Книга "Новые технологии переработки молока: перспективы для молочной промышленности" посвящена разработке устойчивых альтернатив высокотемпературной короткодлительной пастеризации (HTST) и ультравысокотемпературной пастеризации (UHT) в производстве молочных продуктов. Авторы исследуют новые технологии, такие как импульсный электрический поля, высокое гидростатическое давление, высокое давление гомогенизации, оминая и микроволновая обработка, микрофильтрация, импульсный свет, УФ-обработка и обработка углекислым газом, которые могут потенциально снизить энергопотребление и выбросы парниковых газов. Книга также описывает использование бактериоцинов, которые могут улучшить эффективность технологий переработки, а также информацию о органическом и пастбищном молоке, которое потребители воспринимают как устойчивые альтернативы обычному молоку. Авторы собрали всю доступную информацию о альтернативных технологиях переработки молока и их воздействии на физические и функциональные свойства молока. Книга предназначена для ученых и технологов молочной промышленности, а также для экспертов по переработке пищевых продуктов, работающих с молочными ингредиентами, и студентов.
This textbook delves into emerging dairy processing technologies—including pulsed electric fields, high hydrostatic pressure, homogenisation, microwave heating, bacteria, ohmic heating, carbon dioxide, bacteriocines, organic milk, pasture milk and more. Datta brings together much of the available research into alternative processing methods and how they relate to physical and functional changes in milk.
Электронная Книга «Emerging Dairy Processing Technologies» написана автором Nivedita Datta в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9781118560532
Описание книги от Nivedita Datta
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.
