UID:
almahu_9949568468202882
Format:
1 online resource.
Edition:
First edition.
ISBN:
9781003340706
,
1003340709
,
9781000781076
,
1000781070
,
9781000781069
,
1000781062
Series Statement:
Innovations in agricultural and biological engineering
Content:
"This new volume aims to provide an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products. It also addresses the various reactions that can happen during processing and storage of dairy products and their impact on quality. Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. Therefore milk needs to be processed and converted into various milk products. This volume covers methods of conversion of milk into high-value, concentrated, extended-shelf-life, and easily transportable dairy products. This volume covers the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods for milk and milk products. It presents sound knowledge of raw milk composition, mineral constituents in milk, and manufacturing process of butter and ice cream. It also covers the physicochemical changes and compositional changes occurring during manufacturing and storage of milk, concentrated milk, butter, butter oil and ice cream. Also discussed are the therapeutic characteristics of fermented milk and milk products, milk-derived bioactive peptides, and potential aspects of whey proteins in dairy products. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products have also been evaluated. The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods will be helpful for dairy science teaching staff and advanced students, researchers, and industrial personnel interested in theoretical and practical knowledge about changes in physicochemical, compositional properties and heat induced changes occurs during manufacturing and storage of dairy products, not just in improving the quality and performance of dairy products but also in a much wider context."--
Note:
Chemistry of Raw Milk: Composition, Distribution, and Factors / Suvartan G. Ranvir, Ankita Hooda, Aarthy Bose, and Harish Kumar -- Mineral Profiles of Milk and Milk Products: Their Interaction and Therapeutic Benefits / Manju Singh, Suvartan G. Ranvir, Thejus Jacob, and Sandeep G.M. Prasad -- Chemistry of Butter: Classification, Processing Effects on Constituents, and Defects / Nandita Das, Srishty Tyagi, Payal Karmakar, and Sunil Sakhala -- Chemistry and Different Aspects of Ice Cream / Nandita Das and Ankita Hooda -- Functional Ice Cream: Chemistry, Characteristics, and Technology / Ramesh F. Chavan, Rahul R. Sindhani, and Bhagwan K. Sakhale -- Physicochemical Characteristics of Milk / Sunil Meena, Partha Pratim Debnath, Suvartan G. Ranvir, and Dinesh Chandra Rai -- Physicochemical Characteristics of Concentrated Milk / Sonu K. Shivanna, Laxmana Naik, and Priyanka Singh Rao -- Butter Oil (Ghee): Composition, Processing, and Physicochemical Changes During Storage / Mitul R. Bumbadiya, Soma Maji, Khusbhu Sao, and Suvartan G. Ranvir -- Biochemical Characterization of Cheese During Ripening / Rita Mehla, Jyotika Dhankhar, Suvartan G. Ranvir, and Shamim Hossain -- Therapeutic and Nutritional Properties of Fermented Milk Products / Divyang Solanki, Suvartan G. Ranvir, Heena Parmar, and Subrota Hati -- Therapeutic Characteristics of Milk-Derived Bioactive Peptides: An Overview / M. A. Syama, V. K. Ammu, and S. Athira -- Potential Aspects of Whey Proteins in Dairy Products: Chemistry, Bio-functional Characteristics, and Their Applications / Drishti Kadian, Chandni Dularia, and Chander Mohan -- Proteolysis in Ultra-High-Temperature (UHT) Milk: Causes, Assessment, and Remedies / Suvartan G. Ranvir, Manju Singh, Pranali Nikam, Soniya Ranveer, Harish Kumar, and Thejus Jacob -- Heat and Acid Coagulated Milk Products: Physicochemical Changes during Processing and Storage / Ronit Mandal, Payal Karmakar, Kuntal Roy, and Rekha Rani -- Processing and Characterization of Dry Milk Powders / Naveen Jose, Menon Rekha Ravindra, and Gajanan P. Deshmukh -- Assessment of Pesticide Residues in Milk and Milk Products / Jyotika Dhankhar, Rita Mehla, and Preeti Kundu.
Additional Edition:
Print version: Chemistry of milk and milk products. Palm Bay, FL, USA ; Burlington, ON, Canada : Apple Academic Press ; Boca Raton, FL, USA ; Abingdon, Oxon, UK : CRC Press, 2023 ISBN 1774912244
Additional Edition:
ISBN 9781774912249
Language:
English
DOI:
10.1201/9781003340706
URL:
https://www.taylorfrancis.com/books/9781003340706
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