Combining thermization and evaporative cooling toward milk freshness preservation at the smallholder farm level

Abstract

AbstractThermization and low‐cost evaporative cooling have been seamlessly combined (evakuuling process) to preserve milk freshness for next day market. For proper regulation, a more exact profile of thermized milk in the hands of smallholders is needed. The purpose of this paper was to establish the milk quality‐profile of “evakuuled” milk. Thermization was done using temperatures between 55 and 70°C. Evakuuled milk quality‐profile (total viable and psychotrophic microbial counts, fat, protein, and pH) was compared to chilled and fresh milk. A consumer sensory test was also performed to evaluate consumer preference. The results showed that the quality‐profile of milk thermized at 65°C, followed by evaporative cooling (evakuuled) was indistinguishable from chilled and fresh milk. A consumer preference test scored evakuuled, fresh and chilled milks on average equal in terms of taste, appearance, aroma, and general acceptability.Practical applicationsThe finding of evakuuled milk having the same quality attributes as fresh or chilled milk and meeting consumer preference in terms of aroma, taste appearance and general acceptability has potential practical significance. These results provide evidence in support of inclusion of evakuuled milk in the East African raw milk standard.