Novel processing technologies

In this chapter, the effects of several novel processing technologies on whey proteins (WP) are described, i.e., high pressure (HP) processing, shear-based treatments, ultrasound, pulsed electric fields (PEF), and ultraviolet (UV) treatment. All treatments have been shown to have extensive and often unique effects on WP, either in model systems or, more complex systems such as milk or WP mixtures. Considerable benefits may be obtained in functional properties such as gelation, heat stability and solubility. However, compared to the wealth of scientific information available on the effect of these technologies on the WP, and the many exciting opportunities that appear to exist, industrial uptake has been rather limited to date. For this next step to be taken, several other aspects become important, such as the scale and economics of operation and the uniqueness of the treatments in relation to what is already achievable with the traditionally established technologies. Combining such assessments with the technological advantages will allow these novel technologies to establish themselves as advances rather than alternatives to traditional technologies, and thus allow sustainable implementation.