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Challenges in Processing of Goat, Buffalo and Camel Milk for Longer Shelf Life Dr

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Challenges in Processing of Goat, Buffalo and Camel Milk for Longer Shelf Life Dr Challenges in processing of goat, buffalo and camel milk for longer shelf life Dr. Bozena Malmgren Tetra Pak, Lund, Sweden BM/2015-03-23 UHT Processing of milk from buffalo, goat and camel is challenging due to their poor heat stability and strong enzymatic systems BM/2015-03-23 / 2 Buffalo milk BM/2015-03-23 Buffalo milk Composition Constituents Buffalo Cow Fat [%] 7 4,3 Protein [%] 4 3,4 Lactose [%] 5,1 4,8 Ash [%] 0,8 0,7 Source: Pandya, A.J. et al 2006 BM/2015-03-23 / 4 Buffalo milk Fat globule distribution in milk for different animales 40 35 30 25 20 15 Volume [%] Volume 10 5 0 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Fat globule diameter [μm] Goat Cows Buffalo Camel Source: Farah & Rueeg Fahmi et al. BM/2015-03-23 / 5 Buffalo milk Composition Constituents Buffalo Cow Fat [%] 7 4,3 Protein [%] 4 3,4 Lactose [%] 5,1 4,8 Ash [%] 0,8 0,7 Source: Pandya, A.J. et al 2006 BM/2015-03-23 / 6 Buffalo milk Minerals Buffalo Cow Ca (mg/100 ml) 183 114 Mg (mg/100 ml) 18 11 Ca/P ratio 1,71 1,04 Ca+Mg/P+Citrates 1,52 0,94 Urea (mg/100ml) 17-22 37-40 BM/2015-03-23 / 7 Tetra Therm® Aseptic Flex UHT indirect tubular system Reject to Return from tank filling Cooling NaOH water HNO Cooling Stabilising 3 Holding water holding tube tube Product Steam Product to filling BM/2015-03-23 / 8 Agglomeration Homogenization Heat treatment Storage Aggregation of proteins during heat treatment BM/2015-03-23 / 10 Indirect UHT system Downstream homogenization BM/2015-03-23 / 11 Buffalo milk Development of UHT milk market in India 250.0 200.0 150.0 100.0 million of of litres million 50.0 0.0 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 BM/2015-03-23 / 12 Tetra Therm® Aseptic VTIS Direct UHT system Reject to tank Steam Holding tube Cooling water Air and condensate NaOH HNO3 Product Cooling water Return from filling Steam Product to filling BM/2015-03-23 / 13 Tetra Therm® Aseptic VTIS Direct steam injection Click for VR model Click for next slide Tetra Therm® Aseptic VTIS Direct steam injection Tetra Therm® Aseptic VTIS Direct UHT system Reject to tank Steam Holding tube Cooling water Air and condensate NaOH HNO3 Product Cooling water Return from filling Steam Product to filling BM/2015-03-23 / 16 Click for next slide Tetra Therm® Aseptic VTIS Flash cooling *(all-in-one design) Tetra Therm® Aseptic VTIS Direct UHT system Reject to tank Steam Holding tube Cooling water Air and condensate NaOH HNO3 Product Cooling water Return from filling Steam Product to filling BM/2015-03-23 / 18 Buffalo milk Enzymatic activity in UHT milk from direct system Free amino N- measured by fluorometrically Operating conditions Analytic results Sterilisation Temperature Time Capacity pH 4,6 TCA Texture Alcohol test Boiling test [°C] [sec] t0 t10 t0 t10 t0 t10 t0 t10 t0 t10 142 6 full 42,8 235,6 25,1 187,8 OK gel neg positive neg positive 142 12 full 34,6 57,8 23,1 25,3 OK OK neg neg neg neg 142 12 half 46,9 65,5 24,7 28,8 OK OK neg positive neg positive 142 16 full 35,0 54,5 25,2 25,7 OK OK neg neg neg neg 142 24 full 42,9 51,5 24,3 25,9 OK OK neg neg neg neg 142 24 half 29,8 47,6 23,8 23,9 OK OK neg neg neg neg 142 32 half 45,5 43,9 25,5 25,7 OK OK neg neg neg neg pH 4,6 TCA Result low low good milk significant low plasmin significant significant bacterial proteinases significant significant bacterial proteinases + plasmin Source: Datta et al. 2003 BM/2015-03-23 / 19 Buffalo milk Low Temperature Inactivation and Shelf life UHT SHC Shelf life study temperature time temperature time 4 months 5 months 6 months System [°C] [sec] [°C] [min] gelation boiling test gelation boiling test gelation boiling test Direct 142 6 65 2 neg neg positive positive 4 neg neg positive positive 6 neg neg positive positive 12 4 neg neg positive positive 8 neg neg positive positive 12 neg neg positive positive 80 2 neg neg neg positive positive Indirect 137 4 neg neg neg neg neg 137 4 neg neg neg neg neg 137 4 neg neg neg neg neg BM/2015-03-23 / 20 Goat milk BM/2015-03-23 Goat milk ► Maligned because of offensive odour − Ventilation − Cooling ► Milk production − 500 – 1200 kg annualy in large scale production − World wide average 50 kg/ lactation period BM/2015-03-23 / 22 Goat milk Nutritional Only 2% of milk production but tremendous importance in nutrition in Africa, Middle East and Mediterranean region ► Short and medium chains Fat Acids ► Less cholesterol ► Soft curd easier to digest ► High buffering capacity ► High vitamin A content ► Important nutrition in absence of cow´s milk ► Deficiency in vitamin B12 and folic acid – “goat milk anemia” BM/2015-03-23 / 23 Goat milk Raw milk quality ► High somatic cell count − instability Constituents Goat Cow Fat [%] 3,8 3,6 Protein [%] 3,5 3,3 Lactose [%] 4,1 4,6 Ash [%] 0,8 0,7 Source: Y.W. Park 2006 BM/2015-03-23 / 24 Goat milk Fat globule distribution in milk for different animales 40 35 30 25 20 15 Volume [%] Volume 10 5 0 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Fat globule diameter [μm] Goat Cows Buffalo Camel Source: Farah & Rueeg Fahmi et al. BM/2015-03-23 / 25 Goat milk Proteins Goat Cow Goat Cow Protein [%] 3,5 3,3 Average diameter [nm] 260 180 Mineralisation Total casein [g/100ml] 2,1 2,7 3,6 2,9 [g Ca/100g of casein] αs1 [% of total casein] 5,6 38,0 αs2 [% of total casein] 19,2 12,0 Solubilisation of casein [%] Goat Cow β [% of total casein] 54,8 36,0 at 20°C 10 1 κ [% of total casein] 20,4 14,0 at 5°C 25 10 Source: Y.W. Park BM/2015-03-23 / 26 Goat milk Heat stability HC Time at 140°C 0,5 – 23,5 minutes HC Temperature for 1 minute 118 - 140°C Level of Naphosfates [%] 0,00 0,02 0,05 0,08 0,10 0,12 0,17 pH at 20°C 6,65 6,71 6,78 6,91 6,99 7,03 7,18 Alcohol stability [%] <60 60 60-65 70 <75 75-80 80 BM/2015-03-23 / 27 Tetra Therm® Aseptic VTIS Direct UHT system Reject to tank Steam Holding tube Cooling water Air and condensate NaOH HNO3 Product Cooling water Return from filling Steam Product to filling BM/2015-03-23 / 28 Indirect UHT system Downstream homogenization BM/2015-03-23 / 29 Camel milk BM/2015-03-23 80% of world camels in Africa 70% of that in Somalia and Sudan In Asia 70% in India BM/2015-03-23 / 31 Camel milk Composition Constituents Camel Cow Fat [%] 3,2 – 5,2 4,3 Protein [%] 2,7 – 4,5 3,4 Lactose [%] 3,4 – 5,6 4,8 Ash [%] 0,6 – 0,9 0,7 BM/2015-03-23 / 32 Camel milk Nutritional ► High level of antibacterial proteins − Lactoferrin 10x higher than in cow´s milk ► 40% less cholesterol (lower fat content) ► High content of Ca, Fe,vitamin C and niacin ► Soft curd easier to digest ► No β- lactoblobulin BM/2015-03-23 / 33 Camel milk Fat content 40 35 30 25 20 15 Volume [%] Volume 10 5 0 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Fat globule diameter [μm] Goat Cows Buffalo camel BM/2015-03-23 / 34 Camel milk Proteins Constituents Camel Cow Casein [%] 1,9 - 2,3 2,7 Casein micell diameter [nm] 260 - 300 100-140 Whey protein [%] 0,7 - 1,0 0,7 β-lactoglobulin [%] not present 0,36 Camel Cow 4% 9% 13% β-casein 10% 39% β-casein 22% αs1 casein αs1 casein αs2 casein 65% αs2 casein κ - casein 38% κ - casein BM/2015-03-23 / 35 Camel milk Alcohol stability UHT processing Plain < 65 Salts 75 pH 7 85 neg Indirect system Direct system Plain Salts pH7 Plain Salts pH7 Sedimentation Sedimentation Slight Sedimentation Sedimentation Slight sedimentation sedimentation noted noted BM/2015-03-23 / 36 Tetra Therm® Aseptic VTIS Direct UHT system Reject to tank Steam Holding tube Cooling water Air and condensate NaOH HNO3 Product Cooling water Return from filling Steam Product to filling BM/2015-03-23 / 37 Camel milk Alcohol stability UHT processing 3bD 85% 3dD 85% 8 D < 65% No sedimentation No sedimentation Sedimented BM/2015-03-23 / 38 Camel milk Storage stability – 3 months ambient Note: Noted fat layer at the surface, resulted formation of flakes upon mixing the milk BM/2015-03-23 / 39 Camel milk Storage stability – enzymatic activity Amino-N [mg/l] TCA Soluble pH 4,6 soluble UHT cows milk 20 40 Reconstituted camel milk 31 69 UHT camel whole milk 85 230 UHT camel semmiskimmed milk 90 258 UHT camel skimmed milk 96 255 Proteolysis measured by fluoresamin TCA pH 4,6 Result low low good milk low significant plasmin significant significant bacterial proteinases significant significant bacterial proteinases + plasmin Source: Datta et al.
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