Milk pasteurization

Milk Pasteurization is a Pasteurization technique in which Milk and other beverages is Heated and Cooled simultaneously. And More...

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. 1 . UHT (Ultra High Temperature) For milk and milk products. Temperature at least 130 C 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 = 63 C For 30 min. Agitator to prevent cream formation Agitator to uniform heat distribution

5. 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 = Target resistance to pathogenic bacterial spores Clostridium botulinum spores, Coxeilla burnitte

6. 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

7. 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.