Thermal Processing of Milk and Milk Products

Dear Colleagues,

Thermal processing is by far the most widely used technology in the dairy industry. Although it is a mature technology, many aspects of it are still being investigated.  It encompasses thermization, pasteurization, extended shelf-life processing, UHT, and in-container sterilization, as well as processes for specific purposes, such as in yogurt manufacturing and pre-heating of concentrates. It includes conventional heating methods, such as use of plate and tubular heat exchangers, direct steam heating methods, as well as non-conventional methods, such as microwave, ohmic, and joule heating. The effects of thermal processing are many and varied and this Special Issue is open to research on any of them, including microbiological, chemical, biochemical, nutritional, textural, and organoleptic. Research on computer simulation of thermal processing is also welcome.

Prof. Dr. Hilton Deeth
Guest Editor

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