Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

ISBN-13: 9781771886093 / Angielski / Twarda / 2018 / 336 str.

Rupesh S. Chavan; Megh R. Goyal

Opis

This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk.

Spis treści

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.