Heat Treatment of Milk: Non-Thermal Technologies: Introduction

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 725-731

  Deeth, H C ^a   Datta, N ^b  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b VICTORIA UNIVERSITY   (Australia)

Author keywords

Carbon dioxide; Centrifugation; Cold plasma; Microfiltration; Nonthermal technology; Pulsed light; UV light

Indexed keywords

EID: 85042185890     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00221-1     Document Type: Chapter

References (15)

1. Alvarez V.B., Ji T.Y. Emerging processing and preservation technologies for milk and dairy products. Food Science and Food Biotechnology 2003, 313-327. CRC Press, Boca Raton, FL. G.F. Gutiérrez-López, G.V. Barbosa-Cánovas (Eds.).
2. Barbosa-Cánovas G., Bermúdez-Aguirre D. Other novel milk preservation technologies: Ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins. Improving the Safety and Quality of Milk 2010, 420-450. Woodhead Publishing Ltd., Cambridge. M. Griffiths (Ed.).
3. Barbosa-Cánovas G.V., Tapia M.S., Cano M.P., Martín-Belloso O., Martínez A. Novel Food Processing Technologies 2005, CRC Press, Boca Raton, FL.
4. Bishop R. Alternative methods to heat treatment. Bulletin of the International Dairy Federation 2002, 374:8-11.
5. Deeth H.C., Datta N., Versteeg C. Non-thermal technologies. Advances in Dairy Ingredients 2010, Blackwell Publishing Professional, Ames, IA. G. Smithers, M.A. Augustin (Eds.).
6. Diels A.M.J., Michiels C.W. High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms. Critical Reviews in Microbiology 2006, 32:201-216.
7. Gésan-Guiziou G. Removal of bacteria, spores and somatic cells from milk by centrifugation and microfiltration techniques. Improving the Safety and Quality of Milk 2010, 349-372. Woodhead Publishing Ltd., Cambridge. M. Griffiths (Ed.).
8. Hotchkiss J.H., Werner B.G., Lee E.Y.C. Addition of carbon dioxide to dairy products to improve quality: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 2006, 5:158-168.
9. Manas P., Pagan R. Microbial inactivation by new technologies of food preservation: Dairy and food microbiology: Challenges and opportunities. Journal of Applied Microbiology 2005, 98:1387-1399.
10. Patel A.P., Carroll T., Kelly A.L. Nonthermal preservation technologies for dairy applications. Dairy Processing and Quality Assurance 2008, 465-482. Wiley-Blackwell, Ames, IA. R.C. Chandan, A. Kilara, N.P. Shah (Eds.).
11. Senorans F.J., Ibanez E., Cifuentes A. New trends in food processing. Critical Reviews in Food Science and Nutrition 2003, 43:507-526.
12. Emerging Technologies for Food Processing 2005, Elsevier Academic Press, Amsterdam; London. D.-W. Sun (Ed.).
13. Advances in Thermal and Non-Thermal Food Preservation 2007, Blackwell Publishing, Ames, IA. G. Tewari, V.K. Juneja (Eds.).
14. Wan J., Coventry M.J., Swiergon P., Sanguansr P., Versteeg C. Advances in innovative processing technologies for microbial inactivation and enhancement of food safety - pulsed electric field and low-temperature plasma. Trends in Food Science and Technology 2009, 20:414-424.
15. Ye Z., Koutchma T., Parisi B., Larkin J., Forney L.J. Ultraviolet inactivation kinetics of Escherichia coli and Yersinia pseudotuberculosis in annular reactors. Journal of Food Science 2007, 72:E271-E278.