Chemistry of Milk and Milk Products (e-bog) af -
Malik, Junaid Ahmad (redaktør)

Chemistry of Milk and Milk Products e-bog

1240,73 DKK (inkl. moms 1550,91 DKK)
Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality.This new volume provides an understanding of the manufacturing processes of milk products and the structural, physic...
E-bog 1240,73 DKK
Forfattere Malik, Junaid Ahmad (redaktør)
Udgivet 1 september 2023
Længde 370 sider
Genrer Biology, life sciences
Sprog English
Format epub
Beskyttelse LCP
ISBN 9781000781076
Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality.This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.