The Chemistry of Milk and Milk Products
Physicochemical Properties, Therapeutic Characteristics, and Processing Methods
Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik, Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik
- 370 pagine
- English
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The Chemistry of Milk and Milk Products
Physicochemical Properties, Therapeutic Characteristics, and Processing Methods
Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik, Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik
Informazioni sul libro
Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes tobe converted into various milk products to ensure safety and quality.
This new volumeprovides 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 and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves intothe constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. 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 productsare presented andevaluated.