Incluye bibliografías

Applications of Non-Thermal Processing in the Dairy Industry / Prasad S. Patil, Akanksha Wadehra, Madhav R. Patil, Rupesh Chavan, and Shraddha Bhatt High-Pressure Processing of Milk and Milk Products / Devbrat Yadav, Prabin Sarkar, Prasad Patil, and Nichal Mayur Applications of Supercritical Fluid Extraction in the Food Industry / Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, Sudhir Kumar Tomar, and Rupesh S. Chavan Preservation of Milk Using Botanical Preservatives (Essential Oils) / Ashwini S. Muttagi, Rupesh S. Chavan, and Shraddha B. Bhatt Role of Human Colonic Microbiota in Diseases and Health / Akruti Joshi, Vijendra Mishra, Shraddha Bhatt, and Rupesh S. Chavan Novel Drying Technologies in the Dairy Industry / Rupesh S. Chavan, Shraddha Bhatt, and Shubhneet Kaur Biotechnological Route of Dairy Flavor Production / Anit Kumar, Ashutosh Updhyay, Rupesh Chavan, Usman Ali, and Rachna Sehrawat Fouling of Milk and Cleaning-in-Place in the Dairy Industry / Md. Irfan A. Ansari, Rupesh S. Chavan, and Shraddha B. Bhatt
Novel Methods to Detect Adulteration of Ghee or Milk Fat /
A. S. Hariyani, A. J. Thesiya, Tanmay Hazra, J. B. Gol, and Rupesh S. Chavan Physical Parameters During Paneer Preparation: A Review / A. K. Agrawal and Geetesh Sinha Rheological and Textural Properties of Milk Gels / Chakraborty Purba, Shalini Gaur Rudra, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Santanu Basu, and Rupesh Chavan Textural Analyses of Dairy Products / Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, and Rupesh S. Chavan

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.