Non-thermal processing of milk and milk products for microbial safety

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dc.authorid0000-0001-5064-4195
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:42:33Z
dc.date.available2021-06-23T19:42:33Z
dc.date.issued2015
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractDue to their perishable nature and being spoiled by microorganisms, safety and microbial quality of milk and dairy products are important issues that need to be addressed. The most common way of ensuring food safety and shelf-life stability is thermal treatment of food. Despite its high effi ciency in inactivating pathogenic or spoilage microorganisms, thermal treatments may well cause color modifi cations, and flavor changes in foods as well as signifi cant nutritional losses. Consumers’ demand towards more nutritional foods has triggered the efforts of food industry to design alternative strategies to produce safer foods with minimal thermal treatments. Such efforts have emerged novel technologies alternative to heat treatment in food processing. Different thermal and non-thermal processing technologies such as pulsed electric fi elds (PEF), high pressure processing (HPP), ultrasonication, cold plasma, etc. have been tested for processing of milk and dairy products (Cruz-Romero et al. 2006, del Pozo-Insfran et al. 2007, Tahiri et al. 2006). This chapter deals with potential application fi elds of these technologies in milk and dairy processing.en_US
dc.identifier.endpage355en_US
dc.identifier.isbn978-1-4822-3504-3; 978-1-4822-3502-9
dc.identifier.scopus2-s2.0-85054723222en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage322en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8528
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000353241600014
dc.identifier.wosWOS:000353241600014en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherCrc Press-Taylor & Francis Groupen_US
dc.relation.ispartofDairy Microbiology And Biochemistry: Recent Developmentsen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMilken_US
dc.subjectMilk Products
dc.subjectMicrobial Safety
dc.subjectNon-Thermal Processing
dc.titleNon-thermal processing of milk and milk products for microbial safetyen_US
dc.typeBook Chapteren_US

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