Dairy Engineering: Milk Processing and Milk Products

82Milk is a perishable commodity and enriched in nutrients and requires immediate processing to extend the shelf life. Dairy products available in the market are fermented, heat desiccated, coagulated, clarified butter fat products, dried and frozen products. Processing can be carried out using ther...

Full description

Saved in:
Bibliographic Details
Published inDairy Engineering pp. 81 - 101
Main Authors Chavan, Rupesh S., Kumar, Anil, Sehrawat, Rachna, Nalawade, Tanmay
Format Book Chapter
LanguageEnglish
Published CRC Press 2017
Edition1
Subjects
UHT
Plate Heat Exchanger
Sterilized Milk
Fermented Milk Products
Heat Exchanger
Scraped Surface Heat Exchanger
UHT Processing
HPP
WPC
Fat Globules
PEF
Milk Clotting Proteases
Le Chatelier’s Principle
Tubular Heat Exchanger
High Pressure Processing
Dairy Industries
Ultrasonic Homogenization
Non-thermal Technique
Skim Milk
Propylene Glycol Mixture
Moisture Content
Colloid Mills
Online AccessGet full text

Cover

More Information
Summary:82Milk is a perishable commodity and enriched in nutrients and requires immediate processing to extend the shelf life. Dairy products available in the market are fermented, heat desiccated, coagulated, clarified butter fat products, dried and frozen products. Processing can be carried out using thermal (pasteurization and sterilization) and non-thermal techniques (high pressure processing and pulse electric field). Different equipments involved during processing are chillers, centrifugal separator, homogenizer, microfluidizer, pasteurizer (batch and continuous), high hydrostatic processing machine and pulse electric field setup. Thermal mode of processing is well established and widely used but, nowadays non thermal processing is also getting recognition as consumer prefer minimally processes food with maximum nutrient benefits.
ISBN:1771883804
9781771883801
DOI:10.1201/9781315366210-6