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Presentan
Josué Lucas Merino
Milk is a raw material in the manufacture of
several food products. These products are
predominantly made in dairy factories.
7. One and the same unit operation can often be applied in the
manufacture of a range of products. This includes heat treatment,
cooling, cream separation, and homogenization.
Consequently, a thorough knowledge of the physics, chemistry, and
microbiology of milk and its components is needed to understand the changes
occurring, both intended and undesired, in the material during processing.
Food technologists then play a key role in translating quality aspects into
defined criteria and in developing methods for determining whether and to
what extent a criterion is met. For some of these, the value can be
estimated by more or less objective methods (e.g., safety, shelf life, and
dispersibility), and others can only be assessed by consumer panels
(e.g., flavor).
Quality must be controlled (enforced) and is thus a management function.
The current approach is a system of integrated or total quality
management. It involves integration in three directions:
1. Throughout the product chain, i.e., from the farm to the consumer. It
may even have to start before the farm, for instance in the design of
milking machines or in the specifications for concentrates fed to the cows.
2. For the product in the widest sense, including service. This would
involve the way in which the product reaches the consumer and the
information given about the product.
Milk storage and transport operations are aimed at having good-quality milk
available where and when needed for processing. The milk should not be
contaminated by microorganisms, chemicals, water, or any other
substance.
During transport, milk in cans usually has Bacterial growth often occurs
a temperature of >10°C, but may vary between milking and the milk’s
between 0 and 40°C according to the arrival at the dairy
climate.
The extent of bacterial growth depends primarily on the level of hygiene
during milking, the temperature, and the storage period.
0-40°C <6 °C
On reception at the dairy plant, milk is cooled to < 6°C, which helps to more
or less stabilize its bacteriological quality for at most 2 d.
Collected milk ought to be routinely examined to identify poor-quality
milk supplies. A simple, rapid examination of the sensory properties
would include odor, appearance, and temperature.
BACTERIAL GROWTH
The duration for which raw milk can be kept in storage tanks is mainly
determined by the growth of psychrotrophs. Prior to processing, bacterial
numbers greater than 5 ⋅105 ml−1 in milk imply a risk that psychrotrophs
have produced heat-stable enzymes, i.e., bacterial lipases and
proteinases, which may impair the quality of the final product.
Usually, the quality of milk is examined after it arrives at the dairy. It
is advisable to test the milk again just before processing. Standards
for milk quality before processing are given in Table 6.2.
ENZYME ACTIVITY
Lipase activity is usually the main problem in fresh milk, although other milk
enzymes, e.g., proteases and phosphatases, also cause changes.
Therefore, extensive temperature fluctuations, in the range of 5 to 30°C, and
damage to fat globules should be avoided.
CHEMICAL CHANGES
The following are the main physical changes that can occur during
storage:
STANDARDIZING