 7 days at refrigeration temperature to follow up changes in chemical composition and microbiological status during storage. In addition, a comparison between pasteurized and microwaved milk was carried out. Results showed that moisture content was decreased with prolonging microwave periods while fat, protein, ash, specific gravity and acidity were increased. Total bacterial count, lactic acid bacteria, lipolytic bacteria, proteolytic bacteria, Psychrotrophic bacteria, yeasts and molds count were decreased or disappeared with prolonged time of microwave treatment and no coliform bacteria were detected after treatment. At the same time, pasteurized milk was higher in moisture content than in microwaved milk but lower in acidity, protein, ash and fat contents. Total bacterial count, lipolytic, proteolytic and psychrotrophic bacterial counts were higher in pasteurized than microwaved milk samples. No coliform bacteria, yeasts, molds and L.A.B. were detected neither in microwaved milk nor in pasteurized milk.

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“…These results are in agreement with Hammad (2015), Tremonte et al, (2014), Alkaladi et al, (2014) and Al-Hilphy and Ali (2013).…”

Section: -Buffalo's Milksupporting

confidence: 92%

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

Bakry¹,

Mohran²,

Gomah³

et al. 2017

Journal of Food and Dairy Sciences

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“…Compared to conventional methods, the biochemical properties of foods are less affected by microwave sterilization (Al‐Hilphy & Ali, 2013), the processing time is shortened (Peng et al, 2017) and the varying textural effects in different foods (Joyner, Jones, & Rasco, 2016; Xue et al, 2021; Ying‐ping et al, 2016). The effects of microwave sterilization on textural properties have been investigated by many researchers are presented in Table 4.…”

Section: Impact Of Microwave Treatment Technology On Food Texturementioning

confidence: 99%

Impact of different microwave treatments on food texture

Kutlu

Pandiselvam

Saka

et al. 2021

Journal of Texture Studies

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Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.

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“…Because the temperature of milk in the holding tube (T m , HT 1-2 ) is known, milk density in the holding tube can be calculated using [23] : ρ m; HT 1À2 ¼ 1033:7 À 0:2308 T m; HT 1À2 À 0:00246 T m; HT 1À2 À Á 2 (13) Milk velocity in the holding tube HT 1-2 (v m, HT 1-2 ) is obtained from the continuity equation [21] :…”

Section: Holding (Ht 1-2 )mentioning

confidence: 99%

An Fr 13 risk analysis of failure in a global food process – illustration with milk processing

Chandrakash

Davey

O’Neill

2015

Asia-Pacific J Chem Eng

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A novel Friday 13th (Fr 13) risk analysis of the vulnerability to surprise (unexpected) failure of a global milk pasteurizing plant consisting of heating, holding and cooling unit operations is developed and illustrated. We define two or more interconnected unit operations as a global model. The aim was to gain new insight into the effects of accumulating random (stochastic) changes that could lead to overall failure in an otherwise well‐operated and well‐maintained pasteurizing plant. The methodology is a development of the work of Davey and co‐workers (Food Control 29, 1 (2015) 248–253, CES 127 (2015) 133–142). Failure is defined in terms of criteria that must be met to ensure safe operation. Realistic data for large‐scale pasteurization are used. Results reveal that the overall global model is vulnerable to failure in 12.5% of all cases over the long term. If each simulation can be considered a daily process, this translates to some 46 failures each year to meet the design pasteurization criteria. This new process insight cannot be obtained using traditional risk and hazard approaches. How this new Fr 13 methodology can be used to simulate design changes to the physical system to minimize vulnerability to failure is discussed. The finding should be of immediate interest to milk processors. © 2015 Curtin University of Technology and John Wiley & Sons, Ltd.

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Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics

Cited by 13 publications

References 14 publications

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

Impact of different microwave treatments on food texture

An Fr 13 risk analysis of failure in a global food process – illustration with milk processing

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