Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation

ISBN-13: 9781771886123 / Angielski / Twarda / 2018 / 298 str.

Megh R. Goyal; Anit Kumar; Anil K. Gupta

Opis

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover applications of novel processing technologies in the dairy industry; novel drying techniques in the dairy industry; management systems and hurdles in the dairy industry; and energy conservation and opportunities in the dairy industry.

Spis treści

Technology of Ohmic Heating for Pasteurization of Milk. Advances in Microwave-Assisted Processing of Milk. Advancement in Ghee Making Process. Technological Interventions in Kulfi Production: A Review. Hybrid Technology for Pasteurization of Milk. Classification of Dried Milk Products. Osmotic Dehydration: Principles and Applications in the Dairy Industry. Food Safety and Management System (FSMS): Applications in the Dairy Industry. Economic Analysis of Milk Marketing: Case Study in Haryana. Dairy Foods: Allergy and Intolerance. Day Lighting in Dairy Farms. Refrigeration Principles and Applications in the Dairy Industry. Energy Audits and Its Potential as a Tool for Energy Conservation in the Dairy Industry.