Author: Prof Thom Huppertz
Publisher: Burleigh Dodds Science Publishing
ISBN: 1786768216
Category : Technology & Engineering
Languages : en
Pages : 540
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Book Description
Comprehensive coverage of the latest research in isolating and analysing the diverse range of compounds in milk Reviews the genetic factors that affect milk composition, as well as the ways milk chemistry can affect sensory quality Explores the importance of milk as a valuable commodity
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 1118810309
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Author: Amal Bakr Shori
Publisher:
ISBN: 9781536188714
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. It is a composite form of different dietary essentials like triglycerides, caseins, soluble milk proteins, milk peptides, sugars, minerals, vitamins, and enzymes. On the one hand, there is increasing interest in the applications of compounds produced by dairy starter cultures due to strong consumer demand for healthy fermented milk products. On the other hand, it is a highly perishable commodity and poor handling can exert a public health and economic toll, thus requiring hygienic vigilance throughout the production-to-consumer chain. This comprehensive book will mainly focus on factors affecting the composition and nutraceutical properties of milk and their functional value from different dairy animals. The book presents factors affecting the composition and nutraceutical properties of milk in different dairy animals, provides information on the microbiota of raw milk, and provides information on the nutritional manipulation of milk nutrients to increase functional value"--
Author: Zsuzsanna Bosze
Publisher: Springer Science & Business Media
ISBN: 0387740872
Category : Technology & Engineering
Languages : en
Pages : 492
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Book Description
Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 1118534204
Category : Technology & Engineering
Languages : en
Pages : 1063
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Book Description
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
Author: Maria Rosário Bronze
Publisher: BoD – Books on Demand
ISBN: 0854668993
Category : Health & Fitness
Languages : en
Pages : 154
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Book Description
Milk proteins and their interactions with other components, such as lactose, are very important, offering vast potential across various industries. They are now integral in the development of pharmaceuticals, cosmetics, and baked goods, showcasing their versatility and importance in modern industry. This book explores the latest advancements in milk protein research, focusing on innovative extraction techniques and methods for preserving and modifying protein functionality. Key processes such as heat treatment, enzyme treatments, and hydrolysis are thoroughly explored to optimize the functional attributes of milk proteins for diverse applications. Driven by environmental and sustainability concerns, research has increasingly prioritized the development of greener dairy processing practices. These sustainable approaches aim to reduce waste and improve efficiency, contributing to the broader goal of environmentally friendly milk protein ingredients and lactose. This book provides valuable insights into the complex interactions between milk proteins and other milk components, such as lactose, offering a comprehensive guide to harnessing these interactions for innovative applications and sustainable practices.
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 0813819822
Category : Technology & Engineering
Languages : en
Pages : 440
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Book Description
Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Author: Jean-Louis Sebedio
Publisher: CRC Press
ISBN: 1439822166
Category : Medical
Languages : en
Pages : 348
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Book Description
Advances in Conjugated Linoleic Acid Research, Volume 2 is the second book in a series devoted entirely to conjugated linoleic acid. This book has updated information on the analysis, biochemistry and applications of conjugated fatty acids in an attempt to make Volume 2, in conjunction with Volume 1 (published in 1999), the most comprehensive, up-to-date sources of CLA-related information available today. Both scientific and commercial views are presented, with the same data sometimes interpreted differently.
Author: Ian Givens
Publisher: Academic Press
ISBN: 0128156031
Category : Technology & Engineering
Languages : en
Pages : 450
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Book Description
Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health.
Author: Luis Augusto Nero
Publisher: Academic Press
ISBN: 9780128105306
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk. This high-quality reference is comprised of contributions from global researchers highly specialized in the field. The book is divided into five sections that address the characteristics of raw milk, production guidelines and concerns, the benefits and hazards of raw milk, and the current market for raw milk. Topics include production physiology and microbiology, rules and guidelines for production, the world market for raw milk and its products, and consumer acceptance. A final section identifies future trends and research needs related to raw milk.
