Non Thermal Processing Technologies for the Dairy Industry

An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability.

Non Thermal Processing Technologies for the Dairy Industry

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.

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Non-Thermal Processing Technologies for the Dairy Industry
Language: en
Pages: 188
Authors: M. Selvamuthukumaran, Sajid Maqsood
Categories: Technology & Engineering
Type: BOOK - Published: 2021-11-09 - Publisher: CRC Press

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the
Non-Thermal Processing Technologies for the Grain Industry
Language: en
Pages: 304
Authors: M. Selvamuthukumaran
Categories: Technology & Engineering
Type: BOOK - Published: 2021-08-19 - Publisher: CRC Press

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric
Novel Dairy Processing Technologies
Language: en
Pages: 298
Authors: Megh R. Goyal, Anit Kumar, Anil K. Gupta
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Type: BOOK - Published: 2018-03-14 - Publisher: CRC Press

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective
Processing Technologies for Milk and Milk Products
Language: en
Pages: 380
Authors: Ashok Kumar Agrawal, Megh R. Goyal
Categories: Science
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The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent
Emerging Dairy Processing Technologies
Language: en
Pages: 360
Authors: Nivedita Datta, Peggy M. Tomasula
Categories: Science
Type: BOOK - Published: 2015-06-22 - Publisher: John Wiley & Sons

Milk processing is energy intensive and contributes significantly to greenhouse gas (GHG) emissions, 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