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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.
Inhaltsverzeichnis
About the IFST Advances in Food Science Book Series xi
List of Contributors xiii
Preface xv
1 Crossflow Microfiltration in the Dairy Industry 1
Peggy M. Tomasula and Laetitia M. Bonnaillie
1.1 Introduction 1
1.1.1 Membrane Types 1
1.1.2 MF Membranes 3
1.1.3 Pilot Plant Testing 6
1.2 MF Principles and Models 8
1.2.1 Gel Polarization Models 10
1.2.2 Osmotic Pressure Model 11
1.2.3 Resistance-in-Series Model 12
1.3 Applications of MF 13
1.3.1 Production of Concentrated Micellar Casein and Whey Proteins 13
1.3.2 Extended Shelf Life Milk 15
1.3.3 Cold Processing MF of Milk 20
1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 21
1.3.5 Separation of Milk Bioactive Compounds 22
1.3.6 Other Applications 23
1.4 Membrane Modifications to Increase Performance 23
1.5 Microsieves 23
1.6 Conclusions 24
Acknowledgements 25
Disclaimer 25
References 25
2 Novel Thermal Methods in Dairy Processing 33
Vijay K. Mishra and Lata Ramchandran
2.1 Introduction 33
2.2 Ohmic Heating 36
2.2.1 Principles 37
2.2.2 Factors Affecting OH 37
2.2.3 Applications and Influence of OH on Dairy Product Quality 40
2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH) 42
2.3.1 Principles 43
2.3.2 Factors Affecting MWH and RFH 44
2.3.3 Applications and Influence on Quality of Milk and Milk Products 48
2.4 Aspects of Microbiological Safety of Dairy Products 55
2.5 Conclusions 60
References 61
3 High-Pressure Processing of Milk and Dairy Products 71
Daniela D. Voigt, Alan L. Kelly, and Thom Huppertz
3.1 Introduction to High-Pressure Processing 71
3.2 Effects of High Pressure on Food Constituents: Basic Considerations 74
3.3 Effects of High Pressure on the Constituents of Milk 74
3.3.1 Milk Salts 74
3.3.2 Milk Fat and Milk Fat Globules 75
3.3.3 Whey Proteins 75
3.3.4 Casein Micelles 76
3.3.5 Milk Enzymes 77
3.3.6 Viscosity and Rheological Properties 78
3.4 Effects of High Pressure on Dairy Microbiology 78
3.5 HP Treatment and Cheese 79
3.6 High-Pressure Processing and Yoghurt 83
3.7 High-Pressure Processing and Functional Dairy Products 83
3.8 Ice Cream 84
3.9 Conclusions and Perspectives for the Dairy Industry 85
References 85
4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products 93
John Tobin, Sinead P. Heffernan, Daniel M. Mulvihill, Thom Huppertz, and Alan L. Kelly
4.1 Introduction 93
4.2 Emulsion Stability and Instability 94
4.2.1 Effects of Homogenization 94
4.2.2 Principles of High-Pressure Homogenization 96
4.2.3 Microfluidization 98
4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 99
4.3.1 Milk Fat Globules 99
4.3.2 Milk Proteins 101
4.3.3 Milk Enzymes 102
4.3.4 Microorganisms 103
4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products 103
4.4.1 Milk 103
4.4.2 Yoghurt Manufacture 104
4.4.3 Cheese 105
4.4.4 Ice Cream 106
4.4.5 Cream Liqueurs 107
4.5 Conclusions and Future Perspectives 108
References 108
5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products
Über den Autor / die Autorin
Dr Nivedita Datta is a Lecturer in Food Science and Technology in the College of Health and Biomedicine
at Victoria University, Melbourne, Australia.
Dr Peggy M. Tomasula is Research Leader of the Dairy and Functional Foods Research Unit (DFFRU) at
USDA/ARS/ERRC in Wyndmoor, Pennsylvania, USA.
Zusammenfassung
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.
