Conference Abstract Book

Thermal processing in the dairy industry • Still considered the golden standard for microbial inactivation with a valid verification test (i.e. alkaline phosphatase). • Depending on how harsh is the heat treatment could negatively affect food through changes in sensory properties i.e. color, texture, and flavor. • May result in loss nutrients and nutritional value i.e. reduction of some bioactive compounds (i.e. lactoferrin), induce enzymatic inactivation, loss of vitamins, lipid oxidation, and protein denaturation leading to deteriorating quality characteristics. • Requires high energy consumption, which can compromise the final value of the product to ensure industry profitability. M.M. Delorme, et al (2020) Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods Trends in Food Science & Technology https ://doi. org/1 0. 101 6/j. tifs. 2020. 06. 001