Artykuły w czasopismach: „Dairy processing”

1

Bailey, Kenneth W. "Dairy processing". Veterinary Clinics of North America: Food Animal Practice 19, nr 2 (lipiec 2003): 295–317. http://dx.doi.org/10.1016/s0749-0720(03)00026-4.

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Hayes, Susan, i Judy Buttriss. "DAIRY PRODUCT PROCESSING". Nutrition & Food Science 86, nr 5 (maj 1986): 19–20. http://dx.doi.org/10.1108/eb059137.

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YAMAGUCHI, Takayoshi. "Dairy Processing in Tibet". Japanese Journal of Human Geography 56, nr 3 (2004): 310–25. http://dx.doi.org/10.4200/jjhg1948.56.310.

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Tamime, Adnan Y. "Dairy Processing-Improving Quality". International Journal of Dairy Technology 57, nr 4 (listopad 2004): 246. http://dx.doi.org/10.1111/j.1471-0307.2004.00154.x.

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Wechsler, D. "Dairy processing: improving quality". LWT - Food Science and Technology 37, nr 5 (sierpień 2004): 582. http://dx.doi.org/10.1016/j.lwt.2004.01.004.

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Kelly, Alan L. "Dairy processing: improving quality". International Dairy Journal 14, nr 5 (maj 2004): 465. http://dx.doi.org/10.1016/j.idairyj.2003.11.001.

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Донская, Галина Андреевна. "Innovative technologies of dairy processing". Food processing industry, nr 7 (27.06.2021): 55–58. http://dx.doi.org/10.52653/ppi.2021.7.7.017.

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В настоящее время для производства питьевого пастеризованного молока в промышленных масштабах используют тепловую обработку (традиционный способ), бактофугирование, микрофильтрацию с кратковременной пастеризацией. С позиции потребителей качество молока и молочных продуктов определяется прежде всего вкусовыми свойствами, микробиологической безопасностью и сроками хранения. Известно, что увеличение сроков хранения молока достигается путем избыточных температурных воздействий. При этом происходят значительные изменения в составе белковой фазы, снижается биологическая ценность молока. Бактофугированное молоко по длительности хранения незначительно отличается от традиционно обработанного, но требует наличия дорогостоящего оборудования. Молоко, вырабатываемое с использованием микрофильтрации плюс пастеризация, обеспечивает требуемые сроки хранения и обладает прекрасными органолептическими свойствами. В работе показан потенциал применения микрофильтрации для удаления бактерий; получения концентратов, обогащенных мицеллами казеина; в детском питании. Цель работы - исследовать влияние микрофильтрационной обработки (МФ) молока на его состав. Задача исследований - определение основных показателей молока и водорастворимых антиоксидантов на этапах производства питьевого пастеризованного молока ESL (Extended Shelf Life). В качестве объектов исследований молоко сырое, молоко обезжиренное, пермеат, ретентат, молоко питьевое пастеризованное, получаемые с предприятий отрасли. Показатели жир, белок, лактозу, титруемую кислотность, СОМО определяли стандартизированными методами. Суммарное содержание водорастворимых антиоксидантов - амперометрическим методом. Установлено, что основные компоненты обезжиренного молока после МФ претерпевают незначительные изменения. Содержание водорастворимых антиоксидантов снижается в пермеате и возрастает в ретентате, что обусловлено размером частиц, которые отделяет микрофильтрация в диапазоне 0,05-10 мкм. В этот диапазон попадают бактерии, жировые шарики молока, крупные мицеллы казеина, отдельные антиоксиданты.

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Walton, M. "Energy Use in Dairy Processing". International Journal of Dairy Technology 60, nr 1 (luty 2007): 60–61. http://dx.doi.org/10.1111/j.1471-0307.2007.00257.x.

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Jackson, John R. "CURRENT PROBLEMS IN DAIRY PROCESSING". Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie 19 (13.11.2008): 44–50. http://dx.doi.org/10.1111/j.1744-7976.1971.tb01181.x.

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Flint, Steve, Phil Bremer, John Brooks, Jon Palmer, Faizan Ahmed Sadiq, Brent Seale, Koon Hoong Teh, Shuyan Wu i Siti Norbaizura Md Zain. "Bacterial fouling in dairy processing". International Dairy Journal 101 (luty 2020): 104593. http://dx.doi.org/10.1016/j.idairyj.2019.104593.

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Ubaydullaeva, Nilufar B., Dilrabo Q. Maksumova, Shaxzoda J. Shosalimova i Mohamed Rifky. "Characteristics of secondary dairy raw material obtained during dairy processing". E3S Web of Conferences 486 (2024): 02025. http://dx.doi.org/10.1051/e3sconf/202448602025.

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This study focuses on by-products of dairy processing and the effectively utilization to reduce environmental problems. The existing traditional technology of producing sour cream, butter, natural cheeses and cottage cheese receives huge amount of by-products such as skim milk, buttermilk and whey is called “secondary dairy raw material”. Enzymatic hydrolysis of kappa-casein is the particular process that starts the coagulation of milk and the casein micelles’ characteristics change and become unstable and begin to combine. A 3-dimensional network of casein micelles eventually emerges as aggregation continues. The amount of nutrients and the chemical elements to be taken into consideration for further processing would lower the cost of manufacturing and increase corporate profit, according to tests conducted on the samples’ protein, lactose content, titratable acidity, and pH. It could be used as a product for functional purpose and processing of whey and the production of whey drinks which has dietary and therapeutic nutrition. They can significantly increase the biological value of nutrition and due to lipotropic and antioxidant components (phospholipids, choline, leucine, vitamin E and other substances) mitigate the manifestation of latent forms of vitamin deficiency. Therefore, whey should be more fully processed for food purposes.

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Moschopoulou, Ekaterini. "Novel Processing Technology of Dairy Products". Foods 10, nr 10 (11.10.2021): 2407. http://dx.doi.org/10.3390/foods10102407.

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Samkutty, Pushpa J., i Ronald H. Gough. "FILTRATION TREATMENT OF DAIRY PROCESSING WASTEWATER". Journal of Environmental Science and Health, Part A 37, nr 2 (31.01.2002): 195–99. http://dx.doi.org/10.1081/ese-120002582.

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Soboh, Rafat A. M. E., Alfons Oude Lansink i Gert Van Dijk. "Efficiency of European Dairy Processing Firms". NJAS - Wageningen Journal of Life Sciences 70-71 (grudzień 2014): 53–59. http://dx.doi.org/10.1016/j.njas.2014.05.003.

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McIntosh, Shane, Louise Hunt, Emma Thompson Brewster, Andrew Rose, Aaron Thornton i Dirk Erler. "Struvite Production from Dairy Processing Waste". Sustainability 14, nr 23 (28.11.2022): 15807. http://dx.doi.org/10.3390/su142315807.

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Food security depends on sustainable phosphorus (P) fertilisers, which at present are mostly supplied from a finite rock phosphate source. Phosphate (PO43−) and ammonium (NH4+) in dairy processing wastewater can be recovered as struvite (Mg + NH4+ + PO43− 6H20), a nutrient rich mineral for fertiliser application. The objectives of this study were to (1) quantify the effects of, pH, temperature and Mg: PO43− dosing rates on nutrient (PO43− and NH4+) removal and struvite precipitation from post anaerobic digested dairy processing wastewater, and (2) co-blend different dairy processing wastewaters to improve the reactant stoichiometry of NH4+ and PO43− for optimal struvite recovery and NH4+ removal. Phosphate removal (>90%) and struvite production (>60%) was achieved across a range of synthesis conditions, and was significantly impacted by pH as determined by response surface modelling. A combination of disproportionate molar ratios of PO43− and NH4+, presence of calcium and the apparent mineralisation of organic N, resulted in co-precipitation of hydroxyapatite and elevated levels of residual aqueous NH4+. In the second phase of this study, struvite was successfully precipitated and NH4+ removal was improved (~17%) however, higher concentrations of calcium in the wastewater blends resulted in greater hydroxyapatite co-precipitation (up to 30%). While struvite was the desired product in this study the formation of multiple heterogenous P-rich products (struvite and hydroxyapatite) has the potential to improve P recovery from dairy processing wastewaters and produce a fertiliser blend with amenity and value in agricultural systems.

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FÎNTÎNERU, Gina, Vasilica STAN i Elena STOIAN. "CONCENTRATION AND CONSOLIDATION TRENDS IN ROMANIA’S DAIRY PRODUCTION AND PROCESSING SECTOR". International Journal of Scientific Research 2, nr 8 (1.06.2012): 92–94. http://dx.doi.org/10.15373/22778179/aug2013/29.

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ARIMI, SAMUEL M., ELLIOT T. RYSER, TODD J. PRITCHARD i CATHERINE W. DONNELLY. "Diversity of Listeria Ribotypes Recovered from Dairy Cattle, Silage, and Dairy Processing Environments". Journal of Food Protection 60, nr 7 (1.07.1997): 811–16. http://dx.doi.org/10.4315/0362-028x-60.7.811.

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Listeria strains isolated over the past 10 years from farms and dairy processing environments were subjected to strain-specific ribotyping using the automated Riboprinter microbial characterization system, alpha version (E. I. du Pont de Nemours & Co., Inc.). A total of 388 Listeria isolates from 20 different dairy processing facilities were examined along with 44 silage, 14 raw milk bulk tank, and 29 dairy cattle (26 udder quarter milk, 1 brain, 1 liver, and 1 aborted fetus) isolates. These 475 isolates included 93 L. monocytogenes, 362 L. innocua, 11 L. welshimeri, 6 L. seeligeri, 2 L. grayi, and 1 L. ivanovii strains. Thirty-seven different Listeria ribotypes (RTs) comprising 16 L. monocytogenes (including five known clinical RTs responsible for foodborne listeriosis), 12 L. innocua, 5 L. welshimeri, 2 L. seeligeri, 1 L. ivanovii, and 1 L. grayi were identified. Greatest diversity was seen among isolates from dairy processing facilities with 14 of 16 (87.5%) of the L. monocytogenes RTs (including five clinical RTs) and 19 of 21 (90.5%) of the non-L. monocytogenes RTs detected. Sixty-five of the 93 L. monocytogenes isolates belonged to a group of five clinical RTs. These five clinical RTs included one RT unique to dairy processing environments, two RTs common to dairy processing environments and silage, and one RT common to dairy processing environments, silage, and dairy cattle with the last RT appearing in dairy processing environments, silage, raw milk bulk tanks, and dairy cattle. These findings, which support the link between on-farm sources of Listeria contamination (dairy cattle, raw milk, silage) and subsequent contamination of dairy processing environments, stress the importance of farm-based HACCP programs for controling listeriae.

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Miller, Gregory D., Tab Forgac i David Pelzer. "Benefits of the National Dairy Council to the Dairy Processing Industry". Journal of Dairy Science 77, nr 7 (lipiec 1994): 1929–32. http://dx.doi.org/10.3168/jds.s0022-0302(94)77138-1.

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Kumar, P. Ashok, i K. Sayulu. "Procurement and Processing Practices of Dairy Products-A Study of Karimnagar Dairy". SEDME (Small Enterprises Development, Management & Extension Journal): A worldwide window on MSME Studies 34, nr 4 (grudzień 2007): 57–71. http://dx.doi.org/10.1177/0970846420070406.

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Geary, U., L. Shalloo i N. Lopez. "Development of a dairy processing sector model for the Irish dairy industry". Advances in Animal Biosciences 1, nr 1 (kwiecień 2010): 335. http://dx.doi.org/10.1017/s2040470010004784.

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Bykovskaya, N., I. Vlasova i V. Kiryan. "Relationship of the dairy industry with processing". IOP Conference Series: Earth and Environmental Science 274 (7.06.2019): 012078. http://dx.doi.org/10.1088/1755-1315/274/1/012078.

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Yan, M. J., i N. M. Holden. "Water use efficiency of Irish dairy processing". Journal of Dairy Science 102, nr 10 (październik 2019): 9525–35. http://dx.doi.org/10.3168/jds.2019-16518.

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Popović, Rade, i Dalibor Panić. "Technical efficiency of Serbian dairy processing industry". Ekonomika poljoprivrede 65, nr 2 (2018): 569–81. http://dx.doi.org/10.5937/ekopolj1802569p.

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Robinson, R. K. "Milk and dairy products. Properties and processing". Food Chemistry 45, nr 5 (styczeń 1992): 376. http://dx.doi.org/10.1016/0308-8146(92)90042-z.

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Devi, Anastasia Fitria, Roman Buckow, Yacine Hemar i Stefan Kasapis. "Structuring dairy systems through high pressure processing". Journal of Food Engineering 114, nr 1 (styczeń 2013): 106–22. http://dx.doi.org/10.1016/j.jfoodeng.2012.07.032.

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Ostojić, S., M. Pavlović, M. Živić, Z. Filipović, S. Gorjanović, S. Hranisavljević i M. Dojčinović. "Processing of whey from dairy industry waste". Environmental Chemistry Letters 3, nr 1 (2.06.2005): 29–32. http://dx.doi.org/10.1007/s10311-005-0108-9.

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MALDONADO-SIMAN, EMA, CARLA S. GODINEZ-GONZALEZ, JOSE A. CADENA-MENESES, AGUSTÍN RUÍZ-FLORES i GILBERTO ARANDA-OSORIO. "TRACEABILITY IN THE MEXICAN DAIRY PROCESSING INDUSTRY". Journal of Food Processing and Preservation 37, nr 5 (2.03.2012): 399–404. http://dx.doi.org/10.1111/j.1745-4549.2011.00663.x.

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Chandrapala, Jayani, i Thomas Leong. "Ultrasonic Processing for Dairy Applications: Recent Advances". Food Engineering Reviews 7, nr 2 (9.12.2014): 143–58. http://dx.doi.org/10.1007/s12393-014-9105-8.

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Гербер, Юрий, Yuriy Gerber, Александр Гаврилов i Alexander Gavrilov. "Machine Processing of Milk in Dairy Production". Food Processing: Techniques and Technology 49, nr 3 (23.09.2019): 375–82. http://dx.doi.org/10.21603/2074-9414-2019-3-375-382.

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For fermented milk products, consistency plays a leading role: it provides a quality product and shapes consumer demand. There have been numerous studies of the effect of the technological process on the properties of sour cream, kefir, etc. However, these studies were performed after the introduction of ferment. Thus, the effect of parameters of thermal and mechanical treatment during the primary stage on the physical and mechanical properties of fermented milk products remains understudied. The research objective was to confirm the following hypothesis: the parameters of homogenization during the primary stage affect the consistency of the fermented milk products. A set of experiments made it possible to expose the dependence of the rheologic properties of sourmilk products from the regime parameters of homogenization. The research featured initial mix for kefir and sour cream production. The milk was preheated to 45C in an Alfa-Laval pasteurizer and separated in an Alfa-Laval separator. The fat-free milk (1% of fat for kefir production) was heated in a pasteurizer to 55–60C and homogenized at 8–16 mPa. The homogenizing device of the manometer was additionally equipped with a phase separator delimiter of the S-homogenizer type. The acidity and viscidity for the sour cream and kefir were measured at different pressure values. The power expenses on homogenization depended on the pressure and the volume of milk. The pressure of homogenization proved to be a meaningful factor and affected the fermentation process. It rendered a substantial influence on the consistency and taste qualities of the fermented milk product. The experiment defined the optimal temperature of fermentation for kefir production. The optimization of pressure decreased the energy consumptions by 4.4 kW/h (24.4%) per ton. Solar thermal collectors were used to preheat the milk before homogenization, which decreased the specific energy consumption by 10.5 kW/h per ton. The new parameters lower the prime cost of the dairy products and raise their competitiveness.

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Lloyd, Linda L., i John F. Kennedy. "Milk and dairy products: Properties and processing". Carbohydrate Polymers 20, nr 4 (styczeń 1993): 315–16. http://dx.doi.org/10.1016/0144-8617(93)90106-e.

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Naumenko, O. V., S. G. Danylenko, K. V. Kopylova i S. M. Gunko. "Influence of Physical-Chemical Factors of Phages Isolated in Dairy Processing Plants of Ukraine". Mikrobiolohichnyi Zhurnal 82, nr 6 (30.11.2020): 84–93. http://dx.doi.org/10.15407/microbiolj82.06.084.

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When establishing a bacteriophage control system, it is important to introduce new modern approaches to dairy production, including the use of effective, cost-profitable washing and disinfection programs that can provide not only microbiological but also virological safety for production and target products. At the same time, information on reliable anti-phage treatment in dairy processing plants is extremely limited. Aim. Investigation of the virucidal activity of some disinfectants, depending on the composition, treatment conditions and titer of phage contamination. Methods. The objects of the study were virulent phages F 11; F/2 of Lactococcus lactis ssp., isolated in dairy processing plants from the collection of the Institute of Food Resources of the NAAS of Ukraine; disinfectants approved for use in the dairy industry (LLC “Lizoform”, Kyiv). The virucidal activity of the disinfectants was evaluated by the difference between the phage titer values in sterile distilled water without and with the addition of the disinfectant after a certain treatment time. The sensitivity of phages to the effect of the disinfectant was characterized by a constant of inactivation (Cin). The presence of active phages was determined by the “double agar” method with the addition of 10 mmol·l-1 CaCl2, 100 mmol·l-1 glycine. Results. Screening of physical and chemical factors that inhibit the development of virulent phages F 11 and F/2 of Lactococcus lactis ssp. isolated in dairy processing plants of Ukraine was performed. It was found that the most detrimental effect on these phages had disinfectants with such active substances as peracetic acid (PA), quaternary ammonium compounds (QAC), and active chlorine (Cl2). It was determined that the minimum inhibitory concentrations of active chemical substance during “cold disinfection” at a temperature 20–22ºС were sufficiently high: for PA – 500–2000 mg·l-1 (p≤0.05); QAC – 900–1000 mg·l-1; Cl2 – 800–1000 mg·l-1, p≤0.01. Comparison of the phage inactivation rate with respect to the initial contamination level showed that phages in high titer 108 PFU·ml-1 (the most dangerous, critical level of contamination) were more resistant to treatment than phages in medium titer 106 PFU·ml-1. It was shown that the investigated phage F11 of Lactococcus lactis (936 species) were characterized by greater resistance to disinfectants compared to the phage F/2 of Lactococcus lactis (с2 species). Conclusions. The conditions of anti-phage treatment are experimentally substantiated. It is established that the effectiveness of disinfection depends on the type and concentration of the active chemical substance, as well as on the content and properties of phages that circulate in dairy processing plants of Ukraine.

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Schlegelová, J., V. Babák, M. Holasová, L. Konstantinová, L. Necidová, F. Šišák, H. Vlková, P. Roubal i Z. Jaglic. "Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants". Czech Journal of Food Sciences 28, No. 5 (14.10.2010): 450–61. http://dx.doi.org/10.17221/65/2009-cjfs.

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The occurrence of Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., Enterococcus spp., and Escherichia coli in raw food materials, food products, and on food contact surfaces after sanitation was investigated during the period of 2005–2006 in three dairy cattle farms (120 samples), one dairy (124 samples), and two meat processing plants (160 samples). A total of 1409 isolates were identified. The epidemiological characterisation and determination of the virulence factors and antimicrobial resistance were performed on selected isolates. The level of bacterial contamination generally decreased during the production process (the contamination of food products was lower than that of raw material). However, the contamination of food contact surfaces was relatively high even after sanitation. Moreover, specific microbiological profiles were found on the inside equipment surfaces in dairy facilities, where genetically closely related multi-resistant strains persisting in biofilm communities may occur as demonstrated for staphylococci. Although the occurrence of potentially significant pathogens was not high, the microorganisms such as L. monocytogenes, Salmonella spp., and shiga-toxin positive E. coli principally contaminated the meat processing plants. B. cereus isolates, among which 76% were positive for diarrhogenic enterotoxin, typically occurred on the inside equipment surfaces and in the heat-treated products.

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Luhovskyi, Oleksandr, Irуna Bernyk, Igor Gryshko, Tetiana Zheliaskova i Viacheslav Zheliaskov. "Ultrasound homogenization in the production of dairy products". Mechanics and Advanced Technologies 7, nr 2 (98) (6.10.2023): 179–84. http://dx.doi.org/10.20535/2521-1943.2023.7.2.278901.

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This paper discusses traditional methods of primary milk processing and substantiates the perspective of using ultrasound for milk processing through non-thermal methods. The mechanism of ultrasound homogenization is described, along with the structural features and main components of equipment for ultrasound milk processing. The impact of ultrasound processing on the organoleptic properties of dairy products is investigated in comparison to traditional processing methods. An experimental method of ultrasound milk homogenization using equipment with an ultrasonic cavitation is also examined.

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Saloni, Shweta, Vipul Jaglan, Sindhu i Vaibhav Vyas. "Non thermal techniques for dairy food processing applications". INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING 11, Special (15.04.2018): 142–48. http://dx.doi.org/10.15740/has/ijae/11.sp.issue/142-148.

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Stabel, J. R. "Effective Methods for Postharvest Intervention in Dairy Processing". Journal of Dairy Science 86 (czerwiec 2003): E10—E15. http://dx.doi.org/10.3168/jds.s0022-0302(03)74035-1.

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Kang, Young-Jae, i Joseph F. Frank. "Characteristics of Biological Aerosols in Dairy Processing Plants". Journal of Dairy Science 73, nr 3 (marzec 1990): 621–26. http://dx.doi.org/10.3168/jds.s0022-0302(90)78712-7.

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Wang, Tong. "Extraction of phospholipids from dairy processing by-products". INFORM International News on Fats, Oils, and Related Materials 32, nr 1 (1.01.2021): 12–15. http://dx.doi.org/10.21748/inform.01.2021.12.

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Kertész, Szabolcs, Zsuzsanna László*, Endre Forgács, Gábor Szabó i Cecilia Hodúr. "Dairy wastewater purification by vibratory shear enhanced processing". Desalination and Water Treatment 35, nr 1-3 (listopad 2011): 195–201. http://dx.doi.org/10.5004/dwt.2011.2485.

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Lapidakis, Nikolaos, i Georgios A. Fragkiadakis. "Dairy Processing: The Soft Spreadable Cheese Xygalo Siteias". Processes 10, nr 1 (31.12.2021): 80. http://dx.doi.org/10.3390/pr10010080.

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The aim of cheese manufacturers is to produce high quality and safe products. Along the food chain of “milk to cheese and food products”, milk is collected, transferred, and managed in a standardized manner; processing results in safe, ready-to-eat products, of high nutritional quality. Soft, acid cheeses are prepared in various regions of Greece, mainly from ewe milk, goat milk, or their mixtures. They are produced from the rennet and/or acid coagulation of thermally-treated, full-fat milk undergoing acidification/curdling and ripening. Xygalo Siteias is a Greek soft cheese, produced in the area of Siteia, Crete, where it was recognized as PDO in 2011. It is close—more in texture and less in taste—with other cream cheeses PDO of Greece, such as Pichtogalo of Chania, and Katiki Domokou, still it differs in the preparation technique as well as in its physicochemical, biochemical, microbiological, and organoleptic characteristics. In this review, we focus on the processing and characteristics of Xygalo Siteias, mentioning perspectives for the further microbiological characterization of the product, the determination of its shelf-life in combination with new packaging-materials, as well as the attention it deserves as a food important for breeders, the local economy, and consumers, since it is associated with the Cretan-Mediterranean diet type.

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Ashokkumar, Muthupandian, Raman Bhaskaracharya, Sandra Kentish, Judy Lee, Martin Palmer i Bogdan Zisu. "The ultrasonic processing of dairy products – An overview". Dairy Science & Technology 90, nr 2-3 (10.11.2009): 147–68. http://dx.doi.org/10.1051/dst/2009044.

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O'CONNORI, WILLIAM, STEPHEN McENTEE i DONAL O'CALLAGHAN. "In-line viscometry in the dairy processing industry". International Journal of Dairy Technology 48, nr 2 (maj 1995): 44–49. http://dx.doi.org/10.1111/j.1471-0307.1995.tb02465.x.

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Mistry, V. V. "066 Midwest dairy processing needs, trends, and changes". Journal of Animal Science 94, suppl_2 (1.04.2016): 30–31. http://dx.doi.org/10.2527/msasas2016-066.

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Berhe, Tesfemariam, Eyassu Seifu, Richard Ipsen, Mohamed Y. Kurtu i Egon Bech Hansen. "Processing Challenges and Opportunities of Camel Dairy Products". International Journal of Food Science 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/9061757.

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A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters. Additionally, camel milk has traditionally been used for its medicinal values and recent scientific studies confirm that it is a rich source of bioactive, antimicrobial, and antioxidant substances. The current literature concerning product design and functional potential of camel milk is fragmented in terms of time, place, and depth of the research. Therefore, it is essential to understand the fundamental features of camel milk and initiate detailed multidisciplinary research to fully explore and utilize its functional and technological properties.

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Doucouliagos, Hristos, i Phillip Hone. "The efficiency of the Australian dairy processing industry". Australian Journal of Agricultural and Resource Economics 44, nr 3 (wrzesień 2000): 423–38. http://dx.doi.org/10.1111/1467-8489.00118.

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Austin, John W., i Gilles Bergeron. "Development of bacterial biofilms in dairy processing lines". Journal of Dairy Research 62, nr 3 (sierpień 1995): 509–19. http://dx.doi.org/10.1017/s0022029900031204.

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SummaryAdherence of bacteria to various milk contact sites was examined by scanning electron microscopy and transmission electron microscopy. New gaskets, endcaps, vacuum breaker plugs and pipeline inserts were installed in different areas in lines carrying either raw or pasteurized milk, and a routine schedule of cleaning-in-place and sanitizing was followed. Removed cleaned and sanitized gaskets were processed for scanning or transmission electron microscopy. Adherent bacteria were observed on the sides of gaskets removed from both pasteurized and raw milk lines. Some areas of Buna-n gaskets were colonized with a confluent layer of bacterial cells surrounded by an extensive amorphous matrix, while other areas of Buna-n gaskets showed a diffuse adherence over large areas of the surface. Most of the bacteria attached to polytetrafluoroethylene (PTFE or Teflon™) gaskets were found in crevices created by insertion of the gasket into the pipeline. Examination of stainless steel endcaps, pipeline inserts, and PTFE vacuum breaker plugs did not reveal the presence of adherent bacteria. The results of this study indicate that biofilms developed on the sides of gaskets in spite of cleaning-in-place procedures. These biofilms may be a source of post-pasteurization contamination.

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Chen, G. Q., S. L. Gras i S. E. Kentish. "The application of forward osmosis to dairy processing". Separation and Purification Technology 246 (wrzesień 2020): 116900. http://dx.doi.org/10.1016/j.seppur.2020.116900.

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Burgess, Sara A., Denise Lindsay i Steve H. Flint. "Thermophilic bacilli and their importance in dairy processing". International Journal of Food Microbiology 144, nr 2 (grudzień 2010): 215–25. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.09.027.

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Reilly, Matthew, Andrew P. Cooley, Duarte Tito, Savvas A. Tassou i Michael K. Theodorou. "Electrocoagulation treatment of dairy processing and slaughterhouse wastewaters". Energy Procedia 161 (marzec 2019): 343–51. http://dx.doi.org/10.1016/j.egypro.2019.02.106.

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Coutinho, Nathalia M., Marcelo R. Silveira, Ramon S. Rocha, Jeremias Moraes, Marcus Vinicius S. Ferreira, Tatiana C. Pimentel, Monica Q. Freitas i in. "Cold plasma processing of milk and dairy products". Trends in Food Science & Technology 74 (kwiecień 2018): 56–68. http://dx.doi.org/10.1016/j.tifs.2018.02.008.

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Greene, Annel K., Vikki B. Smith, C. R. Smith i John A. Hanckel. "Target flowmeter used in a dairy processing plant". International Dairy Journal 3, nr 7 (styczeń 1993): 663–67. http://dx.doi.org/10.1016/0958-6946(93)90107-b.

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