Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties

The concentration of dairy products is widely applied in manufacturing due to obtaining with the high dry matter, added value, reduced volume, and an increase shelf-life. Traditional thermal processes are most industries, however, temperatures can damage bioactive compounds milk, addition modifying physicochemical, sensory, nutritional characteristics concentrated products. This review summarizes importance replacing traditional methods unconventional non-thermal processes, which bring option industries enabling preservation proteins, enzymes, vitamins, color, flavor product. Alternative methods, such as freeze concentration, membrane separation freeze-drying, compose recent works about new methodologies concentrate without changing specific properties quality, one main purposes for industries. Through a comparative study researches, this overview highlights some alternative that improve yield quality With environmentally sustainable possibility reducing costs process, these emerging become attractive from technological economic perspective.