Basic treatments of liquid milk • Heat treatment • Centrifugation • Homogenisation • Standardisation • Deaeration Heat treatments Purposes • Food safety • Inactivation of enzymes • Prolonging of shelf life • Changes of milk compounds (some cases) Heat treatments Food safety • Milk as a source of infection (before heat treatment) • Perfect growth medium for microorganisms • Spread of tuberculosis and typhus by milk (previously) Heat treatments Food safety • Pasteurisation – Louis Pasteur – middle of 19th century – Lethal effect of heat on microorganisms – Use of heat treatment as a preservative technique Heat treatments Pasteurisation of milk • special type of heat treatment • definition: “any heat treatment of milk which secures the certain destruction of Tubercle bacillus (Mycobacterium tuberculosis) without markedly affecting the physical and chemical properties of the milk” Heat treatments Pasteurisation of milk • None of the major pathogens in milk form spores → fortune • All common pathogenic organisms likely to occur in milk: killed by relatively mild heat treatment – only a very slight effect on the physical and chemical properties of milk Heat treatments Pasteurisation of milk • Complete safety assured by heating milk to 63 °C for 30 minutes • Mycobacterium tuberculosis regarded as the index organism for pasteurisation – any heat treatment which destroys Mycobacterium tuberculosis ensures devastation of all other pathogens in milk Heat treatments Pasteurisation of milk • Content of other substances and microorganisms which may – spoil the taste – shorten the shelf life of various dairy products Heat treatments Secondary purpose of heat treatment • destruction of as many as possible of these other organisms and enzymatic systems • requirement of more intense heat treatment than is needed to inactivate the pathogens • heat treatment applied as quickly as possible after arrival at the dairy plant Heat treatments Time/temperature combination • Very important • Determination of the heat treatment intensity Heat treatment Time/temperature combination • Heat treatment: risk of adverse effects on – appearance – taste – nutritional value of milk Heat treatments Phosphatase enzyme • always present in raw milk • destroyed by the temperature/time combination necessary for efficient pasteurization • presence or absence is easily confirmed (phosphatase test) • absence of phosphatase → milk has been adequately heated Lethal effect curves and time/temperature curves for destruction of some enzymes and microorganims Heat treatments The main categories of heat treatment in the dairy industry Heat treatments Indirect heating • Transfer of heat from heating medium to cold product on the other side of partition Heat treatments Direct heating • heating medium (water) mixed with product • heat transfer efficient for rapid heating • use: sterilisation of milk by direct method (steam injection or infusion of milk into steam) – long life milk production (UHT) – removal of excess water from the product after heat treatment Heat treatments The heat exchanger • transfer heat by the indirect method • heat transfer through the partition • partition often corrugated to create more turbulent flow → better heat transfer Heat treatments Plate heat exchanger • pack of stainless steel plates clamped in a frame • different stages of treatment – pre-heating, final heating, cooling Heat treatments Heat treatments • Heat exchanger in dairy industry Centrifugation • 4 % of fat in milk • Lower density of fat globules compared to water • After 20–30 minutes from milking (milk collection) → layer of cream on the surface • Not proper method of fat collection • Solution: centrifugation Centrifugation Centrifugal separator • The milk enters the disc stack through the distribution holes • Under the influence of centrifugal force, the fat globules begin to settle in the separation channels – according to their density Centrifugation Two products • Cream with more than 35 % of fat • Skim milk with less than 0.05 % of fat
• Also separation of sediment (unwanted
solid particles) during centrifugation Standardisation of fat Bactofugation • Specially designed centrifuge (bactofuge) used to separate microorganisms from milk • Improving the quality of milk – especially when using heat-treatment of lower temperatures – e.g. during cheese production Bactofugation • Bacteria (esp. heat- resistant spores): significantly higher density than milk • bactofuge: useful complement to thermisation, pasteurisation and sterilisation Homogenisation • during 30 minutes after milking rise of fat globules to the surface • different fat content in the whole volume of milk Homogenisation • Stokes´ Law: rising velocity of a particles given by formula Homogenisation • Primarily: disruption of fat globules into much smaller ones • Subsequently: smaller fat globules in the whole volume of milk during storage Homogenisation • Disintegration of the original fat globules achieved by a combination of contributing factors such as turbulence and velocity • Reduction of fat globule size from 3.5 μm in diameter to below 1 μm • Four- to six-fold increase in the fat/plasma interfacial surface area Homogenisation • Homogenisation temperatures normally applied: 55–80 °C • homogenisation pressure: between 10 and 25 MPa (100–250 bar), depending on the product Homogenisation Homogeniser • milk forced though a narrow gap where the fat globules are split Homogenisation • Energy demanding process: less than 1 % of the energy is utilised for homogenisation – pressure energy is converted into kinetic energy – part of energy is converted back to pressure again after the device – the other part is released as heat Homogenisation • Total homogenisation – UHT milk and milk for production of fermented milk product (e.g. yoghurt) • Partial homogenisation – only cream is homogenised and main body of skim milk is not homogenised – pasteurised (drinking) milk Deaeration • Milk contains from 6 to 9 % of gas • Mainly CO2 and further O2 and N2 • Oxygen causes undesirable oxidation of fat Deaeration Vacuum deaeration in the deaerator • Pre-heated milk is fed to an expansion vessel with vacuum • Boilling point of milk is about 7 °C below the pre-heated milk • Water is vapoured and takes down gas • Gas is taken away but water is condensed and returns in the milk Deaeration • Flow of milk and air in the vacuum deaerator with built-in condeser Pasteurised milk products Pasteurised milk products • Shelf-life of pasteurised milk is from 8 to 10 days at 5–7 °C in unopened package
• ESL milk – extend shelf life milk
– typical temperature/time program is 125–130 °C for 2–4 seconds – ultrapasteration – shelf-life of products can be increased to 40 days Pasteurised milk products Packaging • Enable efficient food distribution • Maintain product hygiene • Protect nutrients and flavour • Reduce food spoilage and waste • Increase food availability • Convey product information Long-life milk In-container sterilisation • Batch processing in autoclave • Continuous processing systems such as – Vertical hydrostatic towers – Horizontal sterilisers Long-life milk UHT treatment • Milk usually treated at 135–150 °C for a few seconds • Shelf-life of product is from months to years Long-life milk UHT treatment • Direct UHT system – heating medium (stream) is condensed to milk – need to be removed from milk by evaporation in expansive chamber (vacuum, boiling point of milk about 76 °C) – homogenisation of milk after heat treatment – aseptical homogenisators, increase cost Long-life milk UHT treatment • Indirect UHT system – heating medium is not condensed in milk, only heat exchange through plate – homogenisation before heat treatment Thank you for your attention