Non-Thermal Processing Technologies for the Dairy Industry

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.

Chapter 1: Novel Approach for Non-Thermal Applications in Dairy Processing Industry Chapter 2: Pulse electric field processing of milk Chapter 3: High Hydrostatic Pressure Processing for Dairy Products Chapter 4: Cold plasma: An emerging technology on milk and dairy products processing Chapter 5: UV Pasteurization Technical Approach for Market Milk Processing Chapter 6: Application of Ultrasonic for Dairy Products Processing Chapter 7: Application of Supercritical CO2 Extraction Process for Dairy Product Processing Chapter 8: Application of Radiation based Processing of Dairy Products Chapter 9: Bio-preservation of dairy products: A non-thermal processing & preservation approach for shelf life extension of dairy products Chapter 10: Treatment of dairy industry wastewater using non-thermal processing techniques Chapter 11: Surface pasteurization and disinfection of dairy processing equipment using cold plasma techniques Chapter 12: Safety, regulatory aspects, and environmental impacts of using non-thermal processing techniques for dairy industries

Dr. M. Selvamuthukumaran is presently Associate Professor & Head of the Department of Food Technology, Hindustan Institute of Technology & Science, Chennai. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology. Dr. Sajid is an Associate Professor and Assistant Dean for Research and Graduate studies at College of Food and Agriculture, UAEU. He teaches advance courses in food science and food Chemistry. His major interests are in food protein and lipid chemistry, bioactive peptides, and functional foods and nutraceuticals, plant-based proteins, novel non-thermal technologies and food by-product valorization. Currently, he is leading an active research program at UAEU which focus on bioactive molecules in camel milk and dates, investigating their functional, structural and nutraceutical properties, and their encapsulation at micro and nano level. He has published his research in leading refereed journals and presented his research results in both national and international conferences. He has published more than 70 articles and edited 3 books. Dr. Maqsood received multiple prestigious awards that recognized his research activities and leadership skills. He has taught, supervised and trained several graduate and undergraduate students as well as international researcher scholars in the area of Food protein Chemistry, Bioactive peptides, and proteomics.