Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry

362 Pages·2015·3.751 MB·English

by  Nivedita Datta, Peggy M. Tomasula

Emerging Dairy
Processing Technologies

Emerging Dairy
Processing Technologies
Opportunities for the Dairy Industry
Edited by
Nivedita Datta
College of Health and Biomedicine, Victoria University, Melbourne,
Victoria, Australia
Peggy M. Tomasula
Dairy and Functional Foods Research Unit, United States Department of
Agriculture, Agricultural Research Service, Eastern Regional Research
Center, Wyndmoor, PA, USA
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LibraryofCongressCataloging-in-PublicationData
Emergingdairyprocessingtechnologies:opportunitiesforthedairyindustry/editedbyNivedita
Datta,PeggyM.Tomasula.
pagescm
Includesbibliographicalreferencesandindex.
ISBN978-1-118-56062-4(cloth)
1. Dairyproductsindustry–Technologicalinnovations. 2. Dairyprocessing. 3. Pasteurization.
4. Milk–Pasteurization. I. Datta,Nivedita,editor. II. Tomasula,PeggyM.,editor.
SF250.5.E442015
637–dc23
2014050138
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
Wileyalsopublishesitsbooksinavarietyofelectronicformats.Somecontentthatappearsinprint
maynotbeavailableinelectronicbooks.
Coverimage:Cheeseblocks©iStock.com/urbancow;Sheep’sMilkCheese©
iStock.com/alexandrumagurean;MilkBottling©iStock.com/JasonLugo
Setin9.5/11.5ptTimesTenLTstd-RomanbyLaserwordsPrivateLimited,Chennai,India.
1 2015
Contents
AbouttheIFSTAdvancesinFoodScienceBookSeries xi
ListofContributors xiii
Preface xv
1 CrossflowMicrofiltrationintheDairyIndustry 1
PeggyM.TomasulaandLaetitiaM.Bonnaillie
1.1 Introduction 1
1.1.1 MembraneTypes 1
1.1.2 MFMembranes 3
1.1.3 PilotPlantTesting 6
1.2 MFPrinciplesandModels 8
1.2.1 GelPolarizationModels 10
1.2.2 OsmoticPressureModel 11
1.2.3 Resistance–in-SeriesModel 12
1.3 ApplicationsofMF 13
1.3.1 ProductionofConcentratedMicellarCaseinandWheyProteins 13
1.3.2 ExtendedShelfLifeMilk 15
1.3.3 ColdProcessingMFofMilk 20
1.3.4 SeparationandFractionationofMilkFatfromWholeMilkorButtermilk 21
1.3.5 SeparationofMilkBioactiveCompounds 22
1.3.6 OtherApplications 23
1.4 MembraneModificationstoIncreasePerformance 23
1.5 Microsieves 23
1.6 Conclusions 24
Acknowledgements 25
Disclaimer 25
References 25
2 NovelThermalMethodsinDairyProcessing 33
VijayK.MishraandLataRamchandran
2.1 Introduction 33
2.2 OhmicHeating 36
2.2.1 Principles 37
2.2.2 FactorsAffectingOH 37
2.2.3 ApplicationsandInfluenceofOHonDairyProductQuality 40
vi CONTENTS
2.3 MicrowaveHeating(MWH)andRadioFrequencyHeating(RFH) 42
2.3.1 Principles 43
2.3.2 FactorsAffectingMWHandRFH 44
2.3.3 ApplicationsandInfluenceonQualityofMilkandMilkProducts 48
2.4 AspectsofMicrobiologicalSafetyofDairyProducts 55
2.5 Conclusions 60
References 61
3 High-PressureProcessingofMilkandDairyProducts 71
DanielaD.Voigt,AlanL.Kelly,andThomHuppertz
3.1 IntroductiontoHigh-PressureProcessing 71
3.2 EffectsofHighPressureonFoodConstituents:BasicConsiderations 74
3.3 EffectsofHighPressureontheConstituentsofMilk 74
3.3.1 MilkSalts 74
3.3.2 MilkFatandMilkFatGlobules 75
3.3.3 WheyProteins 75
3.3.4 CaseinMicelles 76
3.3.5 MilkEnzymes 77
3.3.6 ViscosityandRheologicalProperties 78
3.4 EffectsofHighPressureonDairyMicrobiology 78
3.5 HPTreatmentandCheese 79
3.6 High-PressureProcessingandYoghurt 83
3.7 High-PressureProcessingandFunctionalDairyProducts 83
3.8 IceCream 84
3.9 ConclusionsandPerspectivesfortheDairyIndustry 85
References 85
4 ApplicationsofHigh-PressureHomogenizationandMicrofluidization
forMilkandDairyProducts 93
JohnTobin,SineadP.Heffernan,DanielM.Mulvihill,ThomHuppertz,
andAlanL.Kelly
4.1 Introduction 93
4.2 EmulsionStabilityandInstability 94
4.2.1 EffectsofHomogenization 94
4.2.2 PrinciplesofHigh-PressureHomogenization 96
4.2.3 Microfluidization 98
4.3 EffectsofHigh-PressureHomogenizationandMicrofluidizationonMilk
Constituents 99
4.3.1 MilkFatGlobules 99
4.3.2 MilkProteins 101
4.3.3 MilkEnzymes 102
4.3.4 Microorganisms 103
4.4 ApplicationsofHPHandMicrofluidizationintheManufactureofDairyProducts 103
4.4.1 Milk 103
4.4.2 YoghurtManufacture 104
4.4.3 Cheese 105
4.4.4 IceCream 106
4.4.5 CreamLiqueurs 107
4.5 ConclusionsandFuturePerspectives 108
References 108
CONTENTS vii
5 PulsedElectricFields(PEF)ProcessingofMilkandDairyProducts 115
FernandoSampedroandDoloresRodrigo
5.1 Introduction 115
5.1.1 TechnologyPrinciples 115
5.1.2 ProcessingEquipment 117
5.2 ApplicationofPEFforMilkPasteurization 118
5.2.1 MicrobiologicalAspects 118
5.2.2 QualityAspects 125
5.2.3 BioactiveCompounds 128
5.2.4 ShelfLifeExtension 128
5.3 ApplicationofPEFtoDairyProducts 130
5.3.1 FruitJuice–MilkBeverages 130
5.3.2 SoyaMilkandFruitJuice–SoyaMilkBeverages 137
5.3.3 Yogurt-BasedBeverages 138
5.3.4 InfantFormulaMilkBeverages 138
5.3.5 OtherMilk-BasedBeverages 139
5.4 CommercialApplicationsofPEFforMilkPasteurization 140
5.5 Conclusions 141
References 141
6 HighPowerUltrasoundProcessinginMilkandDairyProducts 149
BogdanZisuandJayaniChandrapala
6.1 Introduction:UltrasoundinDairy 149
6.2 UltrasonicEquipment 151
6.3 EffectsofSonicationonMilkFat:HomogenizationandCreaming 152
6.3.1 Homogenization 152
6.3.2 Creaming 155
6.4 DegassingandFoamReduction 155
6.5 ThermosonicationtoReduceMicrobialLoad 156
6.6 UltrasoundAssistedFiltration 157
6.7 SonocrystallizationofLactosefromWhey 159
6.8 SolubilityofRehydratedPowders 161
6.9 EffectsofsonicationonMilkandCaseinSystems 163
6.9.1 EffectsofSonicationontheCaseinMicelle 163
6.9.2 AppliedUltrasoundtoControltheViscosityofMilkConcentrates 164
6.10 EffectsofSonicationonthePhysicalandFunctionalProperties
ofWheyProteins 167
6.10.1 GelationandViscosity 167
6.10.2 UnderstandingWheyProteinChangesInducedbyUltrasound 169
6.10.3 HeatStabilityofWheyProteins 169
6.11 SensoryCharacteristicsofSonicatedMilkandWhey 172
6.12 Conclusions 173
References 173
7 UltravioletandPulsedLightTechnologiesinDairyProcessing 181
NiveditaDatta,PoornimaaHarimurugan,andEnzoA.Palombo
7.1 Introduction 181
7.2 BasicPrinciplesofUVProcessing 183
7.2.1 TheUVProcess 183
7.3 AvailableUVTreatmentEquipmentandTheirOperation 185
viii CONTENTS
7.3.1 UVDoseDetermination 187
7.3.2 UVDoseMeasurement 188
7.4 EffectsofUVTreatmentonMicroorganisms 188
7.4.1 MechanismsofAction 188
7.4.2 InactivationofBacteriainMilkandDairyProducts 189
7.4.3 PackagingandSurfaceDisinfection 192
7.5 CommercialDevelopments 192
7.6 OtherLightProcessingTechniqueusingUVlight 194
7.7 BasicPrincipleofPLTechnology 195
7.8 EffectsofPLonMicroorganisms 196
7.8.1 MechanismsofAction 196
7.8.2 InactivationofBacteriainLiquidandDairyProducts 196
7.9 CommercialDevelopments 199
7.10 Conclusions 199
Acknowledgements 200
References 200
8 CarbonDioxide:AnAlternativeProcessingMethodforMilk 205
LaetitiaM.BonnaillieandPeggyM.Tomasula
8.1 Introduction 205
8.2 PhysicochemicalPrinciples 206
8.2.1 SolubilityofCO inAqueousSolutions 207
2
8.2.2 SolubilityofCO inMilk 208
2
8.3 MicrobiologicalActionofHigh-PressureandSupercriticalCO 209
2
8.3.1 MechanismofActionofCO 209
2
8.3.2 InfluenceofProcessingParameters:T,P,AgitationandTime 211
8.3.3 InactivationofDifferentMicroorganismswithCO 211
2
8.3.4 KineticsofBacterialInactivationwithCO 223
2
8.4 High-PressureCO TreatmentofMilkandDairyFoods 223
2
8.4.1 MicrobialFloraofRawandPasteurizedMilk 223
8.4.2 FoodCompositionAffectstheBactericidalActionofCO 225
2
8.4.3 TreatmentofMilkwithHigh-PressureCO 226
2
8.5 Low-PressureCO Injection(Carbonation)toExtendtheShelfLifeofFluidMilk
2
andSoftDairyProducts 228
8.5.1 AdvantagesofCarbonation 228
8.5.2 DoesCO TreatmentAffecttheQualityandFunctionalityofDairy
2
Products? 229
8.5.3 CarbonatedRawMilk 230
8.5.4 CarbonatedPasteurizedMilk 231
8.5.5 CottageCheese 232
8.5.6 Yogurt 233
8.5.7 FermentedandFlavouredDairyBeverages 233
8.5.8 Butter,SourCreamandIceCream 234
8.6 OtherDairy-RelatedApplicationsforCO 234
2
8.6.1 FractionationofMilkLipids 234
8.6.2 ManufactureofCheesefromCO -TreatedMilk 236
2
8.6.3 FractionationofMilkProteins 237
8.7 RegulatoryStatus 239
Acknowledgements 240
References 240