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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
26/07/2022 |
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Data da última atualização: |
26/07/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PRESTES, A. A.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; PRUDENCIO, E. S. |
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Afiliação: |
AMANDA ALVES PRESTES, Universidade Federal de Santa Catarina; CRISTIANE VIEIRA HELM, CNPF; ERICK ALMEIDA ESMERINO, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro; RAMON SILVA, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro; ELANE SCHWINDEN PRUDENCIO, Universidade Federal de Santa Catarina. |
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Título: |
Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, v. 42, e08822, 2022. |
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DOI: |
https://doi.org/10.1590/fst.08822 |
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Idioma: |
Português |
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Conteúdo: |
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 traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective. PRACTICAL APPLICATION: Improving the quality of concentrated dairy products by non-thermal emerging technologies. MenosABSTRACT. 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 traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective... Mostrar Tudo |
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Palavras-Chave: |
Dairy processing; Freeze concentration; Freeze-drying; Laticínios; Membrane separation; Non-thermal processing; Thermolabile compoun. |
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Thesagro: |
Congelamento; Liofilização. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1144962/1/FST-2022-ConventionalAlternativeConcentrationProcessesMilkManufacturing.pdf
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Marc: |
LEADER 02501naa a2200289 a 4500
001 2144962
005 2022-07-26
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/fst.08822$2DOI
100 1 $aPRESTES, A. A.
245 $aConventional and alternative concentration processes in milk manufacturing$ba comparative study on dairy properties.$h[electronic resource]
260 $c2022
520 $aABSTRACT. 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 traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective. PRACTICAL APPLICATION: Improving the quality of concentrated dairy products by non-thermal emerging technologies.
650 $aCongelamento
650 $aLiofilização
653 $aDairy processing
653 $aFreeze concentration
653 $aFreeze-drying
653 $aLaticínios
653 $aMembrane separation
653 $aNon-thermal processing
653 $aThermolabile compoun
700 1 $aHELM, C. V.
700 1 $aESMERINO, E. A.
700 1 $aSILVA, R.
700 1 $aPRUDENCIO, E. S.
773 $tFood Science and Technology$gv. 42, e08822, 2022.
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Registro original: |
Embrapa Florestas (CNPF) |
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| 1. |  | TORRES, E. Manejo do solo no cultivo da soja no Brasil. In: MOLESTINA, C. J. (Ed.). Manejo del cultivo, control de plagas y enfermedades de la soja. Montevideo: IICA-BID-PROCISUR, 1987. p. 53-58. (IICA. Diálogo, 21). Seminario sobre manejo das culturas de soja e girassol y Reuniao sobre controle de enfermidades de soja e girassol.| Biblioteca(s): Embrapa Soja. |
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| Registros recuperados : 361 | |
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