Challenges in

processing of goat,
buffalo and camel milk
for longer shelf life
Dr. Bozena Malmgren
Tetra Pak, Lund, Sweden

BM/2015-03-23
UHT Processing of milk from buffalo,
goat and camel is challenging due
to their poor heat stability and strong
enzymatic systems

BM/2015-03-23 /2
Buffalo milk

BM/2015-03-23
 Buffalo milk
Composition

Constituents Buffalo Cow

Fat [%] 7 4,3
Protein [%] 4 3,4
Lactose [%] 5,1 4,8
Ash [%] 0,8 0,7

Source: Pandya, A.J. et al 2006 BM/2015-03-23 /4

 Buffalo milk
Fat globule distribution in milk for different animales

40
35
30
Volume [%]

25
20
15
10
5
0
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Fat globule diameter [μm]
Goat Cows Buffalo Camel

Source: Farah & Rueeg Fahmi et al. BM/2015-03-23 /5

 Buffalo milk
Composition

Constituents Buffalo Cow

Fat [%] 7 4,3
Protein [%] 4 3,4
Lactose [%] 5,1 4,8
Ash [%] 0,8 0,7

Source: Pandya, A.J. et al 2006 BM/2015-03-23 /6

Buffalo milk
Minerals

Buffalo Cow
Ca (mg/100 ml) 183 114
Mg (mg/100 ml) 18 11
Ca/P ratio 1,71 1,04
Ca+Mg/P+Citrates 1,52 0,94
Urea (mg/100ml) 17-22 37-40

BM/2015-03-23 /7
 Tetra Therm® Aseptic Flex
UHT indirect tubular system

Reject to Return from

tank filling

Cooling
NaOH water
HNO3 Cooling Stabilising
holding Holding
water
tube tube

Product
Steam

Product to
filling

BM/2015-03-23 /8
Agglomeration

Homogenization Heat treatment Storage

Aggregation of proteins
during heat treatment

BM/2015-03-23 / 10
Indirect UHT system
Downstream homogenization

BM/2015-03-23 / 11
 Buffalo milk
Development of UHT milk market in India

250.0

200.0
million of litres

150.0

100.0

50.0

0.0
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014

BM/2015-03-23 / 12
 Tetra Therm® Aseptic VTIS
Direct UHT system

Reject to
tank

Steam Holding
tube

Cooling
water

Air and
condensate
NaOH
HNO3

Product

Cooling
water
Return from filling

Steam
Product
to filling

BM/2015-03-23 / 13
Tetra Therm® Aseptic VTIS
Direct steam injection

Click for VR model

 Click for next slide

Tetra Therm® Aseptic VTIS

Direct steam injection
 Tetra Therm® Aseptic VTIS
Direct UHT system

Reject to
tank

Steam Holding
tube

Cooling
water

Air and
condensate
NaOH
HNO3

Product

Cooling
water
Return from filling

Steam
Product
to filling

BM/2015-03-23 / 16
 Click for next slide

Tetra Therm® Aseptic VTIS

Flash cooling

*(all-in-one design)
 Tetra Therm® Aseptic VTIS
Direct UHT system

Reject to
tank

Steam Holding
tube

Cooling
water

Air and
condensate
NaOH
HNO3

Product

Cooling
water
Return from filling

Steam
Product
to filling

BM/2015-03-23 / 18
 Buffalo milk
Enzymatic activity in UHT milk from direct system
Free amino N- measured by fluorometrically

Operating conditions Analytic results

Sterilisation
Temperature Time Capacity pH 4,6 TCA Texture Alcohol test Boiling test
[°C] [sec] t0 t10 t0 t10 t0 t10 t0 t10 t0 t10
142 6 full 42,8 235,6 25,1 187,8 OK gel neg positive neg positive
142 12 full 34,6 57,8 23,1 25,3 OK OK neg neg neg neg
142 12 half 46,9 65,5 24,7 28,8 OK OK neg positive neg positive
142 16 full 35,0 54,5 25,2 25,7 OK OK neg neg neg neg
142 24 full 42,9 51,5 24,3 25,9 OK OK neg neg neg neg
142 24 half 29,8 47,6 23,8 23,9 OK OK neg neg neg neg
142 32 half 45,5 43,9 25,5 25,7 OK OK neg neg neg neg

pH 4,6 TCA Result

low low good milk
significant low plasmin
significant significant bacterial proteinases
significant significant bacterial proteinases + plasmin

Source: Datta et al. 2003 BM/2015-03-23 / 19

 Buffalo milk
Low Temperature Inactivation and Shelf life

UHT SHC Shelf life study

temperature time temperature time 4 months 5 months 6 months
System
[°C] [sec] [°C] [min] gelation boiling test gelation boiling test gelation boiling test
Direct 142 6 65 2 neg neg positive positive
4 neg neg positive positive
6 neg neg positive positive
12 4 neg neg positive positive
8 neg neg positive positive
12 neg neg positive positive
80 2 neg neg neg positive positive
Indirect 137 4 neg neg neg neg neg
137 4 neg neg neg neg neg
137 4 neg neg neg neg neg

BM/2015-03-23 / 20
Goat milk

BM/2015-03-23
Goat milk

► Maligned because of offensive odour

− Ventilation
− Cooling

► Milk production
− 500 – 1200 kg annualy in large
scale production
− World wide average 50 kg/
lactation period

BM/2015-03-23 / 22
Goat milk
Nutritional

Only 2% of milk production but tremendous

importance in nutrition in Africa, Middle East
and Mediterranean region
► Short and medium chains Fat Acids
► Less cholesterol
► Soft curd easier to digest
► High buffering capacity
► High vitamin A content
► Important nutrition in absence of cow´s milk
► Deficiency in vitamin B12 and folic acid
– “goat milk anemia”

BM/2015-03-23 / 23
 Goat milk
Raw milk quality

► High somatic cell count

− instability

Constituents Goat Cow

Fat [%] 3,8 3,6
Protein [%] 3,5 3,3
Lactose [%] 4,1 4,6
Ash [%] 0,8 0,7

Source: Y.W. Park 2006 BM/2015-03-23 / 24

 Goat milk
Fat globule distribution in milk for different animales

40
35
30
Volume [%]

25
20
15
10
5
0
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Fat globule diameter [μm]
Goat Cows Buffalo Camel

Source: Farah & Rueeg Fahmi et al. BM/2015-03-23 / 25

 Goat milk
Proteins

Goat Cow Goat Cow

Protein [%] 3,5 3,3 Average diameter [nm] 260 180

Total casein [g/100ml] 2,1 2,7 Mineralisation
3,6 2,9
[g Ca/100g of casein]
αs1 [% of total casein] 5,6 38,0
αs2 [% of total casein] 19,2 12,0 Solubilisation of casein [%] Goat Cow
β [% of total casein] 54,8 36,0 at 20°C 10 1
κ [% of total casein] 20,4 14,0 at 5°C 25 10

Source: Y.W. Park BM/2015-03-23 / 26

 Goat milk
Heat stability

HC Time at 140°C 0,5 – 23,5 minutes

HC Temperature for 1 minute 118 - 140°C

Level of Naphosfates [%] 0,00 0,02 0,05 0,08 0,10 0,12 0,17

pH at 20°C 6,65 6,71 6,78 6,91 6,99 7,03 7,18

Alcohol stability [%] <60 60 60-65 70 <75 75-80 80

BM/2015-03-23 / 27
 Tetra Therm® Aseptic VTIS
Direct UHT system

Reject to
tank

Steam Holding
tube

Cooling
water

Air and
condensate
NaOH
HNO3

Product

Cooling
water
Return from filling

Steam
Product
to filling

BM/2015-03-23 / 28
Indirect UHT system
Downstream homogenization

BM/2015-03-23 / 29
Camel milk

BM/2015-03-23
80% of world camels in Africa
70% of that in Somalia and Sudan In Asia 70% in India
BM/2015-03-23 / 31
Camel milk
Composition

Constituents Camel Cow

Fat [%] 3,2 – 5,2 4,3
Protein [%] 2,7 – 4,5 3,4
Lactose [%] 3,4 – 5,6 4,8
Ash [%] 0,6 – 0,9 0,7

BM/2015-03-23 / 32
Camel milk
Nutritional

► High level of antibacterial proteins

− Lactoferrin 10x higher than in cow´s milk
► 40% less cholesterol (lower fat content)
► High content of Ca, Fe,vitamin C and niacin
► Soft curd easier to digest
► No β- lactoblobulin

BM/2015-03-23 / 33
 Camel milk
Fat content

40
35
30
Volume [%]

25
20
15
10
5
0
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Fat globule diameter [μm]
Goat Cows Buffalo camel

BM/2015-03-23 / 34
Camel milk
Proteins

Constituents Camel Cow

Casein [%] 1,9 - 2,3 2,7
Casein micell diameter [nm] 260 - 300 100-140
Whey protein [%] 0,7 - 1,0 0,7
β-lactoglobulin [%] not present 0,36

Camel Cow
4%
9% 13%

β-casein 10% 39% β-casein

22% αs1 casein αs1 casein
αs2 casein αs2 casein
65%
κ - casein 38% κ - casein

BM/2015-03-23 / 35
 Camel milk Alcohol stability
UHT processing Plain < 65
Salts 75
pH 7 85 neg

Indirect system Direct system

Plain Salts pH7 Plain Salts pH7

Sedimentation Sedimentation Slight Sedimentation Sedimentation Slight

sedimentation sedimentation
noted noted

BM/2015-03-23 / 36
 Tetra Therm® Aseptic VTIS
Direct UHT system

Reject to
tank

Steam Holding
tube

Cooling
water

Air and
condensate
NaOH
HNO3

Product

Cooling
water
Return from filling

Steam
Product
to filling

BM/2015-03-23 / 37
Camel milk Alcohol stability
UHT processing 3bD 85%
3dD 85%
8D < 65%

No sedimentation No sedimentation Sedimented

BM/2015-03-23 / 38
Camel milk
Storage stability – 3 months ambient

Note: Noted fat layer at the

surface, resulted formation of
flakes upon mixing the milk

BM/2015-03-23 / 39
 Camel milk
Storage stability – enzymatic activity

Amino-N [mg/l]

TCA Soluble pH 4,6 soluble

UHT cows milk 20 40

Reconstituted camel milk 31 69

UHT camel whole milk 85 230

UHT camel semmiskimmed milk 90 258

UHT camel skimmed milk 96 255

Proteolysis measured by fluoresamin

TCA pH 4,6 Result
low low good milk
low significant plasmin
significant significant bacterial proteinases
significant significant bacterial proteinases + plasmin

Source: Datta et al. 2003 BM/2015-03-23 / 40

Camel milk
Storage stability – enzymatic activity

Chromatogram of supernatant of pH 4,6 fraction

Bacterial Plasmin
proteinases

BM/2015-03-23 / 41
BM/0408