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All Journal Journal of Bioresources and Environmental Sciences
Fatkur Rohman
Department of Animal Husbandry, Faculty of Agriculture and Animal Science, Boyolali University
Earth & Planetary Sciences Environmental Science

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A Mini Review on Technique of Milk Thermization Angela Nitia Nefasa; Marcelinus Christwardana; Zakaria Hussein Abdurrahman; Fatkur Rohman; Agus Afif
Journal of Bioresources and Environmental Sciences Vol 2, No 3 (2023): December 2023
Publisher : BIORE Scientia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jbes.2023.19916

Abstract

Thermization is a preheating procedure in which milk is heated at low temperatures for a brief time prior to further processing. It is often used in the dairy processing industry to make a variety of products, including pasteurized milk, milk powder, and cheese. Eliminating psychrophilic bacteria, avoiding milk spoiling, and halting the changes generated by lipase and protease enzymes are the objectives of this method. Despite the fact that thermization enhances the shelf life of milk, it may also result in sensory changes and the germination of B. cereus spores. The goal of the thermization method is to prepare milk for the upcoming processing stage, and the temperature and length of the process might vary. Thermization does not affect the flavor of milk or dairy products such as yogurt, but it may enhance the quality of cheese by decreasing the occurrence of stale and rancid flavors. The process may be carried out in a plate heat exchanger or as a pre-pasteurization treatment for raw milk to protect milk quality during lengthy storage in insulated silos.
Co-Authors Agus Afif Angela Nitia Nefasa Marcelinus Christwardana Zakaria Hussein Abdurrahman