03665nam 2200841z- 450 991058021150332120231214133443.0(CKB)5690000000011973(oapen)https://directory.doabooks.org/handle/20.500.12854/87547(EXLCZ)99569000000001197320202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNovel Processing Technology of Dairy ProductsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (118 p.)3-0365-4583-2 3-0365-4584-0 The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.Technology: general issuesbicsscChemical engineeringbicsscrecrystallizationfood hydrocolloidsmethods for crystal structure evaluationhigh hydrostatic pressurewhey protein hydrolysatessheep milkyoghurtACE inhibitory activitygel propertiesheat stabilitytraditional yoghurt starterbiofunctionalityalpha-lactalbumin (α-Lac)beta-lactoglobulin (β-Lg)high pressure processing (HPP)pasteurizationready-to-feed (RTF) infant formulamilk phospholipidsbuttermilklife-cycle assessmentcarbon footprintsupercritical fluid extractionmembrane separationmicrofiltrationovine milkbovine milkcasein fractionsalkaline phosphatasecathepsin Dmilk renneting propertiesprobioticsviability modelhigh-pressure processingrheologysensory qualityfermented dairy beverageantioxidant capacitymicrobial inactivationimage analysishigh pressure processingtotal phenolic contentTechnology: general issuesChemical engineeringMoschopoulou Ekateriniedt1328209Moschopoulou EkateriniothBOOK9910580211503321Novel Processing Technology of Dairy Products3038429UNINA