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http://dx.doi.org/10.23093/FSI.2020.53.3.256

Pasteurization of dairy products  

Choi, Hyosu (Department of Food and Biotechnology, Korea University)
Oh, Namsu (Department of Food and Biotechnology, Korea University)
Publication Information
Food Science and Industry / v.53, no.3, 2020 , pp. 256-263 More about this Journal
Abstract
Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.
Keywords
pasteurization; dairy products; traditional thermal processes; novel milk pasteurization;
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