Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Aït-Kaddour, Abderrahmane; Hassoun, Abdo; Bord, Cécile; Schmidt-Filgueras, Renata; Biancolillo, Alessandra; Di Donato, Francesca; Temiz, Havva Tümay; Cozzolino, Daniel

doi:10.1007/s11947-021-02607-0

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Review Article
Published: 26 February 2021

Volume 14, pages 781–803, (2021)
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Food and Bioprocess Technology Aims and scope Submit manuscript

Abderrahmane Aït-Kaddour ORCID: orcid.org/0000-0003-4132-539X¹,
Abdo Hassoun²,
Cécile Bord¹,
Renata Schmidt-Filgueras¹,
Alessandra Biancolillo³,
Francesca Di Donato³,
Havva Tümay Temiz⁴ &
…
Daniel Cozzolino⁵

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Abstract

In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic organisms, minimize microbiological development, and improve some sensory properties. However, they can also induce biochemical, physico-chemical, and sensory changes in foods, and then adversely affect the final quality of the products. To assess the quality of milk and dairy products during heating, some non-destructive techniques exist. In this article, the application of spectroscopic non-destructive techniques (fluorescence, infrared, NMR) is analyzed to point out the pertinence by using them as tools to monitor milk and dairy product quality changes during heating. An overview of the last studies on the effect of different conventional and emerging methods of milk and dairy product heating on biochemical, physico-chemical, and sensory quality is also presented, as well as the perspectives of research in this topic.

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pH and Titratable Acidity

Carbohydrate Analysis

A review on mechanisms and commercial aspects of food preservation and processing

Article Open access 21 November 2017

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Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, F-63370, Lempdes, France
Abderrahmane Aït-Kaddour, Cécile Bord & Renata Schmidt-Filgueras
Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, uninbakken 9-13, 9291, Tromsø, Norway
Abdo Hassoun
Department of Physical and Chemical Sciences, University of L’Aquila, Via Vetoio 67100, Coppito, L’Aquila, Italy
Alessandra Biancolillo & Francesca Di Donato
Department of Food Engineering, Bingol University, 12000, Bingol, Turkey
Havva Tümay Temiz
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Queensland, 4072, Australia
Daniel Cozzolino

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Aït-Kaddour, A., Hassoun, A., Bord, C. et al. Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. Food Bioprocess Technol 14, 781–803 (2021). https://doi.org/10.1007/s11947-021-02607-0

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Received: 07 September 2020
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Published: 26 February 2021
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DOI: https://doi.org/10.1007/s11947-021-02607-0

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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

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