Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic organisms, minimize microbiological development, and improve some sensory pro...

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Bibliographic Details
Published inFood and bioprocess technology Vol. 14; no. 5; pp. 781 - 803
Main Authors Aït-Kaddour, Abderrahmane, Hassoun, Abdo, Bord, Cécile, Schmidt-Filgueras, Renata, Biancolillo, Alessandra, Di Donato, Francesca, Temiz, Havva Tümay, Cozzolino, Daniel
Format Journal Article
LanguageEnglish
Published New York Springer US 01.05.2021
Springer Nature B.V
Springer
Subjects
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dairy products
Fluorescence
Food and Nutrition
Food industry
Food processing industry
Food Science
Heat treatment
Heat treatments
Infrared analysis
Life Sciences
Milk
NMR
Nondestructive testing
Nuclear magnetic resonance
Quality assessment
Review Article
Sensory properties
Shelf life
Spectroscopy techniques
Dairy products
Heating
Sensory
Quality
Milk
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Summary:In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic organisms, minimize microbiological development, and improve some sensory properties. However, they can also induce biochemical, physico-chemical, and sensory changes in foods, and then adversely affect the final quality of the products. To assess the quality of milk and dairy products during heating, some non-destructive techniques exist. In this article, the application of spectroscopic non-destructive techniques (fluorescence, infrared, NMR) is analyzed to point out the pertinence by using them as tools to monitor milk and dairy product quality changes during heating. An overview of the last studies on the effect of different conventional and emerging methods of milk and dairy product heating on biochemical, physico-chemical, and sensory quality is also presented, as well as the perspectives of research in this topic.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-021-02607-0