Protein & Food Value Loss Due Heating Of Milk

I appreciate the effort you are undertaking, being from India myself.

I am not sure such information would be avaliable online. The best effort would be to google it. Apart from that, if you contact a labs in foreign countries which would have done research on the field, they would make their observations and facts avaliable to you. You could google for such places which have carried out research on nutritional values of things like milk.

I don't know your qualifications or what you have studies. There would be more technical terms to describe the "food value preserving" and "energy wastage avoidance". Make your question clearer when you decide to speak to them.

Million thanks ..as you appreciate this issue .Generally we read Heating means Protein Loss ...but I use word FOOD VALUE LOSS to mean & cover loss of all milk ingredients ...S N F ...etc

Sure I would seek info by Goole search as well

VIJAY

While you're looking into that, you might want to also look into alternate technologies for milk (and other food) preservation--specifically I'm thinking of the technologies that involve irradiating the food to eliminate pathogens (if that's the right word).

That treatment creates a food product with a much longer shelf life without requiring refrigeration (at least, iiuc, until the package is opened--I'm not sure about that).

I am not worried about the milk or food product becoming radioactive, although I think some people naturally tend to worry about that if they are uninformed.

There is a potential issue with the radiation treatment creating carcinogens, much like broiling meat and creating browned or burned bits of meat or fat might create carcinogens. I haven't delved deeply into this myself.

Such milk is available in the US, but I don't buy it because it is (at least, the last time I checked) more expensive than refrigerated milk.

But, I don't think that needs to inherently be the case--I think it is currently a matter of smaller production quantities and a marketing desire to get a higher price for this new(er) product.

You'd want to compare the operating costs of the two processes, that is, the old, requiring (at least in the US) pasteurization, homogenization, then refrigeration from completion of pasteurization all the way through transportation (e.g., refrigerated trucks), sales (refrigerated "shelves" in a grocery store), and finally, in the end user's refrigerator. And, more if you include the multiple re-heatings (and subsequent coolings) that you mention.

I don't know the exact process for irradiating milk. I assume that it would still get homogenized, but all the other steps would be replaced by the irradiation, and possibly a different retail container.

hi,

i am from INDIA. Left the issue of food value loss by heating etc.

We are not confident whether the milk we have bought today is natural or chemical ?

OR it is just white liquid that we add in our tea. [ nutritional value don`t know?]

If you taste glass of this bagged milk like liquid and original milk [somewhere in village] you will get the difference. My experience is that when i drink original milk at our native village. i couldn't`t digest it.

Also, repetative heating and cooling sujjest what you have bought.

In Pune a very popular branded milk [and sweet] gives traces of SARAKI oil added , when you heat and cool 4-5 times in 48 hours.

Now, regarding energy saving at kitchen ?? the toughest job in the world