EFFECT OF OHMIC HEATING TREATMENT ON DIFFERENT PROPERTIES OF WHOLE COW MILK

Abstract

Ohmic heating is a unique thermal technology in which an electrical current is passed through a food product, causing heat to be generated. This alternative heating process was investigated in terms of energy efficiency and high quality method for a batch quantity of whole cow milk. The study's major goal is to show that it is possible to develop a heater that successfully pasteurizes milk on a laboratory scale. Before and after ohmic and conventional heating procedures, chemical characteristics (such as protein, acidity as lactic acid, fat, and solid non-fat), alkaline phosphatase, and microbial counts (such as total bacteria count and E. coli) of the milk were examined. When the maximum voltage gradient (19.13 V/cm) was used, the protein content of pasteurized milk remained unaltered. The fat level remained consistent at 5.10 % across all pasteurization methods. Both conventional and ohmic heating inactivated alkaline phosphatase and microorganisms. Different voltage gradients of 6.08 V/cm, 9.56 V/cm, and 19.13 V/cm were also studied to see what effect they would have on the ohmically heated milk's electrical properties (such as electrical conductivity and current).