Emerging Dairy Processing Technologies : Opportunities for the Dairy Industry

✍ Scribed by Datta, Nivedita; Tomasula, Peggy M

• Publisher: Wiley
• Year: 2015
• Tongue: English
• Leaves: 362
• Series: IFST Advances in Food Science
• Edition: 1
• Category: Library

✦ Synopsis

Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students

✦ Table of Contents

Content: Cover
Title Page
Copyright
Contents
About the IFST Advances in Food Science Book Series
List of Contributors
Preface
Chapter 1 Crossflow Microfiltration in the Dairy Industry
1.1 Introduction
1.1.1 Membrane Types
1.1.2 MF Membranes
1.1.3 Pilot Plant Testing
1.2 MF Principles and Models
1.2.1 Gel Polarization Models
1.2.2 Osmotic Pressure Model
1.2.3 Resistance-in-Series Model
1.3 Applications of MF
1.3.1 Production of Concentrated Micellar Casein and Whey Proteins
1.3.2 Extended Shelf Life Milk
1.3.3 Cold Processing MF of Milk 1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk1.3.5 Separation of Milk Bioactive Compounds
1.3.6 Other Applications
1.4 Membrane Modifications to Increase Performance
1.5 Microsieves
1.6 Conclusions
Acknowledgements
Disclaimer
References
Chapter 2 Novel Thermal Methods in Dairy Processing
2.1 Introduction
2.2 Ohmic Heating
2.2.1 Principles
2.2.2 Factors Affecting OH
2.2.3 Applications and Influence of OH on Dairy Product Quality
2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH)
2.3.1 Principles
2.3.2 Factors Affecting MWH and RFH 2.3.3 Applications and Influence on Quality of Milk and Milk Products2.4 Aspects of Microbiological Safety of Dairy Products
2.5 Conclusions
References
Chapter 3 High-Pressure Processing of Milk and Dairy Products
3.1 Introduction to High-Pressure Processing
3.2 Effects of High Pressure on Food Constituents: Basic Considerations
3.3 Effects of High Pressure on the Constituents of Milk
3.3.1 Milk Salts
3.3.2 Milk Fat and Milk Fat Globules
3.3.3 Whey Proteins
3.3.4 Casein Micelles
3.3.5 Milk Enzymes
3.3.6 Viscosity and Rheological Properties 3.4 Effects of High Pressure on Dairy Microbiology3.5 HP Treatment and Cheese
3.6 High-Pressure Processing and Yoghurt
3.7 High-Pressure Processing and Functional Dairy Products
3.8 Ice Cream
3.9 Conclusions and Perspectives for the Dairy Industry
References
Chapter 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products
4.1 Introduction
4.2 Emulsion Stability and Instability
4.2.1 Effects of Homogenization
4.2.2 Principles of High-Pressure Homogenization
4.2.3 Microfluidization 4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents4.3.1 Milk Fat Globules
4.3.2 Milk Proteins
4.3.3 Milk Enzymes
4.3.4 Microorganisms
4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products
4.4.1 Milk
4.4.2 Yoghurt Manufacture
4.4.3 Cheese
4.4.4 Ice Cream
4.4.5 Cream Liqueurs
4.5 Conclusions and Future Perspectives
References
Chapter 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products
5.1 Introduction
5.1.1 Technology Principles
5.1.2 Processing Equipment

✦ Subjects

Dairy processing. Dairy products industry. Dairy products industry--Technological innovations. Milk--Pasteurization. Pasteurization.