Abstract
Sedimentation is a food processing unit operation that utilizes gravitational forces for mechanical separation. This method serves several purposes, including quality assessment, separation of components, and treatment of wastewater in the dairy industry. However, sedimentation can also be a cause of quality loss in dairy products. It can be described as a layer of particles settled at the bottom of the product. It occurs depending on some factors, including but not limited to pH, calcium level, proteolysis, etc. This chapter reviews the utilization, occurrence, and control of sedimentation in dairy products.
| Original language | English |
|---|---|
| Title of host publication | Mechanical Separation Processes in the Food Industry |
| Subtitle of host publication | Unit Operations and Processing Equipment in the Food Industry |
| Publisher | Elsevier |
| Pages | 239-252 |
| Number of pages | 14 |
| ISBN (Electronic) | 9780128195239 |
| ISBN (Print) | 9780128195888 |
| DOIs | |
| Publication status | Published - 1 Jan 2025 |
Bibliographical note
Publisher Copyright:© 2025 Elsevier Inc. All rights reserved.
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 6 Clean Water and Sanitation -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production
Keywords
- Dairy
- Milk
- Quality
- Sedimentation
- Waste treatment
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