Baharuddin, Muhammad Zharfan Ahmad
(2021)
Superheated Steam Technology-Assisted
Pasteurization For Milk:
Nutritional Composition And Heavy Metal
Contaminant Analysis.
Project Report.
Universiti Sains Malaysia.
(Submitted)
Abstract
The heat treatment process of raw milk is important in eliminating or inactivating
pathogenic and spoilage organisms present to ensure the processed milk is safe for consumption
and further extend the shelf life of milk. Superheated steam-assisted pasteurization is
considered as a possible alternative to conventional pasteurization method due to low energy
consumption and the effectiveness in the inactivation of microbial activity in food. In this
extended literature study, the effects of superheated steam-assisted pasteurization of milk on
its nutritional composition and heavy metal contaminant level was investigated. It is found that
there are yet no evidence of the intended objectives of this study due to a lack of research in
this area. However, superheated steam-assisted pasteurization process is possible to replace the
current conventional pasteurization method in the industry if more research is done in the future
to investigate the effects of this process on milk’s nutritional composition and its heavy metal
contaminant levels.
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