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The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.

Technology: general issues --- Chemical engineering --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content --- n/a

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• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.

Technology: general issues --- Chemical engineering --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content

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• EndNote
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Dairy foods make up an important part of the diets of billions of people across the globe. The nutrient composition of dairy foods adds significantly to a healthy diet, as dairy foods are an excellent or very good source of calcium, high quality protein, potassium, and riboflavin. On the other hand, some research has related dairy intake to the occurrence of certain chronic diseases. The science behind the health properties of dairy foods continue to evolve. This monograph presents current research aimed and understanding the health benefits and risks from the consumption of dairy foods.

Research & information: general --- Biology, life sciences --- Food & society --- milk --- dairy --- nutrient adequacy --- Philippines --- young children --- preschool children --- polar lipids --- sphingomyelin --- heart disease --- gut health --- cancer --- inflammation --- lactose intolerance --- lactase non-persistence --- galacto-oligosaccharide --- gut microbiome --- abdominal pain --- bloating --- gas --- diarrhea --- n-3 PUFA --- CLA --- cheese --- blood lipids --- dairy fat --- consumer --- quality --- animal-derived food --- yoghurt --- MFGM --- phospholipids --- gangliosides --- anti-inflammatory --- IL-1β --- nitric oxide --- superoxide anion --- cyclo-oxygenase-2 --- neutrophil elastase --- HAZ --- stunting --- pre-school children --- cross-sectional study --- China --- anteiso --- branched-chain amino acids --- diabetes --- iso --- metabolic diseases --- phytanic acid --- health --- matrix --- metabolism --- nutrient --- composition --- saturated fats --- dairy products --- energy intake --- food intakes --- nutrient intakes --- aging --- population-based cohort --- kefir peptides --- dairy milk protein --- osteoporosis --- ovariectomized (OVX) mice --- 16S rDNA --- gut microbiota --- type 2 diabetes mellitus --- insulin resistance --- polycystic ovary syndrome --- fertility --- ovulation --- 25-hydroxyvitamin D (25(OH)D) --- Mexican–American --- Other Hispanic --- non-Hispanic White --- non-Hispanic Black --- A1 beta-casein --- A2 beta-casein --- beta-casomorphin --- gastrointestinal intolerance --- hydrogen breath test --- lactose challenge --- lactose intolerance symptoms --- milk intolerance --- Qualifying Lactose Challenge Symptom Score --- whey --- glucose --- glycemic variability --- beta-lactoglobulin --- pre-meal --- CGM --- preterm neonates --- fat --- gastric lipase --- absorption --- intestine --- emulsions --- vegetable oil --- soy lecithin --- ribo-seq --- muscle protein synthesis --- anabolism --- insulin