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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Novel Dairy Processing Technologies - Techniques, Management, and Energy Conservation (Paperback)
Loot Price: R2,611
Discovery Miles 26 110
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Novel Dairy Processing Technologies - Techniques, Management, and Energy Conservation (Paperback)
Series: Innovations in Agricultural & Biological Engineering
Expected to ship within 12 - 17 working days
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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 energy conservation and opportunities in the
dairy industry This book presents new information on the technology
of ohmic heating for milk pasteurization. It goes on to provide an
overview of the commercial thermal, non-thermal technologies, and
hybrid technologies for milk pasteurization. There are non-thermal
technologies such as pulse light, irradiation, ultra violet
treatment, etc., that can be used in combination with other
technologies for the processing of milk and milk products. This
hybrid technology can provide multiple benefits, such extended
shelf life, reduced energy costs, reduced heat treatment, and
better organoleptic and sensory properties. The book also describes
the different aspects of food safety management used in dairy
processing. The book also looks at recent advances in
microwave-assisted thermal processing of milk and the effects of
microwaves on microbiological, physicochemical, and organoleptic
properties of processed milk and milk products. Technological
advances in value addition and standardization of the products have
been reported, but well-established processes for mechanized
production are recommended in the book for a uniform quality
nutritious product produced under hygienic conditions. This new
volume will be of interest to faculty, researchers, postgraduate
students, researchers, as well as engineers in the dairy industry.
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