EXPERIMENT 11 STUDY OF MILK

STERILIZER,
STERILIZATION OF
MILK AND
DETERMINATION OF
STERILIZATION
EFFICIENCY
Structure
11.1 Introduction
11.2 Objectives
11.3 Experiments
Principle
Requirements
Procedure
Observation
11.4 Precautions

11.1 INTRODUCTION
Sterilization (in-bottle) is a term often applied to a heat processing treatment, which
has a bactericidal effect greater than pasteurization. Milk processed at time-
temperature recommended for sterilization gives the processed milk a longer shelf
life. This is achieved partly by using a more severe heat treatment (about 110-
130°C for 20–30 min) and partly by applying the treatment after the container
(bottle) is filled and sealed. This ensures that the thermally processed milk is not
exposed to the risk of post processing contamination. As a result of the long holding
time at the elevated temperature, the product has a cooked flavour and a
pronounced brown colour. It is therefore generally not practiced for plain milk and
is more often used for processing of flavoured milk. The flavoured sterilized milk
also has food grade colour compatible with the flavour incorporated into the
product, which thereby also masks the brown colour that develops during heat
treatment.

Sterilization is performed in retorts that are either batch type or continuous in

operation. For small or medium level operations batch type sterilizers are generally
used. Batch type sterilizers may be either vertical or horizontal. Horizontal retort
is simple to use and can be easily loaded or unloaded. Horizontal retort, however,
occupies more floor space in the plant. Horizontal retort also contains concentric
cages in which the filled bottles can be loaded horizontally. The cages are
supported by guide rails, which slowly rotate them. Rotation of the retort while
the product is being heated leads to continuous stirring of the milk in the sealed
bottles thereby increasing heat transfer rate, heating the product more uniformly
and preventing excessive browning. Vertical retort also operates on the same
principle and follows the same sequence of operation. The one difference is that
while horizontal retort is loaded from the opening on one of the sides, vertical
retort is loaded from the top.
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Practical Manual—
Milk Processing and 11.2 OBJECTIVES
Packaging
z learn how to prepare sterilized milk
z know the operation of batch sterilizer
z learn how to determine sterilization efficiency

11.3 EXPERIMENT
i. Principle
Sterilized milk refers to a product obtained by heating milk (after filling and sealing)
in a container (generally glass bottles) in a commercial sterilizer to generally a
temperature of 121oC for 15-20 min. This severe treatment destroys all the
microorganisms and the enzymes in milk so that the shelf life of the product is
extended for long period at room temperature (up to 6 months). The length of
time and magnitude of temperature employed during processing depend on the
type of the product, number and heat resistance of microorganisms and enzymes
present in milk. As Clostridium botulinum is considered an index organism for
assessing thermal sterility in foods, destruction of this organism is a minimum
requirement for satisfactory sterilization. In low acid foods like milk it is
recommended to achieve 12 decimal reductions for C. botulinum which requires
heating the product at 121oC for 3 min (Fo = 3). However spores like B.
stearothermophilus or B. sporothermodurans, which are very heat resistant, are
likely to be present in milk. It is therefore desirable that the milk is sterilized at
more severe temperature conditions (121oC/15-20 min).
ii. Requirements
A. Materials
i) Milk
ii) Milk bottles
iii) Crown caps
iv) Sugar
v) Flavour concentrate
vi) Food grade colour
B. Equipment
i) Pre-heater
ii) Homogenizer
iii) Bottle washer
iv) Bottle filler
v) Crown corking/bottle sealing machine
vi) Batch sterilizer
iii. Procedure
Flow Chart

Receiving milk
¯
Standardization
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 ¯ Study of Milk Sterilizer,
Sterilization of Milk and
Clarification Determination of
¯ Sterilization efficiency

Forewarming (50-55oC)
¯
Homogenization
¯
Preheating (85oC flash)
¯
Bottling
¯
Crown corking
¯
o
Sterilization at 121 C for 15-20 minutes
¯
Cooling
¯
Storage (room temperature)

a) Reception of milk
Only good quality milk, which can withstand sterilization temperature, should be
procured for sterilization. The quality of milk should be therefore tested for the
following:
i) Organoleptic quality
ii) Acidity/pH
iii) Alcohol stability
iv) MBRT or 10 min Resazurin test for bacteriological quality
b) Standardization of milk
i) The milk should be standardized to desired fat and solid-not-fat (SNF) contents
depending on the type of final product (toned milk, double toned milk; refer
Exercise-2 for details).
c) Addition of the ingredients
i) Dissolve the required quantity of sugar (6-7% by weight of milk) in twice the
amount of clean potable water, strain it and mix with the milk
ii) Measure the required quantity of essence, mix with small quantity of milk and
then mix it thoroughly with the remaining milk
iii) Add to the milk, measured quantity of food grade colour compatible with the
type of flavour added.
d) Forewarming
i) The milk should be warmed to 50-55oC for homogenization
e) Homogenization
i) Homogenize the milk at 175 kg/cm2 in the first stage and 35 kg/cm2 in second
stage operating pressure.
ii) Preheat the homogenized milk to 80-85 oC either in a continuous plate type
heat exchanger or in a batch type multi purpose vat.
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Practical Manual— f) Bottle filling and capping
Milk Processing and
Packaging i) Adjust the filling machine to deliver specified quantity of milk to the bottle and
start the operation. Care should be taken to fill the bottle only upto 80% of
the total capacity to allow space for boiling of milk when the sterilization is
performed.
ii) Put the crown caps on to the bottles and seal them properly so as to prevent
any leakage.

g) Sterilization
i) Place the bottles into the crates or cages of the batch sterilizer
ii) Load the sterilizer with the crates/ cages
iii) Put adequate water (nearly half full) into the sterilizer, close the lid and secure
it tightly
iv) Open the steam valve, allow the steam to enter the sterilizer and come out of
the air vent.
v) Close the air vent and allow the pressure to build upto 1.2 kg/cm2
vi) Maintain the steam pressure and continue the heating for 20 min. If there is
provision to rotate the sterilizer, rotate it while the heating is on so as to ensure
uniform heating of the product
vii) Close the steam valve, slowly open the water inlet valve and allow the water
to enter the sterilizer. Open the drain pipe valve and adjust the flow of cold
water such that the pressure inside the sterilizer slowly drops down to zero.
viii) Continue the cooling operation for 20-30 min so as to attain the product
temperature of around 30 oC. Rotation of the sterilizer should continue during
the cooling operation to accelerate heat transfer rate.
ix) Close the water inlet valve, drain all the water from the sterilizer and open the
sterilizer lid.
x) Take out the crates/cages and remove the sterilized milk bottles.
xi) Pick random samples from the lot, examine these for visual colour and flavour
besides conducting tests for determination of sterilization efficiency.
h) Testing efficiency of sterilization
i) Weigh 1 gm of ammonium sulphate into an Erlenmeyer flask (50 ml).
ii) Measure 20 ml of milk sample with graduated cylinder and transfer it to the
same flask.
iii) Shake well for 1 min to completely dissolve the ammonium sulphate. Set it
aside for 10 min.
iv) Filter through a filter paper (Whatman no. 12 or equivalent) and collect 5 ml
of clear filtrate in a test tube.
v) Keep the test tube immersed in boiling water bath.
vi) Examine it for turbidity by moving the tube before a source of light.
vii) No sign of turbidity indicates satisfactory sterilization.

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 Production chart Study of Milk Sterilizer,
Sterilization of Milk and
Sterilized milk Determination of
Sterilization efficiency
Particulars of milk:
Type:………… % fat:………, % SNF:…………
Acidity:………..% lactic acid MBRT/Resazurin grade:……………..
Alcohol test:……………..
Quantity of milk:……………..kg
Sugar, flavor and colour
Quantity of sugar: ……., Rate of addition:……., Brand :………
Quantity of flavour:……, Rate of addition:…….., Brand: ………
Quantity of colour: ……., Rate of addition:………, Brand: ………
Forewarming temperature: ………..
(Method followed: …………………..)
Homogenization pressure: 1st stage ………… Kg/cm2
2nd stage ……….. Kg/cm2
Preheating temperature: ………….
(Method followed: …………………..)
Bottle size…… No of bottles…………..
Sterilization time: Time of start: ……….., Time stopped:…………….
Total time taken for sterilization: …………
Total holding time:……….
Total coming up time: …………
Time taken for cooling: ……………

11.4 PRECAUTIONS
i) If glass bottles are being used for filling milk, care should be taken to discard
bottles with chipped mouth as it may lead to improper sealing and contamination
of the product.
ii) Always follow operating instructions in the manual provided by manufacturer
of the batch sterilizer.
iii) Sterilizer should be opened only when the pressure inside has come down to
zero and the product has attained room temperature.

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