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The Chemistry of Milk and Milk Products - Physicochemical Properties, Therapeutic Characteristics, and Processing Methods
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The Chemistry of Milk and Milk Products - Physicochemical Properties, Therapeutic Characteristics, and Processing Methods
Series: Innovations in Agricultural & Biological Engineering
Expected to ship within 12 - 17 working days
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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.
General
Imprint: |
Apple Academic Press Inc.
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Country of origin: |
Canada |
Series: |
Innovations in Agricultural & Biological Engineering |
Release date: |
August 2023 |
First published: |
2023 |
Editors: |
Megh R. Goyal
• Suvartan Ranvir
• Junaid Ahmad Malik
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Dimensions: |
234 x 156mm (L x W) |
Pages: |
403 |
ISBN-13: |
978-1-77491-224-9 |
Categories: |
Books
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LSN: |
1-77491-224-4 |
Barcode: |
9781774912249 |
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