Dairy Foods

Processing, Quality, and Analytical Techniques

Adriano Gomes Da Cruz, Chaminda Senaka Ranadheera, Filomena Nazzaro, Amir Mortazavian, Amir M. Mortazavian

• Publisher: Woodhead Publishing
• Year: 2021
• Print ISBN:
  9780128204788
• eBook ISBN:
  9780128204795
• Topic: Technology & Engineering
• Subtopic: Agriculture
• Index: Technology & Engineering

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. - Offers a comprehensive accounting on the latest analytical methods used in the dairy industry - Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents - Sourced from a team of editors with relevant expertise in dairy food processing

Table of contents

• Dairy Foods
• Cover
• Title page
• Copyright
• Table of Contents
• List of contributors
• Chapter 1 Relevant factors for raw milk quality for dairy foods manufacture
• Chapter 2 Raw milk: benefits and hazards
• Chapter 3 Predictive microbiology and risk analysis
• Chapter 4 Thermobacteriology: principles and application for dairy foods
• Chapter 5 Nonbovine milk products
• Chapter 6 Whey beverages
• Chapter 7 Microencapsulation techniques to aggregate values in dairy foods formulation
• Chapter 8 High protein dairy foods: technological considerations
• Chapter 9 Dairy foods reformulation by lower salt, sugar, and fat content
• Chapter 10 Low-field time-domain nuclear magnetic resonance applied to dairy foods
• Chapter 11 Application of differential scanning calorimetry to dairy foods
• Chapter 12 Machine learning–based chemometric methods for quality and authentication of milk and dairy products
• Chapter 13 Novel quality assurance systems against intentional contamination in dairy factories
• Chapter 14 Environmental aspects in dairy processing
• Chapter 15 Role of dairy foods in sport nutrition
• Index