Ultra Heat Treatment of Milk - Essay Example

Ultra Heat Treatment of Milk Ultra heat treatment of milk is an area that has attracted wide views and debates across the globe. Different people have proposed its use whereas others have come out to strongly campaign against it. However, consumption of UHT milk remains high, especially in the European countries. There are many reasons that have been forwarded as to why the milk should not be consumed. Denaturation of proteins and destruction of amino acids and enzymes in the body, consequently leading more adverse effects in the body is one reason cited. However, UHT processing of milk has advantages such as prolonged shelf life and ease in transportation and packaging. Raw un-homogenized milk has been proposed by critics in the place of UHT. UHT milk processing is here to stay and hopefully, research and development shall find a way in which milk shall go through the process without destroying the nutrients and the good bacteria. Contents 1.0 Introduction 1.1 The UHT process 1.2 Criticism against UHT milk treatment 1.3 Advantages of UHT treatment of milk 1.4 Proposed alternative 2.0 Conclusion 3.0 References 1.0 Introduction Is there a difference between UHT milk and fresh milk? Are the nutritional values and components of UHT milk similar to those in fresh milk? These are some of the many questions that people ask themselves about milk, with particular emphasis being laid on UHT milk. Ultra heat treated milk has been used by many households all over the world, and the U.K households are not excluded. In the past few years, the rate of consumption of UHT milk among the U.K populace has greatly increased. Research carried out in 2010 showed that out of every ten people, six of them use UHT milk in their home (Sunid 2012). This is higher compared to the U.S.A populace where the same research established that out of ten people, its only three people who are frequent and regular consumers of UHT milk. The statistics vary all over the globe, but the European countries make up the highest consume-ship of this milk. One of the greatest advantage of this milk is that it does not require refrigeration and has a long shelf life as compared to milk which has not been subjected to ultra heat treatment. UHT occurs when a product (food product) is heated for a very short time (2-4 seconds) under temperatures exceeding 130 degrees Celsius (over 2750F) (Datta et al, 2002). The process is usually aimed at killing all harmful germs and enhancing a long shelf life of the product. Milk, therefore, is one of the commonest products that undergo ultra heat treatment to have their shelf life increased. Other products, as Elliot, Datta and Deeth (2005) note, that can be subjected to ultra heat treatment include cream, honey, juices and wine. The time and temperature that these products are subjected to varies, and hence, the results are also different. Ultra heat treatment of milk can be said to have its roots stemming from successful pasteurization, which was adopted in the early 1920’s (Fennaile et al, 2006). People complained that raw milk was dirty, led to infant diarrhea, increased tuberculosis related cases and undulant fever (Tamine, 2009). All this was attributed to substandard animal nutrition and unhygienic methods of milk production. Pasteurization was thus adopted to address the above problems, and this later gave birth to ultra heat treatment of milk. However, even with this great advancement and improved shelf life, some people still prefer to consume milk that has not been subjected to ultra heat. They prefer raw milk or milk pasteurized at holder’s level (heated at lower temperatures or a long time) (Wouters and Geurts, 2006). This exploratory piece of work embarks on finding out why there is much criticism towards UHT milk. To do this, the UHT process that milk goes through shall be discussed briefly, criticism shall then be discussed and thereafter, the advantages of UHT shall also be looked into. In addition, the alternative that has been suggested by opponents of UHT milk shall be discussed and finally, a conclusion shall also be drawn. 1.1 The UHT process Fresh milk from the cow usually has a temperature of 39.2 0 F, and thus has been found to have over 50 types of bacteria, both harmful and harmless (Sunid, 2012). This is usually the first process of the UHT where the milk is received and emptied into an airtight tank. However, before the milk is emptied in these tanks, the tanks are thoroughly sterilized to ensure that the milk does not collect more germs from them. In the second step, the milk is passed through pipes, and the temperatures here are higher than they were in the first tank. Towards the end of the end of the pipes, the temperatures grow even higher than they were at the beginning. Bacteria are continuously killed to ensure that the milk is safe for consumption and stands to have a higher shelf life (Povoa and Moraes-Santos, 1997). Thereafter, the milk goes to a holding tank. The milk is heated to even higher temperatures, about 2780F. This takes place for about 2-4 seconds and as a result, all bacteria are killed as Datta et al (2002) writes. Some scholars argue that only the bad bacteria are killed and the good ones are preserved. However, others argue that it is impossible to have any bacteria survive the extreme temperatures. The fourth stage is where the milk is cooled and directed to a cooling tank. Here, the temperature of the milk is gradually cooled from the 2780F to its initial 39.20 F (Ansari, Sahoo aand Datta, 2006). The milk is then flavored and carbonated as seen in the diagram. The flavoring helps in getting rid of any smell that may be in the milk and further helps in preservation. The last step involves the milk (which has already been ultra heated and cooled) being packed from the cooling tanks and the containers tightly cooled. The tanks and pipes are all airtight to ensure that the milk remains pure and no bacteria get into the milk. The milk does not require refrigeration during transport or even at the stores. The process is represented in the diagram below. Figure 1: Milk UHT process 1.2 Criticism against UHT milk Many scholars and researchers have invested and written on why people should not consume UHT milk. After all the treatment and heating that the milk has gone through, they raise many reasons as to why people should not be consumed. Milk has been proved to be a treasure-trove full of unlimited nutrients and minerals that are essential for body growth and development. Nutrients such as calcium and magnesium which are abundantly found in milk are pertinent for the growth and development of strong bones. The opponents argue that UHT treatment of milk kills all the important bacteria and minerals in milk. Subjecting milk to heat alters the functionalism, properties and structure of amino tyrosine and lysine. This reduces the visibility, availability and complexity of the proteins in the milk. The rancidity of the fatty acids is further promoted by the heat. Due to the heat, the three dimensional molecules are flattened and hence the functionality of the enzymes in them is harbored. The proteins can easily manage to get into the bloodstream and can cause illnesses (Elliot, Data and Deeth, 2005). These are responsible for leaky gut, a condition which is common in people who consume commercial milk. In addition, the body perceives the proteins as foreign inn the body, and hence puts up a high immune response system. This translates to an immune system that is chronically exaggerated, and hence has very little energy available for the growth and repair necessary in the body. A study carried out in 2008 showed that people use more proteins derived from post meal pasteurized milk as compared to that from milk that has been subjected to ultra pasteurization. However, it was also observed that the levels of nitrogen rose after intake of the ultra pasteurized milk. This was, as it was concluded, a result of denaturation of proteins (Sunid, 2012). Vitamins are also lost and destroyed as a result of ultra heating of milk. Vitamin C, for example, is lost at a high rate. The heat further destroys the anti-stiffness factor, Wulzen, which is found in Vitamin B12. The anti stiffness factor is necessary in promoting the health of blood and also in sound nervous system functioning. The rate and level of vitamins in UHT milk, and the more the milk is subjected to increasing temperatures, the more the vitamins are lost (Ansari, Sahoo and Datta, 2006). As seen in the diagram below, the raw milk has more vitamins whereas UHT and HTST milk appear to have equal volumes of vitamins. There is, however, a slight variation (though not noticeable in the diagram) between the vitamins and contents in UHT milk and HTST milk. UHT milk has lesser rates and levels of vitamins as it has been subjected to more heat as compared to HTST milk. Figure 2: Comparison of vitamin availability in raw milk, UHT milk and HTST pasteurized milk. Ultra heat treatment of milk has further been proven to destroy any enzyme present in the milk. As a matter of fact, pasteurization and UHT are considered to be successful only when there are no enzymes present. Enzymes are essential in the body as they assimilate the factors for body building. This explains why many people who consume UHT milk suffer from osteoporosis. Povoa and Moraes-Santos, (1997) say that devoid of the enzymes, the milk subjects the body’s digestive system to momentous pressure and strain. The intake and consumption of this milk causes further detrimental effects to old and elderly people who are milk intolerant. The milk (UHT) has its access inside the body without being fully digested and can pile up in the small intestine’s tiny villi. This hinders the assimilation of other nutrients which are vital in the body, and instead promotes the absorption of contaminated substances. As a result, the elderly or other people with a weak digestion system suffer from allergies, unremitting exhaustion and other degenerative illnesses. From the diagram illustrating the UHT milk process, it was seen that the milk is flavored and carbonated before being packed for distribution. Chemicals are added to mitigate any odor and add some taste to the milk. Synthetic vitamin2 and even D3 are usually added in the milk (Datta et al, 2002). Ceramilization is usually done to improve the taste of milk. Synthetic vitamin2 has been associated with heart disease issues whereas D3 is known to register difficulty in being absorbed in the body. This is yet another reason why UHT milk consumption is discouraged by many. These further increase the susceptibility of the heart to heart related diseases. Whey protein is also greatly denatured when milk is subjected to ultra heat treatment. Whey is a great source of amino acids and is also helpful in fighting against diseases. The level and amount of whey in UHT milk is very low as compared to raw milk and HTST milk (Fennaile et al, 2006). This is illustrated in the diagram below. Figure 3: Whey content in raw, HTST, UHT and sterilized milk. The loss in Serum Albumin is also illustrated in the diagram below. It gets lower as the milk is subjected to more heat treatment. Figure 4: level of Serum Albumin in raw milk and in UHT milk. 1.3 Advantages of UHT treatment of milk It is evident that ultra heat treatment of milk destroys nutrients in the milk. Despite this, the milk is still widely used in the world. In fact, 80% of the U.S populace consumes this milk (Dairyco, 2013). Having seen the reasons as to why critics advocate against the consumption of UHT milk, it is wise to also look at some of the advantages of UHT milk. There are minimal benefits that have been discovered from the use of UHT milk, but there are many factorial and industrial /business benefits. Researchers and heavy consumers of UHT milk argue that the milk is healthier and safer than raw milk and pasteurized milk. This is because all the bacteria have been eliminated and all that remains is fresh milk. They also argue that the quality of the milk is way better as compared to the other types of milk. This is due to the diminution in process from just the extreme high temperatures to the cool down temperatures. The chances of bacteria and germs infesting then milk during and after the UHT process are drastically reduced. This process makes the quality of milk better and higher. Another benefit is in terms of cost benefit. UHT milk, due to the mass production and process is usually cheaper as compared to raw milk and HTST milk. The cheap cost is attributed to the other advantage of the cheaper packaging process that is found in UHT industries (Tamine, 2009). The storage and transportation costs are lower due to the fact that the milk does not need refrigeration. Another advantage is realized from the use of the laminating material for package. This material makes it possible for extensive graphic levels to be carried out in UHT milk. Another benefit that can be seen from UHT is its long shelf. Whereas raw milk goes bad after just a few days, UHT milks can last for two months, six months or even mine months and still remain fit for human consumption. This also makes it possible for the milked to be shipped to far and wide places, and as a result maximizes on the profits reaped. 1.4 Proposed alternative Having seen the much criticism that is directed towards UHT treatment of milk, what milk do the opponents suggest for consumption then? Raw, non homogenized milk! Many people, especially those in the urban areas do not believe in the consumption or the safety of fresh milk. However, researchers and scholars against the consumption of UHT argue that fresh un-homogenized milk is the safest for human consumption. Why? The cows which produce milk whose level and component of A2 beta casein is relatively higher as compared to A1 beta casein (Wouters and Geurts, 2006). This milk can be got from Guernsey and Jersey cows. Goats and sheep’s milk is also rich in nutrients. Since it is subjected either to low temperature high time, or to high temperatures shorter time, the milk still has important and numerous nutrients. In addition, the normal heat which milk is subjected to is just enough to kill the harmful bacteria and mitigate their effects. There are many nutrients in milk as compared to many other food products such as soy and eggs. 2.0 Conclusion From the above exploratory study, it is evident that there is much opposition directed towards the consumption of UHT. Evidence has been provided in this work to show why the criticism is growing daily. Health concern issues are discussed on a daily basis with governments, clinicians, healthcare professionals and all health experts campaigning for healthier lifestyles. The increased number and rates of chronic and lifestyle related diseases is one of the reasons as to why there are many opponents against UHT milk. Countries such as India, however, attribute a great part of their GDP from the income from dairy products and the UHT milk is a key player. Industries and factories promoting the use and manufacture of UHT milk are many in such a country. In European countries, 90% of the total milk consumed is UHT (Dairyco, 2013). This therefore means that even with the critic campaigns, UHT treatment of milk is here to stay. It has made life easier in terms of storage, packing, refrigeration and transportation. One cannot under-look the role that UHT industries have played and hence, it remains an important sector of the economy. Proteins, enzymes and other nutrients found in fresh milk are pertinent to a healthy individual, and since some of these are eliminated in UHT treatment of milk, development, research and experiments further need to be done in order to establish and develop measures where the nutrients will not be destroyed. UHT treatment of milk remains undeniably important in the economy. 3.0 References 4.0 Ansari A, Sahoo, P, Datta, K (2006) Fouling of heat exchangers in the dairy industry: An overview. Indian Dairyman 56: 41-47. 5.0 DairyCo (2013) UK dairy consumption. Dairyco.org.uk. Retrieved from 6.0 Datta N, Elliot E, Perkins M, Deeth H (2002) Ultra High Temperature (UHT) treatment of milk: Comparison of direct and indirect modes of heating. Australian Journal of Dairy Technology 57: 211-227. 7.0 Elliot A, Datta N, Deeth H (2005) Heat Induced and other chemical changes in commercial UHT. Journal of Dairy Research 68: 227-241. 8.0 Fennaile F, Parisod V, Visan P, Populaire S, Tabet J, Guy P (2006) Modifications of milk constituents during processing: A preliminary milk constituents during processing: A preliminary benchmarking study. International Dairy Journal 16: 728-739. 9.0 Povoa M, Moraes-Santos T (1997) Effect of heat treatment on the nutritional quality of milk proteins. International Dairy Journal 7: 609-612. 10.0 Sunid D (2012) Thermal food processing: New technologies and quality issues. London: CRC Press. 11.0 Tamine A (2009) Milk processing and quality management. New York: John Wiley and Sons. 12.0 Wouters W, Geurts J (2006) Dairy science and technology. New York: Taylor and Francis. 13.0 14.0 15.0 16.0 17.0 18.0 Read More