| Abstrakt: |
This document is a collection of articles discussing emerging technologies for improving the properties, shelf life, and analysis of dairy products. The articles cover a range of topics, including non-thermal processing, enzymatic or fermentation procedures, supplementation with non-dairy substances, and analytical methodologies. Some examples of emerging technologies discussed include high hydrostatic pressure processing, pulsed electric fields, ultrasound, hydrodynamic cavitation, UV-C irradiation, plasma technology, and nanotechnology. The articles explore the effects of these technologies on milk microorganisms, constituents, structural components, and bioactivity, as well as their potential for improving the safety and preservation of dairy products. The document emphasizes the complexity of milk and dairy products and the need for extensive research before implementing new technologies or practices in the industry. [Extracted from the article] |
