Dairy processes

Dairy processes are one of the oldest industrial high-pressure homogenization processes and up to now the ones with the biggest volume streams. In conventional processing, raw milk is separated prior to homogenization into a low-fat phase (0.03-0.3 vol% fat, skim milk ) and a fat-enriched phase (13-A2 vol% fat, cream ) using a separator [48]. In the conventional full stream homogenization process, milk is first 

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Polysulfones also offer desirable properties for cookware appHcations, eg, microwave transparency and environmental resistance to most common detergents. Resistance to various sterilizing media (eg, steam, disinfectants, and gamma radiation) makes polysulfones the resin family of choice for many medical devices. Uses in the electrical and electronic industry include printed circuit boards, circuit breaker components, connectors, sockets, and business machine parts, to mention a few. The good clarity of PSF makes it attractive for food service and food processing uses. Examples of appHcations in this area include coffee decanters and automated dairy processing components. 

The rigid plastic milk bottles are made in the dairy processing plant using blow molding. In this process, HDPE pellets are fed from a hopper into an extruder where they are heated by shear and heat to soften them. 

Energy information data for the fluid milk process as reported by Xu and Flapper (2009) or obtained by energy audit is very useful for establishing benchmark performance of dairy processing plants. However, since the fluid milk process consists of several steps, energy information on each step in the fluid milk process is needed as well to lower the energy costs and GHG emissions associated with pasteurization. 

Anderson, T. N. and Duke, M. (2007). Solar energy use for energy savings in dairy processing plants. IPENZ engineering treNZ 2008-001. 

Hanneman, H. and Robertson, L. J. (2005). Heat recovery systems. Energy use in dairy processing. Bull. Int. Dairy Fed. 401, 32-48. 

Balannec, B., Gesan-Guiziou, G., Chaufer, B., Rabiller-Baudry, M., and Daufin, G., Treatment of dairy processing waters by membrane operations for water reuse and milk constituents concentration, Desalination,147, 89-94, 2002. 

Lewis M J (2003), Improvements in the pasteurisation and sterilisation of milk , in Dairy Processing - Improving quality, Gerrit Smith, Woodhead Publishing, Cambridge, UK 81-103. 

Gobbetti, M., Stepaniak, L., Angelis, M. D., Corsetti, A., and Cagno, R. D. (2002). Latent bioactive peptides in milk proteins Proteolytic activation and significance in dairy processing. Crit. Rev. Food Sci. Nutr. 42,223-239. 

At all temperatures, asl-CN B and C are insoluble in calcium-containing solutions and form a coarse precipitate at Ca2+ concentrations greater than about 4 mM. asl-CN A, from which the very hydrophobic sequence, residues 13-26, is deleted, is soluble at [Ca2+] up to 0.4 M in the temperature range 1-33°C. Above 33°C, it precipitates but redissolves on cooling to 28°C. The presence of asl-CN A modifies the behaviour of asl-CN B so that an equimolar mixture of the two is soluble in 0.4 M Ca2+ at 1°C asl-CN B precipitates from the mixture at 18°C and both asl-CN A and B precipitate at 33°C. aBl-CN A does not form normal micelles with K-casein. Since asl-CN A occurs at very low frequency, these abnormalities are of little consequence in dairy processing but may become important if the frequency of asl-CN A increases as a result of breeding practices. 

Principal micelle characteristics. The structure of the casein micelles has attracted the attention of scientists for a considerable time. Knowledge of micelle structure is important because the stability and behaviour of the micelles are central to many dairy processing operations, e.g. cheese manufacture, stability of sterilized, sweetened-condensed and reconstituted milks and frozen products. Without knowledge of the structure and properties of the casein micelle, attempts to solve many technological problems faced by the dairy industry will be empirical and not generally applicable. From the academic viewpoint, the casein micelle presents an interesting and complex problem in protein quaternary structure. 

Whole cows milk contains 0.4-1.8 fig vitamin K per 100 g while human milk contains about 0.2 fig per 100 g. Human colostrum contains higher concentrations of vitamin K, which are necessary since bacteria capable of synthesizing vitamin K take time to become established in the intestine of the neonate. Irradiation under anerobic and apolar conditions can result in cis-trans isomerization, resulting in loss of activity since only the trans isomer has vitamin K activity. However, unit operations in dairy processing are unlikely to have an effect on the stability of this nutrient. 

With a few exceptions (e.g. lysozyme and lactoperoxidase), the indigenous milk enzymes do not have a beneficial effect on the nutritional or organoleptic attributes of milk, and hence their destruction by heat is one of the objectives of many dairy processes. 

The most important fermentative reaction used in dairy processing is the homofermentative conversion of lactose to lactic acid. The efficient manufacture of high-quality cultured products, including most cheese varieties, yogurt, and cultured buttermilk, requires a rapid and consistent rate of lactic acid production. Lactic acid helps to preserve, contributes to the flavor, and modifies the texture of these products. Nearly all starter cultures used to produce acidified dairy products contain one or more strains of lactic streptococci, because these organisms can produce the desired acidity without causing detrimental changes in flavor or texture. Strains of lactic streptococci can be classified as... 

The chilled juice market experienced much of its initial growth through dairy processing and delivery systems, but today... 

Specific aspects of dairy production are covered by the model proposed by Wouda et al. (2002). While the model is relatively simple with respect to its mathematical structure (single-period, domestic setting, two production levels), it contains aspects such as milk collection from production regions, divergent material flows occurring in the first stage of dairy processing and transshipment of the respective intermediates between plants. 

A term in dairy processing referring to the dilute oil-in-water emulsion that separates from the coagulated portion, or curd, in cheese-making. 

G. Bylund, Dairy Processing Handbook, Teknotext AB, Tetra Pak Processing Systems AB, Lund, 1995, pp. 23-27. 

Figure. 5.2. Principle of operation of a centrifugal milk separator. Milk enters at the bottom of the unit and separates into heavier shim (dark grey) and lighter cream (pale grey) fractions which are recovered at the top of the separator (Reproduced with permission from Dairy Processing Handbook, Tetra Pak Processing Systems AB, Lund, Sweden, 1995).

Dogan, B., Boor, K.J. 2003. Genetic diversity and spoilage potentials among Pseudomonas spp. isolated from fluid milk products and dairy processing plants. Appl. Environ. Microbiol. 69, 130-138. 

Korhonen, H., Korpela, R. 1994. The effects of dairy processes on the components and nutritional value of milk. Scand. J. Nutr. 38, 166-172. 

Vegetables 1.7 15 over 50% imported. Other baby food has a relatively high share of the market. Areas with significant potential for growth include fmit and vegetables, dairy, processed foods, ready meals and snack foods... 

Permeate flux and turbidity of waste waters from olive oil processing ("green water") and from washing operations in dairy processing... 

Note Turbidity index of potable water, waste water from olive oil processing and waste water from dairy processing arc 0.60,57 and 57, respectively. 

Typical areas of application include the food-processing industry, drink and beverage production areas, dairy processing and the pharmaceutical industry. 

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