(176n) Novel Approach for Milk Preservation Using Hydrodynamic Cavitation

Raw milk is a good culture medium for the development of a wide range of microorganisms. As a result, many germs proliferate in it and induce spoiling in raw milk within 2 to 4 hours of milking. This, along with the lengthy travel times, renders it unsuitable for eating. Furthermore, the current preservation method is both costly and harmful. Furthermore, the existing process necessitates a significant amount of energy usage, which is not environmentally friendly. Currently, available technology includes storage, pasteurization, refrigeration, and packing. This procedures are rather costly and Pasteurization also results in nutritional loss. This invention incorporates the use of cavitation technology rather than pasteurization, which is a revolutionary method in the food sector. Disinfection or reduction in CFU counts employing cavitation as an application will work to prevent microbial deterioration of raw milk. Hydrodynamic cavitation is very cost-effective in terms of commercialization since it decreases energy/electricity use and eliminates nutrient loss. Hydrodynamic cavitation is the process of vaporization, bubble generation, and bubble implosion that happens in a moving liquid due to a fall and subsequent increase in local pressure. The shock waves produced by the extreme pressure strike the bacteria nucleus, killing it. This phenomenon lowers the CFU count from 5.6 ×10⁶ to 6.1×10². This strategy has never been offered before, hence it is unique