Title Effects of Heat Treatment on Milk Components and Assessments on the Nutritional Value
Authors Engin GÜNDOĞDU, Hilal YILDIZ, Songül ÇAKMAKÇI
Abstract Heat treatment, affecting the quality of milk by reducing microbial load and extend the shelf life of a fundamental process. Nutritional value of milk through thermal treatment, the degree of sensory and technological properties, depending on the time and temperature are affected. Heat treatment, the most characteristic features of dairy products has been modified. Low-temperature heat treatment, the functional and nutritional properties of caseins and whey proteins had no effect on serum proteins are susceptible to heat treatment. High temperatures increase the water binding capacity of β-laktoglobulinin denaturates. This is an advantage in dairy products like yogurt. Casein protein is the most resistant to heat treatment affected the sterilization norm. Depending on the temperature and the nutritional value of the contents of amino acids in proteins does not affect the denaturation of milk. Lactose is resistant to heat treatment at 100ºC, although a prolanged period of time on the part of the break down unwanted taste, odor and color variations may ocur. Effect on the functional and nutritional properties of milk fat Low temperatures higher temperatures denatured fat globule membrane, leads to shatter and the membrane surrounding the protein. While there was a significant cause a change in vitamin content of low-temperature water-soluble high temperature causes the loss of some vitamins. However, milk is more resistant to heat treatment in the vitamin B2 is not affected by high temperature. Being a very short period of very high temperatures prevents some drawbacks. For the consumption of milk safely, under controlled conditions by controlling the heat from the raw milk must be processed. Milk, for people of all ages is at the top of the basic foods.
Keywords milk, milk components, heat treatment, time, nutrition
Journal TABAD - Research Journal of Agricultural Sciences
Issue Issue 1
Page 162-165
Year 2012
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