Rövid leírás:

Discusses the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products. It also addresses the various reactions that can happen during processing and storage of dairy products and their impact on quality.

Hosszú leírás:

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.

Tartalomjegyzék:

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