Record Details


Field	Value

Title	Influence of Magnetic Induction Power on Physico-Chemical and Microbial Quality of Milk

Creator	Naskar, Banashree John, Hima Barnwal, Pradyumnan Puniya, Anil Kumar Sharma, Rajan Juneja, Amit Kumar

Subject	Cow milk Induction heating Methylene blue reduction test Physico-chemical properties Standard plate count

Description	343-349 The study aimed to assess the quality of milk heated using a laboratory-scale batch-type Magnetic Induction Heating (MIH) system. Magnetic induction heating is an electromagnetic non-contact heating method which is being efficiently utilized in food processing nowadays. But the possibility to heat milk and other dairy products using MIH is yet to be explored. The study employed seven adjustable induction powers, and milk was heated from 10 to 90°C. The results revealed that heating time gradually decreased from 187 to 114 s as the induction power increased from 500 to 2000 W. The levels of fat, Solid Not Fat (SNF), and protein were statistically similar before (3.96% fat, 8.46% SNF, and 3.34% protein) and after heating (3.93–3.98% fat, 8.37–8.41% SNF and 3.34–3.40% protein). However, microbial parameters exhibited significant variability (p

Date	2024-04-09T11:35:09Z 2024-04-09T11:35:09Z 2024-04

Type	Article

Identifier	0022-4456 (Print); 0975-1084 (Online) http://nopr.niscpr.res.in/handle/123456789/63734 https://doi.org/10.56042/jsir.v83i4.5808

Language	en

Publisher	NIScPR-CSIR,India

Source	JSIR Vol.83(4) [April 2024]

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