PULSED ELECTRIC FIELD PROCESSING OF MOTHER’S MILK
dc.contributor.advisor | Sujatha G | |
dc.contributor.author | Sanchaya S | |
dc.contributor.author | TANUVAS | |
dc.contributor.other | Rita Narayanan | |
dc.contributor.other | Perasiriyan V | |
dc.date.accessioned | 2023-10-19T11:59:34Z | |
dc.date.available | 2023-10-19T11:59:34Z | |
dc.date.issued | 2021 | |
dc.description.abstract | Mother’s milk commonly regarded as “liquid gold” provides essential nutrients for the growth and development of infants. When mother’s own milk is not available for the infants, donor mother’s milk from mother’s milk bank is the only alternative. Holder pasteurization (62.5 °C for 30 min) is the recommended method for processing and preserving mother’s milk and is the widely adopted method in all mother’s milk banks. Holder pasteurization completely inactivates all the pathogens in mother’s milk but also destroys the bioactive components which are heat - labile. Pulsed electric field (PEF) technology, which is one of the novel, non - thermal methods has been investigated to process mother’s milk with better retention of immunoglobulin A (IgA) levels. Mother’s milk samples were collected from milk banks attached to hospitals in Chennai and also from local donor mother’s in and around Koduveli village. Mother’s milk was processed using PEF technology by applying different voltage gradients (25 kV, 30kV and 35kV) with different treatment times (3000 /i? and 4500 /is). A lab model PEF equipment comprising of PEF chamber which consists of two stainless steel circular, parallel plate electrodes were used for PEF processing. The distance between electrodes in PEF chamber was adjusted to 0,5cm. Pulse forming network (PFN) in PEF system produced square pulses of 2.5 /js pulse width. The processed samples were collected in sterile bottles. Physicochemical, nutrient, immunoglobulin and microbial load analysis were carried out before and after PEF processing, IgA, the predominant immunoglobulin found in human milk was determined using immunoturbidimetry method and statistical analysis was performed using one way analysis of variance (ANOVA). No significant difference (P>0.05) in pH, total titratable acidity (“D) and fat content was observed between raw and PEF processed mother’s milk samples. A significant difference (P<0.05) between the mean concentration of protein content in raw mother’s milk and PEF processed mother’s milk samples was observed. The level of retention of IgA (71 - 75%) was higher in PEF treated milk when compared to holder pasteurized milk (52.74%). The results showed that the microbial load were completely eliminated at higher voltage gradient (35kV) at both treatment times (3000 /is and 4500 /is) and were chosen as the optimized treatments. Storage studies were conducted at 5 “C and -20 "C for the optimized treatments and the results were compared with the holder pasteurized mother’s milk samples. pH, total titratable acidity ("D), TPC and coliform count were performed at regular intervals throughout the storage period. The results showed that PEF treated samples stored at 5 ®C remained shelf stable for 17 days whereas pasteurized milk samples stored at 5 ®C remained shelf stable for 5 days. The PEF treated samples stored at -20 ®C remained stable throughout the storage period of 12 weeks. Thus the study revealed that the PEF treatment can be used as an effective alternate method for processing mother’s milk. | |
dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810199285 | |
dc.language.iso | English | |
dc.pages | 1-129 | |
dc.sub | Food Technology | |
dc.theme | Veterinary Science | |
dc.these.type | M.Tech. | |
dc.title | PULSED ELECTRIC FIELD PROCESSING OF MOTHER’S MILK | |
dc.type | Thesis |