The Chemistry of Milk and Milk Products
Physicochemical Properties, Therapeutic Characteristics, and Processing Methods
1. Auflage
Erschienen am 1. September 2023
400 Seiten
978-1-000-78106-9 (ISBN)
Beschreibung
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.
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.
Weitere Details
Reihe
Auflage
1. Auflage
Sprache
Englisch
Verlagsort
London
Großbritannien
Verlagsgruppe
Taylor & Francis Ltd
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
9 Illustrations, color; 17 Illustrations, black and white
ISBN-13
978-1-000-78106-9 (9781000781069)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Weitere Ausgaben
Andere Ausgaben
Megh R. Goyal | Suvartan Ranvir | Junaid Ahmad Malik
The Chemistry of Milk and Milk Products
Physicochemical Properties, Therapeutic Characteristics, and Processing Methods
Buch
09/2023
1. Auflage
Apple Academic Press Inc.
206,40 €
Versand in 3-4 Wochen
Personen
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. He was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Suvartan Ranvir, PhD, is Assistant Professor in the Department of Dairy Chemistry at Warner College of Dairy Technology at Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India. He was formerly a senior executive at Mother Dairy Fruit and Private Limited, Delhi. Dr. Ranvir has received several awards, scholarships, and fellowships for his work. Dr. Ranvir is currently working in ultra-high temperature-treated milk, low glycemic index foods, and extraction of micronutrients and their encapsulation in food. He has published research papers, book chapters, conference papers, etc.
Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, India, and is actively involved with teaching and research activities. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published research articles and technical papers and has authored and edited books, book chapters, and popular editorial articles. He also serves as an editor and reviewer of several journals.
Suvartan Ranvir, PhD, is Assistant Professor in the Department of Dairy Chemistry at Warner College of Dairy Technology at Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India. He was formerly a senior executive at Mother Dairy Fruit and Private Limited, Delhi. Dr. Ranvir has received several awards, scholarships, and fellowships for his work. Dr. Ranvir is currently working in ultra-high temperature-treated milk, low glycemic index foods, and extraction of micronutrients and their encapsulation in food. He has published research papers, book chapters, conference papers, etc.
Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, India, and is actively involved with teaching and research activities. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published research articles and technical papers and has authored and edited books, book chapters, and popular editorial articles. He also serves as an editor and reviewer of several journals.
Inhalt
PART I: CONSTITUENTS AND CHEMISTRY OF MILK AND MILK PRODUCTS 1. Chemistry of Raw Milk: Composition, and Distribution 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
