Description
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.
Table of Contents
Chapter 1: Novel Approach for Non-Thermal Applications in Dairy Processing Industry
Chapter 2: Pulse electric field processing of milk
Chapter 3: High Hydrostatic Pressure Processing for Dairy Products
Chapter 4: Cold plasma: An emerging technology on milk and dairy products processing
Chapter 5: UV Pasteurization Technical Approach for Market Milk Processing
Chapter 6: Application of Ultrasonic for Dairy Products Processing
Chapter 7: Application of Supercritical CO2 Extraction Process for Dairy Product Processing
Chapter 8: Application of Radiation based Processing of Dairy Products
Chapter 9: Bio-preservation of dairy products: A non-thermal processing & preservation approach for shelf life extension of dairy products
Chapter 10: Treatment of dairy industry wastewater using non-thermal processing techniques
Chapter 11: Surface pasteurization and disinfection of dairy processing equipment using cold plasma techniques
Chapter 12: Safety, regulatory aspects, and environmental impacts of using non-thermal processing techniques for dairy industries
