Novel Integrated EPS and PEF process for Dairy byproducts processing for use as high value ingredients

This project aims to develop a novel and integrated approach to food manufacturing and processing using techniques developed by three of the collaborative partners. A Pulsed Electric Field process integrated with a novel patent pending low temperature pasteurisation process offers 10-fold reductions in energy usage compared to flash, tunnel and UHT processes. Pasteurisation is an essential process stage in Dairy, Juices and Brewery processing. Although conventional pasteurisation are effective in extending food, dairy and beverages product shelf-life in some cases high temperature processing is undesirable due to product tainting, protein, nutrient denaturing and changes in taste. Dairy processors and Animal Feed manufacturers are also keen to develop solutions to reduce waste from processing and develop new high value products and alternative sources of high value ingredients. This project aims to offer a new integrated process to efficiently and effectively pasteurise Dairy coproducts and subsequently generating higher value products and functional ingredients whilst significantly reducing energy usage, reducing waste and improving processing times.