Novel Dairy Processing Technologies

This book offers insights into innovative techniques for milk processing, emphasizing energy conservation and improved product quality in the dairy industry.

Milk is often regarded as nature’s perfect food, providing essential nutrients for building healthy bodies, though it lacks iron, copper, and vitamin C. Novel Dairy Processing Technologies explores the latest advancements in milk processing, focusing on innovative techniques that prioritize energy conservation and efficiency. This comprehensive volume is structured into four main parts, each addressing critical aspects of modern dairy processing, including the applications of novel technologies, drying techniques, management systems, and energy conservation opportunities.

The book delves into contemporary methods such as ohmic heating for milk pasteurization, offering insights into both thermal and non-thermal technologies, including hybrid approaches. These methods not only enhance the shelf life of milk products but also reduce energy costs and improve sensory properties. By examining various non-thermal technologies like pulse light and ultraviolet treatment, Novel Dairy Processing Technologies presents a holistic view of how these innovations can benefit the dairy industry.

Additionally, the text highlights recent advances in microwave-assisted thermal processing, detailing their effects on the microbiological and physicochemical properties of milk. It emphasizes the importance of established processes for mechanized production to ensure uniform quality and hygienic standards. This volume serves as a valuable resource for faculty, researchers, postgraduate students, and engineers in the dairy sector, providing them with the knowledge to navigate the evolving landscape of dairy processing technologies.