Novel milk processings technologies.pptx

The emerging food processing techniques for milk and milk products, their application and effdcts

1. FOOD PROCESSING TECHNOLOGY The Emerging Processing Technologies for Milk and Milk Products. Presenters: GROUP 1.

2. Introduction. Basic composition of milk. Water Carbohydrates Fats Protein Vitamins. Milk products include; Whole milk, milk powder, condensed milk, ice cream, cheese, butter, yoghurt, whey etc.

3. Novel Technologies: Non-Thermal Processing High Hydrostatic Pressure Processing Involves application of pressure of about 300 to 600 MPa to the food sample with aid of liquid. Larger bio molecules and microorganism are affected by the pressured applied and the temperature rise. It is important in the induction of fat crystallization on cream which is crucial in ice-cream and butter production. Increases curd firmness rate by affecting rennet in cheese production.

4. Advantages Inactivation of microorganisms, High retention of flavor Reduction of heating Less processing time. Disadvantages Attention to fragile food Some spores may not be inactivated Food sample must contain water High installation cost

5. 2. Pulse Electric Field PEF involve passing of short electric pulse in the food sample in a duration of microseconds or milliseconds. It causes cell perforation, leaking out cytoplasmic contents. PEF improves microbial safety, maintains sensory attributes of the food, preserve nutritional content and reduces production time. It’s limited by, high installation costs and unsuitable for large scale production.

6. 3. Ultrasound Technology. Involves the application of high frequency sound waves (>20Hz) to the food materials. Disrupts cells of microorganisms by cavitation. Facilitates mixing and dispersion of particles by fluid motion. It is important in reducing the size of fat globules. In cheese production speeds up hardening process by allowing the migration of enzymes from the cells into the solution. Advantages and Disadvantages. Reduces microbial load, Facilitates homogenization of milk, Enhances the efficiency of bioactive compounds and Preserve nutrients. Equipment coast and Limited penetration depth,

7. Novel Technologies: Thermal Processing Ohmic Heating. Is the processes by which food materials are heated simultaneously by passing electric current through them. The technology is crucial in the pasteurization and sterilization of milk. It facilitates rapid rise and uniform distribution of temperature. Advantages and Disadvantages. Microbial inactivation, Reduces nutrient degradation, Reduces fouling and It’s environmental friendly techniques. High installation cost, and Electrical conductivity requirements.

8. 2. Infrared Heating I nfrared heating directly transfers heat energy to the surface of the food product through electromagnetic waves. In cheese production the adoption of infrared technology allows the control of the surface temperature of the milk for curd formation. Infrared heaters facilitates faster production cycles of yoghurt by ensuring optimal fermentation condition. Strength and Limitation Preserve quality, Kills microbes, Accelerates heating process High installation costs, Primary target surface layers.

9. Novel Technologies: Chemical Processing Cold Plasma. Involves the application of electric field to a gas forming partial ionized gas with electrons, ions and neutral particles. Produced reactive species inactivates the microorganisms. Important in sterilization of milk reducing bacterial load including Escherichia coli , Listeria monocytogenes , and Salmonella . Strength and limitations. Non-thermal process, Minimal chemical residues and Broad spectrum antimicrobial activity. High installation costs, Surface treatment limitation and Potential for oxidative damage.

10. Novel Technologies: Biological Processing Enzyme Technology. Is the employment of enzyme to break down complex molecules, synthesizing new compound or modifying existing ones to achieve desired characteristics. In cheese production Rennet is used for curd formations Lactase is employed to produce lactose free dairy products. Lipase is used to enhance flavor in butter. Strength and Limitations. Specificity, Efficiency and Environmental friendly. Expensive, Stability, Potential allergenicity and Limited shelf life

11. 2. Nanotechnology. I nvolves engineering materials at the nanoscale, which are introduced in food material. Includes nano additives, nanocarriers and nano sensors, which enhances flavor, improve delivery of nutrients and bioactive compound and detecting contaminations. In milk production nano capsules are used to fortify milk with vitamins and minerals. In yoghurt production nano capsules with probiotic and bioactive compounds are used. Strengths and Weakness. Extension of shelf life, Detection of pathogens and Improve the foods attributes. Expensive, Potential health risks and Customer rejection.

12. Conclusion. HHPP, PEF, Ultrasound Processing, Ohmic heating, Cold plasma, Membrane Filtration, and many others, each bring unique advantages, such as non-thermal microbial inactivation, enhanced texture, and improved nutritional retention. their benefits in meeting consumer demands for healthier, safer, and higher-quality dairy products make them valuable innovations in the dairy processing industry.