Novel technologies for the dairy industry: Applicability to non-bovine milk

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1 Novel technologies for the dairy industry: Applicability to non-bovine milk Thom Huppertz Tuesday, March 31, 2015

2 Non bovine milk 3.9% fat 3.2% protein 4.7% carbohydrate 7.7% fat 4.3% protein 4.7% carbohydrate 4.9% fat 1.2% protein 6.5% carbohydrate The gross components are the same, but the concentrations differ Differences in heterogeneity for the different components 7.5% fat 5.3% protein 4.6% carbohydrate 1.2% fat 1.7% protein 6.9% carbohydrate 1.6% fat 2.7% protein 6.1% carbohydrate 4.9% fat 3.7% protein 5.1% carbohydrate 2

3 Functional components Oligosaccharides Lipids Vitamins Growth factors & cytokines Milk Minerals Nucleotides Proteins Enzymes Caseins Whey proteins Immunoglobulins Bioactive peptides Lactoferrin 3

4 Thermal technologies Traditional LTLT pasteurization HTST pasteurization Retort UHT Emerging Filtration + heating Ohmic Infrared Microwave Heat + pressure Under construction Conductive heating ISI Non-thermal technologies Emerged Emerging High pressure Pulsed electric field Ozone UV light High pressure Ultrasound homogenization CO 2 Irradiation Technology for your success Under development Cold plasma Electrolyzed water E-beams 4

5 Achieving the desired product properties: the processing technologies Traditional technologies: physical Heat treatment Homogenization Membrane filtration Evaporation Drying biochemical Controlled proteolysis (renneting) Lactic acid fermentation Industrial perspective Tried and tested Scalable Optmized Cheap Novel technologies: physical High pressure processing High pressure homogenization Ultrasound Pulsed electric fields Cavitation biochemical Enzymatic cross-linking Enzymatic deamidation Industrial perspective Novel to be explored Limited scale Optimization required Expensive 5

6 Applying novel technologies: bovine vs. non- bovine milk The effects will be the same for bovine and non-bovine milk The extent of the effects will differ The extent of the effect will determine whether the benefit is high enough 6

7 Novel technologies Pulsed electric fields High pressure processing Understanding the mechanics and the effects on dairy constituents allows for identification of effects 7

8 Homogenizers beyond emulsification Homogenization applied to stabilize emulsions, but some homogenization techniques can do a lot more! 8

pressure homogenization at 250 MPa Physical disruption

9 High pressure homogenization not just for disrupting fat globules Pseudomonas isolate from milk subjected to high pressure homogenization at 250 MPa Physical disruption of bacterial cells during high pressure homogenization 9

10 High pressure homogenization of milk Microbial inactivation in milk, but no real shelf-life extension Microbial inactivation does not make the technology an alternative to pasteurization Consider shelf-life, flavor, physical stability, cost and capacity 10

High pressure-homogenized milk Increased levels of free fatty acids in high pressurehomogenized milk Increase levels of indicators of lipid oxidation in high

11 High pressure-homogenized milk Increased levels of free fatty acids in high pressurehomogenized milk Increase levels of indicators of lipid oxidation in high pressure-homogenized milk Potentially interesting effects on microbial inactivation do not justify use of high pressure homogenization as an alternative to pasteurization (yet) 11

High pressure processing: ice cream mix Non-thermal technology which uses treatment at 100-1000 MPa

without affecting flavour, colour and nutritional value Create new milk protein structures Before HP

12 High pressure processing: ice cream mix Non-thermal technology which uses treatment at MPa ( bar) Applied commercially to inactivate undesirable micro-organisms and enzymes inactivated without affecting flavour, colour and nutritional value Create new milk protein structures Before HP treatment During HP treatment After HP treatment = casein micelle = fat globule Huppertz et al. (2011) Int. Dairy J., 21,

Effects of HP treatment on ice cream Viscosity K 5 4 3 2 HP-treated ice cream mix 0

Control Control HP Low fat HP High MSNF HP Low MSNF HP High fat HP 1 20 0 0 200 300

(min) 5 min 400 MPa HP treatment of ice cream mix results in the formation of

decompression Casein network formation impaired by denatured whey protein

13 Effects of HP treatment on ice cream Viscosity K HP-treated ice cream mix 0 min 5 min 10 min 15 min 20 min % melted Ice cream from HP-treated mix Control Control HP Low fat HP High MSNF HP Low MSNF HP High fat HP Pressure (MPa) control 5 min 400 MPa control Time (min) 5 min 400 MPa HP treatment of ice cream mix results in the formation of protein network Protein network by insolubilization micellar calcium on decompression Casein network formation impaired by denatured whey protein Opportunities to design functional ingredients with similar functionality Huppertz et al. (2011) Int. Dairy J., 21,

14 High pressure in ice cream manufacture Clear benefits apparent: Stabilizer-free clean(er) label Reduced protein reduced cost Reduced fat health Investigated by many manufacturers, but nobody is applying it commercially Why not: Cost? Scale? Equipment reliability? Legislation? Other negative impacts on product? Potential benefits alone are not enough for the industry to take up novel technologies the whole picture has to fit Technology for your success 14

15 High pressure treatment of cheese milk Benefits: Reduced rennet coagulation time Increased gel strength Enhanced started culture growth Increased yield A lot of publications and patents, but no commercial applications Why not: Cost? Equipment? Legislation? Other negative impacts on product or on whey? 15

But sometimes novel technologies do provide the answer: high pressure-treated guacamole Enzymatic browning of fresh product (polyphenol-oxidase [PPO])

Produced by Avomex since 1996 Now biggest Guacamole seller in US So why did it work for guacamole?

16 But sometimes novel technologies do provide the answer: high pressure-treated guacamole Enzymatic browning of fresh product (polyphenol-oxidase [PPO]) Non-enzymatic browning during heat-induced PPO inactivation HP treatment inactivates PPO without causing browning Guacamole with shelf-life of 45 d at 6 C Produced by Avomex since 1996 Now biggest Guacamole seller in US So why did it work for guacamole? HP could do something unique that other treatments could not do long shelflife guacamole It provided convenience that customers are willing to pay for Batch processing was not an issue So how can we apply this to the dairy industry? 16

17 But sometimes novel technologies do provide the answer for the dairy industry Colostrum beverage with 90 days shelf-life produced with high pressure processing So why did it work for this product and not for others? Price! Unique! Not possible with other technologies! 17

18 Thermal inactivation of immunoglobulins Immunoglobulins are among the most interesting nutritional components in colostrum, but are very susceptible to thermal inactivation 18

19 Thermal and pressure-induced inactivation of immunoglobulins, lactoferrin and growth factors min 600 MPa 10 min 85 C % residual IgA IgM IgG LF TGF-b1 TGF-b2 Immunoglobulins, lactoferrin and growth factors are much more stable to pressure (3 min 600 MPa) than to heat treatment (85 C for 10 min) inactivate bacteria while preserving the biologically active proteins with high pressure 19

Retaining immunoglobulins: pressure vs. heat 100 3 min 600 MPa 5 min 75 C % residual 80 60 40 20 0 3.8 5.2 6 6.7 7.

20 Retaining immunoglobulins: pressure vs. heat min 600 MPa 5 min 75 C % residual ph Shelf-stable Extended chilled shelf-life High pressure processing facilitates shelf-life extension while retained the desired biologically active compounds shelf-stable products at ph <4 20

21 High pressure processing for colostrum: checking all the right boxes Fresh / RTD Shelf-life Bioactivity Unprocessed Heat High pressure So how do we translate this to non-bovine milk? 21

immunestimulating products High pressure can be used for preservation purposes to prevent denaturation High levels

22 Immunoglobulins Immunoglobulins important for development and maintenance of the immune system Colostrum based immune-stimulating dairy products marketed Non-ruminant milks enriched in immunoglobulins opportunities for immunestimulating products High pressure can be used for preservation purposes to prevent denaturation High levels of lysozyme in non-ruminant milk may allow for reduced processing load prevent damage to heat-sensitive IG s Immunoglobulin G (g/l) 22

For lactoferrin some enrichment in camel and horse milk but all ~10-fold lower than in human milk Activity lost by

23 Anti-microbial proteins Lysozyme and lactoferrin potent anti-microbials in milk Ruminant milks comparatively low in both Non-ruminant milks strongly enriched in lysozyme values in donkey and horse milk higher than in human milk For lactoferrin some enrichment in camel and horse milk but all ~10-fold lower than in human milk Activity lost by heating, but retained by high pressure processing Lysozyme (mg/l) Lactoferrin (g/l) Technology for your success 23

24 Inactivation of micro-organisms in yoghurt Log CFU / g Pressure (MPa) Starter Mould Mould more susceptible to pressure-induced activation than starter bacteria Conditions available where mould are inactivated and starter fully retained 24

High pressure processing of yoghurt: Keep the good ones, kill the bad ones

Standard Yeast and mould Pressure-treated High pressure processing allows the

acid bacteria Allows extension of shelf-life to 90 days without the negative

25 High pressure processing of yoghurt: Keep the good ones, kill the bad ones Pressure-treated muesli yoghurt after 90 d Log CFU / g LAB Standard Yeast and mould Pressure-treated High pressure processing allows the inactivation of yeast and moulds in yoghurt without affecting counts of lactic acid bacteria Allows extension of shelf-life to 90 days without the negative effects associated with thermal processing Selecting the right cultures is essential! 25

Control of starter composition by high pressure processing 10 9 Control High pressure Log CFU/g 8 7 6 5 4 Slow acification (S. Themophilus) Fast acidifcation (L.

26 Control of starter composition by high pressure processing 10 9 Control High pressure Log CFU/g Slow acification (S. Themophilus) Fast acidifcation (L. Bulgaricus) Probiotic (Bifidobacterium) High pressure processing affects different LAB to different extents Use high pressure processing to control starter composition or to select pressure-resistant species 26

27 Applying novel technologies in the dairy industry The benefits should be clear The additional costs should be justified by the benefit The market should be ready 27

28 Conclusions The dairy industry relies primarily on technologies that were introduced >100 years ago But it is open to change and new technologies These should should have clear benefits and fulfill a demand that can otherwise not be met (traditional vs. optimized traditional vs. novel) Focus should be benefit driven rather than technology driven Focus on unique properties that should be retained Health benefits and convenience will continue to remain a big driver facilitating introduction of novel technologies 28

29 Thank you for your attention Technology for your success 29

RESEARCH ON THE INFLUENCE OF MICROWAVE TREATMENT ON MILK COMPOSITION

Bulletin of the Transilvania University of Braşov Vol. 3 (52) - 2010 Series II: Forestry Wood Industry Agricultural Food Engineering RESEARCH ON THE INFLUENCE OF MICROWAVE TREATMENT ON MILK COMPOSITION