Journal of Food Processing & Technology

The application of high pressure processing in the dairy industry â?? A review

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Thomas P Zafiriadis

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The demand of the consumer word wide for safer, healthier products which retain all fresh organoleptic attributes and their
nutritional components has led to the adoption of high pressure processing in food industry. In the case of dairy industry,
high pressure processing is used for milk homogenization and pasteurization, the production of emulsions, especially chocolate
milk, cheese production, acidification of milk and yoghurt production, and gel production. Another significant application is the
management of dairy wastewater which pollutes all waters. In the form of ultrafiltration is used for the recovery of lactose and
protein from dairy wastewater, which later can be used as food additives, pharmaceuticals, nutraceuticals, and therapeutics. The latter
emphasizes the beneficial role of ultrafiltration towards environment protection.

Biography :

Thomas Zafiriadis became a Food Technologist in 1996 at the age of 24 years. He graduated from the Department of Food Technology, Polytechnic of Thessaloniki. He
completed his MSc. in Food Science, Health and Safety from Heriot-Watt University of Edinburgh at the age of 40 years, whereas he graduated from Aristotle’s University of
Thessaloniki School of Veterinary Medicine 2 years later. Now, he is a professor at Katerini’s Public Training Educational Institution co-owner of ESTIA LAB firm, specializing
on research, consulting, and education for Greek farmers and food processors. He is, currently, General Secretary of Northern Greece’s branch of Pan-Hellenic Association
of Food Technologists and President of its Scientific Committee.