ABSTRACT
Dairy products are all derived from a single product (milk), which is the uid secreted by female mammals for the purpose of providing complete nutrition to their young after birth before they begin to consume solid food. Throughout human history, various mammals (including cows, sheep, goats, and buffaloes, among others) have been domesticated for the express purpose of milk production, which now fuels a diverse and expansive worldwide dairy industry that is a leader in the global food industry in terms of scale, volume, and technological sophistication (Kelly and Larsen, 2010). While milk is often consumed in its pasteurized homogenized liquid form (in various levels of fat content), it is often further processed into common dairy products such as cream, butter, cheese, yogurt, ice cream, ker, and various condensed, evaporated, or dried milk products. Furthermore, there are many variations of milk products according to producing region/culture, source of milk (e.g., cow and goat), and production methods (e.g., cheese from raw or pasteurized milk). Today, bovine milk is the most important milk in most countries (Kelly and Larsen, 2010). While this
18.1 Introduction .......................................................................................................................... 313 18.1.1 Milk and Dairy Products .......................................................................................... 313 18.1.2 Thermal Processing in Milk and Dairy Products..................................................... 314 18.1.3 Microbiology of Milk ............................................................................................... 314 18.1.4 Common Thermal Treatments for Milk ................................................................... 314
18.1.4.1 Pasteurization ............................................................................................. 314 18.1.4.2 UHT Processing ......................................................................................... 315 18.1.4.3 Thermization .............................................................................................. 315 18.1.4.4 In-Container Sterilization .......................................................................... 316
18.2 Inuence of Dielectric Properties in Milk and Dairy Properties ......................................... 316 18.3 Radio-Frequency Heating in Milk and Dairy Products ....................................................... 317
18.3.1 Milk Pasteurization .................................................................................................. 317 18.3.2 Yogurt ....................................................................................................................... 318 18.3.3 Cheese ....................................................................................................................... 318 18.3.4 Milk Powder ............................................................................................................. 319 18.3.5 Dairy-Containing Food Products ............................................................................. 319
18.4 Conclusion and Future Research .......................................................................................... 320 References ...................................................................................................................................... 321
chapter will examine the applications of radio-frequency (RF) heating to dairy products on the whole, the single largest application of thermal processing to bovine milk is pasteurization. As a result, the main focus of this chapter will be on RF processing of bovine milk and its derivatives.
