Dairy Processing Research Articles

A Review of Engineering Materials Used in the Dairy Processing Equipment

A Review of Engineering Materials Used in the Dairy Processing Equipment

Effect of composition and total solids content of dairy samples on acoustic transmission and impedance signals

Laboratory scale experiments were carried out under static conditions using an acoustic flowmeter to investigate the effect of composition and total solids (TS) content of dairy samples on acoustic transmission (AT) and acoustic impedance (AI). Dairy samples studied included skim milk (4–40% TS), whole milk (4–40% TS), milk protein concentrate samples (4–20% TS) and lactose solutions (4–20% TS).This study demonstrated that AT and AI are influenced by the composition of dairy samples. Linear and non-linear concentrate-specific regression models were developed (R2 > 0.93) using AT to predict the apparent viscosity and AI to predict the TS content of dairy samples. One non-linear model (R2 > 0.99) was sufficient to predict dairy sample density for all concentrates investigated. This study developed a new emerging process analytical technology tool that demonstrated the potential to provide new product and process insights in dairy processing as well as facilitate process efficiencies and consistent final product quality.

Possibility Assessment of Using Dihydroquercetin and Pectin in the Oil Pastes Composition to Increase Their Nutritional Value

The fats proportion in the diet of a modern person should not exceed 30 % of the total energy value of the diet. Butter paste is a product of buttermaking with a fat content of 39 to 49 %. The study aims at evaluating the possibility of dehydroquercetin and pectin use in the butter pastes composition to increase their nutritional value. The researchers devel oped butterpaste composition with dihydroquercetin “Lavitol” and pectin. There are the organoleptic, physico-chemical and microbiological parameters of the butter paste with pectin and dihydroquercetin – the paste has a dense, plastic, homogeneous consistency and a pronounced creamy taste. The maximum value of the thermal stability coefficient (0.93) was in samples with a dosage of 1.5 % pectin. The thermal stability coefficients of the control sample and the sample with dihydroquercetin were 21.1 and 3.88 % lower than in the experimental sample with dihydroquercetin and pectin. The minimum ther mal stability coefficient was in samples without pectin (0.73). The mass fraction of fat in the butter paste was 44 %. The authors revealed an increase in thermal stability during the dihydroquercetin introduction, a decrease in the milk plasma acidity and the number of mesophilic aerobic and facultative anaerobic microorganisms in butter paste samples with dihydroquercetin by 29.5 % on the 1st day and by 38.7 % on the 10th day of storage. A man developed butter paste formulation with pectin and dihydroquercetin. The butter paste production according to this recipe is possible in the conditions of a dairy processing enterprise of any capacity, with organized butter manufacture. The product targets the systematic use by the population of all age groups.

Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system.

Biofilms represent an evolutionary form of life, which translates from life in free-living cells to a community lifestyle. In natural habitats, biofilms are a multispecies complex, where synergies or antagonisms can be established. For example, Listeria monocytogenes and Pseudomonas fluorescens are associated with a dual-species biofilm that is widespread in dairy plants. In food plants, multiple strategies are devised to control biofilms, including natural compounds such as essential oils (EOs). In this respect, this study evaluated the effectiveness of Thymbra capitata (L.) Cav. (TEO) and Cinnamomum zeylanicum (CEO) against a dual-species biofilm of L. monocytogenes and P. fluorescens, mimicking dairy process conditions. Based on Minimum Inhibitory Concentrations results, the EOs concentration (10 μL/mL) was chosen for the antibiofilm assay at 12°C on polystyrene (PS), and stainless-steel surfaces for 168 h, using a Ricotta-based model system as culture medium. Biofilm biomass was assessed by crystal violet staining, and the planktonic and sessile cells were quantified in terms of Log CFU/cm2. Results showed that CEO displayed the greatest antibiofilm activity, reducing significantly (P<0.05) P. fluorescens and L. monocytogenes sessile cells of about 2.5 and 2.8 Log CFU/cm2 after 72 h, respectively. However, L. monocytogenes gained the protection of P. fluorescens, evading CEO treatment and showing a minimal sessile cell reduction of 0.7 Log CFU/cm2 after 72 h. Considering the outcome of this study, CEO might have promising perspectives for applications in dairy facilities.

Detection of dairy products from multiple taxa in Late Neolithic pottery from Poland: an integrated biomolecular approach

The detection of dairy processing is pivotal to our understanding of ancient subsistence strategies. This culinary process is linked to key arguments surrounding the evolution of lactase persistence in prehistory. Despite extensive evidence indicating the presence of dairy products in ceramics in the European Neolithic, questions remain about the nature and extent of milk (and lactose) processing and consumption. In order to investigate past patterns of dairy processing, here we analyse ancient proteins identified from Late Neolithic Funnel Beaker ceramics, scrutinizing the principle that curd and whey proteins partition during the production of dairy foods from milk. Our results indicate the presence of casein-rich dairy products in these vessels suggesting the creation of curd-enriched products from raw milk. Moreover, this analysis reveals the use of multiple species for their dairy products in the Late Neolithic, adding to a growing body of evidence for the period. Alongside palaeoproteomic analysis, we applied well-established lipid residue analysis. Differential interpretations between these two approaches show that palaeoproteomics is especially useful where the effects from isotope mixing may underestimate the frequency of dairy products in archaeological ceramics, highlighting the potential utility of a multi-stranded approach to understand life histories of vessel use.

The Impact of Biotechnologically Produced Lactobionic Acid in the Diet of Lactating Dairy Cows on Their Performance and Quality Traits of Milk.

Dairy processing is one of the most polluting sectors of the food industry as it causes water pollution. Given considerable whey quantities obtained via traditional cheese and curd production methods, manufacturers worldwide are encountering challenges for its rational use. However, with the advancement in biotechnology, the sustainability of whey management can be fostered by applying microbial cultures for the bioconversion of whey components such as lactose to functional molecules. The present work was undertaken to demonstrate the potential utilization of whey for producing a fraction rich in lactobionic acid (Lba), which was further used in the dietary treatment of lactating dairy cows. The analysis utilizing high-performance liquid chromatography with refractive index (HPLC-RID) detection confirmed the abundance of Lba in biotechnologically processed whey, corresponding to 11.3 g L-1. The basic diet of two dairy cow groups involving nine animals, Holstein Black and White or Red breeds in each, was supplemented either with 1.0 kg sugar beet molasses (Group A) or 5.0 kg of the liquid fraction containing 56.5 g Lba (Group B). Overall, the use of Lba in the diet of dairy cows during the lactation period equal to molasses affected cows' performances and quality traits, especially fat composition. The observed values of urea content revealed that animals of Group B and, to a lesser extent, Group A received a sufficient amount of proteins, as the amount of urea in the milk decreased by 21.7% and 35.1%, respectively. After six months of the feeding trial, a significantly higher concentration of essential amino acids (AAs), i.e., isoleucine and valine, was observed in Group B. The percentage increase corresponded to 5.8% and 3.3%, respectively. A similar trend of increase was found for branched-chain AAs, indicating an increase of 2.4% compared with the initial value. Overall, the content of fatty acids (FAs) in milk samples was affected by feeding. Without reference to the decrease in individual FAs, the higher values of monounsaturated FAs (MUFAs) were achieved via the supplementation of lactating cows' diets with molasses. In contrast, the dietary inclusion of Lba in the diet promoted an increase in saturated FA (SFA) and polyunsaturated FA (PUFA) content in the milk after six months of the feeding trial.

Assessment of Dairy Production System, Handling, Processing and Utilization Practices in South Ari and Malle District of South Omo Zone, Ethiopia

Milk is produced, processed and utilized in different parts of Ethiopia and the majority in rural areas is processed at the household level into milk products using traditional technologies and marketed through informal channels. This study was initiated to assess and describe the traditional knowledge of milk production, handling, processing and utilization practices in South Ari and Malle district. Three dairy potential Kebeles from each district were selected via a purposive sampling procedure. Then, 196 households were selected through a systematic random sampling procedure. Data were collected using a semi-structure questionnaire and analyzed by SPSS (Version 23) software. There was a significant difference (P &lt; 0.05) in livestock composition across the study districts. About 75% in South Ari and 72.9% in Malle have their own grazing land. Feed shortage (73%) and improved breed access (26%) in South Ari, and feed shortage (52.1%), drought (44.8%) in Malle were among the main constraints affecting dairying. About 65% of South Ari used plastic buckets for milking and clay pots for fermentation and churning. In Malle 88.5% used calabash containers for milking, accumulation and churning. The average days of raw milk fermentation before churning in South Ari and Malle were 4.2±0.1 and 2.9±0.0 days. The average butter-making time was 63.4±1.8 minutes in both districts. The amount of milk fermented and butter produced from this fermented milk is significantly different (P &lt; 0.05) across districts. Nearly 95% of South Ari milk is traditionally processed into yogurt, butter, buttermilk and cheese; and used for home consumption and marketing. However, in Malle 72.9% of yogurt and buttermilk processing is used for home consumption; and 26% of butter processing is only used for marketing. It is possibly concluded that dairy production was commonly practiced and it was a good source of income in both districts. Therefore, it is vigorous to support the dairy linkage with extension services by enhancing the input provision.

Markups, organic agriculture and downstream concentration at the example of European dairy farmers

AbstractA competitive environment, highly concentrated processing and retailing sectors as well as increasing decoupling of direct payments from production volumes and the area under cultivation incentivizes farmers to find alternative ways to improve their bargaining position towards downstream companies. This article explores the possibilities of organic agriculture to enhance the bargaining power of farmers along with the role of concentration in downstream industries. Using a dataset with more than 200,000 observations from approximately 40,000 dairy farms, I estimate markups of price over marginal cost in dairy farming as a measure of market power in the EU. The results show that organic farmers achieve a significant markup premium over conventional farmers. With increasing market shares of organic milk in total milk production markups of conventional farmers diminish whereas those of organic farmers are unaffected. Farm‐level markups decrease with increasing market shares of medium‐sized dairy processors and increase with increasing market shares of large processors. The presence of large multinational retail chains shows an adverse impact on farmers’ markups.

Preliminary Assessment of Pyrolysis Biochar Derived from Milk/Dairy Processing Sludge as a Potential Component of Fertilizers

Disposal of waste-activated sludge [dairy processing sludge, (DPS)] from wastewater treatment plants located in milk processing companies is an increasing concern. DPS is usually applied to farmlands in the vicinity of the dairy companies. This practice is becoming unsustainable due to uncontrolled nutrient loss and potential soil contamination. We propose to recover nutrients in the form of biochar. This paper examines the properties of biochars obtained from slow pyrolysis of DPS. DPS samples were pyrolyzed at laboratory and pilot scale at 600 and 700 °C. The elemental properties of biochars, the content of primary and secondary nutrients, as well as contaminants were examined and compared against the European Union Fertilizing Products Regulation. The biochars meet the specified limits for hydrogen-to-organic carbon ratio, chloride, and polycyclic aromatic hydrocarbons intended for gasification and pyrolysis component category materials. In six out of eight biochars, the content of phosphorus (P) as a single declared nutrient and the level of contaminants meet those required for an organo-mineral fertilizer. Only two biochars meet the required concentrations of nitrogen, phosphorus, and potassium. A minimum solid content of 30% in DPS is required to make the process of biochar production energetically sustainable.

Development of innovative and cooperative complex in the dairy industry

Object: The article analyzes the current state and development dynamics of the dairy industry in Kazakhstan. The volume of milk produced by agricultural categories and their structural share in the total milk production of the country was studied and it was found that the share of the population in recent years is 72-75%. The development of the dairy industry of the country is based on the creation of complexes of innovation and cooperation between the population and farms. The scheme of creation of innovative and cooperative relations between private farms and dairy processing company “FoodMaster-Shymkent” is developed and offered. In the scheme of milk collection, deep processing of milk on the basis of innovative and cooperative relations of the company, it is proposed to include the following groups as participants in cooperative relations between farms: milk producers – individual households of the population, peasant (farmer) farms and private entrepreneurs; milk processor – milk processing innovation and cooperative complex; consumers of dairy products – the population and special trade organizations. Methods: To achieve the research goal, general scientific methods were widely used, in particular, the method of content analysis; the method of analysis; the method of generalization; the method of graphical interpretation. Findings: Dairy company “FoodMaster” is one of the innovative enterprises, which includes 4 types of innovations for the development of innovation and cooperation, which includes product innovation and process innovation, marketing innovation and organizational innovation. This is an innovative dairy company, which for the first time introduced the ISO-9000 international standard in Kazakhstan, which effectively manages production according to the international standard, for the first time produced many types of high-quality innovative dairy products. Conclusions: It is noted that the existing innovative technologies, qualitative structural change of categories in the dairy industry, intensive economic growth, increasing the competitiveness of dairy products, as well as the development of a program in the organization to increase production volumes, milk processing in accordance with international standards, as well as the issuance of recommendations to consumers to expand the range of milk are being studied.

Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating

Flavored milk drink is a popular dairy product traditionally processed by pasteurization, which is a safe and robust process. Still, it can imply a greater energy expenditure and a more significant sensorial alteration. Ohmic heating (OH) has been proposed as an alternative to dairy processing, including flavored milk drink. However, its impact on sensory characteristics needs to be evidenced. This study used Free Comment, an underexplored methodology in sensory studies, to characterize five samples of high-protein vanilla-flavored milk drink: PAST (conventional pasteurization 72 °C/15 s); OH6 (ohmic heating at 5.22 V/cm); OH8 (ohmic heating at 6.96 V/cm); OH10 (ohmic heating at 8.70 V/cm), and OH12 (ohmic heating at 10.43 V/cm). Free Comment raised similar descriptors to those found in studies that used more consolidated descriptive methods. The employed statistical approach allowed observation that pasteurization and OH treatment have different effects on the sensory profile of products, and the electrical field strength of OH also has a significant impact. PAST was slightly to moderately negatively associated with “acid taste,” “fresh milk taste,” “smoothness,” “sweet taste,” “vanilla flavor,” “vanilla aroma,” “viscous,” and “white color.” On the other hand, OH processing with more intense electric fields (OH10 and OH12) produced flavored milk drinks strongly associated with the “in natura” milk descriptors (“fresh milk aroma” and “fresh milk taste”). Furthermore, the products were characterized by the descriptors “homogeneous,” “sweet aroma,” “sweet taste,“ “vanilla aroma,” “white color,“ “vanilla taste,” and “smoothness.” In parallel, less intense electric fields (OH6 and OH8) produced samples more associated with a bitter taste, viscosity, and lumps presence. Sweet taste and fresh milk taste were the drivers of liking. In conclusion, OH with more intense electric fields (OH10 and OH12) was promising in flavored milk drink processing. Furthermore, the free comment was a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to OH.

Contrasting Genomic Evolution Between Domesticated and Wild Kluyveromyces lactis Yeast Populations.

The process of domestication has variable consequences on genome evolution leading to different phenotypic signatures. Access to the complete genome sequences of a large number of individuals makes it possible to explore the different facets of this domestication process. Here, we sought to explore the genome evolution of Kluyveromyces lactis, a yeast species well known for its involvement in dairy processes and also present in natural environments. Using a combination of short- and long-read sequencing strategies, we investigated the genomic variability of 41 K. lactis isolates and found that the overall genetic diversity of this species is very high (θw = 3.3 × 10-2) compared with other species such as Saccharomyces cerevisiae (θw = 1.6 × 10-2). However, the domesticated dairy population shows a reduced level of diversity (θw = 1 × 10-3), probably due to a domestication bottleneck. In addition, this entire population is characterized by the introgression of the LAC4 and LAC12 genes, responsible for lactose fermentation and coming from the closely related species, Kluyveromyces marxianus, as previously described. Our results highlighted that the LAC4/LAC12 gene cluster was acquired through multiple and independent introgression events. Finally, we also identified several genes that could play a role in adaptation to dairy environments through copy number variation. These genes are involved in sugar consumption, flocculation, and drug resistance, and may play a role in dairy processes. Overall, our study illustrates contrasting genomic evolution and sheds new light on the impact of domestication processes on it.

APPLICATIONS OF DIMENSIONLESS NUMBER IN DAIRY AND FOOD PROCESSING OPERATIONS

Dimensionless numbers are of key importance in parametric analysis of engineering problems. They are also extremely useful in understanding the similarity among problems belonging to the different unit operations. Very large number of dimensionless number used in heat and mass transfer, fluid mechanics, food and dairy processing. Well-known dimensionless numbers, like Reynolds, Prandtl, Nusselt, Grashof, Biot, Furier, Power, Lews and Laplace number in dairy and food processing operations. The main goal of this paper is to present a physical interpretation of the different dimensionless numbers, significance and application in dairy and food processing operations. KEYWORDS: Physical interpretation, Heat and mass transfer, Prandtl Number, Dimensionless Number

Energy Indicators for Enabling Energy Transition in Industry

Energy transition is a fundamental process in the move towards sustainable development, but in industry, it is complicated by the remarkable sectoral heterogeneity. Fostering the realization of energy transition in the industrial sector requires the characterization of its energy dimension, in terms of energy mixes and end-uses as the determinants of transition pathways, and energy solutions and tools as the enablers of this transition paradigm. We observe that the suitability of tools for energy analysis depend on trade-offs between comprehensiveness, ease of use, robustness, and generalization ability. In this regard, we discuss the appropriateness of energy indicators and provide an overview of indicator typologies, methodological issues, and applications for energy performance evaluation and improvement. With reference to the dairy processing industry, selected as a representative industrial branch, we outline current and desirable energy benchmarking applications and exemplify the effectiveness of energy indicators in the quantification of the potential of energy solutions. The obtained results are promising and suggest that researchers should further explore the novel applications of energy indicators for energy performance improvement. To foster the establishment of energy indicators in industrial practice and energy policies, we remark that cooperation between industrial stakeholders is essential.

Culture-independent bacterial cell extraction from fluid milk and oat-based beverage for basic qualitative microscopy

Butterfat and protein complicate attempts to extract bacterial cells from milk by centrifugation for use in basic microscopy. Some types of bacteria preferentially separate into the butterfat layer upon centrifugation and are lost when this layer is discarded, and the action of bacterial protease enzymes can cause milk proteins to precipitate and partition into the centrifugal pellet. Butterfat and precipitated protein remaining in the centrifugal pellet along with the desired bacterial cells can confound the results of differential staining and microscopy. Oat- and other plant-based beverages, which are often manufactured by dairy processors on shared equipment, present similar hurdles to bacterial extraction and microscopic visualization because of the presence of oils, starch granules, and dietary fiber particles in these products. Herein we describe methods for centrifugal separation of bacterial cells for microscopy from unflavored milk, chocolate milk, and oat-based beverage. Cell suspensions prepared through these methods were used for phase-contrast microscopy, Gram staining, and viability staining. These techniques can be used to provide rapid, culture-independent diagnostic information when bacterial cells are expected to be present in high concentrations, as in the event of sporadic product spoilage or mass product spoilage incidents.

Influence of Heating on the Physico-Biochemical Attributes of Milk

Background: Milk, the fluid secreted by the female of all mammalian species, fulfills the complete nutritional and energy requirements. Milk is a single balanced diet enriched in physiologically important proteins and peptides, enzymes, enzyme inhibitors, immunoglobulins, growth factors, hormones, and antibacterial agents. Milk can be converted to different dairy items that occupy an important place in confectioneries and beverages and thus are subjected to various processing conditions. Objective: This review aims to discuss how the processing conditions affect the physicobiochemical and nutritional attributes of milk protein and influence its functionality with a major focus on heating or thermal treatment. Methods: Detailed literature surveys with keywords ‘thermal effect of milk proteins’, ‘dairy chemistry’, ‘Maillard reactions have been done in food science, food chemistry, dairy science, functional foods journals, PubMed, and Scopus for gathering information on thermal effects on milk proteins. Out of 25 shortlisted review and research articles, 20 most relevant ones were cited and enlisted as references. Results: Due to thermal treatment during dairy processing, the chemical characteristics of milk proteins are altered because of chemical changes like glycation, aggregation and denaturation. Chemical modifications influence the functionality, digestibility, and nutritional quality of milk proteins. Conclusion: Novel milk processing technologies viz. ohmic and microwave heating, pulsed electric field, high hydrostatic pressure, microfiltration and ultrasound find applications in dairy processing. Such non-thermal technologies do not involve heat to kill the microbes; thus reducing the detrimental effect of conventional heat treatments on milk quality.

Performance of dairy processing firms in India- An empirical analysis across size and experience categories

The Indian dairy processing sector is characterized by the co-existence of organized and un-organized sectors, while the latter is predominant. For the progressive development of the dairy processing industry, the participation of the organized sector needs to be encouraged. In order to make this industry attractive for investing, its productivity, efficiency, and profitability need to be higher. Keeping these facts in view, this study investigated the profitability of the organized dairy processing sector in India using firm-level secondary data for 1991-2017. Comparative performance analysis was done across different categories of firms according to size and experience. There was a significant increase in profit margin over the period, while it varied significantly across different size categories of firms but not across firms having different years of experience.

Non-Thermal Technologies for Milk and Dairy Processing

Non-Thermal Technologies for Milk and Dairy Processing

Bird's eye view of the global dairy industry: overview of milk-producing countries, dairy processes and cost comparison

Bird's eye view of the global dairy industry: overview of milk-producing countries, dairy processes and cost comparison

Bird’s eye view of the global dairy industry: overview of milk-producing countries, dairy processes and cost comparison

Bird’s eye view of the global dairy industry: overview of milk-producing countries, dairy processes and cost comparison