Do You Know About World's First breakthrough improves on pasteurization and keeps milk fresh for 90 days

                               Milk Processing: Technique Better Than Pasteurization

Everyone wants to be healthy in today’s era and we required a healthy diet for a healthy life. When we make a list of healthy food then There is a first name in a row that is “milk”. Milk is very important for everyone’s life. our life starts with the first food that is milk.

we all know about milk and its advantages but there is a scientific definition for milk given in Dairy Technology book by Sukumar dey ;

 “Milk” is a unique biological secretion of the mammary gland, endowed by nature with nutrients to fulfill the nutritional needs of the offspring. Milk is closely associated with reproduction among mammals, and its yield and composition vary among various species to meet the post-natal growth requirements of their offspring. 

Milk, according to FSSAI Rules, is the normal mammary secretion derived from complete milking of the healthy milch animal without either addition there too or extraction therefrom. It shall be free from colostrums. Milk, therefore, contains all the chemicals essential for growth in the form of six major nutrients: water, fat, proteins, lactose (milk sugar), minerals (salts) and vitamins. From a chemical point of view, milk is a complex fluid with more than 100 separate chemical entities in levels that vary with species. From a physical point of view, milk is an opaque, white heterogeneous fluid, having various constituents in multi-dispersed lactose and minerals. These solids are also referred to as “serum solids”. These two parameters usually form the basis of payment to milk producers in India. The term “Total Solids” (TS) refers to the number of phases of emulsion, colloidal suspension, or solution. 

In India, commercial milk is mostly a combination of buffalo and cow milk. Therefore it is important to recognize both qualitative and quantitative differences in the major constituents of buffalo and cow milk

Milk is valued commercially for its two important parameters: (i) Milk Fat (F) and (ii) Solids-not-Fat (SNF). The SNF largely consists of proteins, SNF plus fat present in milk. It may range from 12 to 16 percent (3.5% F and 8.5% SNF) while for buffalo milk it ranges between 15 and 16 percent (6-7% F and 9% SNF).

 

We all know about the pasteurization of milk and its advantages,

Pasteurization involves heating milk to between 63 °C and 72 °C for a few seconds before cooling it. The goal of this process is to destroy any bacteria that may be present during milking and that causes diseases such as salmonellosis. Pasteurization destroys 100% of pathogenic bacteria, yeast, and mold and 95% to 99% of other bacteria. there are different types of pasteurization.

According to the Department of Food Science at Cornell University, pasteurized or boiled milk has a longer shelf life than raw milk, contrary to the myth that boiling milk will not reduce its lactose content. Raw milk may harbor E.coli, salmonella, and other harmful bacteria. Bacteria in raw milk are dangerous for people with weak immunity, pregnant women, children, and older adults.

                 When we went through history then there are records of the way human beings started out to consume milk are captivating. It began all through the Neolithic Revolution, as far again as 9,000 years in the past when humans started domesticating animals and growing agricultural practices. Before this, for a maximum of the 150,000 years of people roaming the earth, the only ones that could drink milk without getting ill were youngsters as much as approximately age 6. After that, our bodies began to lose the ability to create the enzyme (lactase) that breaks down lactose (a sugar in milk), and if we drank milk, we would have horrible stomach issues.

Everything changed when people started growing food and domesticating animals because that’s when they learned about fermenting foods. Fermentation made foods easier to digest, especially milk because it removed most of the lactose people couldn’t digest. This was when some humans started to evolve to tolerate milk. Those that could drink it were at an advantage as it provided many nutritional benefits, including vitamins, digestive enzymes, protein, essential minerals including calcium, and eight essential amino acids. Furthermore, raw milk is loaded with beneficial bacteria to help digestion and protect against disease. However, finding milk as our ancestors had nowadays is a rarity. Our next best option may be this new history of how humans began to consume milk is fascinating. It started during the Neolithic process.

In the 1960s more aggressive milk processing techniques, such as ultra-heat treatment (UHT), were developed, and when combined with sterile packaging techniques, could result in unrefrigerated milk keeping for up to nine months. UHT milk, while convenient for many, undeniably tastes quite different from fresh milk and the more forceful pasteurization process has been found to alter the product's protein structure and reduce its nutritional content. There is still substantial debate over how significantly the common, more gentle, pasteurization process can alter the nutritional content of milk; however, the contaminated dangers of raw milk still persist.

Until the broad implementation of milk pasteurization in the early 20th century, the commonly consumed food product was actually incredibly dangerous. Regularly packed with harmful microbes and bacteria, the process of pasteurization, involving slow heating at 60° C (140° F) for 20 minutes, was found to eliminate the majority of those life-threatening contaminants and increase the product's shelf life for up to several weeks.

              An Australian company called Naturo has revealed the development of a breakthrough milk processing technique that is heat-free, It eliminates more pathogens than pasteurization and leaves the milk with a refrigerated shelf life of up to 90 days, opening up the product to new markets, such as those that currently rely on UHT milk.

Naturo's ultra-modern declaration nearly appears too good to be proper, with its new manner claiming to be heat-free, yet capable of removing more pathogens from the milk than pasteurization. It is likewise claimed the process retains higher levels of several vitamins and enzymes which might be destroyed in the course of a conventional pasteurization technique. On top of all of that, Naturo says its milk has a minimum refrigerated shelf life of anywhere from 60 to 90 days. Regular pasteurization, on the other hand, only extends the life of milk to between two and three weeks.

CEO of Naturo Jeff Hastings claims his process is the biggest breakthrough in the global milk industry since pasteurization 

Naturo's writes on its webpage:

It is the biggest breakthrough in the global milk industry since pasteurization in 1864!

It is healthier than pasteurized milk as it retains higher levels of vitamins B2 & B12, essential vitamins for our children and fully retains enzymes, critical for liver function & bone development, otherwise destroyed by pasteurization.

Naturo's are an international food innovation company that believes food should be fresh, safe to eat, free of chemicals and preservatives, and be great tasting. The new process has been approved by the leading Australian regulatory food safety authority, Dairy Food Safety Victoria (DFSV), as well as tested and validated by a leading Australian scientific organization. The Queensland Government has provided $250,000 towards developing The Wholey Milk Co’s milk processing technology. it is not only more environmentally friendly and cost-effective to ship the milk by land and sea, but it also means it can be delivered to countries that can’t get fresh milk or do but have to pay a hefty cargo fee. 

                 Milk has been recognized as an important part of our daily diet, across all cultures. Be it in our daily cup of tea and coffee or in shakes, smoothies, and ice cream, milk has numerous uses but is most often enjoyed all by itself. This is probably because milk is regarded as a complete meal. if it is a complete meal for all humans then we have to more aware of its advantages and disadvantages as well as allergies from milk.

then just stay healthy with good food and a good mood.

 

sources :

Images from startpage.com

Naturo (company's website )