Thermal processing of milk: Effects on nutrient content and physical properties
Author
Summary, in English
Minimal changes in milk colour were observed after heat treatment, whereas larger changes in colour were observed during prolonged storage. Laboratory scale experiments were used to fit kinetic models of vitamin degradation in milk (vitamins B1, B2 and E), which were validated with five different heat treatment processing lines at dairy production scale. Results showed that the predicted values obtained from laboratory scale experiments fit the validation data well. This means that simplified laboratory scale experiments can give valid predictions of thermal degradation of vitamins in milk during processing at dairies. The thesis has highlighted that heating systems for ESL/UHT treatment may influence milk quality, although no clear distinction between direct and indirect heating systems was observed at pilot scale for the investigated quality parameters. Furthermore, the thesis has shown that process techniques for heat treatment used in dairy production scale today are mild and have low effects on the nutrient content and physical properties of milk and cream, and that more pronounced changes primarily occur during longer storage times.
Department/s
Publishing year
2024
Language
English
Full text
Document type
Dissertation
Publisher
Food Technology, Lund University
Topic
- Engineering and Technology
- Animal and Dairy Science
Keywords
- Bovine milk, heat treatment, storage, nutrient, vitamin degradation, physical property, UHT milk, ESL milk, dairy production, kinetic modelling
Status
Published
ISBN/ISSN/Other
- ISBN: 978-91-8096-025-0
- ISBN: 978-91-8096-024-3
Defence date
15 May 2024
Defence time
09:15
Defence place
Lecture Hall KC:A, Kemicentrum, Naturvetarvägen 14, Faculty of Engineering LTH, Lund University, Lund. The dissertation will be live streamed, but part of the premises is to be excluded from the live stream.
Opponent
- Lilia Ahrné (Prof.)