2022
DOI: 10.1590/fst.08822
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Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties

Abstract: The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. Traditional thermal concentration processes are the most applied in dairy industries, however, high temperatures can damage the bioactive compounds in milk, in addition to modifying the physicochemical, sensory, and nutritional characteristics of concentrated products. This review summarizes the importance of replacing tradi… Show more

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Cited by 10 publications
(7 citation statements)
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“…The concentrated liquid is collected at the lower part of the equipment, while the remaining portion is separated from the steam in a subsequent separator. In evaporators equipped with multiple effects, the concentrated liquid is pumped to the next stage, while the steam serves the purpose of heating the subsequent effect [2].…”
Section: Mathematical Modelmentioning
confidence: 99%
See 1 more Smart Citation
“…The concentrated liquid is collected at the lower part of the equipment, while the remaining portion is separated from the steam in a subsequent separator. In evaporators equipped with multiple effects, the concentrated liquid is pumped to the next stage, while the steam serves the purpose of heating the subsequent effect [2].…”
Section: Mathematical Modelmentioning
confidence: 99%
“…This process entails vaporizing a portion of the solvent to create a concentrated solution, thick liquor, or slurry [1]. Dairy manufacturers commonly employ concentration techniques to produce dairy products with higher levels of dry matter, increased value, reduced volume, and extended shelf-life [2]. Lowering the water activity and reducing transportation and storage costs are key benefits of dehydrating dairy products.…”
Section: Introductionmentioning
confidence: 99%
“…Thermal processing is a very important step in the processing of dairy products, not only for sterilization but also for changing the organoleptic properties of the product (Goncalves et al, 2022;Tadjine et al, 2021). High temperatures not only alter the physicochemical, organoleptic and nutritional properties of milk, but also damage the biologically active substances in it (Prestes et al, 2022). LF contains 17 intramolecular disulfide bonds and has low thermal stability.…”
Section: Changes Of Lf Structure In Heating Processmentioning
confidence: 99%
“…By comparing the parameters of rheograms of unconcentrated and concentrated samples, it was found that in the optimal mode, the gelation process took place only in UF-CSN3 BB . This is accounted for by the largest amount of casein due to the degree of concentration while reducing the average distance between casein micelles [54,56,57]. Thus harder gels are obtained due to higher pH values and the content of soluble calcium phosphate due to solubilization and maintaining close values of lactose content, as in the original milk [45,57].…”
Section: The Effect Of Enzyme Preparations On the Milk Protein Clustermentioning
confidence: 99%