Heat treatment of milk | non-thermal technologies: introduction

Deeth, H. C. and Datta, N. (2011). Heat treatment of milk | non-thermal technologies: introduction. In John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney (Ed.), Encyclopedia of dairy sciences 2nd ed. (pp. 725-731) San Diego, CA, United States: Academic Press. doi:10.1016/B978-0-12-374407-4.00221-1

Author Deeth, H. C.
Datta, N.
Title of chapter Heat treatment of milk | non-thermal technologies: introduction
Title of book Encyclopedia of dairy sciences
Place of Publication San Diego, CA, United States
Publisher Academic Press
Publication Year 2011
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-374407-4.00221-1
Open Access Status
Edition 2nd
ISBN 9780123744029
Editor John W. Fuquay
Patrick F. Fox
Paul L. H. McSweeney
Volume number 2
Start page 725
End page 731
Total pages 7
Language eng
Abstract/Summary Nonthermal technologies have developed considerably in recent years owing to consumer demand for more natural, less-processed foods and to the availability of suitable laboratory-scale, pilot-scale, and, in some cases, industrial-scale equipment. They are increasingly being adopted by the food industry but, with a few exceptions, have not been widely adopted by the dairy industry. Some of the reasons for this are discussed in this article. Though the main interest in these technologies has been as alternatives to heat treatments for preservation of foods, including milk, focus has turned in recent years to other applications that have emerged as more research has been performed. These have led to new and unforeseen process and product concepts. This article contains an introduction to a range of nonthermal technologies. Three technologies that have attracted the maximum interest, high-pressure processing, ultrasonication, and pulsed electric field technology, are discussed in detail in two separate articles, and an overview of each of the other technologies is included in this article.
Keyword Centrifugation
Carbon dioxide
Cold plasma
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Book Chapter
Collection: School of Agriculture and Food Sciences
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Created: Mon, 13 Feb 2012, 12:03:58 EST by Dr Hilton Deeth on behalf of School of Agriculture and Food Sciences