ABSTRACT
This chapter focuses to study the nanoscience aspects of milk from biosynthesis to dairy food packaging. It explores potential of applications of nanotechnology in dairy engineering. The chapter discusses the natural nanostructures in dairy ingredients with its properties and applications. Dairy industry involves multidisciplinary science concepts and, consequently, the whole dairy supply chain starting from raw materials production to final product processing. Nanotechnology principles have been utilized in food matrix for encapsulation and protection of bioactive compounds, detection of foodborne pathogens, monitoring food quality, food packaging material development, fortification, and nano-additives fabrication. In dairy processing plants, the application of nanotechnology begins in platform tests for milk and ends in effluent treatment. Nanotechnology is considered as promising area in dairy science where it offers many benefits in storage, traceability, processing, and safety of dairy foods. Dairy industry always faces problem in fouling of heat exchangers due to adsorption of thermally denatured milk proteins on to the surface.
