Technological interventions in dairy science : innovative approaches in processing, preservation, and analysis of milk products /
editores Rupesh S. Chavan y Megh R. Goyal
- 1a edición
- xxxviii, 336 páginas : ilustraciones, gráficas, diagramas, tablas, fotos
- Innovations in Agricultural & Biological Engineering (Apple Academic Press) .
- Innovations in Agricultural & Biological Engineering (Apple Academic Press) .
Incluye bibliografías
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 / Prasad S. Patil, Akanksha Wadehra, Madhav R. Patil, Rupesh Chavan, and Shraddha Bhatt Devbrat Yadav, Prabin Sarkar, Prasad Patil, and Nichal Mayur Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, Sudhir Kumar Tomar, and Rupesh S. Chavan Ashwini S. Muttagi, Rupesh S. Chavan, and Shraddha B. Bhatt Akruti Joshi, Vijendra Mishra, Shraddha Bhatt, and Rupesh S. Chavan Rupesh S. Chavan, Shraddha Bhatt, and Shubhneet Kaur Anit Kumar, Ashutosh Updhyay, Rupesh Chavan, Usman Ali, and Rachna Sehrawat Md. Irfan A. Ansari, Rupesh S. Chavan, and Shraddha B. Bhatt A. S. Hariyani, A. J. Thesiya, Tanmay Hazra, J. B. Gol, and Rupesh S. Chavan A. K. Agrawal and Geetesh Sinha Chakraborty Purba, Shalini Gaur Rudra, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Santanu Basu, and Rupesh Chavan 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.
978-1-77188-609-3
Industria lechera--Cambio tecnológico Productos lácteos Dairy industry Dairy products --Innovation adoption