The Ministry of Education and Training

HCMC university of Technology and Education

------------o0o------------

MILK AND DAIRY PRODUCT

TECHNOLOGY

Principal Lectuter: Ms.E. ĐẶNG THỊ NGỌC DUNG

 Sterilized and pasteurized
milk production technology

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 Sterilized and pasteurized milk production technology

A. Pasteurized milk production

B. Sterilized milk production
C. Changes during heat treatment of Milk
D. Sterilization and Pasteurization equipment
E. Further reading
F. Review question

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 Pasteurized milk production

A. Introduction
B. Production materials
C. Process manufacturing
D. Product quality assessment

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 Introduction
 Pasteurized milk
 Pasteurization is one of the traditional preservation processes,
and uses thermal energy to increase the product temperature
(below 1000C) and inactivate specific pathogenic microorganisms.
 Pasteurization results in a shelf-stable product with refrigeration.
 Preserve:
 Temperature: 5 ÷ 7oC
 Time: 8 ÷ 10 days
 Packed in paper boxes, plastic bottles, glass

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 Introduction
 Classification of pasteurized milk
 Based on fat content:

 Whole milk: 3.0 ÷ 3.7%

 Skimmed milk: 0.1 ÷ 0.3%
 Semi-skimmed milk: 1.5 ÷ 1.7%
 Based on flavoring, additives used:
 Vanille, orange, pineapple, strawberry,
cocoa milk (chocolate milk: 1% cocoa, 6%
sucrose, and 0.2% stabilizers e.g. gum,
vanilla, salt)
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 Production materials

Milk Cream
-Fresh milk - m= 35-40%
-Milk powder -Min 12%

Raw materials
Sugar
Water - Saccharose

- Water hardness: max 5oDH

- Copper: max 0.05 mg/L Additional
- Iron: max 0.1 mg/L Flavoring agent, colorant
Ingredients - Emulsifiers 7
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- Stabilizers
 Process manufacturing
Flow chart of pasteurized milk

Pasteurized
milk

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 Process manufacturing
 Production line

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 Standardization
 The purpose of standardisation:

Adjustment of the fat content of milk.

 Method of proceeding:
 Low-fat content in milk: addition of cream
 High-fat content in milk:
• Addition of skim milk
• Centrifugation: Pre-heating, centrifuge to separate two
streams (skimmed milk and cream), mix part cream and
skimmed milk.
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 Process manufacturing
 Standardization
 When standardizing to a milk fat level lower than the original milk
supply, the continuous standardization system will result in a stream
of excess cream along with the standardized milk.

Figure: The complete process for in-line standardization 11

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 Process manufacturing
 Process of fat standardization

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 Process manufacturing

 Methods of standardization
 Batch standardization
 The process most commonly used in the dairies
 The demerits of batch standardization → the time taken for agitation,
testing, and final mixing.
 Continuous standardization
 Employs an inline sampler in association with a testing device, which
samples, measures, and displays the fat content every 20 seconds.
 Automatic standardization
 An extension of the continuous process.
 The separator is replaced by a microprocessor/controller unit linked to
the sampler/tester system.
 The merits of this automatic process are time and labour savings and
ensure more accurate standardization than other methods.
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 Process manufacturing
 Centrifugation

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Fig: Major applications of the centrifuges
 Process manufacturing
 Centrifugation
 To obtain skimmed milk and cream: the two fractions can be mixed
later on to a desired fat content
 To remove the visible dirt
 To remove bacterial spores (bactofugation)

1. Skimmilk outlet with

pressure regulating valve
2. Cream throttling valve
3. Cream flow meter

Fig: Hermetic separator bowl Fig: Paring-disc separator with

with an automatic constant pressure unit manual control devices in the outlets. 15
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 Process manufacturing
 Centrifugation

Fig: Separation into separated milk and cream with a disc bowl centrifuge
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 Process manufacturing
 Centrifugation
Disc bowl centrifuge
The characteristic features of a disc bowl centrifuge are as follows:
 Feed is introduced at the base of the disc stack.
 Due to the centrifugal force, the denser fraction moves towards the
wall of the bowl, along the underside of the discs. The lighter
fraction moves towards the center along the upper surfaces.
 Both liquid streams are removed continuously by a weir system at
the top in a similar way to the tubular bowl system.
 Better separation is obtained by the disc bowl centrifuge due to the
formation of thinner layers of liquid.
 Periodic cleaning of deposited solids is required.
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 Process manufacturing
 Centrifugation

Fig: Tubular-bowl centrifuge

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 Centrifugation
Tubular bowl centrifuge

The basic characteristic features of a tubular

bowl centrifuge are as follows:
 Feed liquor is introduced continuously at
the base of the bowl and the two liquids
are separated and discharged through a
circular weir system into stationary outlets.
 Some narrow centrifuges known as ultra
centrifuges have a diameter of 75 mm and
very high speeds of about 60000 rev/min.

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 Process manufacturing
 Centrifugation

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9/26/2022 Fig: Cream separator
 Process manufacturing
 Centrifugation
Centrifugation parameters

 Decreaming of milk is mainly dependent on temperature.

 Usually, decreaming is carried out at elevated temperatures
(decreased viscosity, increased density difference).
 The optimal decreaming temperature is 45 to 55°C.
 The elevated temperature also has defects, e.g. increased
risk of precipitation on the apparatus.
 It is judged by the residual fat content of the separated milk
or by the degree of cream separation from the whole milk.
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 Centrifugation
Skimming efficiency
 The amount of fat that can be separated from milk depends on
the design of the separator, the rate at which the milk flows
through it, and the size distribution of the fat globules
 The smallest fat globules, normally < 1 µm, do not have time to
rise at the specified flow rate but are carried out of the separator
with the skim milk. The remaining fat content in the skim milk
normally lies between 0.04 and 0.07%, and the skimming ability
of the machine is then said to be 0.04 - 0.07.
 The flow velocity through the separation channels will be reduced
if the flow rate through the machine is reduced.
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 De-aeration
 Purpose: Removal of gases and volatile substances
 Increase heat transfer efficiency
 Improve the taste of the product

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 Homogenization
 Purpose:
 A reduction in the size of the fat globules
 The small fat particles become evenly distributed
 Method of proceeding: 55 ÷ 70oC; 100 ÷ 250 bar

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 Homogenization
Advantages
 Smaller fat globules lead to no cream-line formation;
 Whiter and more appetizing colour;
 Reduced sensitivity to fat oxidation;
 More full-bodied flavour, better mouthfeel;
 Better stability of cultured milk products.
Disadvantages
 Homogenized milk cannot be efficiently separated.
 Somewhat increased sensitivity to light – sunlight and fluorescent tubes - can
produce “Sunlight flavour”.
 Reduced heat stability, especially in single-stage homogenization, high-fat
content and other factors contributing to fat clumping.
 The milk will not be suitable for the production of semi-hard or hard cheeses
because the coagulum will be too soft and difficult to dewater. 25
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 Process manufacturing
 Homogenization

Note:
1. Main drive motor
2. V-belt transmission
3. Pressure indication
4. Crankcase
5. Piston
6. Piston seal cartridge
7. Solid stainless steel pump block
8. Valves
9. Homogenising device
10. Hydraulic pressure setting
system

Fig: The homogeniser is a large high-pressure

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pump with a homogenising device
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 Process manufacturing
 Homogenization

Fig: Triple stage piston pump with two homogenizing stages 27

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 Process manufacturing
 Homogenization
Single-stage homogenisation may be used for homogenisation of:
– Products demanding a high viscosity (certain cluster formation).

Note:
1. Forcer
2. Impact ring
3. Seat
4. Hydraulic actuator

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 Process manufacturing
 Homogenization
Two-stage homogenisation is used for:
– Products with a high-fat content
– Products where a high homogenisation efficiency is desired.

Note:
1. First stage
2. Second stage

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 Process manufacturing
 Homogenization

Fig: At homogenisation the milk is forced through a narrow gap where

the fat globules are split. 30
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 Process manufacturing
 Homogenization
 The physical state of the fat particles (liquid state)
 Fat content (standard content)
 As sufficiently good homogenisation can be reached when the
product contains at least 0.2 casein per g fat, a maximum cream
fat content of 12% is recommended.
 Reduces fat separation and reduces clumping
 Temperatures: 60 ÷ 700C

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 Homogenization
 The narrowest plit: 0.1 mm (a hundredfold the size of the fat
particles)
 The velocity: 100 - 400 m/s
 Time: 10 - 15 millisecond

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 Process manufacturing
 Homogenization
The following conditions promote the formation of
homogenization clusters:
 High-fat content
 Low protein content
 High homogenizing pressure
 A relatively high surface load of protein, promoted by a low
homogenization temperature (less rapid spreading of casein
micelles), intense preheating (little serum protein available for
adsorption) and, subsequently, a high homogenizing pressure.

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 Process manufacturing
 Homogenization
 Factors affecting homogenization (6 factors)
 Temperature of Milk
• By lowering the viscosity, turbulence increases
• The fluidibility of the fat plays an important role
 Pressure of homogenization
 The ratio of fat to surface active material also determines the
degree of homogenization
• For the homogenization of whole milk, there is usually enough
protein present;
• For fat-rich products, the amount ofproteins is a limiting factor;
as a result, the fat globules can aggregate into clusters;
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 Process manufacturing
 Homogenization
 Factors affecting homogenization

 The type of homogenizer valves is very determinant

• Conical valve face and seat;
• Milled valve face and seat;
• Smooth seat and hollow valve seat
• Conical seat and grooved valve face

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 Process manufacturing
 Homogenization
 Factors affecting homogenization
 Fat content:
• Homogenization becomes less effective with increasing fat content.
• When the fat content is high, raising the temperature improves
homogenization efficiency.
• When the fat content is high, the newly created total fat globule
surface is so large that the material (plasma protein) becomes
insufficient to form new membranes on fat.
 Stage of homogenization:
• For milk with more than 6% fat, two-stage homogenization is better.
• If the broken-up fat globules tend to agglomerate after the first
homogenizing stage (150-200bar), they can be re-dispersed by
employing 20-40 bars in the second stage. 36
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 Process manufacturing
 Homogenization
 Effect of homogenization on physico-chemical properties of milk
 Reduction of fat globules size
• Reduction of fat globule size to < 2 µm prevents the formation of cream
layer and increases the surface area of the fat above six times.
 Flavour of milk
• Homogenization milk has a uniform flavour throughout. It tastes richer,
smoother and creamier than unhomogenized milk due to an increase in
the surface area of the fat globules, which are uniformly distributed in
milk.
 Sensitivity to lipase
• Homogenization milk is more susceptible to enzymic activities,
especially lipase action, than unhomogenized milk. Lipase can cause
rancidity rapidly in homogenized raw milk. 37

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 Process manufacturing
 Homogenization
 Effect of homogenization on physicochemical properties of milk

 Whiter milk
• Homogenization of milk increases its whitening power due to an
increase in fat globules' number and surface area. Adsorption of casein
micelles and serum proteins on newly created fat globules surface
increases scattering of light, thereby causing a whiter appearance.
 Physiology of nutrition
• Homogenization has been reported to improve the digestibility of milk
due to increase in the number and surface area of the fat globules.
 Susceptibility to oxidation
• Homogenization milk is more susceptible to oxidized flavours caused by
natural or artificial light than unhomogenized milk. 38
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 Process manufacturing
 Pasteurization
 Purpose: Inhibition and partial destruction of microorganisms
(pathogenic microorganisms) and enzymes
 Method of proceeding:
 LTLT pasteurization (Batch pasteurization)
 HTST pasteurization
 Flash pasteurization

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 Process manufacturing
 Pasteurization
 LTLT pasteurization
 62- 650C for 30 min
 Rarely applied in industrialised countries

Advantages
 It is useful for handling a small quantity of milk.
 It does not involve sophisticated equipment.
 Technically trained persons are not required as its operation is
easy.
 Milk is not wasted during this process.
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 Process manufacturing
 Pasteurization
 LTLT pasteurization
Disadvantages
 There is a possibility of outside contamination.
 Pasteurization takes too long as there is no regenerative heating and
cooling. Hence, the growth of thermophilic organisms is
encouraged. Automatic control to check the operation is not
possible.
 Automatic control to check the operation is not possible.
 This occupies more space and in place-cleaning is not convenient.
 It can not handle large quantity of milk, and operation cost per litre
of milk handle is more.
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 Process manufacturing
 Pasteurization
 HTST pasteurization
 72÷75oC for 15-20s
 Continuous heat treament in plate heat exchangers
Advantages
 Easily cleaned and sanitized (system adapts itself to CIP)
 Lower operating cost (due to regeneration system)
 Reduced milk losses
 Less floor space required
 Lower initial cost
 Milk packaging can start as soon as milk is pasteurized

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 Process manufacturing
 Pasteurization
 HTST pasteurization
Advantages
 Capacity to heat treat milk quickly and adequately, while
maintaining rigid quality control over both the raw and
finished product
 The development of thermophiles is not a problem
 Automatic precision controls ensure proper pasteurization.
Disadvantages
 The system is not well-adapted to handling small quantities
of liquid milk products.
 Accumulation of milk-stone in the heating section.
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 Process manufacturing
 Pasteurization
 HTST pasteurization
Disadvantages
 Complete drainage is impossible (without losses exceeding
those from the holder system).
 The margin of safety in sanitary product control is so narrow
that automatic control precision instruments are required in its
operation.
 The lethal effect on high-thermoduric bacteria in raw milk is
not as significant as in the LTLT system.
 Gaskets require constant attention for possible damage and
lack of sanitation.
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 Process manufacturing
 Pasteurization
 Flash pasteurization

 Used for cream and milk for cultured products

 Phosphatase tests can not be used for acidified products and
products with fat contents above 8% due to enzyme reactivation
 High-temperature heating: 85-90°C for 1-4 seconds
 Continuous heat treatment in plate heat exchangers
 Heating control is based on peroxidase inactivation

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 Process manufacturing
 Pasteurization

Note: Lower limits for

low pasteurization of
nonhomogenized
(ooooo) and of
homogenized (+++++)
milk are indicated.

Fig: The heating time of milk needed to obtain certain effects as 46

9/26/2022 a function of temperature
 Process manufacturing
 Pasteurization
Effects on product

 Only minor changes to the nutritional and sensorial

characteristics;
 Loss of volatile components from raw milk removes a hay-like
aroma and produces a blander product;
 No measurable effect on the colour of milk;
 Loss of vitamins is minimal;
 Extension of the shelf life by a few days or weeks;
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 Process manufacturing
 Product filling and packaging
 Requirements of the product filling process:
 Conducted under sterile conditions
 Sterile packaging

 Advantages and disadvantages of different types of packaging:

 Glass packaging
 Plastic packaging
 Paper packaging (PE layer pressed close to the paper layer)
 Packaging sterilization method:
 Spray H2O2, blow sterile hot air 1800C
 Spray H2O2, UV irradiation
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 Process manufacturing
 Product preservation
 Changes during storage:
 Caused by heat-resistant microorganisms and residual enzymes
 Vitamin B2 and C reduced
 Fat rancidity
 Methionine decomposes

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 Product quality assessment

 Shelf life of pasteurized milk

 The growth of microorganisms mainly causes the deterioration

of pasteurized milk.
 It is determined by:
 Storage temperature
 Extent of recontamination
 Growth rate (generation time, g) of the bacteria involved
 Number of spores of B. cereus in the original milk
 Activity of substances inhibiting bacterial growth

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 Product quality assessment

 Shelf life of pasteurized milk

Table: Examples of the average number of days that low - Pasteurized milk
can be stored at various temperatures before it surpasses the criteria for
guaranteed day of the ultimate sale (A) and guaranteed shelf life (B)

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 Product quality assessment
Sensory:
- Colour
- Taste and ordor
- Texture

Physicochemical:
-Total dry matter content, fat
Pasteurized Milk content, glucose, protein
- Acidity (1.4-1.8 g/l)

Microbiology
- Total aerobic microbial
count ≤ 3.104 CFU/ml
 Phosphatase and lactoperoxydase - Coliform ≤ 10 CFU/ml
- Salmonella: not detected
assay: negative
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 Sterilized milk production

A. Introduction
B. Production materials
C. Process manufacturing
D. Product quality assessment

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 Introduction

 Sterilized milk

 Sterilized milk may be defined as (homogenized) that has

been heated to a temperature of 100°C or above for such
lengths that it remains fit for human consumption for at least
seven days at room temperatures.
 Preserve:
 Temperature: room temperature
 Time: 3-6 months
 Packed in paper boxes, plastic bottles, glass

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 Process manufacturing
 Flow chart of UHT-sterilized milk

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 Process manufacturing
 Flow chart of in-bottle sterilized milk

Sterilized milk

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 Sterilization

 Purpose:
Kills all microorganisms and enzymes
 Classification:
 Location of sterilization process: Inside and outside the package
 Characteristics of the sterilization process: Continuous and batch
sterilization
 Heat treatment mode (time, temperature):
• UHT: 135-140oC; 1-3s
• Normally: 110-120oC, 15-40 minutes
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 Sterilization
UHT: Similar to sterilization, but much less undesirable effects on the
product due to a higher process temperature and a shorter process time.

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 Sterilization
Effects on product
Change in colour
- Non-enzymatic browning due to the Maillard reaction;
Change in flavour
- Cooked or caramelized flavour due to the decomposition of
lactose;
Reduction of the nutritional value
- Considerable vitamin losses, particularly B1 (thiamin), B9 folic acid),
B12 (cyanocobalamin), and C.
- Loss of essential amino acids (lysine, cystine);
Extension of the shelf life by several months 59
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 Process manufacturing
 Sterilization
Table: Approximate Loss (in %) of some nutrients in milk during heating
and storage

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 Process manufacturing
 Sterilization

Fig: Changes in milk during sterilization: killing of bacterial spores,

inactivation of enzymes, and some undesirable changes such as a
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significant browning; HCT = approximate heat coagulation time.
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 Process manufacturing
 Sterilization

Fig. Hypothetic mechanism of UHT milk destabilization due to casein micelle

proteolysis by heat-resistant peptidase during storage at ambient temperature.
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 Process manufacturing
 Aseptic packing
 Aseptic: Absence of any unwanted organisms originating from the
product, package, equipment or environment.

 Non-sterile bottles

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 Process manufacturing
 Aseptic packing
 Aseptic packaging consists of:
 Sterilisation of the container
 Filling with a commercially sterile product in an aseptic environment
 Hermetically sealing the containers
 Sterile bottles

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 Product quality assessment
Physical and chemical indicators
Indicators Required level
1. Dry matter content (% mass) > 11,5
2. Fat content (% mass) > 3,2
3. The density of milk at 20°C, g/ml > 1,027
4. Acidity (0T) 14 đến 18
Sensory indicators
Indicators Characteristics
1. Colour The distinctive color of the product

2.Taste and ordor The characteristic odor and taste of the product, no strange
odor or taste
3. Status Homogeneous mixture

Microbiological indicators:Total aerobic microbial count (CFU/ml): 102

- Serum-protein composition in fresh milk ranges from 0.1 to 0.4g/l 65
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 Product quality assessment
 Shelf life of sterilized milk

 Spoilage of in-bottle sterilized milk can be caused by insufficient

heat treatment, due to which spores of, for instance, Bacillus
subtilis, B. circulans, B. coagulans.
 B. stearothermophilus have survived sterilization. B. subtilis has
relatively heat-resistant spores, and this bacterium may cause
deterioration of in-bottle sterilized milk.
 If the package is not entirely tight (for example, due to an ill-
fitting crown cork), the milk can be recontaminated and spoiled.

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 Product quality assessment
 Shelf life of sterilized milk

 Enzymatic deterioration of UHT milk due to the presence of heat-

resistant bacterial enzymes, such as gelation or development of
bitter, rancid, or putrid flavors, can only be prevented by a good-
quality raw material.
 Deterioration by plasmin, causing a bitter flavor, will mainly occur
in those cases where it is desirable to store UHT milk for a long
time (e.g., up to 6 months) and at a higher temperature, as in
tropical countries. More intense heat treatment can partially
prevent this.
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 Changes During Heat Treatment of Milk
 Overview of changes
 Removal of soluble gases → Change in titratable acidity
 Change of calcium status (soluble to micellar) → Alter pH and free
calcium activity
 Modification of lactose (lactulose) → Change in titratable acidity
 Denaturation of whey proteins → Change in texture, viscosity
 Formation of free sulphydryl groups → Development of cooked
flavors
 Drop in redox potential → Reduced auto-oxidation of fats, altered
heat stabiliy
 Maillard browing → Loss of nutritional value, characteristic cooked
flavor, altered heat stabiliy
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 Changes During Heat Treatment of Milk
 Overview of changes
 Dissociation/ aggregation of casein micelles. Alter the heat stability,
change in texture, viscosity
 Formation of lactones and methyl ketones from lipids characteristic
rancid flavors
 Alter fat globular membrane Reduced rate auto-oxidation of fats,
alter the heat stability
 HTST → pH (little change) → Ca2+ (decrease)
 UHT → pH (little change) → Ca2+ (decrease but recovers during
storage)
 In‐container sterilisation → pH (decreases) → Ca2+ (may increase
or decrease)
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 Changes During Heat Treatment of Milk
 Overview of changes

 Gases, including CO2, are partly removed (if they are allowed to
escape from the heating equipment).
 The amount of colloidal phosphate increases, and the [Ca2+]
decreases.
 Lactose isomerizes and partly degrades to yield, for instance,
lactulose and organic acids.
 Phosphoric esters, those of casein in particular, are hydrolyzed.
Phospholipids are also split → the number of inorganic phosphate
increases.
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 Changes During Heat Treatment of Milk
 Overview of changes

 The pH of the milk decreases, and the titratable acidity increases.

 Most of the serum proteins is denatured and thereby rendered
insoluble.
 Part of the serum protein (especially β-lactoglobulin) becomes
covalently bound to κ-casein and some proteins of the fat globule
membrane.
 Loss of available lysine, some vitamins are degraded.
 Casein micelles become aggregated. Aggregation may eventually
lead to coagulation.
 Several changes occur in the fat globule membrane, e.g., in its Cu
content. 71
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 Changes During Heat Treatment of Milk
 Effect on UHT milk flavour
 Flavour/taste: Cooked/sulfurous
 Chemical basis: Volatile sulphur compounds, e.g., H2S, CH3SH
 Causative agent: Degradation of S-amino acids of whey proteins
 Time when flavour is present: 0-12 days
 Comments: Disappears due to oxidation by dissolved oxygen; can
be reduced with oxidizing agents such as iodate, hydrogen
peroxide, and the enzyme sulfhydryl oxidase.
 Flavour/taste: Bitter
 Chemical basis: Hydrophobic peptides
 Causative agent: Proteolysis of caseins by bacterial proteases or
natural milk plasmin 72
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 Changes During Heat Treatment of Milk
 Effect on UHT milk flavour
 Flavour/taste: Bitter
 Time when a flavour is present: After a few days if the protease
activity level is high or after months if the levels of protease is low.
 Comments: Bacterial proteases are only present if the raw milk
prior to heat treatment contains > 106 CFU/mL psychrotrophs and
the proteases are not completely inactivated by the heat treatment.
Plasmin may be present if the heat treatment is mild
 Flavour/taste: Rancid
 Chemical basis: Free fatty acids
 Causative agent: Lipolysis of the milk fat by bacterial lipases
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 Changes During Heat Treatment of Milk
 Effect on UHT milk flavour
 Flavour/taste: Rancid
 Time when a flavour is present: After a few days if the lipase
activity level is high or after months if the levels of lipase is low
 Comments: Bacterial lipases are only present if the raw milk prior
to heat treatment contains >106 CFU/mL psychrotrophs and the
lipases are not completely inactivated by the heat treatment
 Flavour/taste: Stale
 Chemical basis: Short‐chain aldehydes and methyl ketones
 Causative agent: Lipid oxidation
 Time when a flavour is present: From 4‐6 weeks to end of shelf‐life
 Comments: Reduced if oxygen is reduced 74
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 Changes During Heat Treatment of Milk
 Effect on bacteria and enzymes

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 Changes During Heat Treatment of Milk
 Change in viscosity of water and dairy liquids with temperature

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 Changes During Heat Treatment of Milk
 Some changes of protein

 Dispersions of milk protein concentrate and micellar casein tend

to coagulate during UHT processing, which is believed to be due
to high ionic calcium levels.
 UHT processing causes denaturation of the whey proteins and
interaction of the whey proteins with casein via disulfide bonding,
but only minor changes to the casein molecules.
 Lactosylation, the first step in the Maillard reaction, occurs to a
minor extent in both whey proteins and caseins, mainly at the ε-
amino group of lysine residues.
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 Changes During Heat Treatment of Milk

 Some changes of protein

 Heat treatment of milk causes both protein association and

disaggregation of caseins from the casein micelle. The extent and
nature of these effects depend on the temperature and time of
heating, pH, and milk solids concentration.
 Coagulation and/or insolubilisation of the casein can also occur
during UHT processing if the milk pH is too low (< 6.5), which can
occur in milk with a high bacterial count, and milk preparations with
an unfavorable mineral balance or inappropriate stabilization.

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 Sterilization and Pasteurization equipment
 Inside the packaging
Batch method

79
Fig: Horizontal high pressure steam sterilizer
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 Sterilization and Pasteurization equipment
 Inside the packaging
Batch method
Sterilization mode
- Temperature: 110 ÷ 1200C
- Time: 15 ÷ 40 minutes
Advantages
- Great productivity
- Simple adjustment operation
Disadvantages
- The device is bulky and takes up much space
- Large steam and water costs
- Long execution time
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 Sterilization and Pasteurization equipment
 Inside the packaging
Batch method

81
9/26/2022 Fig: Vertical high pressure steam sterilizer with door
 Sterilization and Pasteurization equipment
 Inside the packaging
Batch method
Sterilization mode
- Temperature: 110 ÷ 1200C
- Time: 15 ÷ 40 minutes

Advantages
- Compact structure takes up less space.
- Convenient operation, easy to mechanize
- Working relatively universal
Disadvantages
- Low productivity
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 Sterilization and Pasteurization equipment
 Inside the packaging
Continuous method

Fig: Schematic illustration of hydrostatic retort showing basic 83

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principle of operation
 Sterilization and Pasteurization equipment
 Inside the packaging
Continuous method
Advantages
- Stable working mode
- Can be used for many types of packaging
- High degree of automation
- Easy, precise control
- Takes up less space
- High productivity
Disadvantages
- Equipment is too high, difficult to
transport
- Expensive equipment

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 Sterilization and Pasteurization equipment
 Inside the packaging
Continuous method

Fig: Hydrostatic sterilizing equipment

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 Sterilization and Pasteurization equipment
 Inside the packaging
Continuous method
Advantages
- Limit sudden changes in pressure and temperature for food during
sterilization.
- Can be used for many types of packaging with different sizes and
shapes.
- The sterilization process is controlled with a high degree of
automation, and the process specifications are easily checked.
- Effective use of hot water and steam agents to kill microorganisms
and inhibit enzymes.

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 Sterilization and Pasteurization equipment
 Inside the packaging
Continuous method
Advantages
- Takes up less factory space.
- Large equipment capacity
Disadvantages
- The considerable height makes it difficult to transport the device.
- Continuous operation with many products on the conveyor belt, so
if there is a problem at a particular stage of production before the
sterilization process, it will interrupt the operation of the equipment.
- High cost, only suitable for large capacity factories.
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 Sterilization and Pasteurization equipment
 Inside the packaging
Continuous method

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Fig: Water spray or cascading water retort
 Sterilization and Pasteurization equipment
 Inside the packaging
Continuous method
Advantages
- Accurate temperature control, excellent heat distribution
- Perfect pressure control, suitable for a variety of packaging forms
- Highly clean product packaging
- Energy saving and environmental protection

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 Sterilization and Pasteurization equipment
 Outside the packaging
Indirect heating
Disadvantages
- Simple and compact in size
- Can be easily cleaned
- Heat transfer efficiency is more.

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Fig: Plate Heat Exchanger
 Sterilization and Pasteurization equipment
 Outside the packaging
Indirect heating
Advantages
- Initial cost is high since titanium plates are expensive.
- Finding leakage is difficult since the pressure test is not as easy as the
tube cooler.
- Fast pasteurization time, less product change.

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 Sterilization and Pasteurization equipment
 Outside the packaging
Indirect heating

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Fig: Example of a pasteurization process in a plate heat exchanger.
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 Sterilization and Pasteurization equipment
 Outside the packaging
Indirect heating
Advantages:
- Pressure drop across a tube cooler is less.
- Less expensive compared to a plate-type cooler.

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Fig: Shell and Tube Heat Exchanger
 Sterilization and Pasteurization equipment
 Outside the packaging
Indirect heating
Disadvantages
- The capacity of the tube cannot be increased.
- Requires more space in comparison to plate cooler.

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Fig: Shell and Tube Heat Exchanger
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 Sterilization and Pasteurization equipment
 Outside the packaging
Direct heating

Figure: Steam infusion chamber

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What are the advantages and disadvantages of the above device?
 Sterilization and Pasteurization equipment

 Outside the packaging

What are the advantages

and disadvantages of the
above device?

Fig: Scraped surface heat exchanger 96

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 Sterilization and Pasteurization equipment
 Outside the packaging
Direct heating
Advantages
Short pasteurization time, little change in product quality
Disadvantages
The heating agent must be of high purity

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Fig: Steam injector nozzle.
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 Sterilization and Pasteurization equipment
 Comparison of direct and indirect UHT heating systems
concerning the characteristics of the final products.

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 Sterilization and Pasteurization equipment
 Some basic differences between the process of pasteurization or
sterilization of food inside and outside the package
Problem Inside the packaging Outside the packaging

- Process energy costs - High - Low

- Loss of nutrients in food - Much - Little
- Sensory value of food after heat treatment - It can be changed - Little changed
- Need more devices support
- Clean equipment after each production - No - Yes
shift. - Simple - More complex
- Product quality stability between production
batches - Not high - High

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 Further reading
 Membrane technology

The
Concentration
concentration
of large and
of solutions by
macro
removal of
molecules
water

The
concentration of Removal of
organic bacteria,
components by separation of
removal of part macro
of monovalent molecules
ions like sodium
and chlorine
100
 Further reading
 Other methods of treating milk
 Microfiltration
• It removes significant numbers of bacteria from milk and extends its
shelf life.
• It can be used in combination with HTST pasteurization.
 Microwave heating
• Microwave heating is a method in which electromagnetic waves
generate heat in food.
• Microwaves used in the food industry for heating are 2450 or 900
MHz.
• It has been in commercial practice for milk pasteurization for quite a
long time.
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 Further reading
 Other Methods of Treating Milk
 Pulse Electric Field
• The pulsed electric field is one of the non-thermal food preservation
technologies in which food is subjected to short pulses (1-100 µs) of
high electric fields with a duration of nano to milliseconds and
intensity of 10 – 80 kV/cm to foods placed between two electrodes.
• It has a lethal effect on vegetative bacteria, mold, and yeasts.
 Bactofugation
• It is a centrifugation process that removes the bacteria present in
milk. It has been used in the cheese industry to minimize the milk
spoilage by clostridia that cause ‘late blowing’.
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 Further reading
 Other Methods of Treating Milk
 High-pressure process (HPP)
• It is a non-thermal pasteurization process in which food is
subjected to high pressure in the region of 3300 - 600 MPa for
about 10 minutes.
• The components of microorganisms are destroyed by high pressure
that can inactivate pathogenic and saprophytic microorganisms.
 Ohmic heating
• Ohmic heating is heating the product by passing it through an
alternating electric current.
• It is a direct heating method in which the food is in direct contact
with the electrode, and the food itself is a part of an electric circuit.
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 Further reading

 Other Methods of Treating Milk

 Ultrasound
• Ultrasonic is a high-power sound wave between 16 kHz and 100
MHz.
• In this method, the sonic wave is passed through the milk, and
the changes occur in the pressure, which leads to cavitation,
which causes gas bubbles in the liquid, causing a bactericidal
effect.
• An ultrasound application has been conducted on the B.
subtilis spores in milk at a temperature range of 70÷95°C.
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 Review question
Question 1: Pasteurization aid in which of the following?
a) Killing tubercle bacillus b) Killing spores
c) Increasing fat content d) Lowering temperature
Question 2: Which of the following is the time-temperature combination for
UHT pasteurization?
a) 72°C to 74°C for 15 to 20 seconds b) 63°C for 30 minutes
c) 135°C to 140°C for 2 to 4 seconds d) 57°C to 68°C for 15 min
Question 3: ..........heat exchanger is needed for cream than for milk, if
capacities and temperature programs are identical.
a) Larger b) Smaller
c) Similar d) Stagnant
Question 4: What is the method of using hot liquid heat, such as pasteurized
milk, to preheat cold incoming milk?
a) Heating b) Cooling
c) Regeneration d) Standardization 105
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 Review question
Question 5: Which heat exchanger is used for heating and cooling viscous, sticky,
and lumpy products?
a) Plate heat exchanger b) Tubular heat exchanger
c) Scraped surface heat exchanger d) Spray dryer
Question 6: Which of the following is/are the application of analytical
centrifugation?
I. The determination of the purity of macromolecules.
II. The determination of the relative molecular masses of solutes in their native
state.
III. The examination of changes in the molecular mass of supramolecular
complexes.
IV. The detection of conformational changes.
a) I only b) I and II only
c) I, II and III only d) I, II, III and IV
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 Review question
Question 7: Which factor does not affect the precision in the standardization
process?
a) Fluctuations in the fat content of the incoming milk
b) Fluctuations in throughput
c) Fluctuations in preheating temperature
d) Fluctuation in protein content
Question 8: The dispersion of the lipid phase increases with............
temperatures of homogenization and is commensurate with the.............
a) Increase, decrease b) Increase, increase
c) Decrease, increase d) Decrease, decrease
Question 9: The efficiency of the milk deaerator depends on one of the
following factors?
a) Fat content b) Nutrition
c) Fat globule size d) Dispersion of air

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 Review question
Question 10: Which of the following is/are appropriate care and maintenance of
centrifuges?
I. Proper balancing of centrifuge tubes.
II. Avoid long-time exposure of the rotors to alkaline solution and acidic buffers.
III. Cleaning centrifuges and rotors with coarse brushes and wash them with distilled
or de-ionized water after every run.
IV. For overnight storage, the rotors are left upside down and then positioned in a
safe and dry place.
a) I, II, III only
b) II, III and IV only
c) I, II, and IV only
d) II only
----------The end--------

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