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Novel trends in engineered milk products

Published online by Cambridge University Press:  07 September 2016

Jayani Chandrapala  and
Bogdan Zisu
Jayani Chandrapala*
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee, VIC 3030, Australia
Bogdan Zisu
Affiliation:
School of Science, College of Science, Engineering and Health, RMIT University Melbourne, VIC 3000, Australia
*
*For correspondence; e-mail: Janage.Chandrapala@vu.edu.au
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Abstract

Food engineering within the dairy sector is an ever developing field of study purely based on the application of engineering principles and concepts to any aspect of dairy product manufacturing and operations. The last 25 years of science and technology devoted to milk and milk products have led to major advances. The purpose of this paper is to review the history and current status of some engineered milk products and to speculate regarding future trends. Much of the advancement has been directed towards production capacity, mechanisation, automation, hygiene within the processing plant, safety, extensions in shelf life, and new product introductions that bring variety and convenience for the consumer. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. In addition, further improvements focused on energy efficiency and environmental sustainability have been made and will be needed in the future.

Keywords

Milkheat treatmentcheeseyoghurtnovel technologiesreview
Type
Review Article
Information
Journal of Dairy Research , Volume 83 , Issue 3 , August 2016 , pp. 268 - 280
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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