Artikelomschrijving

Milk processing is energy intensive and contributes significantly to greenhouse gas (GHG) emissions, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies presents the state of the art research and technologies that might be sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) milk processing. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. This book is part of Wiley s series IFST Advances in Food Science, which all focus on emerging technologies in various sectors of the food industry. Previously commissioned titles in the series have covered emerging technologies in meat, seafood, and functional foods.