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:: International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies
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ISSN 2228-9860
eISSN 1906-9642
CODEN: ITJEA8
FEATURE PEER-REVIEWED ARTICLE
Vol.12(5) (2021) |
Ensuring Raw Dairy Biological Safety by Tyndallization
Vladimir Kaishev (Department of Technology of Production and Processing of Agricultural Products, Stavropol State Agrarian University, Stavropol, RUSSIA).
Disciplinary: Biotechnology, Agriculture, Dairy Science And Technology.
doi: 10.14456/ITJEMAST.2021.86
Keywords: Milk; Whey; Microbial contamination; Heat treatment; Technological properties; Thermized milk; Biosafety.
AbstractThe article provides a theoretical substantiation of the technological platform for ensuring the biological safety of raw milk by the method of controlled thermal cleaning before technological processing. Investigated alternative options for bacterial purification of raw milk by heating, with exposure to a soft regime, improved its microbiological, physicochemical, and technological properties. The technology of low-temperature heat treatment of whey has been substantiated, making it possible to achieve microbiological purification, stabilization, and preservation of the quality of raw materials, with the possibility of its preservation further use in obtaining functional food products and feed means of a new generation.Paper ID: 12A5B
Cite this article:
Khan, S. A., Hussain, A., Abbas, Z., Saleem, M., Mahmood, F., Husain, I., and Ahmed, Z. (2021). Ensuring Raw Dairy Biological Safety by Tyndallization. International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies, 12(5), 12A5B, 1-9. http://doi.org/10.14456/ITJEMAST.2021.86
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Other issues:
Vol.12(3)(2021)
Vol.12(2)(2021)
Vol.12(1)(2021)
Vol.11(16)(2020)
Vol.11(15)(2020)
Vol.11(14)(2020)
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