Novel Technologies for Dairy Foods

Novel Technologies for Dairy Foods provides a comprehensive overview of the latest advancements in the processing of milk and dairy products through both traditional and modern technologies. Recent innovations in engineering, materials science, and consumer sciences have led to significant research on emerging techniques such as pulsed electric fields, ultrasound, high-pressure processing, and 3D printing. These technologies not only enhance the quality and prolong the shelf life of dairy products but also facilitate the development of functional and designer foods tailored to special dietary needs, including those of geriatrics and individuals with swallowing difficulties. This book compiles and interprets a wealth of literature, summarizing industrial applications and advancements in processing technologies including cold plasma, pulsed electric field, ohmic heating and many more. Packaging systems, designer foods, and automation are covered, as well as the use of nano-preservatives with antioxidant and antimicrobial properties. This book is an essential resource for a diverse audience, including researchers, industry professionals, and students in the fields of food science, dairy technology, and nutrition. With contributions from renowned experts across the globe, readers will gain insights into the mechanisms by which novel technologies impact dairy quality and the latest trends in the industry.

Novel Technologies for Dairy Foods serves as a critical reference for those seeking to deepen their understanding of innovative practices and their practical applications in the dairy sector.

• Compiles the exisiting research on novel technologies applied to milk and dairy products, highlighting advances in processing, functional properties, and packaging
• Examines the applications of emerging technologies such as pulsed electric fields, ultrasound, and 3D printing in enhancing the quality and shelf life of dairy products
• Discusses the development of functional and designer foods using advanced technologies to improve the bioactive properties of dairy-derived peptides and hydrolysates
• Describes overall findings from recent studies, focusing on industrial applications and advances in the dairy industry