High Temperature Processing of Milk and Milk Products

Milk Thermal Processing

A comprehensive reference on the thermal processing of milk and dairy products, focusing on the scientific, engineering, microbiological, and quality aspects of heat treatment technologies. The book provides detailed coverage of pasteurization, thermization, extended shelf-life (ESL) processing, ultra-high temperature (UHT) treatment, and sterilization. It examines how processing conditions affect product safety, shelf life, nutritional quality, sensory characteristics, and manufacturing efficiency, making it an essential resource for dairy scientists, food engineers, and dairy industry professionals.

Key Features

• Comprehensive coverage of milk heat-processing technologies
• Detailed focus on UHT (Ultra-High Temperature) processing
• Covers thermization, pasteurization, ESL, and sterilization
• Explains processing principles and equipment design
• Discusses temperature–time relationships and heat transfer
• Covers heat stability, fouling, and cleaning systems
• Examines microbiological safety and shelf-life extension
• Reviews chemical and sensory changes during processing
• Discusses quality defects and troubleshooting methods
• Balances engineering and dairy science perspectives
• Valuable for dairy technologists, food engineers, researchers, and industry professionals