Novel Technologies for Dairy Processing: Applications for Non-cow Milk

In addition to traditional technologies, like heat treatment or homogenization, novel technologies, such as high-pressure (HP) processing, high-pressure homogenization (HPH), ultrasound (US), and pulsed electric-fields (PEF) treatments, are being investigated for dairy processing. Application of these technologies on cow milk, and in some cases on non-cow milk, has been evaluated. All of these novel technologies have an antimicrobial effect, which, in the case of HP processing, is combined with limited inactivation of desirable compounds, such as immunoglobulins, providing interesting applications for treatment of colostrum, for example, or other bioactive-rich cow and non-cow dairy products. These technologies also affect milk proteins, allowing structuring and texturizing effects of yogurt or cheese, for example, and offering opportunities to reduce ingredient costs. The potential success of these novel technologies depends on whether they can provide benefits without causing negative side effects to products and whether these benefits outweigh the disadvantages (eg, increased processing costs and/or scalability issues).