publication . Article . 2010

Possibilities of implementing nonthermal processing methods in the dairy industry

Irena Jeličić;
Open Access English
  • Published: 01 Jun 2010 Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025, Copyright policy)
  • Publisher: Croatian Dairy Union
In the past two decades a lot of research in the field of food science has focused on new, non-thermal processing methods. This article describes the most intensively investigated new processing methodsfor implementation in the dairy industry, like microfiltration, high hydrostatic pressure, ultrasound and pulsed electric fields. For each method an overview is given for the principle of microbial inactivation, the obtained results regarding reduction of microorganisms as well as the positive and undesirable effects on milk composition and characteristics. Most promising methods for further implementation in the dairy industry appeared to be combination of modera...
free text keywords: milk, high hydrostatic pressure, ultrasound, pulsed electric fields, microfiltration, Dairying, SF221-250
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Article . 2010
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