Abstract
Dairy industry thermal treatments ensure the safety of milk and dairy products, but they lead to various biological, chemical, and physicochemical changes in their components that in turn can affect milk’s nutritional and technological properties. Moreover, the bacteria cells that have been inactivated during heat treatment remain in the milk after processing. These cells retain potentially active enzymes that, along with the metabolic activity developed by the multiplication of thermoduric bacteria, may cause modifications in the product during storage and subsequently reduce its shelf life. Thus, one challenge to dairy industries looking to extend the shelf life of their products is how to balance the inactivation of contaminating microorganisms present in raw milk, while limiting nutritional alterations and color changes in the final product. In this context, there has been a growing interest in alternative technologies to thermal treatments for processing milk and dairy products. This chapter describes the influence of heat treatment on milk components and dairy product characteristics, as well as alternatives to heat treatment, such as membrane separation technology, pulsed electric field, and bactofugation.
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