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Full Description
Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
This volume presents the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality of milk and milk products. It covers the sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials.
The other volumes are:
Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products
Volume 3: Microbiological Analysis, Isolation, and Characterization
Together, these three volumes are a complete and thorough reference on analytical methods for milk and milk products.
Contents
Part 1: Sampling Methods and Chemical Analysis of Milk 1. Calibration of Different Glass Wares for Analytical Methods 2. Sampling Methods of Milk and Milk Products 3. Chemical Analysis of Milk 4. Analysis of Physicochemical Aspects of Milk 5. Determination of the Quality of Milk Part 2: Compositional Analysis of Frozen and Fat-Rich Products 6. Compositional Analysis of Cream 7. Compositional Analysis of Ice Cream and Frozen Desserts 8. Compositional Analysis of Butter 9. Compositional Analysis of Butter Oil and Clarified Fat (Ghee)
