ABSTRACT
48The introductory part of this chapter includes importance of thermal processing of milk, existing heating methods used and their effects on different quality characteristics. Authors explored alternative methods for thermal processing of milk and milk products, and briefly discussed microwave-assisted processing with recent research findings. Further, they discussed the influence of microwave heating on physicochemical properties, microbial destruction, enzyme inactivation, and volatile components of milk. Finally, they concluded that microwave heating has potential to meet industrial needs as an alternative technology for thermal processing of milk.
