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- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Serie: IFST Advances in Food Science
- Sprache: Englisch
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
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Emerging DairyProcessing Technologies
Opportunities for the Dairy Industry
Edited by
Nivedita Datta
College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia
Peggy M. Tomasula
Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA
This edition first published 2015 ©2015 by John Wiley & Sons, Ltd
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Library of Congress Cataloging-in-Publication Data
Emerging dairy processing technologies : opportunities for the dairy industry / edited by Nivedita Datta, Peggy M. Tomasula.
pages cm
Includes bibliographical references and index.
ISBN 978-1-118-56062-4 (cloth)
1. Dairy products industry–Technological innovations. 2. Dairy processing. 3. Pasteurization. 4. Milk–Pasteurization. I. Datta, Nivedita, editor. II. Tomasula, Peggy M., editor.
SF250.5.E44 2015
637–dc23
2014050138
A catalogue record for this book is available from the British Library.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.
Cover image: Cheese blocks © iStock.com/urbancow; Sheep’s Milk Cheese © iStock.com/alexandrumagurean; Milk Bottling © iStock.com/Jason Lugo
Set in 9.5/11.5pt TimesTenLTstd-Roman by Laserwords Private Limited, Chennai, India.
1 2015
Contents
Cover
Title Page
Copyright
About the IFST Advances in Food Science Book Series
List of Contributors
Preface
1 Crossflow Microfiltration in the Dairy Industry
Peggy M. Tomasula and Laetitia M. Bonnaillie
1.1 Introduction
1.2 MF Principles and Models
1.3 Applications of MF
1.4 Membrane Modifications to Increase Performance
1.5 Microsieves
1.6 Conclusions
Acknowledgements
Disclaimer
References
2 Novel Thermal Methods in Dairy Processing
Vijay K. Mishra and Lata Ramchandran
2.1 Introduction
2.2 Ohmic Heating
2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH)
2.4 Aspects of Microbiological Safety of Dairy Products
2.5 Conclusions
References
3 High-Pressure Processing of Milk and Dairy Products
Daniela D. Voigt, Alan L. Kelly, and Thom Huppertz
3.1 Introduction to High-Pressure Processing
3.2 Effects of High Pressure on Food Constituents: Basic Considerations
3.3 Effects of High Pressure on the Constituents of Milk
3.4 Effects of High Pressure on Dairy Microbiology
3.5 HP Treatment and Cheese
3.6 High-Pressure Processing and Yoghurt
3.7 High-Pressure Processing and Functional Dairy Products
3.8 Ice Cream
3.9 Conclusions and Perspectives for the Dairy Industry
References
4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products
John Tobin, Sinead P. Heffernan, Daniel M. Mulvihill, Thom Huppertz, and Alan L. Kelly
4.1 Introduction
4.2 Emulsion Stability and Instability
4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents
4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products
4.5 Conclusions and Future Perspectives
References
5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products
Fernando Sampedro and Dolores Rodrigo
5.1 Introduction
5.2 Application of PEF for Milk Pasteurization
5.3 Application of PEF to Dairy Products
5.4 Commercial Applications of PEF for Milk Pasteurization
5.5 Conclusions
References
6 High Power Ultrasound Processing in Milk and Dairy Products
Bogdan Zisu and Jayani Chandrapala
6.1 Introduction: Ultrasound in Dairy
6.2 Ultrasonic Equipment
6.3 Effects of Sonication on Milk Fat: Homogenization and Creaming
6.4 Degassing and Foam Reduction
6.5 Thermosonication to Reduce Microbial Load
6.6 Ultrasound Assisted Filtration
6.7 Sonocrystallization of Lactose from Whey
6.8 Solubility of Rehydrated Powders
6.9 Effects of sonication on Milk and Casein Systems
6.10 Effects of Sonication on the Physical and Functional Properties of Whey Proteins
6.11 Sensory Characteristics of Sonicated Milk and Whey
6.12 Conclusions
References
7 Ultraviolet and Pulsed Light Technologies in Dairy Processing
Nivedita Datta, Poornimaa Harimurugan, and Enzo A. Palombo
7.1 Introduction
7.2 Basic Principles of UV Processing
7.3 Available UV Treatment Equipment and Their Operation
7.4 Effects of UV Treatment on Microorganisms
7.5 Commercial Developments
7.6 Other Light Processing Technique using UV light
7.7 Basic Principle of PL Technology
7.8 Effects of PL on Microorganisms
7.9 Commercial Developments
7.10 Conclusions
Acknowledgements
References
8 Carbon Dioxide: An Alternative Processing Method for Milk
Laetitia M. Bonnaillie and Peggy M. Tomasula
8.1 Introduction
8.2 Physicochemical Principles
8.3 Microbiological Action of High-Pressure and Supercritical CO
2
8.4 High-Pressure CO
2
Treatment of Milk and Dairy Foods
8.5 Low-Pressure CO
2
Injection (Carbonation) to Extend the Shelf Life of Fluid Milk and Soft Dairy Products
8.6 Other Dairy-Related Applications for CO
2
8.7 Regulatory Status
Acknowledgements
References
9 Non-Thermal Pasteurization of Milk Using CHIEF Technology
Shaobo Deng, Paul Chen, Yun Li, Xiaochen Ma, Yanling Cheng, Xiangyang Lin, Lloyd Metzger, and Roger Ruan
9.1 Introduction
9.2 Principles
9.3 Equipment and Process Flow
9.4 Effects of the Process on Microorganisms and Quality
9.5 Other Uses of CHIEF Technology
9.6 Future Development
Acknowledgements
References
10 Bacteriocins of Food Grade Lactic Acid Bacteria in Hurdle Technology for Milk and Dairy Products
John A. Renye, Jr and George A. Somkuti
10.1 Introduction
10.2 Bacteriocin Structure and Production
10.3 Application of Bacteriocins in Dairy Foods
10.4 Bacteriocins as Components of Hurdle Technology
10.5 Bacteriocins in Hurdle Technology for Dairy Food Safety
10.6 Conclusions
References
11 Leveraging the Beneficial Compounds of Organic and Pasture Milk
Michael H. Tunick, Diane L. Van Hekken, and Moushumi Paul
11.1 Introduction
11.2 Regulatory Status
11.3 Bioactive Compounds in Milk
11.4 Variations in Biologically Active Compounds
11.5 The Future
Disclaimer
References
Index
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Guide
Cover
Table of Contents
Begin Reading
List of Illustrations
Figure 1.1
Figure 1.2
Figure 1.3
Figure 1.4
Figure 1.5
Figure 1.6
Figure 2.1
Figure 2.2
Figure 2.3
Figure 2.4
Figure 4.1
Figure 4.2
Figure 4.3
Figure 4.4
Figure 5.1
Figure 5.2
Figure 5.3
Figure 5.4
Figure 6.1
Figure 6.2
Figure 6.3
Figure 6.4
Figure 6.5
Figure 6.6
Figure 6.7
Figure 6.8
Figure 6.9
Figure 6.10
Figure 6.11
Figure 6.12
Figure 6.13
Figure 6.14
Figure 6.15
Figure 6.16
Figure 6.17
Figure 7.1
Figure 7.2
Figure 7.3
Figure 7.4
Figure 7.5
Figure 9.1
Figure 9.2
Figure 9.3
Figure 9.4
Figure 9.5
Figure 9.6
Figure 9.7
List of Tables
Table 1.1
Table 2.1
Table 2.2
Table 2.3
Table 2.4
Table 2.5
Table 2.6
Table 2.7
Table 3.1
Table 3.3
Table 5.1
Table 5.2
Table 6.1
Table 7.1
Table 7.2
Table 7.3
Table 8.1
Table 8.2
Table 9.1
Table 9.2
Table 9.3
Table 9.4
Table 9.5
Table 10.1
Table 10.2
Table 11.1
About the IFST Advances in Food Science Book Series
The Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organisation in the United Kingdom concerned with all aspects of food science and technology. Its qualifications are internationally recognised as a sign of proficiency and integrity in the industry. Competence, integrity, and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture, and distribution of safe, wholesome, nutritious, and affordable foods, with due regard for the environment, animal welfare, and the rights of consumers.
IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in-depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food-processing techniques that are essential to the understanding and development of this rapidly evolving industry.
The IFST Advances series is edited by Dr Brijesh Tiwari, Senior Research Officer in the Department of Food Biosciences at the Teagasc Food Research Centre, Dublin, Ireland.
Current and forthcoming titles in the IFST series
Emerging Dairy Processing Technologies,
edited by Nivedita Datta and Peggy Tomasula
Emerging Technologies in Meat Processing
, edited by Enda Cummins and James Lyng
Seafood Processing: Technology, Quality and Safety
, edited by Ioannis S.
Boziaris
Nutraceutical and Functional Food Processing Technology
, edited by Joyce Irene Boye
List of Contributors
Laetitia M. Bonnaillie
, Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA, Wyndmoor, PA, USA
Jayani Chandrapala
, Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia
Paul Chen
, Department of Bioproducts and Biosystems Engineering and Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, USA
Yanling Cheng
, Department of Bioproducts and Biosystems Engineering and Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, USA
Nivedita Datta
, College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia
Shaobo Deng
, Department of Bioproducts and Biosystems Engineering and Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, USA
Poornimaa Harimurugan
, College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia
Sinead P. Heffernan
, School of Food and Nutritional Sciences, University College Cork, Ireland
Thom Huppertz
, NIZO food research, Ede, The Netherlands
Alan L. Kelly
, School of Food and Nutritional Sciences, University College Cork, Ireland
Yun Li
, Department of Bioproducts and Biosystems Engineering and Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, USA
Xiangyang Lin
, Department of Bioproducts and Biosystems Engineering and Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, USA
Xiaochen Ma
, Department of Bioproducts and Biosystems Engineering and Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, USA
Lloyd Metzger
, Dairy Foods Research Center and Department of Dairy Science, South Dakota State University, Brookings, SD, USA
Vijay K. Mishra
, College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia
Daniel M. Mulvihill
, School of Food and Nutritional Sciences, University College Cork, Ireland
Enzo A. Palombo
, Department of Chemistry and Biotechnology, Faculty of Science, Engineering and Technology, Swinburne University of Technology, Australia
Moushumi Paul
, Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA, Wyndmoor, PA, USA
Lata Ramchandran
, College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia
John A. Renye, Jr
, Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA, Wyndmoor, PA, USA
Dolores Rodrigo
, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna (Valencia), Spain
Roger Ruan
, Department of Bioproducts and Biosystems Engineering and Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, USA
Fernando Sampedro
, Center for Animal Health and Food Safety (CAHFS), College of Veterinary Medicine, University of Minnesota, St Paul, MN, USA
George A. Somkuti
, Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA, Wyndmoor, PA, USA
John Tobin
, Moorepark Food Research Centre, Fermoy, County Cork, Ireland
Peggy M. Tomasula
, Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA, Wyndmoor, PA, USA
Michael H. Tunick
, Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA, Wyndmoor, PA, USA
Diane L. Van Hekken
, Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA, Wyndmoor, PA, USA
Daniela D. Voigt
, School of Food and Nutritional Sciences, University College Cork, Ireland
Bogdan Zisu
, School of Applied Sciences, College of Science, Engineering and Health, RMIT University, Melbourne, Victoria, Australia
Preface
Milk and milk products have attracted consumer attention as functional foods due to the abundance of bioactive compounds, such as proteins, peptides, fatty acids, vitamins and minerals, found in a single serving. Milk and milk products have been shown to support healthy bones, teeth and muscles; may reduce the risk of high blood pressure, stroke and cardiovascular disease; and may control type 2 diabetes and obesity. A little known fact is that a serving of milk provides 100% of the adult daily requirement of Vitamin B12, about 30% of the adult daily requirement of Vitamin B2 and appreciable amounts of the other B vitamins.
Even though consumption of milk products such as cheese, yogurt and ice cream continues to grow, consumption of fluid milk has declined in recent years, with many consumers claiming that its taste and flavour pale in comparison to those of other beverages on the market today. In addition to claiming some health and nutritional benefits, these beverages offer convenience, taste and quench thirst. Varieties of milk-based products could be offered to cater to different consumer needs if they had a longer refrigerated or stable shelf life. High temperature, short time (HTST) pasteurization is used in milk processing to improve the microbial safety of milk and extend its refrigerated shelf life but its use in creation of specialty milk beverages or products is not always suitable for creation of extended shelf life (ESL) or shelf stable products.
Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents state of the art research and information on the alternative technologies that have some potential to be used, alone or in conjunction with another processing technology such as traditional thermal pasteurization or sterilization processes, for ESL or shelf stable products. These technologies include: pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, high power ultrasound, ultraviolet and pulsed light processing, carbon dioxide processing and application of bacteriocins produced from food grade lactic acid bacteria as components of hurdle technology for milk and dairy products or post processing milk preservation. Because of their growing importance to consumers, the additional bioactive compounds that may be found in milk from pasture-fed cows due to their dietary regime and other factors are described; the many health benefits they confer and their stability during processing are also discussed.
The primary focus of this book is on the effects of the alternative technologies on milk and milk product safety but the additional effects on their quality are also discussed. In fact, it is likely that some of the technologies may never find application in pasteurization or sterilization treatments but are worthy of consideration because they may induce physical changes of milk components that can be beneficial for the development of novel milk and dairy products and new ingredients. Some of the affected attributes are also covered in this book.
Information on alternative milk processing techniques and their impact on the physical, chemical and functional properties of milk and dairy products is scattered throughout the literature. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry consolidates the available information from various research groups into one place, which will provide significant benefits to the end users, including the food and dairy industries.
Nivedita Datta
Victoria University, Melbourne, Australia
Peggy Tomasula
USDA/ARS/ERRC, Wyndmoor, USA
