{"product_id":"emerging-dairy-processing-technologies-9781118560624","title":"Emerging Dairy Processing Technologies","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFluid 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eAbout the IFST Advances in Food Science Book Series xi \u003cp\u003eList of Contributors xiii\u003c\/p\u003e \u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Crossflow Microfiltration in the Dairy Industry 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePeggy M. Tomasula and Laetitia M. Bonnaillie\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.1.1 Membrane Types 1\u003c\/p\u003e \u003cp\u003e1.1.2 MF Membranes 3\u003c\/p\u003e \u003cp\u003e1.1.3 Pilot Plant Testing 6\u003c\/p\u003e \u003cp\u003e1.2 MF Principles and Models 8\u003c\/p\u003e \u003cp\u003e1.2.1 Gel Polarization Models 10\u003c\/p\u003e \u003cp\u003e1.2.2 Osmotic Pressure Model 11\u003c\/p\u003e \u003cp\u003e1.2.3 Resistance–in-Series Model 12\u003c\/p\u003e \u003cp\u003e1.3 Applications of MF 13\u003c\/p\u003e \u003cp\u003e1.3.1 Production of Concentrated Micellar Casein and Whey Proteins 13\u003c\/p\u003e \u003cp\u003e1.3.2 Extended Shelf Life Milk 15\u003c\/p\u003e \u003cp\u003e1.3.3 Cold Processing MF of Milk 20\u003c\/p\u003e \u003cp\u003e1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 21\u003c\/p\u003e \u003cp\u003e1.3.5 Separation of Milk Bioactive Compounds 22\u003c\/p\u003e \u003cp\u003e1.3.6 Other Applications 23\u003c\/p\u003e \u003cp\u003e1.4 Membrane Modifications to Increase Performance 23\u003c\/p\u003e \u003cp\u003e1.5 Microsieves 23\u003c\/p\u003e \u003cp\u003e1.6 Conclusions 24\u003c\/p\u003e \u003cp\u003eAcknowledgements 25\u003c\/p\u003e \u003cp\u003eDisclaimer 25\u003c\/p\u003e \u003cp\u003eReferences 25\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Novel Thermal Methods in Dairy Processing 33\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eVijay K. Mishra and Lata Ramchandran\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 33\u003c\/p\u003e \u003cp\u003e2.2 Ohmic Heating 36\u003c\/p\u003e \u003cp\u003e2.2.1 Principles 37\u003c\/p\u003e \u003cp\u003e2.2.2 Factors Affecting OH 37\u003c\/p\u003e \u003cp\u003e2.2.3 Applications and Influence of OH on Dairy Product Quality 40\u003c\/p\u003e \u003cp\u003e2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH) 42\u003c\/p\u003e \u003cp\u003e2.3.1 Principles 43\u003c\/p\u003e \u003cp\u003e2.3.2 Factors Affecting MWH and RFH 44\u003c\/p\u003e \u003cp\u003e2.3.3 Applications and Influence on Quality of Milk and Milk Products 48\u003c\/p\u003e \u003cp\u003e2.4 Aspects of Microbiological Safety of Dairy Products 55\u003c\/p\u003e \u003cp\u003e2.5 Conclusions 60\u003c\/p\u003e \u003cp\u003eReferences 61\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 High-Pressure Processing of Milk and Dairy Products 71\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDaniela D. Voigt, Alan L. Kelly, and Thom Huppertz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction to High-Pressure Processing 71\u003c\/p\u003e \u003cp\u003e3.2 Effects of High Pressure on Food Constituents: Basic Considerations 74\u003c\/p\u003e \u003cp\u003e3.3 Effects of High Pressure on the Constituents of Milk 74\u003c\/p\u003e \u003cp\u003e3.3.1 Milk Salts 74\u003c\/p\u003e \u003cp\u003e3.3.2 Milk Fat and Milk Fat Globules 75\u003c\/p\u003e \u003cp\u003e3.3.3 Whey Proteins 75\u003c\/p\u003e \u003cp\u003e3.3.4 Casein Micelles 76\u003c\/p\u003e \u003cp\u003e3.3.5 Milk Enzymes 77\u003c\/p\u003e \u003cp\u003e3.3.6 Viscosity and Rheological Properties 78\u003c\/p\u003e \u003cp\u003e3.4 Effects of High Pressure on Dairy Microbiology 78\u003c\/p\u003e \u003cp\u003e3.5 HP Treatment and Cheese 79\u003c\/p\u003e \u003cp\u003e3.6 High-Pressure Processing and Yoghurt 83\u003c\/p\u003e \u003cp\u003e3.7 High-Pressure Processing and Functional Dairy Products 83\u003c\/p\u003e \u003cp\u003e3.8 Ice Cream 84\u003c\/p\u003e \u003cp\u003e3.9 Conclusions and Perspectives for the Dairy Industry 85\u003c\/p\u003e \u003cp\u003eReferences 85\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products 93\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJohn Tobin, Sinead P. Heffernan, Daniel M. Mulvihill, Thom Huppertz, and Alan L. Kelly\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 93\u003c\/p\u003e \u003cp\u003e4.2 Emulsion Stability and Instability 94\u003c\/p\u003e \u003cp\u003e4.2.1 Effects of Homogenization 94\u003c\/p\u003e \u003cp\u003e4.2.2 Principles of High-Pressure Homogenization 96\u003c\/p\u003e \u003cp\u003e4.2.3 Microfluidization 98\u003c\/p\u003e \u003cp\u003e4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 99\u003c\/p\u003e \u003cp\u003e4.3.1 Milk Fat Globules 99\u003c\/p\u003e \u003cp\u003e4.3.2 Milk Proteins 101\u003c\/p\u003e \u003cp\u003e4.3.3 Milk Enzymes 102\u003c\/p\u003e \u003cp\u003e4.3.4 Microorganisms 103\u003c\/p\u003e \u003cp\u003e4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products 103\u003c\/p\u003e \u003cp\u003e4.4.1 Milk 103\u003c\/p\u003e \u003cp\u003e4.4.2 Yoghurt Manufacture 104\u003c\/p\u003e \u003cp\u003e4.4.3 Cheese 105\u003c\/p\u003e \u003cp\u003e4.4.4 Ice Cream 106\u003c\/p\u003e \u003cp\u003e4.4.5 Cream Liqueurs 107\u003c\/p\u003e \u003cp\u003e4.5 Conclusions and Future Perspectives 108\u003c\/p\u003e \u003cp\u003eReferences 108\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products 115\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFernando Sampedro and Dolores Rodrigo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 115\u003c\/p\u003e \u003cp\u003e5.1.1 Technology Principles 115\u003c\/p\u003e \u003cp\u003e5.1.2 Processing Equipment 117\u003c\/p\u003e \u003cp\u003e5.2 Application of PEF for Milk Pasteurization 118\u003c\/p\u003e \u003cp\u003e5.2.1 Microbiological Aspects 118\u003c\/p\u003e \u003cp\u003e5.2.2 Quality Aspects 125\u003c\/p\u003e \u003cp\u003e5.2.3 Bioactive Compounds 128\u003c\/p\u003e \u003cp\u003e5.2.4 Shelf Life Extension 128\u003c\/p\u003e \u003cp\u003e5.3 Application of PEF to Dairy Products 130\u003c\/p\u003e \u003cp\u003e5.3.1 Fruit Juice–Milk Beverages 130\u003c\/p\u003e \u003cp\u003e5.3.2 Soya Milk and Fruit Juice–Soya Milk Beverages 137\u003c\/p\u003e \u003cp\u003e5.3.3 Yogurt-Based Beverages 138\u003c\/p\u003e \u003cp\u003e5.3.4 Infant Formula Milk Beverages 138\u003c\/p\u003e \u003cp\u003e5.3.5 Other Milk-Based Beverages 139\u003c\/p\u003e \u003cp\u003e5.4 Commercial Applications of PEF for Milk Pasteurization 140\u003c\/p\u003e \u003cp\u003e5.5 Conclusions 141\u003c\/p\u003e \u003cp\u003eReferences 141\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 High Power Ultrasound Processing in Milk and Dairy Products 149\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBogdan Zisu and Jayani Chandrapala\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction: Ultrasound in Dairy 149\u003c\/p\u003e \u003cp\u003e6.2 Ultrasonic Equipment 151\u003c\/p\u003e \u003cp\u003e6.3 Effects of Sonication on Milk Fat: Homogenization and Creaming 152\u003c\/p\u003e \u003cp\u003e6.3.1 Homogenization 152\u003c\/p\u003e \u003cp\u003e6.3.2 Creaming 155\u003c\/p\u003e \u003cp\u003e6.4 Degassing and Foam Reduction 155\u003c\/p\u003e \u003cp\u003e6.5 Thermosonication to Reduce Microbial Load 156\u003c\/p\u003e \u003cp\u003e6.6 Ultrasound Assisted Filtration 157\u003c\/p\u003e \u003cp\u003e6.7 Sonocrystallization of Lactose from Whey 159\u003c\/p\u003e \u003cp\u003e6.8 Solubility of Rehydrated Powders 161\u003c\/p\u003e \u003cp\u003e6.9 Effects of sonication on Milk and Casein Systems 163\u003c\/p\u003e \u003cp\u003e6.9.1 Effects of Sonication on the Casein Micelle 163\u003c\/p\u003e \u003cp\u003e6.9.2 Applied Ultrasound to Control the Viscosity of Milk Concentrates 164\u003c\/p\u003e \u003cp\u003e6.10 Effects of Sonication on the Physical and Functional Properties of Whey Proteins 167\u003c\/p\u003e \u003cp\u003e6.10.1 Gelation and Viscosity 167\u003c\/p\u003e \u003cp\u003e6.10.2 Understanding Whey Protein Changes Induced by Ultrasound 169\u003c\/p\u003e \u003cp\u003e6.10.3 Heat Stability of Whey Proteins 169\u003c\/p\u003e \u003cp\u003e6.11 Sensory Characteristics of Sonicated Milk and Whey 172\u003c\/p\u003e \u003cp\u003e6.12 Conclusions 173\u003c\/p\u003e \u003cp\u003eReferences 173\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Ultraviolet and Pulsed Light Technologies in Dairy Processing 181\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNivedita Datta, Poornimaa Harimurugan, and Enzo A. Palombo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 181\u003c\/p\u003e \u003cp\u003e7.2 Basic Principles of UV Processing 183\u003c\/p\u003e \u003cp\u003e7.2.1 The UV Process 183\u003c\/p\u003e \u003cp\u003e7.3 Available UV Treatment Equipment and Their Operation 185\u003c\/p\u003e \u003cp\u003e7.3.1 UV Dose Determination 187\u003c\/p\u003e \u003cp\u003e7.3.2 UV Dose Measurement 188\u003c\/p\u003e \u003cp\u003e7.4 Effects of UV Treatment on Microorganisms 188\u003c\/p\u003e \u003cp\u003e7.4.1 Mechanisms of Action 188\u003c\/p\u003e \u003cp\u003e7.4.2 Inactivation of Bacteria in Milk and Dairy Products 189\u003c\/p\u003e \u003cp\u003e7.4.3 Packaging and Surface Disinfection 192\u003c\/p\u003e \u003cp\u003e7.5 Commercial Developments 192\u003c\/p\u003e \u003cp\u003e7.6 Other Light Processing Technique using UV light 194\u003c\/p\u003e \u003cp\u003e7.7 Basic Principle of PL Technology 195\u003c\/p\u003e \u003cp\u003e7.8 Effects of PL on Microorganisms 196\u003c\/p\u003e \u003cp\u003e7.8.1 Mechanisms of Action 196\u003c\/p\u003e \u003cp\u003e7.8.2 Inactivation of Bacteria in Liquid and Dairy Products 196\u003c\/p\u003e \u003cp\u003e7.9 Commercial Developments 199\u003c\/p\u003e \u003cp\u003e7.10 Conclusions 199\u003c\/p\u003e \u003cp\u003eAcknowledgements 200\u003c\/p\u003e \u003cp\u003eReferences 200\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Carbon Dioxide: An Alternative Processing Method for Milk 205\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLaetitia M. Bonnaillie and Peggy M. Tomasula\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 205\u003c\/p\u003e \u003cp\u003e8.2 Physicochemical Principles 206\u003c\/p\u003e \u003cp\u003e8.2.1 Solubility of CO2 in Aqueous Solutions 207\u003c\/p\u003e \u003cp\u003e8.2.2 Solubility of CO2 in Milk 208\u003c\/p\u003e \u003cp\u003e8.3 Microbiological Action of High-Pressure and Supercritical CO2 209\u003c\/p\u003e \u003cp\u003e8.3.1 Mechanism of Action of CO2 209\u003c\/p\u003e \u003cp\u003e8.3.2 Influence of Processing Parameters: T, P, Agitation and Time 211\u003c\/p\u003e \u003cp\u003e8.3.3 Inactivation of Different Microorganisms with CO2 211\u003c\/p\u003e \u003cp\u003e8.3.4 Kinetics of Bacterial Inactivation with CO2 223\u003c\/p\u003e \u003cp\u003e8.4 High-Pressure CO2 Treatment of Milk and Dairy Foods 223\u003c\/p\u003e \u003cp\u003e8.4.1 Microbial Flora of Raw and Pasteurized Milk 223\u003c\/p\u003e \u003cp\u003e8.4.2 Food Composition Affects the Bactericidal Action of CO2 225\u003c\/p\u003e \u003cp\u003e8.4.3 Treatment of Milk with High-Pressure CO2 226\u003c\/p\u003e \u003cp\u003e8.5 Low-Pressure CO2 Injection (Carbonation) to Extend the Shelf Life of Fluid Milk and Soft Dairy Products 228\u003c\/p\u003e \u003cp\u003e8.5.1 Advantages of Carbonation 228\u003c\/p\u003e \u003cp\u003e8.5.2 Does CO2 Treatment Affect the Quality and Functionality of Dairy Products? 229\u003c\/p\u003e \u003cp\u003e8.5.3 Carbonated Raw Milk 230\u003c\/p\u003e \u003cp\u003e8.5.4 Carbonated Pasteurized Milk 231\u003c\/p\u003e \u003cp\u003e8.5.5 Cottage Cheese 232\u003c\/p\u003e \u003cp\u003e8.5.6 Yogurt 233\u003c\/p\u003e \u003cp\u003e8.5.7 Fermented and Flavoured Dairy Beverages 233\u003c\/p\u003e \u003cp\u003e8.5.8 Butter, Sour Cream and Ice Cream 234\u003c\/p\u003e \u003cp\u003e8.6 Other Dairy-Related Applications for CO2 234\u003c\/p\u003e \u003cp\u003e8.6.1 Fractionation of Milk Lipids 234\u003c\/p\u003e \u003cp\u003e8.6.2 Manufacture of Cheese from CO2-Treated Milk 236\u003c\/p\u003e \u003cp\u003e8.6.3 Fractionation of Milk Proteins 237\u003c\/p\u003e \u003cp\u003e8.7 Regulatory Status 239\u003c\/p\u003e \u003cp\u003eAcknowledgements 240\u003c\/p\u003e \u003cp\u003eReferences 240\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Non-Thermal Pasteurization of Milk Using CHIEF Technology\u003c\/b\u003e 251\u003cbr\u003e\u003ci\u003eShaobo Deng, Paul Chen, Yun Li, Xiaochen Ma, Yanling Cheng, Xiangyang Lin, Lloyd Metzger, and Roger Ruan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 251\u003c\/p\u003e \u003cp\u003e9.2 Principles 252\u003c\/p\u003e \u003cp\u003e9.2.1 Biological Effects 252\u003c\/p\u003e \u003cp\u003e9.2.2 Physical Principles 252\u003c\/p\u003e \u003cp\u003e9.3 Equipment and Process Flow 255\u003c\/p\u003e \u003cp\u003e9.4 Effects of the Process on Microorganisms and Quality 258\u003c\/p\u003e \u003cp\u003e9.4.1 Microorganisms 258\u003c\/p\u003e \u003cp\u003e9.4.2 Quality 259\u003c\/p\u003e \u003cp\u003e9.5 Other Uses of CHIEF Technology 261\u003c\/p\u003e \u003cp\u003e9.6 Future Development 261\u003c\/p\u003e \u003cp\u003e9.6.1 Hardware Development 262\u003c\/p\u003e \u003cp\u003e9.6.2 Evaluation of the Process 262\u003c\/p\u003e \u003cp\u003e9.6.3 Hurdle Technology 262\u003c\/p\u003e \u003cp\u003eAcknowledgements 263\u003c\/p\u003e \u003cp\u003eReferences 263\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Bacteriocins of Food Grade Lactic Acid Bacteria in Hurdle Technology for Milk and Dairy Products\u003c\/b\u003e \u003cb\u003e267\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJohn A. Renye, Jr and George A. Somkuti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 267\u003c\/p\u003e \u003cp\u003e10.2 Bacteriocin Structure and Production 268\u003c\/p\u003e \u003cp\u003e10.3 Application of Bacteriocins in Dairy Foods 273\u003c\/p\u003e \u003cp\u003e10.3.1 Applications to Improve Food Safety 274\u003c\/p\u003e \u003cp\u003e10.3.2 Sensory Effects of Bacteriocin Applications 275\u003c\/p\u003e \u003cp\u003e10.3.3 Bacteriocin Resistance 276\u003c\/p\u003e \u003cp\u003e10.4 Bacteriocins as Components of Hurdle Technology 277\u003c\/p\u003e \u003cp\u003e10.4.1 Combined with Conventional Treatments 277\u003c\/p\u003e \u003cp\u003e10.4.2 Combined with Emerging Technologies 280\u003c\/p\u003e \u003cp\u003e10.5 Bacteriocins in Hurdle Technology for Dairy Food Safety 281\u003c\/p\u003e \u003cp\u003e10.5.1 Bacteriocins Combined with Temperature Regulation 281\u003c\/p\u003e \u003cp\u003e10.5.2 Bacteriocins Combined with Other Natural Preservatives 285\u003c\/p\u003e \u003cp\u003e10.5.3 Bacteriocins and Pulsed Electric Fields 287\u003c\/p\u003e \u003cp\u003e10.5.4 Bacteriocins and High-Pressure Processing 288\u003c\/p\u003e \u003cp\u003e10.6 Conclusions 289\u003c\/p\u003e \u003cp\u003eReferences 290\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Leveraging the Beneficial Compounds of Organic and Pasture Milk 307\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMichael H. Tunick, Diane L. Van Hekken, and Moushumi Paul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 307\u003c\/p\u003e \u003cp\u003e11.2 Regulatory Status 307\u003c\/p\u003e \u003cp\u003e11.2.1 Organic and Conventional Dairies 307\u003c\/p\u003e \u003cp\u003e11.2.2 Nutritional claims 308\u003c\/p\u003e \u003cp\u003e11.3 Bioactive Compounds in Milk 311\u003c\/p\u003e \u003cp\u003e11.3.1 Peptides and Proteins 311\u003c\/p\u003e \u003cp\u003e11.3.2 Fatty Acids 313\u003c\/p\u003e \u003cp\u003e11.3.3 Vitamins and Minerals 314\u003c\/p\u003e \u003cp\u003e11.4 Variations in Biologically Active Compounds 319\u003c\/p\u003e \u003cp\u003e11.4.1 Pasture, Organic and Conventional Milk 319\u003c\/p\u003e \u003cp\u003e11.4.2 Pasteurization and Homogenization 319\u003c\/p\u003e \u003cp\u003e11.4.3 Feed Changes 320\u003c\/p\u003e \u003cp\u003e11.5 The Future 321\u003c\/p\u003e \u003cp\u003e11.5.1 Trends 321\u003c\/p\u003e \u003cp\u003e11.5.2 Goals and Research Needs 322\u003c\/p\u003e \u003cp\u003eDisclaimer 322\u003c\/p\u003e \u003cp\u003eReferences 322\u003c\/p\u003e \u003cp\u003eIndex 333\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49528832328023,"sku":"9781118560624","price":138.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118560624.jpg?v=1731873195","url":"https:\/\/bookcurl.com\/products\/emerging-dairy-processing-technologies-9781118560624","provider":"Book Curl","version":"1.0","type":"link"}