Abstract
The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review
Highlights
Milk is produced from the mammary glands of mammals and it is a soul food for offspring of mammals
Milk contains components that are essential to humans such as proteins, carbohydrates, fat, water, all the B-vitamins, vitamins A and D, calcium and phosphorus
The dairy industry uses various means and technologies aimed at achieving an extension in product shelf-life
Summary
Milk is produced from the mammary glands of mammals and it is a soul food for offspring of mammals. Milk contains components that are essential to humans such as proteins, carbohydrates, fat, water, all the B-vitamins, vitamins A and D, calcium and phosphorus. It provides energy [3,4]. Some commonly used methods include heat treatment of fluid milk products for a pre-determined time and temperature; acidification by addition of starter culture in the case of cultured dairy products such as yogurt, kefir, or buttermilk; drying of milk concentrate to produce milk or skim milk powder; addition of pre-serving agents such emulsifying salts e.g., phosphates and citrates in shelf-stable processed cheeses. Shelf-life of fluid milk products, for instance, is dependent on various factors, namely heat treatment ( known as pasteurization), quality of the incoming raw milk, additional processes such as micro-filtration, filling conditions, temperature control and packaging technologies. This review study is initiated to identify the effect of heat treatment on the Nutritional Value of Dairy and Dairy Products, to determine the shelf-life and the time duration of milk and milk products
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