Contents

#### **Preface XI**


Cristina Conceição, Pedro Martins, Nuno Alvarenga, João Dias, Elsa Lamy, Lúcia Garrido, Sandra Gomes, Sofia Freitas, Ana Belo, Teresa Brás, Ana Paulino and Maria F. Duarte


Lucía Reguillo Granados, Fernando Pérez and Antonio Valero

Preface

ing dairy plants to be adaptive and innovative.

Dealing with dairy processing one needs to understand many complicated technologies and have knowledge in physics, chemistry, biochemistry, microbiology, rheology, etc., depend‐ ing on the diversity of dairy products. The fact that the dairy product range is so wide pro‐ vides not only both difficulties but also advantages in terms of implementation and innovation. Changes in customer expectations, technology, and economies have been forc‐

In this book, some new approaches to dairy processing are presented in three sections. In the first section, several applications for the use of novel technologies for various dairy products are provided. The potential and current applications of UV light on the disinfection of air, water, food contact surfaces, packaging materials, and dairy products are introduced as well as the limitations and challenges of using UV light for future adaptations by the dairy industry. The process of using ultrasound crystallization known as sonocrystallization for the produc‐ tion of lactose using whey is explained. The potential use of high-pressure homogenization to develop dairy products is also presented, and subsequently, membrane separation technology

In the second section, the potential improvements on functionality and quality systems for dairy products are provided. The use of plants for cheese-making and pharmaceutical appli‐ cations is introduced. A detailed explanation on the recent fractionation and analytical tech‐ niques for the analysis of carbohydrates in dairy foods is introduced. The process effects on bioactive peptides are also discussed. In addition, the current challenges, guidelines, and tools used in production chains of dairy products are described by presenting a case study during primary production through the application of predictive microbiology. In the final section, the approaches for dairy waste treatment are given in terms of physical treatments. Many authors from various countries have shared their knowledge in this book. This book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions and specifi‐ cally Marina Dusevic, who is the technical editor, for providing her professional guidance.

> **Nurcan Koca, PhD** Associate Professor

> > Izmir, Turkey

Ege University, Engineering Faculty Food Engineering Department

and its applications in the dairy industry are comprehensively described.

