English | 2021 | ISBN: 036767517X | 189 pages | pdf | 12.93 MB
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 Industrydescribes 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