Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical CharacteristicsAsaad R Saeed Al-Hilphy* and Haider I Ali
Food Science Department, College of Agriculture, Basrah University, Basrah, Iraq
- *Corresponding Author:
- Asaad R Saeed Al-Hilphy
Food Science Department
College of Agriculture
Basrah University, Basrah, Iraq
E-mail: [email protected]
Received date: May 26, 2013; Accepted date: July 10, 2013; Published date: July 17, 2013
Citation: Al-Hilphy ARS, Ali HI (2013) Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics. J Food Process Technol 4:250. doi:10.4172/2157-7110.1000250
Copyright: © 2013 Al-Hilphy ARS, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The study included pasteurization of cow’s milk by the Flash Pasteurization method and using temperature of 100°C for a period of 0.01 seconds. The chemical tests were measured and included determination of moisture, fat, lactose, ash and protein. The microbiological tests included estimating of the total number of microbes, bacteria of the colon (E. coli) and surviving fraction. Thermo physical properties were calculated for milk and included specific heat, viscosity, thermal conductivity and density during the different temperatures. TBA and free fatty acids were measured. Productivity of the device reached to 80 liters/hour and heating rate is 22.22°C/min. The results showed that the microbiological characteristics were improved after the flash pasteurization process by reducing the total number of microbial, and absence of Coliform bacteria in pasteurized milk. The pasteurization value, specific heat and thermal conductivity of the milk were increased with increasing time of heating, while viscosity and density of the milk were decreased with increasing temperature. Moisture, acidity and pH were decreased after the flash pasteurization process. Ash and carbohydrates have been increased. Fat and protein were not affected with pasteurization process. Results also showed the absence of alkaline phosphatase in pasteurized milk. TBA and free fatty acids were significantly (p<0.05) reduced by using microwave flash pasteurization.