Nonthermal processes have emerged as alternate techniques of processing as means to
ensure microbial safety and preserve the organoleptic and nutritive quality of foods with …

Due 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 …

Milk and all dairy products are made by heat treatment to kill bacteria and inactivate
enzymes. On the other hand, thermal reactions may lead to adverse changes such as …

Manufacture of virtually all milk and dairy products involves heat treatment, with the goal of
killing bacteria and inactivating enzymes, among other things. Thermal reactions, on the …

Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of
spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk …

Modern consumers demand minimally processed, high-quality, sustainably produced, and
ethically sourced food. The food industry strives to meet these demands without …

This review presents a comprehensive understanding of the dynamics of the
microorganisms in milk and their growth and the heat treatments used to minimize their …

This new volume provides a comprehensive overview of thermal and nonthermal processing
of food with new and innovative technologies. Recent innovations in thermal as well as …

Interest in non‐thermal technologies as replacements for, or adjuncts to, thermal processing
has been increasing in recent years for a variety of reasons. A major reason is their potential …

Milk is a natural secretion from healthy mammals that contains nutrients such as fat, protein,
lactose, minerals and vitamins, and represents an excellent dietary source of both major and …