Chandrapala Jayani, Zisu Bogdan
Advanced Food Systems Research Unit,College of Health and Biomedicine,Victoria University,Werribee,VIC 3030,Australia.
School of Science,College of Science,Engineering and Health,RMIT University Melbourne,VIC 3000,Australia.
J Dairy Res. 2016 Aug;83(3):268-80. doi: 10.1017/S0022029916000479.
Food engineering within the dairy sector is an ever developing field of study purely based on the application of engineering principles and concepts to any aspect of dairy product manufacturing and operations. The last 25 years of science and technology devoted to milk and milk products have led to major advances. The purpose of this paper is to review the history and current status of some engineered milk products and to speculate regarding future trends. Much of the advancement has been directed towards production capacity, mechanisation, automation, hygiene within the processing plant, safety, extensions in shelf life, and new product introductions that bring variety and convenience for the consumer. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. In addition, further improvements focused on energy efficiency and environmental sustainability have been made and will be needed in the future.
乳制品行业中的食品工程是一个不断发展的研究领域，它完全基于工程原理和概念在乳制品制造与运营的各个方面的应用。过去25年里，致力于牛奶及奶制品的科学技术取得了重大进展。本文旨在回顾一些工程化奶制品的历史和现状，并推测未来趋势。大部分进展都朝着提高生产能力、机械化、自动化、加工厂卫生、安全性、延长保质期以及推出为消费者带来多样性和便利性的新产品等方向发展。在产品质量方面也取得了显著进步，其中许多进步源于对成分功能特性及其对结构和质地影响的更深入了解。此外，在能源效率和环境可持续性方面已经取得了进一步的改进，并且未来仍将需要这样做。
