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

Meshaan, Rayan N.; Alhaji, Thamer A.

doi:10.33899/magrj.2022.133744.1171

	EFFECT OF OHMIC HEATING TREATMENT ON DIFFERENT PROPERTIES OF WHOLE COW MILK
Mesopotamia Journal of Agriculture
Article 8, Volume 50, Issue 2, 2022, Pages 68-76 PDF (1.14 M)
Document Type: Research
DOI: 10.33899/magrj.2022.133744.1171
Authors
Rayan N. Meshaan¹; Thamer A. Alhaji^* ²
¹Food Science Department, College of Agriculture and Forestry, University of Mosul, Mosul, Iraq
²Food Science Dept., College of Agriculture and Forestry, Mosul University
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).
Keywords
Keywords: Ohmic heating,,; ,،,؛conventional heating,,; ,،,؛electrical parameters

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