Novel Processing Technology of Dairy Products
The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture f...
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| Format: | Online |
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| Idioma: | anglès |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Accés en línia: | ONIX_20220706_9783036545837_142 |
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| _version_ | 1869520667596029952 |
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| collection | Directory of Open Access Books |
| description | The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products. |
| format | Online |
| id | doab-20.500.12854ir-87547 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-875472024-04-11T15:11:14Z Novel Processing Technology of Dairy Products Moschopoulou, Ekaterini recrystallization food hydrocolloids methods for crystal structure evaluation high hydrostatic pressure whey protein hydrolysates sheep milk yoghurt ACE inhibitory activity gel properties heat stability traditional yoghurt starter biofunctionality alpha-lactalbumin (α-Lac) beta-lactoglobulin (β-Lg) high pressure processing (HPP) pasteurization ready-to-feed (RTF) infant formula milk phospholipids buttermilk life-cycle assessment carbon footprint supercritical fluid extraction membrane separation microfiltration ovine milk bovine milk casein fractions alkaline phosphatase cathepsin D milk renneting properties probiotics viability model high-pressure processing rheology sensory quality fermented dairy beverage antioxidant capacity microbial inactivation image analysis high pressure processing total phenolic content n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products. 2022-07-06T11:55:28Z 2022-07-06T11:55:28Z 2022 book ONIX_20220706_9783036545837_142 9783036545837 9783036545844 https://directory.doabooks.org/handle/20.500.12854/87547 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/5745 https://mdpi.com/books/pdfview/book/5745 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-4584-4 10.3390/books978-3-0365-4584-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036545837 9783036545844 118 Basel open access |
| spellingShingle | recrystallization food hydrocolloids methods for crystal structure evaluation high hydrostatic pressure whey protein hydrolysates sheep milk yoghurt ACE inhibitory activity gel properties heat stability traditional yoghurt starter biofunctionality alpha-lactalbumin (α-Lac) beta-lactoglobulin (β-Lg) high pressure processing (HPP) pasteurization ready-to-feed (RTF) infant formula milk phospholipids buttermilk life-cycle assessment carbon footprint supercritical fluid extraction membrane separation microfiltration ovine milk bovine milk casein fractions alkaline phosphatase cathepsin D milk renneting properties probiotics viability model high-pressure processing rheology sensory quality fermented dairy beverage antioxidant capacity microbial inactivation image analysis high pressure processing total phenolic content n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering Novel Processing Technology of Dairy Products |
| title | Novel Processing Technology of Dairy Products |
| title_full | Novel Processing Technology of Dairy Products |
| title_fullStr | Novel Processing Technology of Dairy Products |
| title_full_unstemmed | Novel Processing Technology of Dairy Products |
| title_short | Novel Processing Technology of Dairy Products |
| title_sort | novel processing technology of dairy products |
| topic | recrystallization food hydrocolloids methods for crystal structure evaluation high hydrostatic pressure whey protein hydrolysates sheep milk yoghurt ACE inhibitory activity gel properties heat stability traditional yoghurt starter biofunctionality alpha-lactalbumin (α-Lac) beta-lactoglobulin (β-Lg) high pressure processing (HPP) pasteurization ready-to-feed (RTF) infant formula milk phospholipids buttermilk life-cycle assessment carbon footprint supercritical fluid extraction membrane separation microfiltration ovine milk bovine milk casein fractions alkaline phosphatase cathepsin D milk renneting properties probiotics viability model high-pressure processing rheology sensory quality fermented dairy beverage antioxidant capacity microbial inactivation image analysis high pressure processing total phenolic content n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering |
| topic_facet | recrystallization food hydrocolloids methods for crystal structure evaluation high hydrostatic pressure whey protein hydrolysates sheep milk yoghurt ACE inhibitory activity gel properties heat stability traditional yoghurt starter biofunctionality alpha-lactalbumin (α-Lac) beta-lactoglobulin (β-Lg) high pressure processing (HPP) pasteurization ready-to-feed (RTF) infant formula milk phospholipids buttermilk life-cycle assessment carbon footprint supercritical fluid extraction membrane separation microfiltration ovine milk bovine milk casein fractions alkaline phosphatase cathepsin D milk renneting properties probiotics viability model high-pressure processing rheology sensory quality fermented dairy beverage antioxidant capacity microbial inactivation image analysis high pressure processing total phenolic content n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering |
| url | ONIX_20220706_9783036545837_142 |