Nonthermal technologies in dairy processing

Deeth, H. C., Datta, N. and Versteeg, C. (2012). Nonthermal technologies in dairy processing. In Geoffrey W. Smithers and Mary Ann Augustin (Ed.), Advances in Dairy Ingredients (pp. 161-216) Ames, IA, USA: John Wiley & Sons. doi:10.1002/9781118448205.ch6

Author Deeth, H. C.
Datta, N.
Versteeg, C.
Title of chapter Nonthermal technologies in dairy processing
Title of book Advances in Dairy Ingredients
Place of Publication Ames, IA, USA
Publisher John Wiley & Sons
Publication Year 2012
Sub-type Chapter in textbook
DOI 10.1002/9781118448205.ch6
Open Access Status
Year available 2013
Series Institute of Food Technologists Press Series
ISBN 9780813823959
Editor Geoffrey W. Smithers
Mary Ann Augustin
Volume number 79
Chapter number 6
Start page 161
End page 216
Total pages 56
Total chapters 12
Language eng
Formatted Abstract/Summary
Interest in non-thermal technologies as replacements for, or adjuncts to, thermal processing has been increasing in recent years for a variety of reasons. A major reason is their potential to process foods with little or no effects on flavour, colour or nutritional value. While there are several non-thermal technologies in various states of commercial readiness, this chapter focuses on four: high pressure processing, high pressure homogenisation, ultrasonication and pulsed electric field technology. Of these, high pressure processing has been commercialised most by the food industry. To date however, adoption of these technologies by the dairy industry has been slow. The chapter discusses the principles of each technology, their effects in milk and milk products, and their current and potential applications in the production of dairy products and dairy ingredients.
Keyword High pressure processing
High pressure homogenisation
Pulsed electric field
Dairy applications
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: Fri, 16 May 2014, 21:06:24 EST by Dr Hilton Deeth on behalf of School of Agriculture and Food Sciences