Illustrasjonsbildet for Matprodukt

Dairy

Milk forms the basis for a large number of dairy products. Novel technologies aim to process milk more gently, and also to improve production processes.

How is Dairy affected by the different technologies

Goal High pressure
High pressure
Microwave
Microwave
Pulsed electric field
Pulsed electric field
Ultrasound
Ultrasound
Plasma activated water
Plasma activated water
UV-light
UV-light
Durability Has effect
Applies to yogurt
Has effect
Overview
Has effect
Food safety
Color
Texture
More results
Loss of liquid
Rancidity
Nutritional values
Digestibility
Has effect
Applies to yogurt
Has effect
Allergens
Has effect
Applies to yogurt

Publications

Title Year Language Topic Author
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan 2022 English High pressure processing, Ultrasound , Dairy Sone, Izumi; Hosoi, Moe; Geonzon, Lester C.; Jung, Hwabin; Descallar, Faith Bernadette; Bingjie, Hue; Matsukawaab, Shingo
Impacts of heat-induced changes on milk protein digestibility: A review 2021 English Nutrition, Dairy Siqi Li, Aiqian Ye*, Harjinder Singh