Fresh Milk Deterioration

 Milk can deteriorate fast since milk contains

high nutrient contents such as carbohydrate, fat
and protein which required by bacteria to grow.
 Moreover, pH of milk is close to neutral pH. This
is very suitable for the growth of
microorganisms.
 Lastly, since most of microorganism (mesophilic
and psychotrophic bacteria) can grow very well
at room temperature, fresh milk stored in room
temperature is susceptible to microbial
deterioration.
Fresh Milk Deterioration

 Many of the psychrotrophic bacteria isolated from

milk produce extracellular enzymes that degrade
milk fat and protein (proteolysis and lypolysis).
 Bacterial lipase causes serious degradation of milk
fat.
 Beside microbial degradation, fresh milk also
susceptible to enzymatic degradation. Raw milk has
an abundance of lipoprotein lipase, an enzyme that
will rapidly hydrolyse milk fat to free fatty acids
(FFAs).
 Some of these FFAs have low organoleptic
thresholds and produce odors and flavors (rancid,
bitter, soapy or unclean).
UHT vs Pasteurized Milk
 Generally, there are two heat treatment given to
fresh milk, i.e. pasteurization and sterilization using
ultra high temperature (UHT).
 Pasteurization is done at 63oC for 30 min or 72-
75oC for 15-20 s (high temperature short time -
HTST). Pasteurization is used mostly to kill Gram-
negative psychrotrophs bacteria, but only has little
effect on extracellular degradative enzymes.
 While UHT is done at 135 - 140oC for a few
seconds. It can kill both pathogen and spoilage
microorganisms. The most heat resistant
pathogenic spore – C. botulinum and some
enzymes also can be inactivated.
UHT vs Pasteurized Milk

 UHT products are commonly stored at room

(ambient) temperature and good quality
products should be microbiologically stable.
 Nevertheless, chemical reactions and physical
changes will take place which will change the
quality of the product. These include oxidation
reactions, Maillard browning and chemical &
physical changes which may give rise to age-
thickening and gelation.
UHT vs Pasteurized Milk
 In pasteurization, thermoduric bacteria and spore
forming bacteria can survive. Bacillus cereus spores
are relevant here, being the main pathogen which
will survive pasteurization and grow at low
temperature. It will certainly cause spoilage in heat-
treated milk.
 Enzymes in raw milk may give rise to problems in
pasteurized milk. For example, indigenous lipases
may give rise to soapy off-flavors. However, it is
unlikely that bacterial lipases and proteases, which
are very heat resistant, will cause problems in
pasteurized milks because of their relatively short
shelf-life and refrigerated storage conditions.
Milk & Dairy Products Adulteration

 Watering of milk
 Milk of different species
 Addition of non-dairy protein
 Altering the casein/whey protein ratio
 Addition of buttermilk or whey powder to
milk powder
 Addition of vegetable or animal fats to milk
fat
 Addition of reconstituted milk to fluid milk
 Non-authorized preservatives.
Milk Coagulation
 Desirable coagulation of milk can be seen in
dairy products processing such as cheese,
yoghurt, etc.
 Undesirable coagulation occur in liquid milk.
It can caused by lactic acid (produced by
bacteria) --- the reduction of pH or by
physical separation (due to density
difference) such as creaming, flocculation or
coalescence --- see emulsion chapter).
Milk Coagulation
 Milk protein, such as whey protein and casein
have important role in coagulation.
 The example of desirable coagulation:
 Acidification forms the basis of production of

all fermented milks. The gels of fermented

milks, such as yoghurt, are formed by
acidification of milk. As the pH is reduced,
the casein precipitates selectively. The first
signs of aggregation occur around pH 5 and
once the pH falls to 4.6 all the casein
becomes insoluble.
Milk Coagulation
 Some factors influence coagulation,
including:
 pH

 Temperature

 Heat treatment

 Casein concentration

 The presence of salt

Emulsion
 Milk proteins have excellent emulsifying
properties.
 Milk is categorized as o/w emulsion, since
the oil part is dispersed in the water.
 Milk proteins, both caseinates and whey
proteins, are surface active, they are
absorbed rapidly to the oil-water interface,
forming stable emulsions.
Emulsion
 The primary processes leading to emulsion
instability are:
 Creaming – refers to the gravitational separation

of emulsified droplets to form a densely packed

phase without change in droplet size.
 Flocculation – denotes the aggregation of

droplets via interactions between adsorbed

proteins.
 Coalescence – an increase in droplet size,

gradually results in separation of the oil and

aqueous phases.
 2 layers
formatio
n

Coalesce
nce

Creamin
g

Floccula
tion

Kinetical
ly stable
Creaming
 Since the specific gravity of lipids and skim
milk is 0.9 and 1.036, respectively, the fat
globules in milk held under quiescent
conditions will rise to the surface under the
influence of gravity, a process referred to as
creaming.

 The rapid rate of creaming is due to the

strong tendency of the fat globules to cluster
due to the effect of indigenous
immunoglobulin M which precipitates onto
the fat globules when milk is cooled
(cryoglobulins).
Creaming
 Large globules rise faster than smaller ones,
collide with them and form aggregates. The
clusters of globules rise rapidly and
therefore the creaming process is
accelerated as the globules rise and clump.

 Creaming is inhibited by reduction of the fat

globule size by homogenisation. The milk fat
globules are reduced in size by pumping at
very high pressure (up to 400 bar) through a
small slit. The size reduction results in an
increase in specific surface area .
Whipping & Foaming
 As milk proteins are surface active, they have
the ability to adsorb to the air-water interface
during foam formation.
 Foams are most commonly formed by
mechanically dispersing air into a solution
containing surface-active agents. A rapid
diffusion of the protein to the air-water interface
to reduce surface tension, followed by partial
unfolding of the protein is essential for the
formation of protein-based foams.
Whipping & Foaming
 Caseinates generally give higher foam overruns but
produce less stable foams than whey protein
concentrates (WPC).
 The foaming properties are influenced by many
factors, including:
 protein concentration,

 level of denaturation,

 ionic strength,

 preheat treatment and

 presence of lipids.
The Changes of Milk Flavor
 Deterioration of milk flavor can be caused by
degradation milk fat and protein.
 Rancidity is a common indicator of the forming
of undesirable flavor.
 Factors stimulating the off-flavor in fresh milk:
 Light
 Ion metals
 Transferred from cow to milk
 Microorganisms
 Enzymatic reactions
References
 Walstra, P., J.T.M. Wouters & T. J.
Geurts. 2006. Dairy Science and
Technology 2nd Edition. Taylor and
Francis Group. Boca Raton.
Thank You….