TY - BOOK ID - 146309205 TI - Novel Processing Technology of Dairy Products PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Technology: general issues KW - Chemical engineering KW - recrystallization KW - food hydrocolloids KW - methods for crystal structure evaluation KW - high hydrostatic pressure KW - whey protein hydrolysates KW - sheep milk KW - yoghurt KW - ACE inhibitory activity KW - gel properties KW - heat stability KW - traditional yoghurt starter KW - biofunctionality KW - alpha-lactalbumin (α-Lac) KW - beta-lactoglobulin (β-Lg) KW - high pressure processing (HPP) KW - pasteurization KW - ready-to-feed (RTF) infant formula KW - milk phospholipids KW - buttermilk KW - life-cycle assessment KW - carbon footprint KW - supercritical fluid extraction KW - membrane separation KW - microfiltration KW - ovine milk KW - bovine milk KW - casein fractions KW - alkaline phosphatase KW - cathepsin D KW - milk renneting properties KW - probiotics KW - viability model KW - high-pressure processing KW - rheology KW - sensory quality KW - fermented dairy beverage KW - antioxidant capacity KW - microbial inactivation KW - image analysis KW - high pressure processing KW - total phenolic content KW - recrystallization KW - food hydrocolloids KW - methods for crystal structure evaluation KW - high hydrostatic pressure KW - whey protein hydrolysates KW - sheep milk KW - yoghurt KW - ACE inhibitory activity KW - gel properties KW - heat stability KW - traditional yoghurt starter KW - biofunctionality KW - alpha-lactalbumin (α-Lac) KW - beta-lactoglobulin (β-Lg) KW - high pressure processing (HPP) KW - pasteurization KW - ready-to-feed (RTF) infant formula KW - milk phospholipids KW - buttermilk KW - life-cycle assessment KW - carbon footprint KW - supercritical fluid extraction KW - membrane separation KW - microfiltration KW - ovine milk KW - bovine milk KW - casein fractions KW - alkaline phosphatase KW - cathepsin D KW - milk renneting properties KW - probiotics KW - viability model KW - high-pressure processing KW - rheology KW - sensory quality KW - fermented dairy beverage KW - antioxidant capacity KW - microbial inactivation KW - image analysis KW - high pressure processing KW - total phenolic content UR - https://www.unicat.be/uniCat?func=search&query=sysid:146309205 AB - 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. ER -