**Meet the editor**

Nurcan Koca is currently an Associate Professor at Food Engineering Department, Ege University, Turkey, and the head of Dairy Process and Engineering Section. She received her PhD degree from the Ege University in 2002. She worked as a nurse in the hospital of Medical Faculty from 1988 to 1994 and a research assistant at Food Engineering Department, Ege University, from

1994 to 2007. She also crowned her career by doing postdoctoral research at Food Science and Technology Department, Ohio State University, in the USA from 2004 to 2006. Her main research interests include the application of nonthermal processing in dairy products, the quality effects of processing in dairy products, and the improvement of rapid methods for dairy products.

Contents

**Preface VII**

**Dairy Industry 23**

**Dairy Foods 35**

Rosalba Lanciotti

**of Dairy Products 71**

**Applications 73**

Ahmad, Yun Li and Zhen Qin

Chapter 4 **Sonocrystallization of Lactose from Whey 51**

Brás, Ana Paulino and Maria F. Duarte

**Section 1 Novel Technologies in Dairy Processing 1**

Chapter 1 **Ultraviolet Light Applications in Dairy Processing 3**

Nurcan Koca, Müge Urgu and Turkuaz Ecem Saatli

Chapter 2 **The Application of Membrane Separation Technology in the**

Chapter 3 **Potential of High Pressure Homogenization and Functional Strains for the Development of Novel Functional**

> Yanira Ivonne Sánchez-García, Sukhvir Kaur Bhangu, Muthupandian Ashokkumar and Néstor Gutiérrez-Méndez

**Section 2 Approaches on Improving Functionalities and Quality Systems**

Chapter 5 **Cynara cardunculus: Use in Cheesemaking and Pharmaceutical**

Cristina Conceição, Pedro Martins, Nuno Alvarenga, João Dias, Elsa Lamy, Lúcia Garrido, Sandra Gomes, Sofia Freitas, Ana Belo, Teresa

Qiming Chen, Liming Zhao, Lei Yao, Qianqian Chen, Waheed

Francesca Patrignani, Lorenzo Siroli, Diana I. Serrazanetti and
