Microwave vacuum drying of low-moisture part-skim mozzarella: Process parameters and sample geometry affect product characteristics.

Microwave vacuum drying (MVD) is a promising technology that can be used for creating cheese puffs. In this study, the effects of vacuum level (2-14 kPa), specific microwave power input (1-3 W⋅g), and sample geometry on the drying and expansion behavior of low-moisture, part-skim mozzarella cheese during MVD were investigated. The created MVD cheese puffs' moisture content, water activity, area ratio, texture, and color were determined.

Microwave vacuum drying of dairy cream: Processing, reconstitution, and whipping properties of a novel dairy product.

Traditional ways to preserve cream involve processing it into butter, butter oil, or frozen storage. These technologies do not preserve the unique functionality of cream with respect to whipping or processing into butter. In this work, microwave vacuum drying (MVD) was investigated as a method to manufacture dehydrated cream.

Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products.

Growing interest in the manufacture of extended shelf-life (ESL) milk, which is typically achieved by a high-temperature treatment called ultra-pasteurization (UP), is driven by distribution challenges, efforts to reduce food waste, and more. Even though high-temperature, short-time (HTST) pasteurized milk has a substantially shorter shelf life than UP milk, HTST milk is preferred in the United States because consumers tend to perceive UP milk as less desirable due to the "cooked" flavor associated with high-temperature processing. While ESL beyond 21 d may be possible for HTST, the survival and outgrowth of psychrotolerant aerobic spore-forming bacteria can still be a limitation to extending shelf life of HTST milk.

A process optimization approach for microwave vacuum drying of concentrated skim milk.

Microwave vacuum drying (MVD) of concentrated skim milk and its resulting powder properties have been studied to a very limited extent. To explore the potential of this technology for the manufacture of milk powder, MVD of concentrated skim milk (37.5% total solids) was evaluated with respect to product properties and drying efficiency.

Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives.

The ability of milk and concentrated milk to withstand a defined heat treatment without noticeable changes such as flocculation of protein is commonly denoted as heat stability. A heat treatment that exceeds the heat stability limit of milk or concentrated milk, which has a much lower heat stability, may result in undesired changes, such as separation of milk fat, grittiness, sediment formation, and phase separation. Most laboratory-scale batch heating methods were developed in the early 20th century to simulate commercial sterilization, and these methods have since been standardized.