CRC Press - Non-Thermal Processing Technologies for Dairy

Conventional dairy processing methods often lead to the loss of vital nutrients and a reduction in organoleptic qualities. This book by CRC Press provides a detailed look at non-conventional alternatives that address these challenges. By utilizing non-thermal processing techniques, manufacturers can improve the nutritional profile of milk-based food products while increasing consumer acceptability. This text explores several emerging technologies that offer a way to process dairy without the negative effects of traditional heat treatments. Readers will gain insights into how these methods maintain the quality and integrity of various dairy products. It serves as a valuable resource for understanding how modern technology can transform dairy production to meet higher standards of nutrition and taste.