WO2007136237A1

WO2007136237A1 - Non -thermal milk treatment method

Info

Publication number: WO2007136237A1
Application number: PCT/KZ2007/000001
Authority: WO
Inventors: Kuralbek Sabidaevich Kulazhanov; Nataliya Yurievna Vykhrest; Aknur Tleubergenovna Baidindaeva
Original assignee: Joint-Stock Company 'almaty Technological University'
Priority date: 2006-05-19
Filing date: 2007-01-29
Publication date: 2007-11-29
Also published as: EA200802156A1; EA019561B1; KZ18947A

Abstract

The invention can be used in the milk industry. The inventive method consists in treating raw milk by laser action at a stage of the milk reception for processing. Said invention makes it possible to preserve the initial biological value and the quality of milk, to reduce the sourness by 2-3°T, to inhibit a microbial activity by 90% and to increase the thermal stability thereof by 1-3 groups.

Description

METHOD OF NON-HEATING MILK TREATMENT

FIELD OF THE INVENTION The invention relates to the dairy industry and can be used in the processing of raw milk by laser irradiation. BACKGROUND OF THE INVENTION

Known methods of heat treatment of milk such as heating to a temperature not exceeding 100 ⁰ C (pasteurization) and heating to a temperature above 100 ⁰ C (sterilization) with different exposure times

(V. Khomenko. Hygiene of production and veterinary control of milk according to the state standard, Kiev: Nedra, 1990).

A known method of enrichment of milk and dairy products, including their processing by laser radiation (USSR patent N "1794288, CL. And 23 With 1/00, 1.990).

SUMMARY OF THE INVENTION

Heat treatment of milk known in the art destroys vitamins, enzymes, and causes other undesirable

food value. Therefore, it is artificially enriched (restored) with vitamins, minerals, enzymes. In addition, heat treatment requires significant energy consumption.

Another method, identified from the prior art, is provided for enriching milk after pasteurization with respect to only certain vitamins and minerals, and therefore the above-described disadvantages inherent in heat treatment are not completely excluded by the method, and the acidity of milk through the method is reduced

< The objective of the present invention is to reduce the acidity of raw milk upon receipt at the dairy by 2-3 T, increasing the duration of the bactericidal phase and the quality of milk by bacterial contamination and heat resistance. The technical result from the implementation of the invention is the resolution of such a basic problem of dairy production as increasing the safety of the beneficial initial properties of milk. This ensures the most complete use of its components and processing with the maximum use of useful components of dairy raw materials under conditions of exclusion of temperatures that adversely affect the biological value of the product.

The increase of the bactericidal activity of raw milk is achieved without bactofugation, but with a high, up to 90%, inhibition of microbial activity (less than 500 thousand bacteria in 1 ml of milk (1 grade) in comparison with a control sample containing up to 4 million bacteria in 1 ml ( 2icopt)) l

The objective of the invention and the technical result are achieved by the fact that in the method of non-thermal processing of milk by laser exposure, laser processing is carried out on the acceptance of raw milk. BEST MODE FOR CARRYING OUT THE INVENTION

The invention is as follows.

The products, for example, of a dairy farm (farms) in the form of raw cow's milk, are delivered to a dairy in a shipping container and transferred to a receiving bath at acceptance. In the same place in the stream of arrival, the raw milk is treated with laser radiation.

The processing parameters of raw milk are determined experimentally depending on the time of year (summer milk, winter milk, etc.), prescription, microflora, biological composition, origin and other things. To do this, choose the direction of radiation in the preferred planes relative to the stream of raw milk in the receiving bath.

To measure the acidity of pre-milked milk (raw and processed), a titration method is used. Bacterial contamination of milk is characterized by reductase and microbiological analyzes.

The raw milk processed on acceptance is served for processing or in a storage tank (tank). The invention is illustrated by examples, not limiting its scope.

Example 1

Raw cow milk is treated with laser radiation with a power of ^ 0.02 W and an exposure of 1/60 min. After which reductase analysis is carried out. Measurement of the acidity of milk is carried out not earlier than 2-3 hours after the start of processing.

Example 2

The same, ι but with an exposure of 8 minutes.

Example Z. The same, with an exposure of 15 minutes

Example 4

The same as in example 2, but reductase analysis of raw processed milk i is carried out after 1.5 days of storage in a tank. The influence of laser exposure on the development of microflora according to reductase analysis is shown in table 1. Bacterial contamination. laser-activated raw milk and pasteurized milk produced from it in comparison with the control are shown in Table 2. Acidity change data raw milk under laser exposure are shown in table 3. Data on the 'changes) ^{' of} milk thermal stability under the action of laser radiation are presented in table 4.

Table 1

The effect of laser exposure on the development of microflora according to reductase analysis

Table 2.

Effect of Laser ^'exposure to bacterial contamination: raw and pasteurized milk

Table 3

Change in acidity of raw milk under laser exposure

Table 4 Change in the thermal stability of milk under laser exposure

As follows from table 1, in raw milk, processed by laser radiation ,! the number of bacteria decreases to 90%, as shown by the duration of discoloration of the reductase sample, which increases by 3-5 times in comparison with the control, depending on the exposure. This leads to the assignment of processed raw milk to grade 1 (less than 500 thousand bacteria per 1 ml), while raw raw milk (control) can be assigned to grade 2 (up to 4 million bacteria per 1 ml). Moreover, from example 4 of table 1 it follows that even after 1.5 days of storage in the tank of raw processed milk according to the proposed method, its 1st grade is preserved due to the suppression of the acceptance of microbial activity. *

From table 2 it follows that the laser activation of milk upon receipt reduces the bacterial contamination of both raw and pasteurized milk produced from it by an order of magnitude, compared with the control. That is, the suppression of microbial activity is stored in a product made from milk processed by laser exposure according to the proposed method. From table 3 it follows that the acidity of raw milk under laser exposure is reduced by 2-3 T.

The data in Table 4 show that the thermal stability of milk under laser irradiation increases by 1-3 groups in comparison with the control.

INDUSTRIAL APPLICABILITY

As one of the ways to correct the structure of health food in the dairy industry, there is a real need to improve the consumer properties of milk in order to create conditions for healing and sustainable livelihoods of the population. Including by supplying it with a quality food product that makes up for the deficiency of vitamins, minerals and other vital substances in the body, the imbalance of which leads to the development of a number of serious diseases. By protecting the product from spoilage by microorganisms, the losses caused by its spoilage are reduced, and while preserving the food product, more people can be provided with it.

From the description of the invention it is obvious how the non-thermal method for processing raw milk related to the solution of this problem can be applied in industry, the technical means and technology disclosed in this application are intended for use.

Claims

CLAIM

Non-thermal method. processing - milk by laser exposure, characterized in that the laser treatment is carried out on the acceptance of raw milk.