Influence of Magnetic Induction Power on Physico-Chemical and Microbial Quality of Milk

Abstract

The study aimed to assess the quality of milk heated using a laboratory-scale batch-type Magnetic Induction Heating (MIH) system. Magnetic induction heating is an electromagnetic non-contact heating method which is being efficiently utilized in food processing nowadays. But the possibility to heat milk and other dairy products using MIH is yet to be explored. The study employed seven adjustable induction powers, and milk was heated from 10 to 90°C. The results revealed that heating time gradually decreased from 187 to 114 s as the induction power increased from 500 to 2000 W. The levels of fat, Solid Not Fat (SNF), and protein were statistically similar before (3.96% fat, 8.46% SNF, and 3.34% protein) and after heating (3.93–3.98% fat, 8.37–8.41% SNF and 3.34–3.40% protein). However, microbial parameters exhibited significant variability (p <0.05) depending on the applied induction power. Since MIH can save energy by eliminating the need for steam and its associated auxiliary components, this technology has emerged as a potential alternative to heat milk with shorter time and minimum quality degradation.