This topic delves into advanced processing techniques used in dairy plants to produce a wide range of dairy products. Students will learn about ultra-high temperature (UHT) processing, membrane filtration, homogenization, and spray drying, among other advanced technologies.
Advanced Dairy Processing Techniques Ultra High Temperature (UHT) Processing: Involves heating milk to 135-150°C for 1-2 seconds, then rapidly cooling. Extends shelf life without refrigeration. Destroys harmful microorganisms while preserving nutrients. Homogenization: Breaks down fat globules in milk to prevent cream separation. Improves mouthfeel and texture of dairy products like milk an...…
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