Major advances in fresh milk and milk products: fluid milk products and frozen desserts

Journal of Dairy Science
H D Goff, M W Griffiths

Abstract

Major technological advances in the fluid milk processing industry in the last 25 yr include significant improvements in all the unit operations of separation, standardization, pasteurization, homogenization, and packaging. Many advancements have been directed toward production capacity, automation, and hygienic operation. Extended shelf-life milks are produced by high heat treatment, sometimes coupled with microfiltration or centrifugation. Other nonthermal methods have also been investigated. Flavored milk beverages have increased in popularity, as have milk beverages packaged in single-service, closeable plastic containers. Likewise, the frozen dairy processing industry has seen the development of large-capacity, automated processing equipment for a wide range of products designed to gain market share. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. Incidents of foodborne disease associated with dairy products continue to occur, necessitating even greater diligence in the control of pathogen transmission. Analytical techniques for the rapid detection of specific types of microorgani...Continue Reading

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Citations

Jul 23, 2014·Asian-Australasian Journal of Animal Sciences·Pavan KumarDong Kee Jeong
Sep 8, 2016·The Journal of Dairy Research·Jayani Chandrapala, Bogdan Zisu
Nov 21, 2017·Journal of Dairy Science·A N SchianoM A Drake
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Aug 13, 2008·Journal of Agricultural and Food Chemistry·C ManzoF Addeo
Dec 1, 2008·Trends in Food Science & Technology·Nurit ArgovJ Bruce German

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