treatment was deemed more practical than the others.
Although the longest holding time was ~12 min, this treatment induced an approximately 16%
reduction of WPNI in LH-NDM, but the final value was greater than 6 mg/g, maintaining
the LH-NDM classification. This RFDH treatment also induced about 6% solubility loss, which
could affect other NDM functional proper- ties, such as foaming or emulsifying. This study
focused on using a nontraditional technology in the dairy foods industry that may have
applications for microbial con- trol. However, when assessing new technologies that may
provide microbial control, it is crucial to quan- titatively characterize potential positive and
negative effects on the functional properties and component
interactions in the product, in this case NDM.