A Mini Review on Technique of Milk Thermization

Angela Nitia Nefasa; Marcelinus Christwardana; Zakaria Hussein Abdurrahman; Fatkur Rohman; Agus Afif

doi:10.14710/jbes.2023.19916

DOI: https://doi.org/10.14710/jbes.2023.19916

A Mini Review on Technique of Milk Thermization

Angela Nitia Nefasa¹, Marcelinus Christwardana²

, Zakaria Hussein Abdurrahman¹, Fatkur Rohman¹, Agus Afif¹

¹Department of Animal Husbandry, Faculty of Agriculture and Animal Science, Boyolali University, Indonesia

²Center of Biomass and Renewable Energy (CBIORE) , Department of Chemistry, Diponegoro University

Received: 10 May 2023; Revised: 10 Aug 2023; Accepted: 14 Aug 2023; Available online: 15 Aug 2023; Published: 5 Dec 2023.

Editor(s): Marcelinus Christwardana

This work is licensed under a Creative Commons Attribution 4.0 International License.

Citation Format:

Abstract

Thermization is a preheating procedure in which milk is heated at low temperatures for a brief time prior to further processing. It is often used in the dairy processing industry to make a variety of products, including pasteurized milk, milk powder, and cheese. Eliminating psychrophilic bacteria, avoiding milk spoiling, and halting the changes generated by lipase and protease enzymes are the objectives of this method. Despite the fact that thermization enhances the shelf life of milk, it may also result in sensory changes and the germination of B. cereus spores. The goal of the thermization method is to prepare milk for the upcoming processing stage, and the temperature and length of the process might vary. Thermization does not affect the flavor of milk or dairy products such as yogurt, but it may enhance the quality of cheese by decreasing the occurrence of stale and rancid flavors. The process may be carried out in a plate heat exchanger or as a pre-pasteurization treatment for raw milk to protect milk quality during lengthy storage in insulated silos.

Fulltext View|Download

Keywords: dairy process; protein; fat; pasteurization; heating process

Article Metrics:

Article Info

Section: Research Articles

Language : EN

In Vol 2, No 3 (2023): December 2023

Recent articles

Comparison of salinity tolerance between Avicenna marina and Rhizophora mucronata Karachi coast, Pakistan Salinity tolerance of Aegiceras corniculatum and Ceriops tagal in the coastal area of Karachi, Pakistan Improper solid waste management at the Duala market, Monrovia-Liberia More recent articles

Abrahamsen, R. K., & Narvhus, J. A. (2022). Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review. International Dairy Journal, 131, 105375. ttps://doi.org/10.1016/j.idairyj.2022.105375
Banks, J.M., Griffiths, M.W., Phillips, J.D., Muir, D.D., (1986). The yield and quality of Cheddar cheese produced from thermized milk. Dairy Industries International. 51 (7), 31–35;
Deeth, H. C. (2021). Heat treatment of milk: Pasteurization (HTST) and thermization (LTLT)
Fenaille, F., Parisod, V., Visani, P., Populaire, S., Tabet, J. C., & Guy, P. A. (2006). Modifications of milk constituents during processing: A preliminary benchmarking study. International Dairy Journal, 16(7), 728-739. https://doi.org/10.1016/j.idairyj.2005.08.003
Griffiths, M. W. (1986). Use of milk enzymes as indices of heat treatment. Journal of Food Protection, 49(9), 696-705. https://doi.org/10.4315/0362-028X-49.9.696
Harnett, J., Patrick, A., Caddick, C., Pearce, L., & Davey, G. (2022). Lactic acid bacteria: Streptococcus thermophilus
Korhonen, H., Pihlanto-Leppäla, A., Rantamäki, P., & Tupasela, T. (1998). Impact of processing on bioactive proteins and peptides. Trends in Food Science & Technology, 9(8-9), 307-319. https://doi.org/10.1016/S0924-2244(98)00054-5
Morin, P., Pouliot, Y., & Britten, M. (2008). Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses. Journal of Dairy Science, 91(3), 871-882. https://doi.org/10.3168/jds.2007-0658
Natrella, G., Gambacorta, G., Squeo, G., & Faccia, M. (2023). Impact of Milk Thermization on the Quality Characteristics of PDO “Canestrato Pugliese” Ovine Hard Cheese. Foods, 12(5), 1080. https://doi.org/10.3390/foods12051080
Puhan, Z. (1979). Heat treatment of cultured dairy products. Journal of Food Protection, 42(11), 890-894. https://doi.org/10.4315/0362-028X-42.11.890
Ramasubramanian, L., D’ARCY, B. R. U. C. E., & Deeth, H. C. (2012). Heat‐induced coagulation of whole milk by high levels of calcium chloride. International Journal of Dairy Technology, 65(2), 183-190. https://doi.org/10.1111/j.1471-0307.2012.00823.x
Routray, W., & Mishra, H. N. (2011). Scientific and technical aspects of yogurt aroma and taste: a review. Comprehensive Reviews in Food Science and Food Safety, 10(4), 208-220. https://doi.org/10.1111/j.1541-4337.2011.00151.x
Rukke, E. O., Sørhaug, T., & Stepaniak, L. (2016). Heat treatment of milk: Thermization of Milk
Sharma, P., Bremer, P., Oey, I., & Everett, D. W. (2014). Bacterial inactivation in whole milk using pulsed electric field processing. International Dairy Journal, 35(1), 49-56. https://doi.org/10.1016/j.idairyj.2013.10.005
Tong, L., Yi, H., Wang, J., Pan, M., Chi, X., Hao, H., & Ai, N. (2019). Effect of preheating treatment before defatting on the flavor quality of skim milk. Molecules, 24(15), 2824. https://doi.org/10.3390/molecules24152824
Van der Berg, M.G. (1984). The thermization of milk. In: The Thermization of Milk: On-Farm Use of Membrane Systems. IDF, Brussels, pp. 3–11. International Dairy Federation Bulletin No. 182

Last update:

No citation recorded.

Last update:

No citation recorded.

This work is licensed under a Creative Commons Attribution 4.0 International License.

For all articles published in JBES journals, copyright is retained by the authors. Articles are licensed under an open access Creative Commons CC BY 4.0 license, meaning that anyone may download and read the paper for free. In addition, the article may be reused and quoted provided that the original published version is cited. These conditions allow for maximum use and exposure of the work, while ensuring that the authors receive proper credit.

In exceptional circumstances articles may be licensed differently. If you have specific condition (such as one linked to funding) that does not allow this license, please mention this to the editorial office of the journal at submission. Exceptions will be granted at the discretion of the publisher.

Reproducing Published Material from other Publishers

It is absolutely essential that authors obtain permission to reproduce any published material (figures, schemes, tables or any extract of a text) which does not fall into the public domain, or for which they do not hold the copyright. Permission should be requested by the authors from the copyright holder (usually the Publisher, please refer to the imprint of the individual publications to identify the copyright holder).

Permission is required for:

Your own works published by other Publishers and for which you did not retain copyright.
Substantial extracts from anyone's works or a series of works.
Use of Tables, Graphs, Charts, Schemes and Artworks if they are unaltered or slightly modified.
Photographs for which you do not hold copyright.

Permission is not required for:

Reconstruction of your own table with data already published elsewhere. Please notice that in this case you must cite the source of the data in the form of either "Data from..." or "Adapted from...".
Reasonably short quotes are considered fair use and therefore do not require permission.
Graphs, Charts, Schemes and Artworks that are completely redrawn by the authors and significantly changed beyond recognition do not require permission.

Obtaining Permission

In order to avoid unnecessary delays in the publication process, you should start obtaining permissions as early as possible. If in any doubt about the copyright, apply for permission. JBES cannot publish material from other publications without permission.

The copyright holder may give you instructions on the form of acknowledgement to be followed; otherwise follow the style: "Reproduced with permission from [author], [book/journal title]; published by [publisher], [year].' at the end of the caption of the Table, Figure or Scheme.

A Mini Review on Technique of Milk Thermization

Reproducing Published Material from other Publishers

Obtaining Permission

EDITORIAL OFFICE OF JOURNAL OF BIORESOURCES AND ENVIRONMENTAL SCIENCES