Kooperativer Bibliotheksverbund

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Umfang: 1 online resource (387 pages)

ISBN: 0-12-820479-6

Anmerkung: Front Cover -- Dairy Foods -- Copyright Page -- Contents -- List of contributors -- 1 Relevant factors for raw milk quality for dairy foods manufacture -- 1.1 Aspects related to the milk composition -- 1.1.1 Variations in the composition -- 1.2 Milk production -- 1.3 Milk microbiota -- 1.3.1 Psychrotrophic microorganisms -- 1.3.2 Mesophilic microorganisms -- 1.3.3 Thermoduric bacteria -- 1.3.4 Coliforms -- 1.3.5 Pathogenic microorganisms -- 1.4 Mycotoxins -- 1.5 Mastitis -- 1.6 Frauds -- References -- 2 Raw milk: benefits and hazards -- 2.1 Introduction -- 2.2 Why do some consumers drink raw milk? -- 2.3 Pasteurization of milk -- 2.4 Nutritive factors in milk that are sensitive to heat treatment -- 2.5 Major antimicrobial and antiviral proteins in cows' milk -- 2.5.1 Lactoperoxidase -- 2.5.2 Lysozyme -- 2.5.3 Lactoferrin -- 2.6 Raw milk as a source of bacteria beneficial to human health -- 2.7 Effect of pasteurization on the antimicrobial factors in bovine milk -- 2.8 Effect of pasteurization on lactose and hypolactasia -- 2.9 Does raw milk consumption reduce the risk of developing asthma and other allergy-related diseases? -- 2.10 Protective effects of raw milk against diabetes, osteoporosis, and arthritis -- 2.11 Does raw milk taste better than pasteurized milk? -- 2.12 Raw milk as a source of potential human pathogens -- 2.13 Detection of pathogens in raw milk -- 2.14 The problems in using microbiological end-point testing to ensure food safety -- 2.15 Sources of microbiological contamination in milk -- 2.16 European Union and other legislation for ensuring the safety of RDM -- 2.17 Specifications of raw milk for direct consumption -- 2.18 Quantification of the risk from food poisoning from drinking raw milk versus pasteurized milk -- 2.19 Production of safer raw drinking milk -- 2.20 Conclusion -- References. , 3 Predictive microbiology and risk analysis -- 3.1 Introduction -- 3.2 Risk analyses in dairy processing -- 3.2.1 Risk assessment -- 3.2.2 Hazard identification -- 3.2.3 Hazard characterization -- 3.2.4 Exposure assessment -- 3.2.5 Risk characterization -- 3.2.6 Risk management and risk communication -- 3.3 Predictive microbiology -- 3.3.1 Mathematical modeling in food microbiology and MRA -- 3.3.2 Classification of predictive microbiology models -- 3.3.3 Primary models -- 3.3.4 Secondary models -- 3.3.5 Tertiary models -- 3.4 Validation of predictive models -- 3.5 Application of predictive microbiology model in dairy processing-case study -- References -- 4 Thermobacteriology: principles and application for dairy foods -- 4.1 Introduction -- 4.2 Microbial kinetic inactivation in the thermal processing of dairy products -- 4.2.1 Microbial inactivation -- 4.2.2 D-Value -- 4.2.3 z-Value -- 4.2.4 F-Value -- 4.2.5 Concepts of process lethality-F0 value -- 4.3 Safe from a public health standpoint -- 4.3.1 Endpoint of sterilization -- 4.4 The determination of thermal process -- 4.4.1 General method -- 4.4.2 Mathematical method -- 4.4.3 Continuous thermal process -- 4.5 Concluding remarks -- References -- 5 Nonbovine milk products -- 5.1 Overview on recent nonbovine milk market scenario -- 5.2 Protein composition: differences among nonbovine species -- 5.3 Fat composition: differences among nonbovine species -- 5.4 Sheep milk products -- 5.5 Goat milk products -- 5.6 Camel and equid milk products -- 5.7 Conclusion -- References -- 6 Whey beverages -- 6.1 Introduction -- 6.2 Whey-fruit juice or pulp-based beverages -- 6.3 Functional whey-based beverages -- 6.4 Whey-based probiotic beverages -- References -- 7 Microencapsulation techniques to aggregate values in dairy foods formulation -- 7.1. Introduction -- 7.2. Dairy market -- 7.3. Microencapsulation. , 7.3.1. Microencapsulation techniques -- 7.3.2. Ionic gelation -- 7.3.2.1. Spray-drying and freeze-drying -- 7.3.2.2. Complex coacervation -- 7.3.2.3. Liposomes -- 7.4. Incorporation of microencapsulated bioactive compounds in dairy products -- 7.4.1. Probiotics, prebiotics, and symbiotics -- 7.4.2. Antioxidants -- 7.4.3. Enzymes -- 7.4.4. Other applications -- 7.5. Conclusion -- References -- 8 High protein dairy foods: technological considerations -- 8.1 Introduction -- 8.2 Market for high-protein dairy powders -- 8.3 High-protein dairy powders -- 8.4 Predominant milk protein-casein -- 8.5 Casein-based powders -- 8.5.1 Casein and caseinates -- 8.5.1.1 Acid casein -- 8.5.1.2 Rennet casein -- 8.5.1.3 Caseinates -- 8.6 Coprecipitates -- 8.7 Comparison of properties of coprecipitate vis-à-vis caseinate -- 8.8 Milk protein concentrate -- 8.9 Technology of producing milk protein concentrate -- 8.10 Solubility of milk protein concentrate powder and means to improve it -- 8.11 Micellar casein concentrate -- 8.12 Modified method to produce "lactose-free" micellar casein powder -- 8.13 Storage changes in micellar casein powder -- 8.14 Micellar casein isolate -- 8.15 Means to improve the solubility of micellar casein concentrate powder -- 8.16 Specialized casein-enriched dairy powder suited for cheese making -- 8.17 Whey-derived high-protein powders -- 8.18 Whey proteins -- 8.19 Production of whey protein concentrates and whey protein isolates -- 8.20 Storage changes in whey protein powders -- 8.21 Functional properties of dairy protein powders -- 8.22 Sensory quality of protein powders -- 8.23 Miscellaneous high-protein dairy powder-colostrum powder -- 8.24 Applications of high-protein dairy powders -- 8.25 Conclusion -- References -- Website reference -- 9 Dairy foods reformulation by lower salt, sugar, and fat content -- 9.1 Introduction. , 9.2 Salt reduction -- 9.2.1 Sodium content in dairy foods -- 9.2.2 Salt reduction and health -- 9.3 Sugar reduction -- 9.3.1 Lactose hydrolysis -- 9.3.2 Sugar reduction and health -- 9.4 Fat reduction -- 9.4.1 Fat reduction and health -- References -- 10 Low-field time-domain nuclear magnetic resonance applied to dairy foods -- 10.1 Introduction -- 10.2 Analysis of milk and milk powder -- 10.3 Analysis of cheese -- 10.4 Analysis of yogurt and acidified milk products -- 10.5 Analysis of ice cream -- 10.6 Analysis of butter -- 10.7 Conclusion -- References -- 11 Application of differential scanning calorimetry to dairy foods -- 11.1 Introduction -- 11.2 Differential scanning calorimetry analysis principles -- 11.3 Differential scanning calorimetry analysis applied to dairy products -- 11.4 Milk components in differential scanning calorimetry analysis -- 11.4.1 Fat -- 11.4.2 DSC analysis of milk fat and its application to the dairy industry -- 11.4.3 Thermal stability during production and storage over quality of dairy products -- 11.4.4 Detection of adulteration with other fats or oils -- 11.5 Protein -- 11.5.1 DSC analysis of milk proteins and its application to the dairy industry -- 11.5.2 Caseins -- 11.5.3 Whey protein -- 11.6 Lactose -- 11.6.1 DSC analysis of lactose and its application to the dairy industry -- 11.7 Conclusion -- References -- 12 Machine learning-based chemometric methods for quality and authentication of milk and dairy products -- 12.1 Introduction -- 12.1.1 Dairy products -- 12.2 Milk quality and frauds -- 12.2.1 Conventional authenticity parameters -- 12.2.2 Frauds in milk, milk products, and dairy products -- 12.2.3 Most common analytical strategies -- 12.2.3.1 Protein analysis -- 12.2.3.2 Lipid analysis -- 12.3 Multivariate analytical solutions -- 12.3.1 Nontargeted fingerprinting analytical methodology. , 12.3.2 Multivariate chemometric methods -- 12.4 State of the art and perspectives -- 12.4.1 Reported applications of machine learning methods -- 12.4.2 Conclusion and future prospects -- References -- 13 Novel quality assurance systems against intentional contamination in dairy factories -- 13.1 Introduction -- 13.2 Intentional food contamination-the essence, types, and definitions -- 13.3 Traceability in the food chain -- 13.4 Selected examples of intentional contamination in dairy industry -- 13.5 Novel systems against intentional contamination -- 13.5.1 CARVER+Shock -- 13.5.2 HACCDP -- 13.5.3 TACCP -- 13.5.4 VACCP -- 13.5.5 HARPC -- 13.6 Summary -- References -- 14 Environmental aspects in dairy processing -- 14.1 Dairy industries and the environment -- 14.2 Cleaner Production -- 14.2.1 Methodology for implementing a Cleaner Production program -- 14.2.1.1 Step 1 -- 14.2.1.2 Step 2 -- 14.2.1.3 Step 3 -- 14.2.1.4 Step 4 -- 14.2.1.5 Step 5 -- 14.3 General description of the production process -- 14.4 Environmental aspects and impacts -- 14.4.1 Water consumption -- 14.4.2 Energy consumption -- 14.4.3 Noise and vibration from machinery and equipment -- 14.4.4 Atmospheric emissions -- 14.4.4.1 Air pollution control measures -- 14.4.4.2 Atmospheric emissions in the dairy industry -- 14.4.5 Wastewater -- 14.4.5.1 Wastewater characteristics -- 14.4.5.2 Effluent treatment techniques -- 14.4.6 Solid waste management in the dairy industry -- 14.4.6.1 Waste minimization -- 14.4.6.2 Storage, handling, and transportation -- 14.4.6.3 Waste treatment techniques -- 14.4.6.4 Solid wastes in the dairy industry -- 14.5 Cleaner Production measures in the dairy industry -- 14.6 Case study -- 14.6.1 Case study 1: Dairy located in the urban area of Bahia, Brazil -- 14.6.2 Case study 2: Dairy cooperative located in Campina Grande (Paraiba), Brazil -- References. , 15 Role of dairy foods in sport nutrition.

Weitere Ausg.: ISBN 0-12-820478-8

Sprache: Englisch