Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지

Impact of Thermal and Nonthermal Technologies in Milk Processing

우유의 가열 및 비가열 살균 기술에 관한 연구 동향

  • Park, Jung Geun (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Lee, Yeo Jin (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Yoon, Joon Yong (Dept. of Mechanical Engineering, Hanyang University) ;
  • Om, Ae Son (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University)
  • 박중근 (한양대학교 생활과학대학 식품영양전공) ;
  • 이여진 (한양대학교 생활과학대학 식품영양전공) ;
  • 윤준용 (한양대학교 공학대학 기계공학전공) ;
  • 엄애선 (한양대학교 생활과학대학 식품영양전공)
  • Received : 2015.09.16
  • Accepted : 2015.09.25
  • Published : 2015.09.30
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Abstract

Milk is a food with high nutritional value as it contains abundant water, proteins, vitamins, lactose, fat, minerals, enzymes, etc. However, in order to make milk suitable for intake, it should be thermally treated to eliminate microbiologically hazardous factors. Heat treatment is an essential sanitation process for milk, but various precautions must be taken in order to process and preserve it. Therefore, various techniques should be developed to minimize the nutrient loss and to ensure that milk is safe for consumption, conservation, and distribution. However, the existing thermal pasteurization methods are harmful and increase the nutrient loss; moreover, no new thermal pasteurization methods are being researched that are safe for the human health and minimize the nutrient loss. Hence, this study aims to review new processes for thermal (low temperatures) and no thermal pasteurization methods that can minimize the nutrient loss during milk pasteurization.

Keywords

References

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