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 (*) and yellowness (*) values. However, pH value and whiteness (*) of the concentrated milk decreased significantly. OH caused a drastic reduction in microbiological counts and treated milk can be kept for a longer period.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233451 | PMC |
| http://dx.doi.org/10.1007/s13197-018-3431-4 | DOI Listing |
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