Modeling Milk Heating Processes for the Production of Milk Shelf‐stable without Refrigeration

Abstract

Modeling milk heating processes leading to milk shelf‐stable without refrigeration was studied. Evaluated criteria were: inactivation of bacterial spores and highly thermosresistant spores (HTRS), reduction of the plasmin activity and Pseudomonas peptidases, lactulose formation, browning, and thiamin loss. Special emphasis was laid on including the inactivation of milk spoilage enzymes in the modeling approach. The reduction of bacterial spores and plasmin activity was shown to be essential for the shelf‐stability. Using modeling, risks posed by the selected criteria can be identified and eliminated by adapting the processes.

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

“…The difference in the shelf life of foxtail millet porridge samples packaged under different thermal treatments could be due to change in product quality due to different heat treatments corresponding to the change in physical and sensory properties of the products such as color and appearance, flavor, and sweetness, body and texture and mouthfeel of the product, which ultimately affected the overall acceptability of the product. The significant ( P < 0.05) changes in the sensory perception of the consumers justified the degradation of the quality of porridge with storage time due to various physicochemical and microbial changes that occurred after processing (Datta et al., ) These results were in agreement with Stoeckel, Lidolt, and Hinrichs () and Richards et al. ().…”