Advances in Dairy Products

ISBN-13: 9781118906439 / Angielski / Twarda / 2017 / 480 str.

Conto, Francesco

Opis

The book will critically assess the most innovative scientific knowledge in the dairy food sector, showing how the knowledge from strategic and applied research can be fed into the commercial innovation of dairy product manufacture and distribution. It will review the latest scientific and technical innovations that many dairy companies will want to consider. Advances in many important fields of the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance, will be addressed. In recognition of the vital role of high quality raw materials within dairy industry, the first section of the book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The second section presents the most relevant innovations in milk processing and dairy food manufacture. In particular, chapters dealing with product and process innovations will be included. Chapters mainly focused on functional dairy products will be also feature. The shelf life of dairy products will be discussed in the third section, with a focus on the most recent strategies applied during processing and packaging. A further section will focus on the consumer insight approach for developing new dairy products. In addition to a literature overview on consumer insight in new products development, a framework on consumer behaviour with regard to quality perception of food products and decision-making will be presented. The success of a new product requires inputs from the market. In this context, consumer insight techniques can support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. The final section of the book will be focused on the environmental impact of dairy products. Most processes require the use of water and energy and these, in turn, produce waste and pollution. Key challenges for the industry are therefore to reduce the overall environmental footprint to provide more efficient and environmentally sustainable dairy products.

Spis treści

Part I Ingredients for Dairy Products Manufacturing 1

1.1 Milk 3

1.1.1 Milk Quality and Processing 4
Germano Mucchetti and Angelo V. Zambrini

1.1.2 Milk Preparation for Further Processing into Dairy Products 21
Angelo V. Zambrini and Germano Mucchetti

1.2 Starter Cultures 37

1.2.1 Probiotics and Prebiotics 38
Carla Orsi and Angelo V. Zambrini

1.2.2 Starter and Ancillary Cultures 58
Carla Orsi and Angelo V. Zambrini

1.3 Other Ingredients 75

1.3.1 Vitamins, Minerals, and Bioactive Compounds 76
Emanuela Donati

1.3.2 Fruit and Vegetables 98
Carlo Tagliabue

1.4 Additives and Processing Aids 117

1.4.1 Acidity Regulators, Preservatives, and Antioxidants 118
Andelka Bacak

1.4.2 Flavors, Colors, Thickeners, and Emulsifiers 132
Andelka Bacak

1.4.3 Enzymes 146
Martino Verga

Part II Processing of Dairy Products 163

2.1 Process innovation 165

2.1.1 Enzymes Applications for the Dairy Industry 166
Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

2.1.2 Plant Cleaning and Sanitizing 176
Pierangelo Galimberti

2.1.3 Membrane Technologies Applied to Cheese Milk 194
Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques 202
Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

2.2 Product innovation 215

2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics 216
Fabio Minervini, Maria De Angelis and Marco Gobbetti

2.2.2 Dairy Products and Their Role in Human Health 248
Teresa Trotta, Francesca Posa, Giorgio Mori and Chiara Porro

Part III Shelf Life of Dairy Products 263

3.1 Technological Options to Prolong Shelf Life 265

3.1.1 Freezing of Dairy Products 266
Sebnem Tavman and Tuncay Yilmaz

3.1.2 Antimicrobial Compounds Applied to Dairy Food 274
Luisa Angiolillo, Annalisa Lucera, Matteo A. Del Nobile and Amalia Conte

3.2 Modern packaging systems to prolong shelf life 295

3.2.1 Active Packaging Applied to Dairy Products 296
Ozlem Kizilirmak Esmer and Busra Sahin

3.2.2 Nanotechnology Applied to the Dairy Sector 314
Cristina Costa, Matteo A. Del Nobile and Amalia Conte

3.2.3 Biodegradable Packaging Applied to Dairy Products 328
Lia Noemi Gerschenson, Rosa Jagus and Carolina Patricia Olle Resa

Part IV Consumer Acceptance 341

4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making 343

4.1.1 The Quality Concept 344
Mariantonietta Fiore and Francesco Contò

4.1.2 Food Quality Perception 355
Raffaele Silvestri and Piermichele La Sala

4.1.3 Consumer Behavior Models Applied to Food Sector 367
Elka Vasileva

4.1.4 Evaluation, Choice, and Purchase 374
Daniela Ivanova

4.2 Consumer insight in the process of new dairy products development 381

4.2.1 The New Product Development Process 382
Plamen Dimitrov Mishev and Yulia Vladimirova Dzhabarova

4.2.2 Market Opportunities 394
Raffaele Silvestri

4.2.3 Consumer Insight and Approaches in New Dairy Products Development 404
Minna Mikkola and Fedele Colantuono

Part V Environmental and Policy Issues 421

5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues 423
Caterina De Lucia, Pasquale Pazienza and Vincenzo Vecchione

5.1.2 Policies and Strategies for Eco–Friendly Dairy Product 438
Gerrit Willem Ziggers

Index 449

O autorze

Francesco Contò, Department of Economics, University of Foggia, Italy.

Matteo A. Del Nobile, Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy.

Michele Faccia, Department of Soil, Plant and Food Sciences, University of Bari, Italy.

Angelo V. Zambrini, Granarolo S.p.A., Bologna, Italy.

Amalia Conte, Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy.

Blurb

Advances in Dairy Products offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance.

The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision–making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource:

• Assesses the most innovative scientific knowledge in the dairy food sector
• Reviews the latest technological developments relevant for dairy companies
• Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging
• Examines consumer research innovations in the dairy industry

Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Products includes vital information on the most up–to–date and scientifically sound research in the field.