Thermal Food Processing

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9 CONTENTS Thermal Processing of Dairy Products A.L. Kelly, N. Datta, and H.C. Deeth 9.1 Introduction: Why Heat Milk?................................................................266 9.2 Historical Development of Thermal Processing of Milk .......................266 9.3 Overview of Heat Treatments Applied to Milk......................................268 9.4 Effects of Heating on Milk Constituents ................................................268 9.5 Overview of the Microbiology of Milk ..................................................271 9.6 Thermization of Milk: Technology and Functions.................................274 9.7 Pasteurization of Milk .............................................................................275 9.7.1 Technology of Pasteurization ......................................................275 9.7.2 Effects of Pasteurization on Milk Constituents ..........................276 9.7.3 Effects of Pasteurization on Milk Safety....................................277 9.7.4 Effects of Pasteurization on Milk Shelf Life..............................279 9.7.5 Significance of Storage Temperature ..........................................280 9.7.6 Emerging Issues...........................................................................280 9.8 UHT Processing of Milk.........................................................................281 9.8.1 Technology of UHT and Effects on Milk Constituents and Stability.................................................................................281 9.8.1.1 Heating Mode...............................................................283 9.8.1.2 Time–Temperature Profiles ..........................................283 9.8.2 Effects on Milk Constituents.......................................................283 9.8.2.1 Proteins and Fat............................................................283 9.8.2.2 Enzyme Inactivation.....................................................285 9.8.2.3 Protein–Sugar Interactions...........................................285 9.8.2.4 Minerals and Vitamins .................................................285 9.8.2.5 Flavor Compounds .......................................................285 9.8.3 Physical Stability of UHT Milk..................................................285 9.8.3.1 Gelation ........................................................................286 9.8.3.2 Fat Separation...............................................................286 9.8.3.3 Sedimentation...............................................................286 9.9 In-Container Sterilization of Milk and Concentrated Milk....................286 9.10 Thermal Processing during Manufacture of Other Dairy Products.........................................................................................289 265
266 Thermal Food Processing: New Technologies and Quality Issues 9.10.1 Evaporation and Spray Drying....................................................289 9.10.2 Yogurt and Cheese Manufacture.................................................290 9.11 Conclusions..............................................................................................292 References .........................................................................................................292 9.1 INTRODUCTION: WHY HEAT MILK? Milk is a fluid product produced by female mammals that provides the nutritional requirements of the neonate. As such, it is remarkably rich in many essential food constituents, such as amino acids (supplied for ingestion in the form of protein), lipids, sugar (lactose), minerals, and vitamins. However, this richness also makes milk a fertile medium for the growth of microorganisms, which either spoil the product or present a risk of food poisoning or food-borne disease. In addition, there are a number of enzymes of different types (e.g., proteases, lipases) in milk that can contribute to undesirable changes during storage (e.g., lipolysis can induce rancidity), and treatment or intervention to inactivate or control such activities is often essential to the prolonging of the acceptable shelf life of dairy products. Thus, the majority of milk consumed today is processed to ensure safety and prolong shelf life. The same applies to the huge range of products that can be made from milk, including cheese, fermented milks (e.g., yogurt), and food ingredients. A range of preservation strategies have evolved over the millennia that milk has been a part of the human diet; for example, preservation by fermentation was known in biblical times. However, by far the most common strategy to preserve milk is the application of heat (i.e., thermal processing), which will be the focus of this chapter. Milk may also be heated to establish specific product properties, e.g., inhibiting oxidation during storage of whole milk powder, or generating stronger gel structures in yogurt. Product-specific thermal processes will also be discussed here. 9.2 HISTORICAL DEVELOPMENT OF THERMAL PROCESSING OF MILK The historical development of the thermal processing of milk was reviewed by Westhoff 1 and Holsinger et al. 2 In the period 1864–1866, the famous French scientist Louis Pasteur discovered that the spoilage of wine and beer could be prevented by heating to around 60°C for several minutes; in recognition of this profoundly important work, mild thermal processes applied to milk are now referred to as pasteurization. Although pasteurization was originally developed to improve the stability and quality of food products, it soon became apparent that it offered consumers protection against hazards associated with the consumption of raw milk. Early in the 20th century, a particular benefit was a reduction in the risk of transmission of tuberculosis from infected cows, through their milk, to humans. Developments in technology and widespread implementation of pasteurization occurred early in the 20th century. The first commercial pasteurizers, in which milk was heated at 74 to 77°C, were produced in
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Thermal Food Processing
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87. Polysaccharide Association Stru
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133. Handbook of Frozen Foods, edit
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Published in 2006 by CRC Press Tayl
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Various alternative thermal process
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Professor Sun is a fellow of the In
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Antonio Martínez Instituto de Agro
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Contents Part I: Modeling of Therma
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Chapter 17 Pressure-Assisted Therma
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1 CONTENTS Thermal Physical Propert
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Thermal Physical Properties of Food
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2 CONTENTS Heat and Mass Transfer i
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Heat and Mass Transfer in Thermal F
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74 Thermal Food Processing: New Tec
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5 CONTENTS Modeling Thermal Process
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Modeling Thermal Processing Using C
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6 CONTENTS Thermal Processing of Me
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Thermal Processing of Meat Products
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7 CONTENTS Thermal Processing of Po
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Thermal Processing of Poultry Produ
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UHT Thermal Processing of Milk 315
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11 CONTENTS Thermal Processing of C
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Thermal Processing of Canned Foods
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12 CONTENTS Thermal Processing of R
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Thermal Processing of Ready Meals 3
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14 CONTENTS Ohmic Heating for Food
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Ohmic Heating for Food Processing 4
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15 CONTENTS Radio Frequency Dielect
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Radio Frequency Dielectric Heating
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16 CONTENTS Infrared Heating Noboru
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Infrared Heating 495 0.78 1.4 Far-i
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Infrared Heating 497 A black body a
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Infrared Heating 499 Spectral atten
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Infrared Heating 501 Axial Distance
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Infrared Heating 503 the calculated
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Infrared Heating 505 TABLE 16.1 Com
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Infrared Heating 507 Rotating drum
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Infrared Heating 509 Conc. of acid
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Infrared Heating 511 When the sweet
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Infrared Heating 513 Degradation ra
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Infrared Heating 519 Temperature (
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Infrared Heating 521 and thawing ti
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Infrared Heating 523 15. T Takeo. F
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Infrared Heating 525 55. CM Liu, N
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640 Index Wax beans, 398, 411 Web s
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Thermal Food Processing

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