How to make food processing more healthier

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Food processing has changed its face recently. We have been doing food processing since ages but there has been a colossal change since a past few decades. Food processing now deploys a lot of technologies like pasteurization, homogenization, chilling, etc to make the manufactured product more edible and attractive. These technologies have brought in many factors such as safety, hygiene, easy marketing and distribution, removal of toxin, preservation and a supplementary long shelf life. Today in this post I wish to make a tiny effort to provide some handy information on one such technology called the milk chilling.

Milk has been the vital component of our daily meals. We all drink packaged milk at home. Well how many of us really know what all processes the raw milk undergoes to be transformed into packaged milk dropped by the milkman at your door or by the distributor at the grocery store. Let’s have a look to the most initial process called the milk chilling.

Milk chilling plays the most important role in maintaining safety and making the milk more edible. Milk chilling is carried out as soon as the milk is produced and brought to milk chilling plants via safe and hygienic milk tankers. The purpose of chilling is to hinder the bacterial growth. The bacterial growth is obstructed by maintaining the milk at a low temperature. The recommended temperature is 4°C or less than that. This low temperature is required to retard the growth of micro-organisms and increase the quality of the milk.

Why milk chilling?

As soon as the milk is produced it is exposed to the atmospheric conditions. This facilitates the entry of the micro-organisms which further reduces the quality of the milk by contaminating it. These micro-organisms grow rapidly and hence it becomes necessary to hinder their growth. Their growth can be obstructed by many methods such as adding chemicals. But this will further change the physio-chemical properties of the milk and make it unfit for human consumption. So the safest method is cooling the milk to inhibit the growth of micro organisms. Milk Chilling is done by various methods. Every milk chilling method has its own reason for safety and reliability.

Hope you enjoyed this post and found it useful. Feel free to respond with any queries.

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2 thoughts on “How to make food processing more healthier

  1. This is a very important topic and has rightly started with CHILLING of milk as the first and most significant aspect of producing and processing healthier milk.
    A clean environment should be the first priority in the area of milk production. Indian tradition holds the view that Cow Dung and Cow Urine are non polluting because they are loaded with bactericidal properties. The cleanliness and hygiene in this context relates to cleanliness of the utensils, workers and the milking area ecology. Basically chilling should be carried out at earliest possible time after milking in order to reduce any exposure of milk to the atmospheric infections.
    But Pasteurisation is of much greater concern because this process not only damages the natural probiotic components of milk but also destroys a large number of healthy enzymes. Modern researches have also confirmed that many undesirable organisms merely go in to dormancy during Pasteurisation, and reactivate at the next available opportunity. Thus Pasteurisation is no answer to supply of clean milk. Milk production safety standards should concentrate more on the prechilling quality of milk and lay down more stringent and implementable methods to enforce the standards for prechilling milk implements and environments.

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