Novel Dairy Processing Technologies

This book explores innovative techniques in dairy processing, focusing on energy conservation and the latest technologies, including ohmic heating and microwave-assisted methods.

Milk is often regarded as nature’s perfect food, being highly recommended by nutritionists for its role in building healthy bodies. However, it lacks certain nutrients like iron, copper, and vitamin C. In light of this, Novel Dairy Processing Technologies delves into the advancements in milk processing, focusing on innovative techniques that prioritize energy conservation and efficiency. The book is organized into four comprehensive sections, each addressing critical aspects of modern dairy processing. These sections cover the applications of novel processing technologies, innovative drying techniques, management systems and challenges within the dairy industry, as well as strategies for energy conservation and opportunities for improvement.

In addition to exploring the latest processing technologies, Novel Dairy Processing Technologies introduces readers to new information regarding ohmic heating for milk pasteurization. It provides an extensive overview of various thermal, non-thermal, and hybrid technologies that can be employed in milk pasteurization. Non-thermal approaches, such as pulse light and ultraviolet treatment, are highlighted for their potential to be combined with other technologies, offering benefits like extended shelf life, reduced energy costs, and enhanced sensory properties of milk products.

The book also discusses recent advancements in microwave-assisted thermal processing, examining how microwaves influence the microbiological, physicochemical, and sensory characteristics of processed milk. While it presents innovative methods for value addition and product standardization, Novel Dairy Processing Technologies emphasizes the importance of established processes to ensure uniform quality and hygiene in dairy production. This volume is a valuable resource for faculty, researchers, postgraduate students, and engineers in the dairy industry.