Hostname: page-component-89b8bd64d-5bvrz Total loading time: 0 Render date: 2026-05-09T16:54:43.003Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Information

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 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Afroz, M, Swaminathan, K, Karthikeyan, P, Pervez, K, Sudhir, U & Kumar, M 2012 Application of nanotechnology in food and dairy processing: an overview. Journal of Food Science 22 23–31 Google Scholar
Amirdirvani, S & Baba, AS 2011 Changes in yoghurt fermentation characteristics, antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT-Food Science and Technology 44 1458–1464 CrossRefGoogle Scholar
Barbano, DM & Rasmussen, RR 1992 Cheese yield performance of fermentation produced chymosin and other milk coagulants. Journal of Dairy Science 75 1–12 Google Scholar
Benedito, J, Carcel, JA, Gisbert, M & Mulet, A 2001 Quality control of cheese maturation and defects using ultrasonics. Journal of Food Science 66 100–104 Google Scholar
Benedito, J, Carcel, JA, Gisbert, M & Mulet, A 2002 Application of low intensity ultrasonics to cheese manufacturing processes. Ultrasonics 40 19–23 CrossRefGoogle ScholarPubMed
Bermudez-Aguirre, D & Barbosa-Canovas, GV 2010 Processing of soft Hispanic cheese (“Queso Fresco”) using thermo-sonicated milk: a study of physicochemical characteristics and storage life. Journal of Food Science 75 S548–S558 Google Scholar
Bermúdez-Aguirre, D, Corradini, MG, Mawson, R & Barbosa-Cánovas, G 2009 Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication. Innovative Food Science Emerging Technology 10 172–178 Google Scholar
Bermudez-Aguirre, D, Mobbs, T & Barbosa-Canovas, GV 2011 Ultrasound applications in food processing. In Ultrasound Technologies for Food and Bioprocessing, pp. 65e105 (Eds Feng, H, Barbosa-C_anovas, GV & Weiss, J). USA: Springer Google Scholar
Cassidy, S, Daly, C, Early, J & Rome, T 2014 Alkaline phosphatase activity in UK cheese made from bovine pasteurized milk. International Journal of Dairy Technology 67 297–299 Google Scholar
Chandan, RC & O'rell, KR 2006 Yoghurt plant quality assurance. In Manufacturing Yoghurt and Fermented Milks, (Ed. Chandan, RC). Oxford, UK: Blackwell Publishing Google Scholar
Chandrapala, J 2008 Effect of concentration, pH and added chelating agents in the colloidal properties of heated reconstituted skim milk. PhD Thesis. Monash UnievrsityGoogle Scholar
Chandrapala, JC, Oliver, C, Kentish, S & Ashokkumar, M 2012 Ultrasonics in food processing. Ultrasonics Sonochemistry 19 975–983 Google Scholar
Charm, SE 1963 The Fundamentals of Food Engineering. Westport, CT: The AVI Publishing Google Scholar
Chawla, R, Patil, GR & Singh, AK 2011 High hydrostatic pressure technology in dairy processing – A review. Journal of Food Science and Technology 48 260–268 Google Scholar
Considine, KM, Kelly, AC, Fitzgerald, GF, Hill, C & Sleator, RD 2008 HPP – effects of microbial food safety and quality. Microbial Letters 281 1–9 Google Scholar
Daufin, G, Esudier, JP, Carrere, H, Berot, S, Fillaudeau, L & Dedoux, M 2001 Recent and emerging applications of membrane processed in the food and dairy industry. Trans I Chem E 79 Part C 89–102 Google Scholar
D'amico, D, Silk, TM, Wu, J & Guo, M 2006 Inactivation of microorganisms in milk and apple cider treated with ultrasound. Journal of Food Protection 69 556–563 Google Scholar
De Brabandere, AG & de Brabandere, JG 1999 Effects of process conditions on the pH development during yoghurt fermentation. Journal of Food Engineering 41 221–227 Google Scholar
de Wit, JN 2001 Lecturer's Handbook on Whey and Whey Products. Belgium: European Whey Products Association Google Scholar
Elwell, MW & Barbano, DM 2006 Use of MF to improve fluid milk quality. Journal of Dairy Science 89 E20–E30 Google Scholar
Evert-Arriagada, K, Hermandez-herrero, M, Juan, B, Guamis, B & Trujillo, AJ 2012 Effects of HP on fresh cheese shelf life. Journal of Food Engineering 110 248–253 Google Scholar
Fernandez-Molina, JJ, Bermudez-Aquirree, D, Altunakar, B, Swanson, BG & Barbosa-Canovas, G 2006 Inactivation of Listeria innocus and Pseudomonas fluroscens by PEF in skim milk: energy requirements. Journal of Food Process Engineering 29 561–573 CrossRefGoogle Scholar
Fox, PF & McSweeney, P 2000 Methods used to study non-starter microorganisms in cheese: a review. International Journal of Dairy Technology 53 113–119 Google Scholar
Garcia, LF & Rodriguez, FAR 2014 Combination of MF and heat treatment for ESL milk production: impact on shelf life. Journal of Food Engineering 728 1–9 CrossRefGoogle Scholar
Gera, N & Doores, S 2011 Kinetics and mechanism of bacterial inactivation by ultrasound waves and sonoprotective effect of milk components. Journal of Food Science 76 M111–M119 Google Scholar
Giroux, HJ, Constantineeau, S, Fustier, P, Champagne, CP, St-Gelais, D, Lacroik, M & Britten, M 2013 Cheese fortification using water in oil in water double emulsions as carrier for water soluble nutrients. International Dairy Journal 29 107–114 Google Scholar
Goff, HD & Griffiths, MW 2006 Major advances in fresh milk and milk products: fluid milk products and frozen desserts. Journal of Dairy Science 89 1163–1173 Google Scholar
Guerrero-Beltran, J, Sepulveda, DK, Gongora-Nieto, M & Barbosa-Canovas, G 2010 Milk thermization by PEF and electrically induced heating. Journal of Food Engineering 100 56–60 Google Scholar
Guinee, TP 2004 Salting and the tile of salt in cheese. Journal of Dairy Technology 57 99–109 Google Scholar
Harte, FM, Luedecke, L, Swanson, BG & Barbano-Canovas, G 2003 Low fat yoghurt made from milk subjected to combination of high hydrostatic pressure and thermal processing. Journal of Dairy Science 86 1074–1082 Google Scholar
Heldman, DR 1975 Food Process Engineering. Westport, CT: The AVI Publishing Co Google Scholar
Hogan, E, Kelly, AL & Sun, DW 2005 HPP of Foods: An Overview . In Emerging Technologies for Food Processing, pp. 3–31 (Ed. Sun DW, ). Academic Press Google Scholar
Jana, AH & Mandal, PK 2011 Manufacturing and quality of Mozarella cheese: a review. International Journal of Dairy Science 6 199–226 Google Scholar
Johnson, ME & Lucey, JA 2006 Major technological advances and trends in cheese. Journal of Dairy Science 89 1174–1178 Google Scholar
Juraga, E, Salamon, BS & Herceg, Z 2011 Application of high intensity ultrasound treatment on enterobateria count in milk. Mljekarstvo 61 125–134 Google Scholar
Kessler, HG 1997 Enginereign aspects of currently available technological processes. Bulletin of International Dairy Federation 320 16–25 Google Scholar
Knorr, D, Zenker, M, Heinz, V & Lee, D 2004 Applications and potential of ultrasonics in food processing. Trends in Food Science Technology 15 261–266 Google Scholar
Koh, LLA, Chandrapala, J, Zisu, B, Martin, GJ, Kentish, S & Ashokkumar, M 2013 A comparison of the effectiveness of sonication, high shear mixing and homogenization on improving the heat stability of whey proteins solutions. Food Bioprocessing Technology 7 556–566 Google Scholar
Lankes, H, Ozer, HB & Robinson, RG 1998 The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt. Milchwissenschaft 53 510–513 Google Scholar
Lucey, J 2002 Formation and physical properties of milk protein gels. Journal of Dairy Science 85 281–294 Google Scholar
Lucey, JA & Singh, H 2003 Acid coagulation of milk. In Advanced Dairy Chemistry Vol 2, pp. 1001–1026 (Eds Fox, PF & McSweeney, PHL). Gaithersberg, MD: Aspen Publishers Google Scholar
Liu, Z, Juliano, P, Williams, R, Niere, J & Augustin, M 2014 Ultrasound improves the renneting properties of milk. Ultrasonics Sonochemistry 21 2131–2137 Google Scholar
McMahon, DJ, Ganesan, B, Qian, M & Brothersen, C 2012 Electrical resistive heating versus conventional UHT technologies. Journal of Dairy Science 94 E Suppl 1 20–24 Google Scholar
Moreau, C 1995 Continuous systems. In High Pressure Processing of Foods, pp 181–198 (Eds Ledward, DA, Johnston, DE & Earnshow, RG). Nittongham: AMP Hastings, Nittingham Uni Press Google Scholar
Morr, CV& Ha, EYW 1993 Whey protein concentrates and isolates: processing and functional properties. Critical Review of Food Science and Nutrition 33 6–10 Google Scholar
Muthukumaran, S, Lalchandani, S, Kentish, S, Stevens, GW, Ashokkumar, M, Mawson, R, Stevens, GW & Grieser, F 2005a The optimisation of ultrasonic cleaning procedures for dairy fouled ultrafiltration membranes. Ultrasonics Sonochemistry 12 29–35 Google Scholar
Muthukumaran, S, Kentish, S, Stevens, GW & Ashokkumar, M 2005b Mechanisms for the ultrasonic enhancement of dairy whey ultrafiltration. Journal of Membrane Science 258 106–114 CrossRefGoogle Scholar
Muthukumaran, S, Kentish, S, Stevens, GW, Ashokkumar, M & Mawson, R 2007 The application of ultrasound to dairy ultrafiltration: the influence of operation conditions. Journal of Food Engineering 81 364–373 Google Scholar
Parker, ME, Harvey, EH & Stateler, ES 1952 Elements of Food Engineering. NY: Reinhold Google Scholar
Penna, ALB, Subbarao, G & Barbosa-Canovas, G 2007 High hydrostatic pressure processing on microstructure of probiotic low fat yoghurt. Food Research International 40 510–519 Google Scholar
Pereira, CI, Gomes, AMP & Malcata, FX 2009 Microstructure of cheese: processing, technological and microbiological considerations. Trends in Food Science and Technology 20 213–219 Google Scholar
Prazeres, AR, Carrvalho, F & Rivas, J 2012 Cheese whey management: a review. Journal of Environmental Management 110 48–68 Google Scholar
Riener, F, Noci, DA, Cronin, DJ, Morgan, D & Lyng, G 2009 The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation. Food Chemistry 114 905–911 CrossRefGoogle Scholar
Reiner, F, Noci, DA, Cronin, DJ, Morgan, D & Lyng, G 2010 A comparison of selected quality characteristics of yoghurts prepared from thermosonciated and conventionally heated milks. Food Chemistry 119 1108–1110 CrossRefGoogle Scholar
Ruan, R, Deng, S, Cheng, Y, Lin, X, Chen, P & Metzger, L 2012 CHIEF/Pulsed electric field technology: a unique process. Journal of Dairy Science 94 E Suppl 10–15 Google Scholar
Roos, YH, Fryer, PJ, Knorr, D, Schuchmann, HP, Schroen, K, Schutyser, MAJ, Transtram, G & Windhab, EJ 2016 Food engineering at multiple scales: Case studies, challenges and the future – A European perspective Journal of Food Engineering 8 91–115CrossRefGoogle Scholar
Rysstad, G & Kolstad, J 2006 Extended shelf life milk – Advances in technology. International Journal of Dairy Technology 59 85–96 Google Scholar
Schmidt, VSJ, Kaufmann, V, Kulozile, U, Scherer, S & Wenning, M 2012 Microbial diversity, quality and shelf life of MF and pasturised extended shelf life milk from Germany, Austria and Switzerland. International Journal of Food Microbiology 154 1–9 Google Scholar
Shanmugam, A & Ashokkumar, M 2014 Ultrasonic preparation of stable flax seed oil emulsions in dairy systems–Physicochemical characterization. Food Hydrocolloids 39 151–162 Google Scholar
Shori, AB & Baba, AS 2013 Antioxidant activity and inhibition of key enzymes linked to type 2 diabetes and hypertension by Azadirachta indica yoghurt. Journal of Saudi Chemical Society 17 295–301 Google Scholar
Simpson, RK & Gilmour, A 1997 The effect of high hydrostatic pressure on the activity of intracellular enzymes of Listeria monocytogenes . Letter Applied Microbiology 25 48–53 Google Scholar
Tamime, AY 2006 Fermented Milks. Wiley Blackwell United StatesGoogle Scholar
Telis-Romero, J, Vaquiro, HA, Bon, J & Benedito, J 2011 Ultrasonic assessment of fresh cheese composition. Journal of Food Engineering 103 137–146 CrossRefGoogle Scholar
Tong, P 2013 Culturally Speaking: Option for making Greek Yoghurt. Dairy Foods Magazine 28–28Google Scholar
Vercet, A, Oria, R, Marquina, P, Crelier, S & Lopez-buesa, P 2002 Rheological properties of yoghurt made with milk submitted to manothermosonication. Journal of Agricultural &Food Chemistry 50 6165–6171 Google Scholar
Walkling-Ribeiro, M, Rodrigeuz-Gonzalez, O, Jayaram, S & Grifiths, MW 2011 Microbial inactivation of shelf life comparison of cold hurdle processing with pulsed electric field and microfiltration, and conventional thermal pasteurization in skim milk. International Journal of Food Microbiology 144 379–384 Google Scholar
Yacoubou, J 2012 Microbial rennets and fermentation produced chymosin: how vegetarian are they? VRG Blog 16 15–15 Google Scholar
Zisu, B, Bhaskaracharya, R, Kentish, S & Ashokkumar, M 2010 Ultrasonics processing of dairy systems in large scale reactors. Ultrasonics Sonochemistry 17 1075–1087 Google Scholar