Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality.
This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.
Author(s): Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik
Series: Innovations in Agricultural and Biological Engineering
Publisher: CRC Press/Apple Academic Press
Year: 2023
Language: English
Pages: 400
City: Palm Bay
Cover
Half Title
Title Page
Copyright Page
Series Page
Other Books on Agricultural and Biological Engineering by Apple Academic Press, Inc.
About Senior-Editor-in-Chief
About the Coeditors
Table of Contents
Contributors
Abbreviations & Symbols
Preface
Part I: Constituents and Chemistry of Milk and Milk Products
1. Chemistry of Raw Milk: Composition, Distribution, and Factors
2. Mineral Profiles of Milk and Milk Products: Their Interaction and Therapeutic Benefits
3. Chemistry of Butter: Classification, Processing Effects on Constituents, and Defects
4. Chemistry and Different Aspects of Ice Cream
5. Functional Ice Cream: Chemistry, Characteristics, and Technology
Part II: Physicochemical Characterization of Milk and Milk Products
6. Physicochemical Characteristics of Milk
7. Physicochemical Characteristics of Concentrated Milk
8. Butter Oil (Ghee): Composition, Processing, and Physicochemical Changes During Storage
9. Biochemical Characterization of Cheese During Ripening
Part III: Therapeutic Characteristics of Milk and Milk Products
10. Therapeutic and Nutritional Properties of Fermented Milk Products
11. Therapeutic Characteristics of Milk-Derived Bioactive Peptides: An Overview
12. Potential Aspects of Whey Proteins in Dairy Products: Chemistry, Bio-functional Characteristics, and Their Applications
Part IV: Processing And Characterization of Milk and Milk Products
13. Proteolysis in Ultra-High-Temperature (UHT) Milk: Causes, Assessment, and Remedies
14. Heat and Acid Coagulated Milk Products: Physicochemical Changes during Processing and Storage
15. Processing and Characterization of Dry Milk Powders
16. Assessment of Pesticide Residues in Milk and Milk Products
Index
