LEADER 05547nam 2200721 450 001 9910814011703321 005 20200520144314.0 010 $a1-118-56044-2 010 $a1-118-56047-7 035 $a(CKB)2670000000613907 035 $a(EBL)1895494 035 $a(SSID)ssj0001481807 035 $a(PQKBManifestationID)11978991 035 $a(PQKBTitleCode)TC0001481807 035 $a(PQKBWorkID)11507925 035 $a(PQKB)10711618 035 $a(MiAaPQ)EBC1895494 035 $a(DLC) 2015006244 035 $a(Au-PeEL)EBL1895494 035 $a(CaPaEBR)ebr11050658 035 $a(CaONFJC)MIL778972 035 $a(OCoLC)908519536 035 $a(EXLCZ)992670000000613907 100 $a20150211d2015 uy| 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 00$aEmerging dairy processing technologies $eopportunities for the dairy industry /$fedited by Nivedita Datta, Peggy Tomasula 210 1$aChichester, West Sussex :$cJohn Wiley & Sons, Inc.,$d2015. 215 $a1 online resource (362 p.) 225 0 $aIFST advances in food science 300 $aDescription based upon print version of record. 311 $a1-118-56053-1 311 $a1-118-56062-0 320 $aIncludes bibliographical references and index. 327 $aCover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Crossflow Microfiltration in the Dairy Industry; 1.1 Introduction; 1.1.1 Membrane Types; 1.1.2 MF Membranes; 1.1.3 Pilot Plant Testing; 1.2 MF Principles and Models; 1.2.1 Gel Polarization Models; 1.2.2 Osmotic Pressure Model; 1.2.3 Resistance-in-Series Model; 1.3 Applications of MF; 1.3.1 Production of Concentrated Micellar Casein and Whey Proteins; 1.3.2 Extended Shelf Life Milk; 1.3.3 Cold Processing MF of Milk 327 $a1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 1.3.5 Separation of Milk Bioactive Compounds; 1.3.6 Other Applications; 1.4 Membrane Modifications to Increase Performance; 1.5 Microsieves; 1.6 Conclusions; Acknowledgements; Disclaimer; References; Chapter 2 Novel Thermal Methods in Dairy Processing; 2.1 Introduction; 2.2 Ohmic Heating; 2.2.1 Principles; 2.2.2 Factors Affecting OH; 2.2.3 Applications and Influence of OH on Dairy Product Quality; 2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH); 2.3.1 Principles; 2.3.2 Factors Affecting MWH and RFH 327 $a2.3.3 Applications and Influence on Quality of Milk and Milk Products 2.4 Aspects of Microbiological Safety of Dairy Products; 2.5 Conclusions; References; Chapter 3 High-Pressure Processing of Milk and Dairy Products; 3.1 Introduction to High-Pressure Processing; 3.2 Effects of High Pressure on Food Constituents: Basic Considerations; 3.3 Effects of High Pressure on the Constituents of Milk; 3.3.1 Milk Salts; 3.3.2 Milk Fat and Milk Fat Globules; 3.3.3 Whey Proteins; 3.3.4 Casein Micelles; 3.3.5 Milk Enzymes; 3.3.6 Viscosity and Rheological Properties 327 $a3.4 Effects of High Pressure on Dairy Microbiology 3.5 HP Treatment and Cheese; 3.6 High-Pressure Processing and Yoghurt; 3.7 High-Pressure Processing and Functional Dairy Products; 3.8 Ice Cream; 3.9 Conclusions and Perspectives for the Dairy Industry; References; Chapter 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products; 4.1 Introduction; 4.2 Emulsion Stability and Instability; 4.2.1 Effects of Homogenization; 4.2.2 Principles of High-Pressure Homogenization; 4.2.3 Microfluidization 327 $a4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 4.3.1 Milk Fat Globules; 4.3.2 Milk Proteins; 4.3.3 Milk Enzymes; 4.3.4 Microorganisms; 4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products; 4.4.1 Milk; 4.4.2 Yoghurt Manufacture; 4.4.3 Cheese; 4.4.4 Ice Cream; 4.4.5 Cream Liqueurs; 4.5 Conclusions and Future Perspectives; References; Chapter 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products; 5.1 Introduction; 5.1.1 Technology Principles; 5.1.2 Processing Equipment 327 $a5.2 Application of PEF for Milk Pasteurization 330 $aFluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives a 410 0$aIFST Advances in Food Science 606 $aDairy products industry$xTechnological innovations 606 $aDairy processing 606 $aPasteurization 606 $aMilk$xPasteurization 615 0$aDairy products industry$xTechnological innovations. 615 0$aDairy processing. 615 0$aPasteurization. 615 0$aMilk$xPasteurization. 676 $a637 702 $aDatta$b Nivedita 702 $aTomasula$b Peggy 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910814011703321 996 $aEmerging dairy processing technologies$93991426 997 $aUNINA