Pasteurization of Milk through Direct Heating up to 75°C over Kitchen Stove at Home

Sheikh Ariful Hoque ^a, Ummay Nasrin Sultana ^a, Tania Hossain ^a

heating milk on a kitchen stove up to 65°C-75°C has been shown quick, cost-effective, an energy-saving in-home pasteurization technique to produce safe and nourishing milk with increased shelf life.

Abstract

Pasteurization remains an important process that makes milk safe from pathogens and increases milk’s shelf life without altering the taste and the nutritional value. But, still many people drink unpasteurized milk either because people do not know how to pasteurize the raw milk at home, or because they prefer minimally processed food. Herein, we demonstrated that once the temperature of milk raised to 65°C through simply heating over a kitchen stove can produce pasteurized quality of milk by reducing the total number of bacteria within the limit (<20,000 CFU.mL^-1) of U.S. Grade “A” Pasteurized Milk Ordinance, killing pathogens like coliforms, E. coli, Vibrio, Salmonella, Lactobacillus spp., Pseudomonas and Staphylococcus aureus etc., inactivating milk’s endogenous heat-resistant alkaline phosphatase (ALP), and extending milk’s shelf life similar to pasteurized milk. However, heating milk up to 75°C showed greater effectiveness in killing pathogens than that of standard pasteurization (62.5°C for 30 min). Importantly, the key nutritional elements of milk including total protein, lipid, lactose, vitamin B2 and calcium remained protected even at 75°C. Thus, simply heating milk on a kitchen stove up to 65°C-75°C has been shown quick, cost-effective, an energy-saving in-home pasteurization technique to produce safe and nourishing milk with increased shelf life.

Keywords: In-home Pasteurization; Kitchen stove; Milk-borne Pathogens; Alkaline phosphatase; Milk’s nutrients; Shelf life.

References

Ahmed M.M. Metwally, N. M. A. D., Wagih I.El-Kholy and Zeinab I. Sadek. . (2011). The Effect of Boiling on Milk Microbial Contents and Quality. J of American Sci. 7(2):110-114.

Antunes, A. E., Silva, E. A. A. T., Gallina, D. A., Trento, F. K., Zacarchenco, P. B., Van Dender, A. G., et al. (2014). Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk. J Dairy Sci 97(9):5337-5344.

Asadullah, Khair un, n., Tarar, O. M., Ali, S. A., Jamil, K., & Begum, A. (2010). Study to evaluate the impact of heat treatment on water soluble vitamins in milk. J Pak Med Assoc 60(11):909-912.

Bahman, S., Yadav, N., Kumar, A., Ganguly, S., Garg, V., & Marwaha, S. S. (2017). Impact of household practices on the nutritional profile of milk. Indian J Public Health 56(1):82-87.

Baro, C., Giribaldi, M., Arslanoglu, S., Giuffrida, M. G., Dellavalle, G., Conti, A., et al. (2011). Effect of two pasteurization methods on the protein content of human milk. Front Biosci (Elite Ed) 3: 818-829.

Beuchat, L. R., Frandberg, E., Deak, T., Alzamora, S. M., Chen, J., Guerrero, A. S., et al. (2001). Performance of mycological media in enumerating desiccated food spoilage yeasts: an interlaboratory study. Int J Food Microbiol 70(1-2): 89-96.

Cappozzo, J. C., Koutchma, T., & Barnes, G. (2015). Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies. J Dairy Sci, 98(8): 5068-5079.

Cizek, A., Dolejska, M., Novotna, R., Haas, D., & Vyskocil, M. (2008). Survey of Shiga toxigenic Escherichia coli O157 and drug-resistant coliform bacteria from in-line milk filters on dairy farms in the Czech Republic. J Appl Microbiol 104(3): 852-860.

Costard, S., Espejo, L., Groenendaal, H., & Zagmutt, F. J. (2017). Outbreak-Related Disease Burden Associated with Consumption of Unpasteurized Cow's Milk and Cheese, United States, 2009-2014. Emerg Infect Dis 23(6):957-964.

David, S. D. (2012). Raw milk in court: implications for public health policy and practice. Public Health Rep 127(6):598-601.

Deak, T., Chen, J., Golden, D. A., Tapia, Tornai-Lehoczki, J., Viljoen, B. C., et al. (2001). Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeasts. Int J Food Microbiol 67(1-2): 49-53.

Gerosa, S., & Skoet, J. (2012). Milk availability Trends in production and demand and medium-term outlook: Agricultural Development Economics Division, Food and Agriculture Organization of the United Nations.

Hassan Ammara, Imran, A., & Shahid, M. (2009). Microbiological and physicochemical analysis of different UHT milks available in market. African J of Food Sci. 3(4):100-106.

HILL, C. (2015, Feb 18, 2015). What Are the Health Benefits of Boiling Milk? Available at: http://www.livestrong.com/article/478131-what-are-the-health-benefits-of-boiling-milk/ (accessed 24 January 2018 )

Hoque, S. A., Hoshino, H., Anwar, K. S., Tanaka, A., Shinagawa, M., Hayakawa, Y., et al. (2013). Transient heating of expressed breast milk up to 65 degrees C inactivates HIV-1 in milk: a simple, rapid, and cost-effective method to prevent postnatal transmission. J Med Virol 85(2): 187-193.

Knight-Jones, T. J., Hang'ombe, M. B., Songe, M. M., Sinkala, Y., & Grace, D. (2016). Microbial Contamination and Hygiene of Fresh Cow's Milk Produced by Smallholders in Western Zambia. Int J Environ Res Public Health 13(5)

Langer, A. J., Ayers, T., Grass, J., Lynch, M., Angulo, F. J., & Mahon, B. E. (2012). Nonpasteurized dairy products, disease outbreaks, and state laws-United States, 1993-2006. Emerg Infect Dis 18(3): 385-391.

Leedom, J. M. (2006). Milk of nonhuman origin and infectious diseases in humans. Clin Infect Dis 43(5): 610-615.

Mendelson, A. (2011). "In bacteria land": the battle over raw milk. Gastronomica (Berkeley Calif) 11(1): 35-43.

Mullin, G. E., & Belkoff, S. M. (2014). Survey to determine why people drink raw milk. Glob Adv Health Med 3(6): 19-24.

Myer, P. R., Parker, K. R., Kanach, A. T., Zhu, T., Morgan, M. T., & Applegate, B. M. (2016). The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk. Springerplus 5(1):660.

Ngasala, J. U., Nonga, H. E., & Mtambo, M. M. (2015). Assessment of raw milk quality and stakeholders' awareness on milk-borne health risks in Arusha City and Meru District, Tanzania. Trop Anim Health Prod  47(5): 927-932.

Nirwal S, P. R., Rai N. (2013). Analysis Of Milk Quality, Adulteration And Mastitis In Milk Samples Collected From Different Regions Of Dehradun. International Journal of PharmTech Research 5(2):359-364.

Peila, C., Moro, G. E., Bertino, E., Cavallarin, L., Giribaldi, M., Giuliani, F., et al. (2016). The Effect of Holder Pasteurization on Nutrients and Biologically-Active Components in Donor Human Milk: A Review. Nutrients 8(8).

Rankin, S. A., Christiansen, A., Lee, W., Banavara, D. S., & Lopez-Hernandez, A. (2010). Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization. J Dairy Sci 93(12): 5538-5551.

Sharp, J. C. (1987). Infections associated with milk and dairy products in Europe and North America, 1980-85. Bull World Health Organ 65(3): 397-406.

Sieber, R., Eberhard, P., & Gallmann, P. U. (1996). Heat treatment of milk in domestic microwave ovens. Int. Dairy J. 6(3): 231-246.

Thompson, J. S., & Thompson, A. (1990). In-home pasteurization of raw goat's milk by microwave treatment. Int J Food Microbiol 10(1):59-64.

U.S. Department of Health and Human Services, P. H. S., Food and Drug Administration (2015). Grade “A” Pasteurized Milk Ordinance 2015 Revision. .

Wendie L. Claeysa, S. C., Georges Daubeb, Jan De Blockc, Koen Dewettinckd, e, Katelijne Dierickd, f, Lieven De Zutterd, e, André Huyghebaertd, e, Hein Imberechtsd, f, Pierre Thiangeg, Yvan Vandenplash, Lieve Herman. (2013). Raw or heated cow milk consumption: Review of risks and benefits. Food Control 31(1): 251-262.

White, F. M., & McCarthy, M. E. (1982). Raw milk and health in humans. Can Med Assoc J 126(11): 1260-1262.