Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula

• Pubblicazione: Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015
• Descrizione fisica: 1 online resource (362 p.)
• Disciplina: 637
• Soggetto topico: Dairy products industry - Technological innovations; Dairy processing; Pasteurization; Milk - Pasteurization
• Persona (resp. second.): DattaNivedita; TomasulaPeggy
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Cover; 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 ; 1.3.4 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 ; 2.3.3 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 ; 3.4 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 ; 4.3 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 ; 5.2 Application of PEF for Milk Pasteurization
• Sommario/riassunto: Fluid 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
• Titolo autorizzato: Emerging dairy processing technologies
• ISBN: 1-118-56044-2; 1-118-56047-7
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910814011703321
• Lo trovi qui: Univ. Federico II
• Serie: IFST Advances in Food Science