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Presentation (4) Part 2 .. Sunil and Zohaib

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Sunil Swift
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23 views

Presentation (4) Part 2 .. Sunil and Zohaib

Uploaded by

Sunil Swift
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as ODP, PDF, TXT or read online on Scribd
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Milk preservation

Sunil Maqsood 2022-ag-7484


Muhammad Zohaib khan 2022-ag-7499
Why is it  To prevent microbial activity

important to  To increase shelf life

preserve milk?  To maintain, colour , Flavors etc mean Quality of milk


1. Chilling
2. Pasteurization
3. Lactoperoxidase system
Methods 4. Membrane technology
5. Sterilization
6. Dehydration
7. Drying
 37-40 °C more microbial activity
 Low temperature reduces microbial activity
 Chilling include various method some of them are

Chilling 1. Domestic refrigerators


2. Immersion cooler
3. Rotor freezer
4. BMC(Bulk milk cooler)
 The partial sterilization of a product, such as milk or wine, to make
it safe for consumption and improve its keeping quality.
Pasteurization  Temperatures to at least 161° F for not less than 15 seconds,
followed by rapid cooling.
 The term “membrane technology” can be used to collectively
Membrane represent the separation processes by employing specific semi-
technology permeable membrane filters to concentrate or fractionate a
liquid into two liquids which have different compositions.
 Usually the milk is sterilized at 108-111°C for 25-35 minutes. The
sterilized milk bottles should be gradually cooled to room
Sterilization temperature. Any sudden cooling may led to bottle breakage.
Finally the milk-in-bottles should be stored in a cool place
 The removal of water by evaporation, from a solid or liquid food,
with the purpose of obtaining a solid product sufficiently low in
water content

Dehydration  Dehydration is an important operation used by many dairy


processors to extend the shelf life of milk and dairy products.
Many dairy processors use dehydration as a tool to extend the
shelf life of perishable streams. Dehydration inhibits growth of
bacteria, yeast and moulds through the removal of water..
 The methods of dehydration used in milk preservation are: Spray-
drying: in this process, the pre concentrated liquid food is
dispersed into a stem of hot gas that results in evaporation of
water content resulting in instantaneous drying.
Drying  Dehydration is an important operation used by many dairy
processors to extend the shelf life of milk and dairy products.
Many dairy processors use dehydration as a tool to extend the
shelf life of perishable streams. Dehydration inhibits growth of
bacteria, yeast and moulds through the removal of water.

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