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 |
 Microwave |
 Pulsed electric field |
 Ultrasound |
 Plasma activated water |
 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 | https://www.sciencedirect.com/science/article/pii/S0268005X21005865 |
| Impacts of heat-induced changes on milk protein digestibility: A review | 2021 | English | Nutrition, Dairy | Siqi Li, Aiqian Ye*, Harjinder Singh | https://www.sciencedirect.com/science/article/pii/S0958694621001886?via%3Dihub= |
