Towards a more sustainable dairy industry: Integration across the farme-factory interface and the dairy factory of the future

被引：32

作者：

Augustin, M. A. ^{[1
]}

Udabage, P. ^{[1
]}

Juliano, P. ^{[1
]}

Clarke, P. T. ^{[1
]}

机构：

[1] CSIRO Food & Nutr Sci, Werribee, Vic 3030, Australia

来源：

INTERNATIONAL DAIRY JOURNAL | 2013年 / 31卷 / 01期

关键词：

PULSED ELECTRIC-FIELD; HIGH-PRESSURE TREATMENT; FATTY-ACID-COMPOSITION; CASEIN MICELLE SIZE; CHEDDAR CHEESE; PASTEURIZED MILK; BOVINE-MILK; SHELF-LIFE; BETA-LACTOGLOBULIN; ALPHA-LACTALBUMIN;

D O I：

10.1016/j.idairyj.2012.03.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The dairy industry has to do its part in contributing to global food security in a sustainable way to meet the nutritional needs of a growing population. This requires the dairy industry to have an integrated approach across the whole supply chain. Altered on-farm practices, driven by the need for more sustainable methods of milk production, yield milk of different composition and structure. It is therefore essential to develop a holistic approach for efficient and effective conversion of milk into ingredients and dairy products that considers the consequences of on-farm driven changes on milk composition, and its impact on processes in-plant. This paper highlights the historical drivers for a competitive dairy industry and the associated challenges of making consistent and differentiated dairy products when processing milk with altered composition and structure arising from changed on-farm practices. It highlights the processes that have potential for a dairy factory of the future. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：2 / 11

页数：10

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