Advances in dairy products / edited by Francesco Conto [and four others].

Format:

Book

Contributor:

Contò, Francesco, editor.

Series:

THEi Wiley ebooks.

THEi Wiley ebooks

Language:

English

Subjects (All):

Dairy processing.

Dairy products industry--Technological innovations.

Dairy products industry.

Physical Description:

1 online resource (468 pages) : illustrations, tables

Edition:

1st ed.

Place of Publication:

Hoboken, New Jersey : Wiley Blackwell, 2018.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: * Assesses the most innovative scientific knowledge in the dairy food sector * Reviews the latest technological developments relevant for dairy companies * Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging * Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Contents:

Cover

Title Page

Copyright

Contents

List of Contributors

Part I Ingredients for Dairy Products Manufacturing

Chapter 1.1 Milk

1.1.1 Milk Quality and Processing

Introduction

Milk Composition and Systems of Payment According to Milk Utilization

Milk Payment Systems

Other Parameters of Milk Quality Deriving from a Genomic Approach Proposed for Milk Payment Schemes

Other Aspects of Milk Quality for Specialty Dairy Products

Conclusions

References

1.1.2 Milk Preparation for Further Processing into Dairy Products

Market Milk

Fermented Milk

Cheese

Chapter 1.2 Starter Cultures

1.2.1 Probiotics and Prebiotics

Probiotics

The Microbiota of Human GI Tract

Inflamm-Aging

Prebiotics

1.2.2 Starter and Ancillary Cultures

Lactic Acid Bacteria

Ancillary Cultures

Chapter 1.3 Other Ingredients

1.3.1 Vitamins, Minerals, and Bioactive Compounds

Vitamins

Mineral Salts

Bioactive Compounds

New Technologies for Dairy Products Fortification

1.3.2 Fruit and Vegetables

Definitions

Manufacturing Jams and Fruit Preparations

Innovation /Trends

High-Pressure Technology

Pulsed Electric Fields (PEF)

Freeze Concentration

Chapter 1.4 Additives and Processing Aids

1.4.1 Acidity Regulators, Preservatives, and Antioxidants

Identification and Coding

Nanotechnologies

Microencapsulation

Acidity Regulators, Preservatives, and Antioxidants

1.4.2 Flavors, Colors, Thickeners, and Emulsifiers

Flavors

Colorants

Additives for Appearance, Consistency, and Stability

1.4.3 Enzymes

Milk Clotting

Rennet: Definition

Animal Rennet

Fermentation Chymosin or Recombinant Chymosin

Rennet Paste

Vegetable Rennet.

Microbial Coagulants

Lipase

Transglutaminase

Lactase

Lysozyme

Part II Processing of Dairy Products

Chapter 2.1 Process innovation

2.1.1 Enzymes Applications for the Dairy Industry

Use in Cheese Making

Applications for Shelf-Life Extension

Applications for Functional and Environmental Purposes

2.1.2 Plant Cleaning and Sanitizing

Dirt Features and Classification

Adhesion of Dirt and Bacteria

Dairy Industry Hygiene

Hygiene Management

2.1.3 Membrane Technologies Applied to Cheese Milk

General Aspects

Characteristics of Membranes

Applications in the Cheese-Making Process

Other Membrane Applications Related to Cheese Making

2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques

Target Milk Proteins Heterogeneity among the Mammalian Species of Interest for Dairy Industry

Urea Polyacrilamyde Gel Electrophoresis (Urea-PAGE)

Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis

Isoelectric Focusing Electrophoresis

Two-Dimensional Electrophoresis

Liquid Chromatography and Mass Spectrometry

Capillary Electrophoresis

Chapter 2.2 Product innovation

2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics

Definition and Classification of Functional Food

Probiotics, Prebiotics, and Synbiotics

Bioactive Peptides

γ-Aminobutyric Acid

Vegetable Extracts for Enhancing Nutritional Value of Dairy Food

Dairy Food Fortified/Enriched with Micronutrients

Dairy Products with Modified Lipid Composition

2.2.2 Dairy Products and Their Role in Human Health

Dairy Products and Cancer

Dairy Products and MetS

Dairy Products and Osteoporosis

Dairy Products and Lactose Intolerance.

New Technologies Applied to Milk and Dairy Products to Reduce Lactose

Dairy Products and Allergies

Part III Shelf Life of Dairy Products

Chapter 3.1 Technological Options to Prolong Shelf Life

3.1.1 Freezing of Dairy Products

Freezing

3.1.2 Antimicrobial Compounds Applied to Dairy Food

Antimicrobial Agents of Plant Origin

Antimicrobial Agents of Microbial Origin

Antimicrobial Agents of Animal Origin

Antimicrobial Agents of Chemical Origin

Chapter 3.2 Modern packaging systems to prolong shelf life

3.2.1 Active Packaging Applied to Dairy Products

Bacteriocins

Biopolymers

Essential Oils

Oxygen Scavengers

Antioxidant Packaging

Others

3.2.2 Nanotechnology Applied to the Dairy Sector

Nanostructures for Dairy Applications

Nano-Packaging for Dairy Applications

3.2.3 Biodegradable Packaging Applied to Dairy Products

Biodegradable Materials for Dairy Product Packaging

Edible Materials for Use in Dairy Product Packaging

Acknowledgments

Part IV Consumer Acceptance

Chapter 4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making

4.1.1 The Quality Concept

Quality Concepts, Emotions, and Consumer Needs and Experience

Quality in the Dairy Sector: Insights

4.1.2 Food Quality Perception

The Concept of Food Quality

The Hierarchical Approaches: The Zeithaml Model

The Integrative Approach: The Total Food Quality Model

4.1.3 Consumer Behavior Models Applied to Food Sector

Consumer Behavior Models Applied to Food Sector

4.1.4 Evaluation, Choice, and Purchase

Introduction.

Factors Influencing Food Choice and Purchase

Conclusion

Chapter 4.2 Consumer insight in the process of new dairy products development

4.2.1 The New Product Development Process

Definition Settings and New Food Products Classification

Consumer-Oriented New Product Development Process

Key Stages in the New Product Development Process

Risk and Failure of the NPD

Case Studies

4.2.2 Market Opportunities

Knowledge Resources for Taking Market Opportunities

Six Sigma Approach for Agri-Food Sector

Market Opportunities in the Dairy Sector

4.2.3 Consumer Insight and Approaches in New Dairy Products Development

From Naturalness to Hybrid Qualities

New Dairy Product Development

New Dairy Product Development as a Relational Issue between Consumers and Dairy Industries

Part V Environmental and Policy Issues

5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues

Milk and Dairy Production in Europe

Environmental Impact of the Dairy Sector

Policy Considerations and Conclusions

5.1.2 Policies and Strategies for Eco-Friendly Dairy Product

Dairy Production: The Institutional Context

Strategic Attributes of Eco-Friendly Dairy Initiatives

Capabilities for Eco-Friendly Dairy Production

Creating Competitive Advantage

Concluding Remarks

Index

EULA.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781118906446

1118906446

9781118906453

1118906454

9781118906460

1118906462

OCLC:

995162303