Milk Treatment Technologies

For Distribution and Storage

(Webinar Length:  1hr 12min)

Overview:

The thermal treatment of milk has been historically used in the dairy industry and continues to be a very effective public safety measure.  Demands for longer shelf-life and broader distribution have resulted in the concept of Extended Shelf Life  (“ESL”) milk.  However, there is no clear definition of ESL milk and the methods that can be used to produce it.  
Milk distribution in raw, refrigerated, or shelf-stable categories differs greatly around the world. There is continuing interest in the development of alternative technological solutions for milk processing to improve its microbiological and nutritional quality and interest in ESL milk.

We will review the traditional thermal treatments of milk such as thermisation, pasteurization, sterilization and ESL processes, their respective microbial efficacy, and the available commercial equipment.  We will then discuss the alternative non-thermal technologies such as pressure-based processes, ultraviolet light, microfiltration, and other newer technologies that are currently available or under development. 

Learning Objectives:

  • Understand the existing thermal processes of milk preservation  
  • Understand the benefits of emerging non-thermal technologies
  • Become familiar with both the available and new equipment under development  

Who will benefit from this webinar:

  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers

Presenter--Dr. Tatiana Koutchma


Dr. Tatiana Koutchma

Dr. Koutchma is currently a Research Scientist in Novel Food Processing, Agriculture and Agri-Food Canada (AAFC), Government of Canada.

She is a graduate of Moscow State University of Food Production. She moved to Canada in 1996 and started her career at McGill University, Montreal in 1997. In 2000, she was appointed a Research Professor at the National Centre for Food Safety and Technology at the Illinois Institute of Technology in Chicago, USA. In 2008, she joined the AAFC with focus on research related to production of safe and healthy foods, development of risk mitigation strategies, with the transfer of her knowledge and experience to government and industrial partners.

Dr. Koutchma is an Associate Editor of “Food Science and Technology International” journal, a member of the Editorial Boards of the Journal of Food Processing Technology” and “Food and Bioprocess Technology”, a vice-chair of the CIGR Food Safety Working Group, and a special faculty of the Food Science Department of University of Guelph.

Dr. Koutchma is an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating. In 2009 she completed her first book on the application of ultraviolet technology for foods entitled “Ultraviolet Light in Food Technology: Principles and Applications”. She has published over 50 peer-reviewed manuscripts and more than 10 book chapters.

  • Item #: 0108eMilk
  * Marked fields are required.
Qty*
Price $289.00