Emerging Dairy Processing Technologies

Dr Nivedita Datta is a Lecturer in Food Science and Technology in the College of Health and Biomedicineat Victoria University, Melbourne, Australia.Dr Peggy M. Tomasula is Research Leader of the Dairy and Functional Foods Research Unit (DFFRU) atUSDA/ARS/ERRC in Wyndmoor, Pennsylvania, USA.

• About the IFST Advances in Food Science Book Series xi List of Contributors xiiiPreface xv1 Crossflow Microfiltration in the Dairy Industry 1Peggy M. Tomasula and Laetitia M. Bonnaillie1.1 Introduction 11.1.1 Membrane Types 11.1.2 MF Membranes 31.1.3 Pilot Plant Testing 61.2 MF Principles and Models 81.2.1 Gel Polarization Models 101.2.2 Osmotic Pressure Model 111.2.3 Resistance–in-Series Model 121.3 Applications of MF 131.3.1 Production of Concentrated Micellar Casein and Whey Proteins 131.3.2 Extended Shelf Life Milk 151.3.3 Cold Processing MF of Milk 201.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 211.3.5 Separation of Milk Bioactive Compounds 221.3.6 Other Applications 231.4 Membrane Modifications to Increase Performance 231.5 Microsieves 231.6 Conclusions 24Acknowledgements 25Disclaimer 25References 252 Novel Thermal Methods in Dairy Processing 33Vijay K. Mishra and Lata Ramchandran2.1 Introduction 332.2 Ohmic Heating 362.2.1 Principles 372.2.2 Factors Affecting OH 372.2.3 Applications and Influence of OH on Dairy Product Quality 402.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH) 422.3.1 Principles 432.3.2 Factors Affecting MWH and RFH 442.3.3 Applications and Influence on Quality of Milk and Milk Products 482.4 Aspects of Microbiological Safety of Dairy Products 552.5 Conclusions 60References 613 High-Pressure Processing of Milk and Dairy Products 71Daniela D. Voigt, Alan L. Kelly, and Thom Huppertz3.1 Introduction to High-Pressure Processing 713.2 Effects of High Pressure on Food Constituents: Basic Considerations 743.3 Effects of High Pressure on the Constituents of Milk 743.3.1 Milk Salts 743.3.2 Milk Fat and Milk Fat Globules 753.3.3 Whey Proteins 753.3.4 Casein Micelles 763.3.5 Milk Enzymes 773.3.6 Viscosity and Rheological Properties 783.4 Effects of High Pressure on Dairy Microbiology 783.5 HP Treatment and Cheese 793.6 High-Pressure Processing and Yoghurt 833.7 High-Pressure Processing and Functional Dairy Products 833.8 Ice Cream 843.9 Conclusions and Perspectives for the Dairy Industry 85References 854 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products 93John Tobin, Sinead P. Heffernan, Daniel M. Mulvihill, Thom Huppertz, and Alan L. Kelly4.1 Introduction 934.2 Emulsion Stability and Instability 944.2.1 Effects of Homogenization 944.2.2 Principles of High-Pressure Homogenization 964.2.3 Microfluidization 984.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 994.3.1 Milk Fat Globules 994.3.2 Milk Proteins 1014.3.3 Milk Enzymes 1024.3.4 Microorganisms 1034.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products 1034.4.1 Milk 1034.4.2 Yoghurt Manufacture 1044.4.3 Cheese 1054.4.4 Ice Cream 1064.4.5 Cream Liqueurs 1074.5 Conclusions and Future Perspectives 108References 1085 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products 115Fernando Sampedro and Dolores Rodrigo5.1 Introduction 1155.1.1 Technology Principles 1155.1.2 Processing Equipment 1175.2 Application of PEF for Milk Pasteurization 1185.2.1 Microbiological Aspects 1185.2.2 Quality Aspects 1255.2.3 Bioactive Compounds 1285.2.4 Shelf Life Extension 1285.3 Application of PEF to Dairy Products 1305.3.1 Fruit Juice–Milk Beverages 1305.3.2 Soya Milk and Fruit Juice–Soya Milk Beverages 1375.3.3 Yogurt-Based Beverages 1385.3.4 Infant Formula Milk Beverages 1385.3.5 Other Milk-Based Beverages 1395.4 Commercial Applications of PEF for Milk Pasteurization 1405.5 Conclusions 141References 1416 High Power Ultrasound Processing in Milk and Dairy Products 149Bogdan Zisu and Jayani Chandrapala6.1 Introduction: Ultrasound in Dairy 1496.2 Ultrasonic Equipment 1516.3 Effects of Sonication on Milk Fat: Homogenization and Creaming 1526.3.1 Homogenization 1526.3.2 Creaming 1556.4 Degassing and Foam Reduction 1556.5 Thermosonication to Reduce Microbial Load 1566.6 Ultrasound Assisted Filtration 1576.7 Sonocrystallization of Lactose from Whey 1596.8 Solubility of Rehydrated Powders 1616.9 Effects of sonication on Milk and Casein Systems 1636.9.1 Effects of Sonication on the Casein Micelle 1636.9.2 Applied Ultrasound to Control the Viscosity of Milk Concentrates 1646.10 Effects of Sonication on the Physical and Functional Properties of Whey Proteins 1676.10.1 Gelation and Viscosity 1676.10.2 Understanding Whey Protein Changes Induced by Ultrasound 1696.10.3 Heat Stability of Whey Proteins 1696.11 Sensory Characteristics of Sonicated Milk and Whey 1726.12 Conclusions 173References 1737 Ultraviolet and Pulsed Light Technologies in Dairy Processing 181Nivedita Datta, Poornimaa Harimurugan, and Enzo A. Palombo7.1 Introduction 1817.2 Basic Principles of UV Processing 1837.2.1 The UV Process 1837.3 Available UV Treatment Equipment and Their Operation 1857.3.1 UV Dose Determination 1877.3.2 UV Dose Measurement 1887.4 Effects of UV Treatment on Microorganisms 1887.4.1 Mechanisms of Action 1887.4.2 Inactivation of Bacteria in Milk and Dairy Products 1897.4.3 Packaging and Surface Disinfection 1927.5 Commercial Developments 1927.6 Other Light Processing Technique using UV light 1947.7 Basic Principle of PL Technology 1957.8 Effects of PL on Microorganisms 1967.8.1 Mechanisms of Action 1967.8.2 Inactivation of Bacteria in Liquid and Dairy Products 1967.9 Commercial Developments 1997.10 Conclusions 199Acknowledgements 200References 2008 Carbon Dioxide: An Alternative Processing Method for Milk 205Laetitia M. Bonnaillie and Peggy M. Tomasula8.1 Introduction 2058.2 Physicochemical Principles 2068.2.1 Solubility of CO2 in Aqueous Solutions 2078.2.2 Solubility of CO2 in Milk 2088.3 Microbiological Action of High-Pressure and Supercritical CO2 2098.3.1 Mechanism of Action of CO2 2098.3.2 Influence of Processing Parameters: T, P, Agitation and Time 2118.3.3 Inactivation of Different Microorganisms with CO2 2118.3.4 Kinetics of Bacterial Inactivation with CO2 2238.4 High-Pressure CO2 Treatment of Milk and Dairy Foods 2238.4.1 Microbial Flora of Raw and Pasteurized Milk 2238.4.2 Food Composition Affects the Bactericidal Action of CO2 2258.4.3 Treatment of Milk with High-Pressure CO2 2268.5 Low-Pressure CO2 Injection (Carbonation) to Extend the Shelf Life of Fluid Milk and Soft Dairy Products 2288.5.1 Advantages of Carbonation 2288.5.2 Does CO2 Treatment Affect the Quality and Functionality of Dairy Products? 2298.5.3 Carbonated Raw Milk 2308.5.4 Carbonated Pasteurized Milk 2318.5.5 Cottage Cheese 2328.5.6 Yogurt 2338.5.7 Fermented and Flavoured Dairy Beverages 2338.5.8 Butter, Sour Cream and Ice Cream 2348.6 Other Dairy-Related Applications for CO2 2348.6.1 Fractionation of Milk Lipids 2348.6.2 Manufacture of Cheese from CO2-Treated Milk 2368.6.3 Fractionation of Milk Proteins 2378.7 Regulatory Status 239Acknowledgements 240References 2409 Non-Thermal Pasteurization of Milk Using CHIEF Technology 251Shaobo Deng, Paul Chen, Yun Li, Xiaochen Ma, Yanling Cheng, Xiangyang Lin, Lloyd Metzger, and Roger Ruan9.1 Introduction 2519.2 Principles 2529.2.1 Biological Effects 2529.2.2 Physical Principles 2529.3 Equipment and Process Flow 2559.4 Effects of the Process on Microorganisms and Quality 2589.4.1 Microorganisms 2589.4.2 Quality 2599.5 Other Uses of CHIEF Technology 2619.6 Future Development 2619.6.1 Hardware Development 2629.6.2 Evaluation of the Process 2629.6.3 Hurdle Technology 262Acknowledgements 263References 26310 Bacteriocins of Food Grade Lactic Acid Bacteria in Hurdle Technology for Milk and Dairy Products 267John A. Renye, Jr and George A. Somkuti10.1 Introduction 26710.2 Bacteriocin Structure and Production 26810.3 Application of Bacteriocins in Dairy Foods 27310.3.1 Applications to Improve Food Safety 27410.3.2 Sensory Effects of Bacteriocin Applications 27510.3.3 Bacteriocin Resistance 27610.4 Bacteriocins as Components of Hurdle Technology 27710.4.1 Combined with Conventional Treatments 27710.4.2 Combined with Emerging Technologies 28010.5 Bacteriocins in Hurdle Technology for Dairy Food Safety 28110.5.1 Bacteriocins Combined with Temperature Regulation 28110.5.2 Bacteriocins Combined with Other Natural Preservatives 28510.5.3 Bacteriocins and Pulsed Electric Fields 28710.5.4 Bacteriocins and High-Pressure Processing 28810.6 Conclusions 289References 29011 Leveraging the Beneficial Compounds of Organic and Pasture Milk 307Michael H. Tunick, Diane L. Van Hekken, and Moushumi Paul11.1 Introduction 30711.2 Regulatory Status 30711.2.1 Organic and Conventional Dairies 30711.2.2 Nutritional claims 30811.3 Bioactive Compounds in Milk 31111.3.1 Peptides and Proteins 31111.3.2 Fatty Acids 31311.3.3 Vitamins and Minerals 31411.4 Variations in Biologically Active Compounds 31911.4.1 Pasture, Organic and Conventional Milk 31911.4.2 Pasteurization and Homogenization 31911.4.3 Feed Changes 32011.5 The Future 32111.5.1 Trends 32111.5.2 Goals and Research Needs 322Disclaimer 322References 322Index 333