Alternative Non-thermal Treatments of Raw and Thermally Processed Milk as Enhancements To Distribution and Storage

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Title:
Alternative Non-thermal Treatments of Raw and Thermally Processed Milk as Enhancements To Distribution and Storage
Presenter: Dr. Tatiana Koutchma[bio]
Description: Thermal treatment of milk has been historically used in dairy industry and continues to be a very effective public safety measure. Depending on microbiological status, milk can be processed by various heating method resulting in pasteurized or sterilized products that are well defined by the regulators. Demands for longer shelf life and wider distribution of milk and milk products have resulted in the concept of the extended shelf life or ESL milk. However, there is no a true definition of ESL milk and methods that can be used to produce ESL milk. Milk distribution in raw, refrigerated or shelf-stable categories differs greatly in various countries in developed and less developed rural parts of the world. The interest in higher quality and extended shelf-life, potential energy savings

resulted in broad development of alternative technological solutions for milk processing.

Learning Objectives: Define existing thermal technologies for milk preservation such as thermisation, pasteurization, sterilization, ESL and UHT milk-Review applications of new non-thermal technologies for milk treatment – high pressure homogenization, micro filtration, bactofugation and ultraviolet light purification-Understand how new processing technologies can add value to existing practices and improve microbiological safety of both raw and pasteurized milk

-Review commercially available and new equipment under development for milk processing

-Understand critical process and product parameters to establish preservation process

=Learn about successful commercial HPP applications for raw and prepared products

-Review types of existing HPP equipment

-Review features of HPP pasteurization and sterilization

Intended Audience:
-Food Scientists
-Food Engineers
-HACCP coordinators
-QA managers
-Food Product Developers
-Food Technologists
-Dairy Specialists
-Farmers
-Cheese processors
-Regulators
-Graduate Students