Main content area

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.