Novel trends in engineered milk products.
Food engineering within the dairy sector is an ever developing field of study purely based on the application of engineering principles and concepts to any aspect of dairy product manufacturing and operations. The last 25 years of science and technology devoted to milk and milk products have led to major advances. The purpose of this paper is to review the history and current status of some engineered milk products and to speculate regarding future trends. Much of the advancement has been directed towards production capacity, mechanisation, automation, hygiene within the processing plant, safety, extensions in shelf life, and new product introductions that bring variety and convenience for the consumer. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. In addition, further improvements focused on energy efficiency and environmental sustainability have been made and will be needed in the future.
Advanced Food Systems Research Unit,College of Health and Biomedicine,Victoria University,Werribee,VIC 3030,Australia.
Jayani
J
Chandrapala
School of Science,College of Science,Engineering and Health,RMIT University Melbourne,VIC 3000,Australia.
Bogdan
B
Zisu
D000818:Animals; D002611:Cheese; D003365:Costs and Cost Analysis; D043302:Cultured Milk Products; D003611:Dairy Products / Q000191:economics; D003612:Dairying / Q000266:history / Q000379:methods / Q000639:trends; D005511:Food Handling / Q000379:methods; D005519:Food Preservation; D005524:Food Technology / Q000379:methods* / Q000639:trends*; D049672:History, 19th Century; D049673:History, 20th Century; D049674:History, 21st Century; D049690:History, Ancient; D008892:Milk / Q000266:history
Milk; cheese; heat treatment; novel technologies; review; yoghurt