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Processing and Technology of Dairy Products Processing and Technology of Dairy Products • Hilton Deeth • Hilton Kelly and Phil Processing and Technology of Dairy Products Edited by Hilton Deeth and Phil Kelly Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Processing and Technology of Dairy Products Processing and Technology of Dairy Products Special Issue Editors Hilton Deeth Phil Kelly MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Special Issue Editors Hilton Deeth Phil Kelly The University of Queensland Teagasc Food Research Centre Moorepark Australia Ireland Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/Processing Technology Dairy). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03928-688-1 (Hbk) ISBN 978-3-03928-689-8 (PDF) c 2020 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editors ..................................... vii Hilton Deeth and Phil Kelly Processing and Technology of Dairy Products: A Special Issue Reprinted from: Foods 2020, 9, 272, doi:10.3390/foods9030272 ..................... 1 Oya Berkay Karaca, Nuray G ¨uzeler, Hasan Tang¨uler, Kurban Ya¸sarand Mutlu Buket Akın Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts Reprinted from: Foods 2019, 8, 33, doi:10.3390/foods8010033 ..................... 3 N´estor Guti´errez-M´endez, Alejandro Balderrama-Carmona, Socorro E. Garc´ıa-Sandoval, Pamela Ram´ırez-Vigil, Martha Y. Leal-Ramos and Antonio Garc´ıa-Triana Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium Reprinted from: Foods 2019, 8, 44, doi:10.3390/foods8020044 ..................... 19 Olaia Estrada, Agust´ınAri ˜noand Teresa Juan Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis Reprinted from: Foods 2019, 8, 100, doi:10.3390/foods8030100 ..................... 31 Anastassia Taivosalo, Tiina Kriˇsˇciunaite, Irina Stulova, Natalja Part, Julia Rosend, Aavo S˜ormus and Raivo Vilu Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis Reprinted from: Foods 2019, 8, 165, doi:10.3390/foods8050165 ..................... 45 Julien Chamberland, Dany Mercier-Bouchard, Iris Dussault-Chouinard, Scott Benoit, Alain Doyen, Michel Britten and Yves Pouliot On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency Reprinted from: Foods 2019, 8, 198, doi:10.3390/foods8060198 ..................... 65 Laura Saez,´ Eoin Murphy, Richard J. FitzGerald and Phil Kelly Exploring the Use of a Modified High-Temperature, Short-Time Continuous Heat Exchanger with Extended Holding Time (HTST-EHT) for Thermal Inactivation of Trypsin Following Selective Enzymatic Hydrolysis of the β-Lactoglobulin Fraction in Whey Protein Isolate Reprinted from: Foods 2019, 8, 367, doi:10.3390/foods8090367 ..................... 77 Maria A. Karlsson, Ase˚ Lundh, Fredrik Innings, Annika H¨ojer, Malin Wikstr¨omand Maud Langton The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study Reprinted from: Foods 2019, 8, 418, doi:10.3390/foods8090418 ..................... 91 v About the Special Issue Editors Hilton Deeth has long been involved in dairy research involving milk and a range of dairy products. His particular interests include milk lipids and lipolysis, milk proteins and proteolysis, and thermal and non-thermal technologies. He joined the University of Queensland, Australia, in 1995, where he taught food science and technology and supervised several postgraduate students and research projects. From 1996 to 2008, he was Director of the Centre for UHT Processing at the University of Queensland. He has published over 160 research papers and 35 book chapters. He co-authored the 2017 book entitled “High Temperature Processing of Milk and Milk Products” and co-edited the 2018 book on “Whey Proteins. From Milk to Medicine”. He is now Emeritus Professor of Food Science at the University of Queensland and consults to the dairy industry. Phil Kelly retired as a Senior Principal Research Officer following a long research career at Teagasc Food Research Centre at Moorepark in Ireland. A graduate originally in Dairy and Food Science from University College Cork, he later achieved Ph.D. and MBA postgraduate degrees from the same institution. During his career at Moorepark, he served for over 20 years in research management as Departmental Head in Dairy Technology, Food Ingredients and Food Processing & Functionality. His wide-ranging research interests included development and exploitation of novel process technologies especially developments in membrane separation for targeted enrichment and enhanced functionality of milk components for food formulation, infant nutrition and cheesemaking applications. He has researched and published on the interrelationships between spray drying parameters and resulting milk powder properties. He has supervised Ph.D. students; he is author/co-author of over 150 peer-reviewed research publications as well as book chapters, Guest Editor of Special Issues of the International Dairy Journal, and is the holder of intellectual property including a number of process-based patents. He has had a long association with the International Dairy Federation: as elected member of IDF’s Science & Programme Coordination Committee (SPCC) during 2015–2018; former National Secretary, Irish National Committee of IDF (1988–2016); Member of IDF’s Commission B—Science, Engineering & Technology (1998–2000); and Chair of IDF’s Standing Committee for Dairy Science and Technology (2007–2011). In 2016, he was the recipient of the IDF Award for outstanding contribution to progress in dairying worldwide. vii foods Editorial Processing and Technology of Dairy Products: A Special Issue Hilton Deeth 1,* and Phil Kelly 2 1 School of Agriculture and Food Sciences, The University of Queensland, Brisbane 4072, Australia 2 Teagasc Food Research Centre Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; [email protected] * Correspondence: [email protected] Received: 27 February 2020; Accepted: 2 March 2020; Published: 3 March 2020 When this Special Issue was launched, we cast the net widely in terms of the subject matter we considered suitable for the papers. We stated that papers on “well-established unit operations such as heat treatments and membrane separation in addition to emerging technologies” would be welcomed. The seven papers accepted do, indeed, cover a range of topics including UHT milk, proteolytic digestion, membrane technologies, cheese and yogurt. Three papers [1–3] involve aspects of the beneficial uses of proteolytic enzymes, two [4,5] involve the use of membrane technology in cheese making, while two deal with the role of ingredients—raw milk in the UHT paper [6] and apricot fiber in the yogurt paper [7]—in product quality. All in all, the papers demonstrate the breadth of ongoing research for an industry based on just one raw material, milk. Each submission explores innovative approaches by the respective authors in their quest to push the boundaries of scientific and technological understanding. Some examples are illustrated below: Chamberland et al. [4] address the question of whether one should chose a 0.1 μm pore size MF or 10 kDa molecular weight cut-off ultrafiltration (UF) membranes for cheese milk standardization. The authors found that the UF, rather than the MF membrane, scored better in terms of lower running (energy and membrane) costs. In a related study, the sensory quality of hard, high-cooked cheese processed from milk, preconcentrated 1.9 fold by reverse osmosis, is shown by Taivosalo et al. [5]tobe largely unaffected. Heat stability represents an important field of study in dairy science, and in this issue, readers have the opportunity to consider the approach of Karlsson et al. [6], who undertook a full factorial designed study on the role of key milk components on the stability of UHT milk. Crude preparations of apricot fiber (Karaca et al. [7]) were demonstrated as a novel ingredient with the capacity to confer functional benefits during yogurt processing. As editors of this special issue, we find it appropriate to reflect on how well the scientific originality of the reviewed manuscripts scored against sustainability criteria. The two membrane-based papers concerned with either protein standardization [4] or milk pre-concentration [5] impact cheesemaking efficiency directly through yield improvements, shorter manufacturing processes and increased manufacturing capacity (without the need for extra cheese vat capacity).
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