DAIRY-PRODUCTS - TECHNOLOGY

The paper deals with methods of prolonging the storage life of milk at creameries and then with technologies that have been mooted as possib le alternatives to conventional heat exchangers. Postpasteurization co ntamination is dealt with briefly. In the case of cheese and spray dry ing, it is pointed out that the technology may have outreached the sup porting science. The use of the microfluidizer, as opposed to the conv entional valve homogenizer, is discussed. Finally, the current state o f research aimed at decreasing the cholesterol level of milk is summar ized.