Factorial Design Experiment of the Impact of Heat Treatment on Milk Quality
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The proposed study aimed to evaluate the influence of heat treatment temperature (65 ℃ and 75 ℃) and heating time (15s and 30s) on milk quality, to identify the optimal processing conditions that can guarantee microbial safety without compromising nutritional, physicochemical, and sensory characteristics. The experimental design was a 22 factorial design, and milk samples were tested at each combination of time and temperature under the control conditions. The quality parameters assessed were microbial count, pH, protein stability, colour, and taste. The results of the factorial ANOVA revealed that the temperature and heating time were both significant, and an interaction effect was observed as well, where the temperature effect is strongly affected by the heating time. The results of these studies prove that the factorial design is a powerful and efficient approach to the maximisation of the heat treatment parameters. The findings can be used to present evidence-based recommendations to dairy processors in order to ensure microbial safety without undermining the nutritional, physicochemical, and sensory properties of milk to facilitate better quality control/processing decisions in the dairy sector.
Keywords:
ANOVA, Dairy processing, Factorial design, Heat treatment, Microbial safetyReferences
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