Effect of Sono-Ohmic Pasteurizer on Microbial, Physicochemical and Sensorial Properties of Milk
DOI:
https://doi.org/10.70749/ijbr.v3i12.2716Keywords:
Milk, Pasteurization, Ohmic, Microbes, TemperatureAbstract
Milk, is a perfect food that is nutritious, and essential part of the human diet. It is perishable, and consumers want to use it fresh. It is being processed to increase the shelf life for later use. Traditional thermal methods of pasteurizing and sterilizing foods are based on heat transfer. These methods cause color loss , flavor, and nutrients due to loss of protein, and volatile compounds. Milk samples were treated at different temperatures for different time duration and the best combination of both was observed. For this purpose, milk was treated at different temperatures (50˚C, 60˚C, 63˚C) for 10, 15, and 20 minutes respectively. The study showed pH values were 6.36 to 6.67, and titratable acidity of 0.15 to 0.11, indicating that the sono-ohmic pasteurization technique slightly affected these parameters. The value of brix was 5.8 to 9.2, indicating a significant effect. However, the coliform had significantly decreased from 12.16 to 11.47 log10 CFU/mL, and yeast mold value from 11.99 to 11.66 log10 CFU/mL, exhibited significant impacts on milk quality. The total plate count, coliform bacteria, mold, and yeast have been linked to good milk quality and decreased risk of consumers health illnesses. The best treatment of milk was treated at 63˚C for 20 minutes and the storage study was evaluated at refrigeration temperature. The storage study showed pH values, brix, titratable acidity, coliform and yeast mold, indicating that the sono-ohmic pasteurization technique had a significant effect (P<0.05) on these parameters. Increased value of TPC, coliform bacteria, mold, and yeast had caused the deterioration of milk which is not good for health. Results showed that sono-ohmicpasteurization was an efficient process.
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