04263nam 2201165z- 450 991055712890332120231214133259.0(CKB)5400000000040765(oapen)https://directory.doabooks.org/handle/20.500.12854/68430(EXLCZ)99540000000004076520202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierChemical and Technological Characterization of Dairy ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (216 p.)3-0365-0218-1 3-0365-0219-X Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.Technology: general issuesbicsscmilk compositionParmigiano Reggiano cheesecheese-making efficiencycurd finescheese-making losseszincewes' milk cheeserumenic acidzinc-dependent enzymevolatile compoundcheesemakingdonkey milkfatty acidssensory analysisVOCstarchyogurtrheologysensorytexturedefatted cheesepeptidesamino acidsbioactivitydigestibilitycheese qualitymountain cheesefatty acid profilevolatile organic compoundssensory propertiesmilk clottingcheesekiwifruitactinidinnutraceutical propertiesmicrostructureRaman spectroscopyconfocal laser scanning microscopycheese freezingcream cheeseNMR spectroscopycryoprotectantsblack teaacidified dairy geltextural propertyantioxidant capacityfunctional yogurtfenugreek and Moringa oleifera seed flourstotal phenolic contentantioxidant activityantibacterial activitymineral contentRubus suavissimus S. Lee (Chinese sweet tea)antioxidantanticancerantihypertensivepolymerized goat milk whey proteinsoy isoflavonesnanoparticlephysicochemical propertymilk fat globulesbovine milk proteinsmilk fat globule membranecomparative proteomicsinfant formula preparationpanela cheeseangiotensin-converting enzyme inhibitionprobiotic additionDPPHABTSTechnology: general issuesFaccia Micheleedt1296138Faccia MicheleothBOOK9910557128903321Chemical and Technological Characterization of Dairy Products3023798UNINA