04300nam 2201189z- 450 991055712890332120210501(CKB)5400000000040765(oapen)https://directory.doabooks.org/handle/20.500.12854/68430(oapen)doab68430(EXLCZ)99540000000004076520202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierChemical and Technological Characterization of Dairy ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online 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 issuesbicsscABTSacidified dairy gelactinidinamino acidsangiotensin-converting enzyme inhibitionantibacterial activityanticancerantihypertensiveantioxidantantioxidant activityantioxidant capacitybioactivityblack teabovine milk proteinscheesecheese freezingcheese qualitycheese-making efficiencycheese-making lossescheesemakingcomparative proteomicsconfocal laser scanning microscopycream cheesecryoprotectantscurd finesdefatted cheesedigestibilitydonkey milkDPPHewes' milk cheesefatty acid profilefatty acidsfenugreek and Moringa oleifera seed floursfunctional yogurtinfant formula preparationkiwifruitmicrostructuremilk clottingmilk compositionmilk fat globule membranemilk fat globulesmineral contentmountain cheesen/ananoparticleNMR spectroscopynutraceutical propertiespanela cheeseParmigiano Reggiano cheesepeptidesphysicochemical propertypolymerized goat milk whey proteinprobiotic additionRaman spectroscopyrheologyRubus suavissimus S. Lee (Chinese sweet tea)rumenic acidsensorysensory analysissensory propertiessoy isoflavonesstarchtextural propertytexturetotal phenolic contentVOCvolatile compoundvolatile organic compoundsyogurtzinczinc-dependent enzymeTechnology: general issuesFaccia Micheleedt1296138Faccia MicheleothBOOK9910557128903321Chemical and Technological Characterization of Dairy Products3023798UNINA