Thermal processes, of milk

A typical F value given for the thermal processing of milk in a tubular heat exchanger is F 5q = 9.0 min and >150 = 0.6 min. Calculate the reduction in the number of viable cells for these conditions. 

DeVilder and Bossuyt (12) determined water content in industrial skim milk and whole milk powders obtained by low, medium, and high thermal treatment of milk before spray drying. They also used two different technological processes for drying. They concluded that the accuracy of the method, even if very reliable, could be improved by calibrating for each factory or, preferably, for each production line. They determined... 

The viscosity of milk and Newtonian milk products is influenced by composition, concentration, pH, temperature, thermal history and processing operations. 

Table I shows the furosine content of the milk-crumb and soya-crumb samples in comparison to other food protein sources thermally processed. Milk—crumb has the highest furosine content, probably due to the free lysine and glucose added in the production moreover, the milk protein has also a considerable level of protein-bound lysine.

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

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