Vol. 3, Issue 6 (2018)
Effect of non-thermal processing techniques on milk components and dairy products: Mini review
Author(s): VGG Chandrajith, GADV Karunasena, R Vithanage
Abstract: The aim of the current work is to review the effects of non thermal processing technologies on the components in milk such as proteins, enzymes etc. and how the properties of different dairy products change due to these treatments. In this review the effect of Ultrasonication, Micro fluidization, High pressure processing on different milk varieties and how the characteristics of dairy products change when they are produced with milk treated with above techniques. According to previous works it could be seen that there are favorable as well as unfavorable effects of the above mentioned techniques on dairy products.
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