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Application of ohmic heating for concentration of milk
- Parmar, Pankaj, Singh, Ashish Kumar, Meena, Ganga Sahay, Borad, Sanket, Raju, P. N.
- Journal of food science and technology 2018 v.55 no.12 pp. 4956-4963
- buffalo milk, color, concentrated milk, evaporation, flavor, foods, free fatty acids, heat, hydroxymethylfurfural, liquids, milk, odors, ohmic heating, pH, viscosity
- The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss of aroma, flavor and color change. Ohmic heating (OH) has an immense potential for rapid and uniform heating of liquid, semi-solid and particulate foods, yielding microbiologically safe and high-quality product. The effect of ohmic heating on physico-chemical, rheological, sensorial and microbial properties during concentration of cow milk, buffalo milk and mixed milk (50:50) was studied and compared to conventional evaporation. OH significantly increased free fatty acids (FFA), apparent viscosity, hydroxymethylfurfural (HMF) content, instrumental color values i.e. redness (a*) and yellowness (b*) values. However, pH value and whiteness (L*) of the concentrated milk decreased significantly. OH caused a drastic reduction in microbiological counts and treated milk can be kept for a longer period.