Emerging Dairy Processing Technologies : Opportunities for the Dairy Industry.
Title:
Emerging Dairy Processing Technologies : Opportunities for the Dairy Industry.
Author:
Datta, Nivedita.
ISBN:
9781118560532
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (362 pages)
Series:
IFST Advances in Food Science
Contents:
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 Buttermilk -- 1.3.5 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 Products -- 2.4 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 Microbiology -- 3.5 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 Constituents -- 4.3.1 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 -- 5.2 Application of PEF for Milk Pasteurization -- 5.2.1 Microbiological Aspects -- 5.2.2 Quality Aspects -- 5.2.3 Bioactive Compounds -- 5.2.4 Shelf Life Extension -- 5.3 Application of PEF to Dairy Products -- 5.3.1 Fruit Juice-Milk Beverages -- 5.3.2 Soya Milk and Fruit Juice-Soya Milk Beverages -- 5.3.3 Yogurt-Based Beverages -- 5.3.4 Infant Formula Milk Beverages -- 5.3.5 Other Milk-Based Beverages -- 5.4 Commercial Applications of PEF for Milk Pasteurization -- 5.5 Conclusions -- References -- Chapter 6 High Power Ultrasound Processing in Milk and Dairy Products -- 6.1 Introduction: Ultrasound in Dairy -- 6.2 Ultrasonic Equipment.
6.3 Effects of Sonication on Milk Fat: Homogenization and Creaming -- 6.3.1 Homogenization -- 6.3.2 Creaming -- 6.4 Degassing and Foam Reduction -- 6.5 Thermosonication to Reduce Microbial Load -- 6.6 Ultrasound Assisted Filtration -- 6.7 Sonocrystallization of Lactose from Whey -- 6.8 Solubility of Rehydrated Powders -- 6.9 Effects of sonication on Milk and Casein Systems -- 6.9.1 Effects of Sonication on the Casein Micelle -- 6.9.2 Applied Ultrasound to Control the Viscosity of Milk Concentrates -- 6.10 Effects of Sonication on the Physical and Functional Properties of Whey Proteins -- 6.10.1 Gelation and Viscosity -- 6.10.2 Understanding Whey Protein Changes Induced by Ultrasound -- 6.10.3 Heat Stability of Whey Proteins -- 6.11 Sensory Characteristics of Sonicated Milk and Whey -- 6.12 Conclusions -- References -- Chapter 7 Ultraviolet and Pulsed Light Technologies in Dairy Processing -- 7.1 Introduction -- 7.2 Basic Principles of UV Processing -- 7.2.1 The UV Process -- 7.3 Available UV Treatment Equipment and Their Operation -- 7.3.1 UV Dose Determination -- 7.3.2 UV Dose Measurement -- 7.4 Effects of UV Treatment on Microorganisms -- 7.4.1 Mechanisms of Action -- 7.4.2 Inactivation of Bacteria in Milk and Dairy Products -- 7.4.3 Packaging and Surface Disinfection -- 7.5 Commercial Developments -- 7.6 Other Light Processing Technique using UV light -- 7.7 Basic Principle of PL Technology -- 7.8 Effects of PL on Microorganisms -- 7.8.1 Mechanisms of Action -- 7.8.2 Inactivation of Bacteria in Liquid and Dairy Products -- 7.9 Commercial Developments -- 7.10 Conclusions -- Acknowledgements -- References -- Chapter 8 Carbon Dioxide: An Alternative Processing Method for Milk -- 8.1 Introduction -- 8.2 Physicochemical Principles -- 8.2.1 Solubility of CO2 in Aqueous Solutions -- 8.2.2 Solubility of CO2 in Milk.
8.3 Microbiological Action of High-Pressure and Supercritical CO2 -- 8.3.1 Mechanism of Action of CO2 -- 8.3.2 Influence of Processing Parameters: T, P, Agitation and Time -- 8.3.3 Inactivation of Different Microorganisms with CO2 -- 8.3.4 Kinetics of Bacterial Inactivation with CO2 -- 8.4 High-Pressure CO2 Treatment of Milk and Dairy Foods -- 8.4.1 Microbial Flora of Raw and Pasteurized Milk -- 8.4.2 Food Composition Affects the Bactericidal Action of CO2 -- 8.4.3 Treatment of Milk with High-Pressure CO2 -- 8.5 Low-Pressure CO2 Injection (Carbonation) to Extend the Shelf Life of Fluid Milk and Soft Dairy Products -- 8.5.1 Advantages of Carbonation -- 8.5.2 Does CO2 Treatment Affect the Quality and Functionality of Dairy Products? -- 8.5.3 Carbonated Raw Milk -- 8.5.4 Carbonated Pasteurized Milk -- 8.5.5 Cottage Cheese -- 8.5.6 Yogurt -- 8.5.7 Fermented and Flavoured Dairy Beverages -- 8.5.8 Butter, Sour Cream and Ice Cream -- 8.6 Other Dairy-Related Applications for CO2 -- 8.6.1 Fractionation of Milk Lipids -- 8.6.2 Manufacture of Cheese from CO2-Treated Milk -- 8.6.3 Fractionation of Milk Proteins -- 8.7 Regulatory Status -- Acknowledgements -- References -- Chapter 9 Non-Thermal Pasteurization of Milk Using CHIEF Technology -- 9.1 Introduction -- 9.2 Principles -- 9.2.1 Biological Effects -- 9.2.2 Physical Principles -- 9.3 Equipment and Process Flow -- 9.4 Effects of the Process on Microorganisms and Quality -- 9.4.1 Microorganisms -- 9.4.2 Quality -- 9.5 Other Uses of CHIEF Technology -- 9.6 Future Development -- 9.6.1 Hardware Development -- 9.6.2 Evaluation of the Process -- 9.6.3 Hurdle Technology -- Acknowledgements -- References.
Chapter 10 Bacteriocins of Food Grade Lactic Acid Bacteria in Hurdle Technology for Milk and Dairy Products -- 10.1 Introduction -- 10.2 Bacteriocin Structure and Production -- 10.3 Application of Bacteriocins in Dairy Foods -- 10.3.1 Applications to Improve Food Safety -- 10.3.2 Sensory Effects of Bacteriocin Applications -- 10.3.3 Bacteriocin Resistance -- 10.4 Bacteriocins as Components of Hurdle Technology -- 10.4.1 Combined with Conventional Treatments -- 10.4.2 Combined with Emerging Technologies -- 10.5 Bacteriocins in Hurdle Technology for Dairy Food Safety -- 10.5.1 Bacteriocins Combined with Temperature Regulation -- 10.5.2 Bacteriocins Combined with Other Natural Preservatives -- 10.5.3 Bacteriocins and Pulsed Electric Fields -- 10.5.4 Bacteriocins and High-Pressure Processing -- 10.6 Conclusions -- References -- Chapter 11 Leveraging the Beneficial Compounds of Organic and Pasture Milk -- 11.1 Introduction -- 11.2 Regulatory Status -- 11.2.1 Organic and Conventional Dairies -- 11.2.2 Nutritional claims -- 11.3 Bioactive Compounds in Milk -- 11.3.1 Peptides and Proteins -- 11.3.2 Fatty Acids -- 11.3.3 Vitamins and Minerals -- 11.4 Variations in Biologically Active Compounds -- 11.4.1 Pasture, Organic and Conventional Milk -- 11.4.2 Pasteurization and Homogenization -- 11.4.3 Feed Changes -- 11.5 The Future -- 11.5.1 Trends -- 11.5.2 Goals and Research Needs -- Disclaimer -- References -- Index -- Advertisements -- EULA.
Abstract:
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.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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