Model Answer
0 min readIntroduction
Flavoured and sterilized milk are common processed dairy products, catering to diverse consumer preferences and extending shelf life. Milk sterilization, primarily through Heat Treatment (HT) or Ultra-High Temperature (UHT) processing, aims to eliminate pathogenic microorganisms. Flavouring enhances palatability. The Food Safety and Standards Act, 2006, governs the production and sale of such products, emphasizing hygiene and safety standards. Understanding the nuances of these processes is crucial for ensuring food safety and quality.
Preparation of Flavoured Milk
Flavoured milk is produced by adding various ingredients to pasteurized milk. The process generally involves the following steps:
- Pasteurization: Milk is first pasteurized to eliminate non-pathogenic bacteria and enzymes. This typically involves heating to 72°C for 15 seconds (HTST – High-Temperature Short-Time).
- Ingredient Mixing: Flavours (natural or artificial), sugars (sucrose, glucose syrup), stabilizers (carrageenan, guar gum), and colourants are added. The concentration of these additives is regulated by FSSAI.
- Homogenization: This process reduces fat globule size, preventing creaming and improving texture.
- Quality Control: Sensory evaluation (taste, odour, appearance) and microbiological testing are conducted.
Sterilization of Milk
Sterilization, unlike pasteurization, aims to destroy all microorganisms, including spores, significantly extending shelf life. Common methods include:
- Ultra-High Temperature (UHT) Processing: Milk is heated to 135-150°C for 2-5 seconds. This drastically reduces microbial load and enzyme activity. The milk is then aseptically packaged in sterile containers.
- Heat Treatment (HT): While not true sterilization, HT reduces microbial load. It involves heating milk to a lower temperature for a longer duration.
- Aseptic Packaging: Critical for UHT milk to maintain sterility. Tetra Pak cartons are a common example.
Comparison of Processes
| Process | Temperature (°C) | Duration (seconds) | Microbial Load Reduction | Shelf Life |
|---|---|---|---|---|
| Pasteurization (HTST) | 72 | 15 | Significant reduction of spoilage organisms | 1-2 weeks |
| UHT Processing | 135-150 | 2-5 | Destroys almost all microorganisms including spores | 6-9 months (at room temperature) |
Quality Control and Safety
Stringent quality control measures are essential throughout the process. These include:
- Regular microbiological testing of raw milk and finished products.
- Monitoring of processing parameters (temperature, time, pressure).
- Adherence to Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) principles.
Challenges
Challenges include maintaining sensory quality (taste, colour) after sterilization, and ensuring the safety of additives used for flavouring. Consumer perception regarding "natural" vs. "artificial" flavours also plays a role.
Conclusion
The preparation of flavoured and sterilized milk involves distinct processes aimed at enhancing consumer appeal and extending shelf life, respectively. While flavouring adds palatability, sterilization ensures safety through rigorous heat treatment and aseptic packaging. Continuous adherence to food safety regulations and quality control measures remains paramount to deliver safe and nutritious dairy products to consumers. The future may see increased adoption of novel sterilization techniques and natural flavourings.
Answer Length
This is a comprehensive model answer for learning purposes and may exceed the word limit. In the exam, always adhere to the prescribed word count.