Preservation and shelf-life extension make food safe to eat and accessible to people all over the world, significantly reducing spoilage and waste. As a particularly perishable food group, milk and dairy products require highly effective methods of preservation and packaging in the ever-changing global food supply chain.
Advances in Preservation and Packaging for Milk and Dairy Products provides in-depth knowledge of the methods and technologies used to ensure the safety, quality and shelf life of milk and dairy products. This book begins with an overview of the fundamental principles and challenges of preserving milk and dairy products. It progresses to discuss advances in both conventional and emerging preservation techniques, from thermal and fermentation methods to non-thermal technologies like high-pressure processing, pulsed electric fields, and cold plasma. This book also provides a comprehensive overview of packaging innovations, including biodegradable and active packaging. Taking an interdisciplinary approach,
Advances in Preservation and Packaging for Milk and Dairy Products is a comprehensive guide for food scientists, researchers, and industry professionals working to innovate in the dairy sector.
- Comprehensively covers the advancements in preservation and packaging for milk and dairy products
- Summarizes the fundamentals and recent trends in preservation techniques, both conventional and emerging, ensuring safety and quality of milk and dairy products
- Updates on the latest innovations in packaging solutions, including biodegradable and active packaging, to address sustainability challenges in the dairy industry
- Highlights current challenges, market trends and future directions in shelf-life extension methods for dairy
