Title : Non-thermal technologies applied to dairy processing
Abstract:
Dairy products play a crucial role in human nutrition, providing essential proteins, vitamins, and minerals while offering unique sensory characteristics that contribute to dietary diversity. Various types of milk, including cow, goat, sheep, and camel milk, are available on the market, each with distinct nutritional profiles and consumer preferences. However, ensuring the safety and quality of milk and dairy products remains a significant challenge due to microbial contamination and spoilage, necessitating effective preservation techniques. Traditionally, thermal processing methods such as pasteurization and sterilization have been used to extend the shelf life of milk and eliminate harmful microorganisms. While effective, these methods often lead to undesirable changes in the sensory and nutritional properties of dairy products. As consumer demand grows for minimally processed, fresh-tasting, and nutrient-rich dairy products, alternative preservation techniques are needed. Emerging non-thermal technologies offer innovative solutions to improve milk conservation without compromising its nutritional and sensory attributes. High-pressure processing (HPP), pulsed electric fields (PEF), cold plasma, ultraviolet (UV-C) irradiation, and ultrasound have demonstrated significant potential in microbial inactivation and quality preservation. These technologies allow for extended shelf life while maintaining the fresh-like characteristics of milk and dairy products. This presentation will discuss the importance of dairy products, the challenges of milk conservation, and the drawbacks of traditional preservation methods. It will then explore emerging non-thermal technologies, their mechanisms of action, and their applications in dairy processing. Finally, regulatory aspects, industrial scalability, and consumer acceptance of these novel techniques will be addressed, highlighting their potential to revolutionize dairy preservation.
