In recent years, a number of new technologies have emerged which present alternative processing strategies to conventional approaches such as heat treatment; these include the use of high pressures, pulsed electric fields, and ultrasound. Each technology has specific and sometimes unique advantages over existing technologies in terms of microbial inactivation or effects on proteins, enzymes or other food constituents. This review considers the possible application of some of these technologies for functional dairy products, including reducing allergenicity of proteins and preserving probiotic products or colostrum. While many of the technologies mentioned have not yet been widely implemented by the food industry, specific examples of commercial adoption of high-pressure processing are described.
|Original language||English (US)|
|Number of pages||4|
|Journal||Australian Journal of Dairy Technology|
|State||Published - Feb 1 2009|
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering