Work

Effect of direct steam infusion technology on the microorganism sterilization, heat intensity indicators, and nutrients of milk

Year: 2025

Type: article

Abstract: Direct Steam Infusion (INF) represents a promising method for extending milk's shelf life while preserving its nutritional properties due to its brief holding times. However, the impact of INF on the milk quality, particularly at low heating intensities, remains unexplored. This study investigated the effect of INF using different heating temperature-time combinations on the milk quality. The INF-treated milk exhibited superior sterilization efficacy compared to indirect plate-type pasteurized milk. Meanwhile, the furosine (FUR) content of INF milk was comparable to that of indirect plate-type pasteurized milk and significantly lower than in conventional indirect tubular ultra-high-temperature treated milk, indicating that INF can extend milk's shelf life at a lower heat intensity. Among all INF-treated milk, the sample treated at 130°C for 0.5s exhibited higher microbial inactivation and better retention of nutritional native proteins, including α-lactalbumin, β-lactoglobulin, and lactoferrin. In contrast, milk treated at 119°C for 6s showed significantly lower protein retention and higher FUR content compared to other INF samples. These results indicate that INF processing at 130°C for 0.5s can be recommended as an optimal parameter for dairy production. These findings offer valuable insights for developing dairy products with extended shelf life and improved nutritional properties.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101457