Emerging dairy processing technologies : opportunities for the dairy industry / edited by Nivedita Datta, Peggy Tomasula
- Bib ID:
- 10019409
- Format:
- Book
- Online Access:
- https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=992971
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- Description:
-
- Chichester, West Sussex ; Hoboken, NJ : John Wiley & Sons, Inc., 2015
- 1 online resource.
- ISBN:
-
- 9781118560532 ((Adobe PDF))
- 1118560531 ((Adobe PDF))
- 9781118560440 ((ePub))
- 1118560442 ((ePub))
- 9781118560471
- 1118560477
- Invalid ISBN:
-
- 9781118560624 ((cloth))
- 1118560620
- Series:
- IFST advances in food science.
- Full contents:
-
- Cover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Crossflow Microfiltration in the Dairy Industry; 1.1 Introduction; 1.1.1 Membrane Types; 1.1.2 MF Membranes; 1.1.3 Pilot Plant Testing; 1.2 MF Principles and Models; 1.2.1 Gel Polarization Models; 1.2.2 Osmotic Pressure Model; 1.2.3 Resistance-in-Series Model; 1.3 Applications of MF; 1.3.1 Production of Concentrated Micellar Casein and Whey Proteins; 1.3.2 Extended Shelf Life Milk; 1.3.3 Cold Processing MF of Milk.
- 1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk1.3.5 Separation of Milk Bioactive Compounds; 1.3.6 Other Applications; 1.4 Membrane Modifications to Increase Performance; 1.5 Microsieves; 1.6 Conclusions; Acknowledgements; Disclaimer; References; Chapter 2 Novel Thermal Methods in Dairy Processing; 2.1 Introduction; 2.2 Ohmic Heating; 2.2.1 Principles; 2.2.2 Factors Affecting OH; 2.2.3 Applications and Influence of OH on Dairy Product Quality; 2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH); 2.3.1 Principles; 2.3.2 Factors Affecting MWH and RFH.
- 2.3.3 Applications and Influence on Quality of Milk and Milk Products2.4 Aspects of Microbiological Safety of Dairy Products; 2.5 Conclusions; References; Chapter 3 High-Pressure Processing of Milk and Dairy Products; 3.1 Introduction to High-Pressure Processing; 3.2 Effects of High Pressure on Food Constituents: Basic Considerations; 3.3 Effects of High Pressure on the Constituents of Milk; 3.3.1 Milk Salts; 3.3.2 Milk Fat and Milk Fat Globules; 3.3.3 Whey Proteins; 3.3.4 Casein Micelles; 3.3.5 Milk Enzymes; 3.3.6 Viscosity and Rheological Properties.
- 3.4 Effects of High Pressure on Dairy Microbiology3.5 HP Treatment and Cheese; 3.6 High-Pressure Processing and Yoghurt; 3.7 High-Pressure Processing and Functional Dairy Products; 3.8 Ice Cream; 3.9 Conclusions and Perspectives for the Dairy Industry; References; Chapter 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products; 4.1 Introduction; 4.2 Emulsion Stability and Instability; 4.2.1 Effects of Homogenization; 4.2.2 Principles of High-Pressure Homogenization; 4.2.3 Microfluidization.
- 4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents4.3.1 Milk Fat Globules; 4.3.2 Milk Proteins; 4.3.3 Milk Enzymes; 4.3.4 Microorganisms; 4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products; 4.4.1 Milk; 4.4.2 Yoghurt Manufacture; 4.4.3 Cheese; 4.4.4 Ice Cream; 4.4.5 Cream Liqueurs; 4.5 Conclusions and Future Perspectives; References; Chapter 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products; 5.1 Introduction; 5.1.1 Technology Principles; 5.1.2 Processing Equipment.
- Notes:
-
- Includes bibliographical references and index.
- Print version record and CIP data provided by publisher.
- Reproduction:
- Electronic reproduction. Ipswich, MA Available via World Wide Web.
- Subject:
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- Copyright:
-
In Copyright
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Copyright status was determined using the following information:
- Material type:
- Literary, dramatic or musical work
- Published status:
- Published
- Publication date:
- 2015
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