COLLEGE OF AGRICULTURE,
DHULE
DIVISION OF ANIMAL HUSBANDRY AND
DAIRY SCIENCE
SRP-EL-AHDS - 405
PRESERVATION OF MILK AND MILK
PRODUCTS
NAME: ANAND SANJAY PARDESHI
REGISTRATION NO. : 2020/087
ACADEMIC YEAR : 2023 - 2024
GUIDED BY : DR. DESALE SIR ( HOD )
DAIRY INCHARGE : DR. SANDIP POUL SIR
GUIDED BY: PROF. VASAVE SIR
ASSOCIATE DEAN REPRESENTATIVE : DR. D.M. CHAUDHARI SIR
PRESERVATION IS ANY TREATMENT
OF MILK AND MILK PRODUCTS
WHICH PREVENTS SPOILAGE AND
EXTEND THE ABILITY OF RAW
MATERIAL TO PERIOD LONGER THAN
IT'S NATURAL KEEPING QUALITY.
• Classification :
• 1. Physical Methods
• 2. Chemical Methods
• 3. Biological Methods
• 4. Herbal Methods
PHYSICAL METHODS
• Pasteurization of Milk : Heating milk at 72 °C for 15 seconds
and cooling it immediately at 5 °C in appropriate container.
These method kills pathogens and it is most suitable and
practised method .
• Pasteurization of Milk Products : Heating raw material
including milk at 72 °C for sufficient period . These method kills
pathogens and brings down their total count . It's a routine
practice.
• Vacuum Pasteurization : Pasteurization under reduced
pressure by direct steam. It is done to kill pathogens. Special
care should be taken during controlling steam , temperature and
pressure.
• Stassanization : Milk is heated at 72 °C for 7 to 9 seconds and
immediately cooled in heat exchanger . These process kills
pathogens . It's mostly used in France .
• Ultra High Temperature Pasteurization : Milk is heated at
138 - 150 °C for 1 to 2 seconds . These method kills all micro
organisms and the UHT treated Milk can be stored for months
without need of refrigeration .
• Cold or Refrigerator Storage : It's a gentlest method of food
preservation and it reduces deterioration of milk . It is post
processing treatment Eg. pasteurized milk stored at 5 °C.
These process is unfavorable for growth of microbes. Suitable for
variety of products.
• Freeze Drying : Used to dehydrate liquid food . Product is
frozen and water is removed by sublimation . Unfavorable for
growth of microbes. It is the only method to preserve the
original texture , delicate flavors of product.
• Retort Processing : Filling into heat resistant package and
then sealing it with air tight , pressure resistant cap and
sterilizing of product heating is indirect either by steam or hot
water under controlled conditions . These process sterilized the
product without any damage to components present in milk . Eg.
Flavored milk in bottles. Mostly it is used in Ready to use
products .
CHEMICAL METHODS
• In these method preservation of milk and milk
products is made by small addition of artificial
chemicals ; such chemicals not only
indigestible in greater quantities but also
harmless to human health when applied in
concentration just sufficient enough to
produce preservative effect. Even
concentration is lethal to microbes .
• Traditional chemicals involves salt , sugar
vinegar etc.
• Special measures such as safety of compound
at intended use level. The composition of milk
and milk products should not alter .
BENZOIC ACID : IT'S EFFECTIVE PH RANGE IS 2.5 - 4 . THE ANTI
MICROBIAL ACTIVITY OF BENZOIC ACID INHIBITS YEASTS AND MOLDS. IT
ALSO INHIBITS FOOD POISONING BACTERIA AND SPORES FORMING
BACTERIA. IT IMPARTS PHENOLIC TASTE AND DECREASE THE LIPIDS IN
MILK .
PROPIONIC ACID : IT'S EFFECTIVE PH IS < 5 . THE ANTI MICROBIAL
ACTIVITY OF PROPIONIC ACID INHIBITS SPORES FORMING BACTERIA
ESPECIALLY ROPE FORMING BACTERIA .
SORBIC ACID : IT'S EFFECTIVE PH RANGES UPTO 6.5 THE ANTI
MICROBIAL ACTIVITY OF SORBIC ACID INHIBITS YEAST , MOLDS
AND GRAM POSITIVE BACTERIA . EFFECTIVENESS OF LIPIDS
DECREASE AND SLIGHT CHANGES IN TASTE AND ODOUR .
PARABENS : IT HAS WIDE PH RANGE ; EFFECTIVE AT PH 7.0 AND
ABOVE 8.5 THE ANTI MICROBIAL ACTIVITY OF PARABENS INHIBITS
YEAST, MOLDS AND GRAM POSITIVE BACTERIA . AS ALKYL
CHAINS INCREASE, INHIBITORY ACTION INCREASES .
SULPHUR DIOXIDE AND SULPHIDES : PH RANGE <4.5 THE
ANTI MICROBIAL ACTIVITY OF SULPHUR DIOXIDE AND SULPHIDES
INHIBITS YEASTS, MOLDS AND BACTERIA. UNDISSOCIATED
SULPHOUROUS ACID IS MOST ACTIVE FORM .
OTHER IMPORTANT CHEMICALS :
1. FORMALIN : FORMALIN IS SOLUTION OF 40%
FORMALDEHYDE IN WATER AND FOUND VERY EFFECTIVE IN
SMALL CONCENTRATION . NORMALLY IT IS USED IN PRESERVATION
OF MILK SAMPLES AT RATE OF 0.1 ML IN 25 ML MILK FORMALIN .
IT ALSO SERVES AS DISINFECTANT AND PRESERVATIVE IN
HOUSEHOLD PRODUCTS.
2. LACTOPEROXIDASE SYSTEM FOR PRESERVATION OF
MILK : COLLECTION AND TRANSPORTATION OF RAW MILK
PRESENT SEVERAL INSURMOUNTABLE TECHNO - ECONOMIC
PROBLEMS OF DAIRY INDUSTRY IN DEVELOPING COUNTRIES.
WHILE EFFICIENT COOLING OF MILK MAY BE RECOMMENDED
AS IDEAL PRESERVATION OF MILK. THE ENZYME
LACTOPEROXIDASE IS PRESENT IN MILK IN VARIOUS SPECIES
IN ADEQUATE QUANTITY TO PERMIT ACTIVATION OF LP
SYSTEM . BOVINE MILK BUFFALO MILK ( 0.16 TO 0.21
UNITS/ML ) , EWE MILK ( 0.14 TO 2.38 UNITS/ML ) ,
GOAT MILK (0.05 TO 3.55 UNITS/ML) HOWEVER THIS SYSTEM
IS NOT WORKING FOR PROLONG PERIOD.
BIOLOGICAL METHOD
• Bio-preservation method refers to the
extending storage life and enhanced safety
of food using their natural or control mico
flora and/or their antimicrobial products.
• The diverse group of lactic acid bacteria
and bacteria beloging to genera
lactobacillus, lactococcus, leuonstoc,
pediococcus, streptococcus, synthesize a
variety of inhibitorycompound such as acid,
hydrogen peroxide, ethanol, acetaldehyde,
diacetyl, carbon dioxide, bacteriocin or
bacteriocidal proteins etc.
BIFIDOBACTERIUM : THESE BACTERIA SECRETES
BACTERIOCIN BIFIDIN WHICH HAS ANTI BACTERIAL SPECTRUM
ON E. COLI AND OTHER PATHOGEN .
LACTOCOCCUS LACTIS SPP. LACTIS: THESE BACTERIA
SECRETES BACTERIOCIN NISIN WHICH HAS ANTI BACTERIAL
SPECTRUM ON MICROCOCCUS, LISTERIA STAPHYLOCOCCUS ,
BACILLUS CLOSTRIDIUM .
LACTOCOCCUS LACTIS SPP. CREMORIS : THIS BACTERIA
SECRETES BACTERIOCIN DIPLOCOCCIN AND HAS SPECTRUM
ON WIDE RANGE OF GRAM POSITIVE BACTERIA .
LACTOBACILLUS BREVIS : SECRETES BACTERIOCIN
LACTOBACILLIN AND HAS ANTI BACTERIAL SPECTRUM ON L.
BREVIS .
LACTOBACILLUS ACIDOPHILUS : THESE BACTERIA
SECRETES BACTERIOCIN LACTOCIDIN , ACIDOPHILIN AND HAS
ANTI BACTERIAL SPECTRUM ON NARROW SPECTRUM
ANTIBIOTIC L. LEICHMANN.
NISIN :
It is the bio-preservative in food
system. The bacteria producing nisin
are Lactobacillus lactic subsp. Lactis,
Leuconocins of Leuconostoc
mesenteroids and pediocins of
Pediococcus acidilactici. Nisin is
recogised for 50 years for its
antibacterial activity. It has found to
effectivly control spoilage and
pathogenic gram positive bacteria
spore formers in liquid milk, ice
cream, cottage cheese and meat
products .
HERBAL METHODS
• There has been increasing concerns
of the consumer about foods free or
with lower level of chemical
preservatives those could be toxic
for human concomitantly,consumer
have also demanded for food with
longer shelf life and absence of risk
of causing food born disease this
perspective has put pressure on the
food industry for progressive
removal of chemical preservatives
and adoption of natural alternatives
to obtain its goal concerning
microbial safety.
RECENTLY, THERE HAS BEEN INCREASING INTEREST IN
DISCOVERING NEW NATURAL ANTIMICROBIALS.PLANT
PRODUCT WITH NATURAL ANTIMICROBIAL PROPERTIES NOTABLY
HAVE OBTAIN EMPHASIS FOR POSSIBLE APPLICATION IN FOOD
PRODUCTION IN ORDER TO PREVENT BACTERIAL AND FUNGAL
GROWTH.
ANTIMICROBIAL ACTIVIES OF SPECIES DEPENDS ON SEVERAL
FACTORS WHICH INCLUDES:
KIND OF SPICE
COMPOSTION AND CONCENTRATION OF SPICE
MICROBIAL SPECIES AND ITS OCCURANCE LEVEL
SUBSTRATE COMPOSTION
PROCESSING CONDITION
SPICES HAVE BEEN DEFINED AS PLANT SUBSTANCES FROM
INDIGENOUS OR EXOTIC ORIGIN,AROMATIC OR WITH
STRONG TASTE,USE TO ENHANCE TASTE OF FOOD.SPICES INCLUDE
LEAVES FLOWER BULBS,FRUITS,STEM,RHIZOMES,AND OTHER PLANT
PARTS. ALL THOUGH SPICES HAVE BEEN WELL KNOWN FOR THERE
MEDICINAL , PRESERVATIVES AND ANTIOXIDANTS PROPERTIES, THEY
HAVE BEEN CURRENTLY USED WITH PRIMARY PURPOSE OF
ENHANCING FLAVOUR OF FOOD RATHERAN EXTENDING SHELF LIFE .
EXAMPLES :
CINNAMON, CLOVES, MUSTARD ,
ALLSPICE, BAYLEAF, CARAWAY, CORIANDER, CUMIN, OREGANO,
ROSEMARY, SAGE, BLACK PEPPER, RED PEPPER, GINGER ETC.
INHIBITORY EFFECT OF SPECIES AND
HERBS
• Garlic - Salmonella typhymurium, Escherichia coli;
staphylococcus aureus, Bacillus cereus
• Onion - Aspergillus flavis, Aspergillus paraciticus
• Cloves - Mycotoxigenic aspergillus
• Cinnamon - Aspergillus paraciticus
• Rosemary - Bacillus cereus
APPLICATION OF HERBS IN DAIRY PRODUCT
:
• Cardamom: The seeds of cardamom have pleasent aeroma and
characteristics warm but slight pungent taste. Cardamom powder
added @ 0.1 to 0.2% enhanced the shelf life of sandesh, pedha etc
• Saffron: these are the dried stigmas of the crocus flowers of crocus
sativa. Addition of 0.015% saffron (w/Wof chhana) at the end of
cooking stage improve the shelf life of sandesh upto 9 and 68 days
at 30oC and 7oC as against 3 and 51 days for untreated sandesh
samples.
• Nutmeg : used as condiment and medicine. It is stimulants,
carminative, astringent and aphrodisiac . Alcoholic extraction of
nutmeg shows antimicrobial activity aganist micrococcus var.qureus
