Non-Thermal Processing Technologies for the Dai, Selvamuthukumaran, Maqsood..

CRC Press

Non-Thermal Processing Technologies for the Dairy IndustryAuthor(s): M. Selvamuthukumaran, Sajid Maqsood\nFormat: Hardback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9780367675172, 978-0367675172\nSynopsis\nThe 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.\n\nThere 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 .