Milk and Dairy Products

• Autore: Gagnaire Valérie
• Pubblicazione: Newark : , : John Wiley & Sons, Incorporated, , 2024; ©2024
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (280 pages)
• Soggetto topico: Dairy products industry; Milk
• Altri autori: CroguennecThomas
• Nota di contenuto: Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1. Infant Formulae: Ingredient Selection, Manufacturing Technology, Innovation, Challenges and Opportunities -- 1.1. Introduction -- 1.1.1. Context for formula-feeding -- 1.1.2. Human and bovine milk -- 1.2. Types of infant formula and respective regulations -- 1.2.1. Infant or first-age formula -- 1.2.2. Follow-on or second-age formula -- 1.2.3. Cereal-based foods and baby foods -- 1.2.4. Available formats of infant and follow-on formulae -- 1.2.5. Formulae for special medical purposes -- 1.3. Ingredients -- 1.3.1. Proteins -- 1.3.2. Lipids -- 1.3.3. Carbohydrates -- 1.3.4. Minor nutrients -- 1.3.5. Ingredient innovation for infant formula -- 1.4. Technological options for manufacture of infant nutritional products -- 1.4.1. Powders versus liquids -- 1.4.2. Innovation in processing technologies for infant formula -- 1.5. Conclusion -- 1.6. References -- Chapter 2. Strengths and Limitations of Current In Vitro Models Used for Studying Infant Digestion -- 2.1. Introduction -- 2.2. Specificities of infant digestion -- 2.2.1. Anatomy and function -- 2.2.2. Protein digestion -- 2.2.3. Lipid digestion -- 2.2.4. Carbohydrate digestion -- 2.3. In vitro gastrointestinal digestion models -- 2.3.1. In vitro static and semi-dynamic models -- 2.3.2. In vitro dynamic model -- 2.4. In vitro colon fermentation models -- 2.5. Other in vitro models -- 2.6. Conclusion -- 2.7. References -- Chapter 3. Yogurts and Fermented Milks -- 3.1. What are yogurts and fermented milks? -- 3.2. Yogurt and fermented milk production -- 3.2.1. Dairy blend formulation (milk composition and standardization) -- 3.2.2. Homogenization and heat treatment -- 3.2.3. The fermentation microbiota and its role in techno-functional and organoleptic properties -- 3.3. Microstructure-texture-functionality relationships. ; 3.3.1. Microstructure of firm yogurts -- 3.3.2. Microstructure of stirred yogurts -- 3.3.3. Techniques for observing yogurt structure -- 3.3.4. Links between microstructure and physical or sensory properties -- 3.3.5. Syneresis -- 3.4. Nutrition and health -- 3.4.1. Consumption trends -- 3.4.2. Yogurt and health - epidemiological perspectives -- 3.4.3. Yogurt and health - clinical perspectives -- 3.4.4. Yogurt and health - general outlook -- 3.5. General conclusion: yogurts for the future -- 3.6. References -- Chapter 4. Enzymatic Gelation of Milk, Curd Draining and Cheese Yields -- 4.1. Introduction -- 4.2. Casein micelle: structure, stability and equilibrium with the soluble phase of milk -- 4.2.1. Casein micelle structure and stability -- 4.2.2. Mineral equilibrium with the soluble phase of milk -- 4.3. Enzymatic coagulation of milk: formation and aging of a colloidal gel -- 4.3.1. Hydrolysis of .-casein and aggregation of para-micelles -- 4.3.2. Gel structure and rheological properties in the linear domain -- 4.3.3. Mechanisms of gel aging -- 4.3.4. Effect of variations of physico-chemical conditions and milk composition on the structure and the rheological properties of the enzymatic gel -- 4.3.5. Rheological properties at large strains -- 4.4. Physics of cheese curd and mechanisms of fat and protein losses during continental cheese manufacture -- 4.4.1. Macrosyneresis of the curd -- 4.4.2. Fat and protein losses during cutting and stirring -- 4.5. Conclusion -- 4.6. References -- Chapter 5. Do Technological Operations Have an Impact on the Nutritional Properties of Dairy Products? -- 5.1. Introduction -- 5.2. Uses, benefits and consequences of heat treatments and homogenization -- 5.2.1. Heat treatments -- 5.2.2. Homogenization -- 5.3. Purification of dairy constituents to obtain high value-added fractions -- 5.3.1. Dairy proteins. ; 5.3.2. Bioactive peptides -- 5.3.3. Polar lipids -- 5.4. Biotechnology for dairy products: using enzymes and micro-organisms of interest -- 5.4.1. Lactose removal -- 5.4.2. Use of micro-organisms -- 5.5. Dairy products for tomorrow? What technologies? What research? -- 5.5.1. Dairy products for tomorrow? -- 5.5.2. What new milks and technologies need to be adapted? What kind of research? -- 5.6. References -- Chapter 6. Fouling in the Dairy Industry -- 6.1. Introduction -- 6.2. Thermal processing of milk and related issues -- 6.3. Composition of milk and fouling deposits -- 6.4. Thermal denaturation of whey proteins -- 6.4.1. ß-lactoglobulin (BLG) -- 6.4.2. Thermal denaturation mechanisms of BLG -- 6.4.3. Thermal denaturation kinetic models of BLG -- 6.4.4. Caseins and their chaperone-like functions -- 6.5. Mineral precipitations -- 6.5.1. Calcium phosphate precipitation -- 6.5.2. Effect of calcium on BLG denaturation and fouling -- 6.6. Overall fouling mechanisms and influencing factors -- 6.7. Fouling models -- 6.7.1. Fouling characteristics: definition and evolution -- 6.7.2. One-dimensional fouling models -- 6.7.3. Two/three-dimensional CFD fouling models -- 6.7.4. Other fouling models -- 6.8. Cleaning of dairy fouling -- 6.9. Conclusions -- 6.10. References -- List of Authors -- Index -- EULA.
• Sommario/riassunto: This book addresses the challenges facing the dairy industry, focusing on the science and technology behind milk and dairy products. It explores topics such as infant formula, including ingredient selection and manufacturing technologies, and the strengths and limitations of in vitro models for studying infant digestion. Additionally, it covers yogurt and fermented milk production, detailing processes from formulation to fermentation, and examines their nutritional and health impacts. The book is coordinated by Valérie Gagnaire and Thomas Croguennec and aims to provide insights for professionals in food science, nutrition, and dairy technology.
• Titolo autorizzato: Milk and Dairy Products
• ISBN: 9781394312405; 1394312407; 9781394312399; 1394312393; 9781394312382; 1394312385
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910882198303321
• Lo trovi qui: Univ. Federico II
• Serie: ISTE Consignment Series