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Full Description
This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk.
Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume.
Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.
Contents
Applications of Non-Thermal Processing in the Dairy Industry. High-Pressure Processing of Milk and Milk Products. Applications of Supercritical Fluid Extraction in the Food Industry. Preservation of Milk Using Botanical Preservatives (Essential Oils). Role of Human Colonic Microbiota in Diseases and Health. Novel Drying Technologies in the Dairy Industry. Biotechnological Route of Dairy Flavor Production. Fouling of Milk and Cleaning-in-Place in the Dairy Industry. Novel Methods to Detect Adulteration of Ghee or Milk Fat. Physical Parameters During Paneer Preparation: A Review. Rheological and Textural Properties of Milk Gels. Textural Analyses of Dairy Products.
