| Popis: |
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. |
