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
Forlag
Apple Academic Press
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.