DYNAMIC OPTIMIZATION OF THE HEAT-TREATMENT OF MILK

Heat treatment of milk is a major operation in the dairy industry and has a substantial effect in milk quality. In this study a constrained optimization method (COMPLEX) together with kinetics parameters of the main reactions occurring in milk during heat treatment (lipase and protease inactivation, thiamine and lysine destruction, hydroxymethylfurfural and lactulose formation, and colour changes) were used to obtain theoretically optimal time-temperature profiles of the heat treatment of milk. By using this methodology different profiles were obtained which may allow better storage stability with negligible effect on composition or colour formation in milk.