Food | Dissolved Oxygen in Milk and Dairy Products
Dissolved oxygen (DO) in dairy products is a critical quality parameter and must be monitored. DO reduces suitability for consumption, shelf life and affects the major quality parameters of dairy such as nutritive value, color and taste. During pasteurization processing DO has to be removed from the milk to improve process performance and to secure consistent quality of the final product. To assure your product contains the target DO content, Anton Paar’s inline oxygen sensor Oxy 510 can be easily implemented directly into your production line. Customers benefit from an accurate and reliable DO monitoring for a wide range of concentrations.
Milk pasteurization process
The milk pasteurization process is a series of process steps which transform non-sterile raw milk into a sterile product. On arrival at the dairy the milk will contain an equilibrium amount of DO ~ 8 ppm and finely dispersed air as a result of transportation. During the processing and in the final package the DO content should be lower. Deaerators are used to remove dispersed air and reduce the oxygen (O2) content to the target value (0 – 3 ppm). Typically this is done before the temperature treatment to improve efficiency of heating and to minimize oxidation rate during the high temperature processing. Deaeration also prevents foaming, maintains constant filling and reduces fouling, development of stale flavor and loss of O2-sensitive ingredients (vitamin C and B9).
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