Dairy Foods : Processing, Quality, and Analytical Techniques.

Format:

Book

Author/Creator:

Cruz, Adriano Gomes da.

Contributor:

Ranadheera, Chaminda Senaka.

Nazzaro, Filomena.

Mortazavian, Amir.

Language:

English

Subjects (All):

Dairy products.

Dairy products--Analysis.

Physical Description:

1 online resource (387 pages)

Edition:

1st ed.

Place of Publication:

San Diego : Elsevier Science & Technology, 2021.

Summary:

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects.

Contents:

Front Cover

Dairy Foods

Copyright Page

Contents

List of contributors

1 Relevant factors for raw milk quality for dairy foods manufacture

1.1 Aspects related to the milk composition

1.1.1 Variations in the composition

1.2 Milk production

1.3 Milk microbiota

1.3.1 Psychrotrophic microorganisms

1.3.2 Mesophilic microorganisms

1.3.3 Thermoduric bacteria

1.3.4 Coliforms

1.3.5 Pathogenic microorganisms

1.4 Mycotoxins

1.5 Mastitis

1.6 Frauds

References

2 Raw milk: benefits and hazards

2.1 Introduction

2.2 Why do some consumers drink raw milk?

2.3 Pasteurization of milk

2.4 Nutritive factors in milk that are sensitive to heat treatment

2.5 Major antimicrobial and antiviral proteins in cows' milk

2.5.1 Lactoperoxidase

2.5.2 Lysozyme

2.5.3 Lactoferrin

2.6 Raw milk as a source of bacteria beneficial to human health

2.7 Effect of pasteurization on the antimicrobial factors in bovine milk

2.8 Effect of pasteurization on lactose and hypolactasia

2.9 Does raw milk consumption reduce the risk of developing asthma and other allergy-related diseases?

2.10 Protective effects of raw milk against diabetes, osteoporosis, and arthritis

2.11 Does raw milk taste better than pasteurized milk?

2.12 Raw milk as a source of potential human pathogens

2.13 Detection of pathogens in raw milk

2.14 The problems in using microbiological end-point testing to ensure food safety

2.15 Sources of microbiological contamination in milk

2.16 European Union and other legislation for ensuring the safety of RDM

2.17 Specifications of raw milk for direct consumption

2.18 Quantification of the risk from food poisoning from drinking raw milk versus pasteurized milk

2.19 Production of safer raw drinking milk

2.20 Conclusion

References.

3 Predictive microbiology and risk analysis

3.1 Introduction

3.2 Risk analyses in dairy processing

3.2.1 Risk assessment

3.2.2 Hazard identification

3.2.3 Hazard characterization

3.2.4 Exposure assessment

3.2.5 Risk characterization

3.2.6 Risk management and risk communication

3.3 Predictive microbiology

3.3.1 Mathematical modeling in food microbiology and MRA

3.3.2 Classification of predictive microbiology models

3.3.3 Primary models

3.3.4 Secondary models

3.3.5 Tertiary models

3.4 Validation of predictive models

3.5 Application of predictive microbiology model in dairy processing-case study

4 Thermobacteriology: principles and application for dairy foods

4.1 Introduction

4.2 Microbial kinetic inactivation in the thermal processing of dairy products

4.2.1 Microbial inactivation

4.2.2 D-Value

4.2.3 z-Value

4.2.4 F-Value

4.2.5 Concepts of process lethality-F0 value

4.3 Safe from a public health standpoint

4.3.1 Endpoint of sterilization

4.4 The determination of thermal process

4.4.1 General method

4.4.2 Mathematical method

4.4.3 Continuous thermal process

4.5 Concluding remarks

5 Nonbovine milk products

5.1 Overview on recent nonbovine milk market scenario

5.2 Protein composition: differences among nonbovine species

5.3 Fat composition: differences among nonbovine species

5.4 Sheep milk products

5.5 Goat milk products

5.6 Camel and equid milk products

5.7 Conclusion

6 Whey beverages

6.1 Introduction

6.2 Whey-fruit juice or pulp-based beverages

6.3 Functional whey-based beverages

6.4 Whey-based probiotic beverages

7 Microencapsulation techniques to aggregate values in dairy foods formulation

7.1. Introduction

7.2. Dairy market

7.3. Microencapsulation.

7.3.1. Microencapsulation techniques

7.3.2. Ionic gelation

7.3.2.1. Spray-drying and freeze-drying

7.3.2.2. Complex coacervation

7.3.2.3. Liposomes

7.4. Incorporation of microencapsulated bioactive compounds in dairy products

7.4.1. Probiotics, prebiotics, and symbiotics

7.4.2. Antioxidants

7.4.3. Enzymes

7.4.4. Other applications

7.5. Conclusion

8 High protein dairy foods: technological considerations

8.1 Introduction

8.2 Market for high-protein dairy powders

8.3 High-protein dairy powders

8.4 Predominant milk protein-casein

8.5 Casein-based powders

8.5.1 Casein and caseinates

8.5.1.1 Acid casein

8.5.1.2 Rennet casein

8.5.1.3 Caseinates

8.6 Coprecipitates

8.7 Comparison of properties of coprecipitate vis-à-vis caseinate

8.8 Milk protein concentrate

8.9 Technology of producing milk protein concentrate

8.10 Solubility of milk protein concentrate powder and means to improve it

8.11 Micellar casein concentrate

8.12 Modified method to produce "lactose-free" micellar casein powder

8.13 Storage changes in micellar casein powder

8.14 Micellar casein isolate

8.15 Means to improve the solubility of micellar casein concentrate powder

8.16 Specialized casein-enriched dairy powder suited for cheese making

8.17 Whey-derived high-protein powders

8.18 Whey proteins

8.19 Production of whey protein concentrates and whey protein isolates

8.20 Storage changes in whey protein powders

8.21 Functional properties of dairy protein powders

8.22 Sensory quality of protein powders

8.23 Miscellaneous high-protein dairy powder-colostrum powder

8.24 Applications of high-protein dairy powders

8.25 Conclusion

Website reference

9 Dairy foods reformulation by lower salt, sugar, and fat content

9.1 Introduction.

9.2 Salt reduction

9.2.1 Sodium content in dairy foods

9.2.2 Salt reduction and health

9.3 Sugar reduction

9.3.1 Lactose hydrolysis

9.3.2 Sugar reduction and health

9.4 Fat reduction

9.4.1 Fat reduction and health

10 Low-field time-domain nuclear magnetic resonance applied to dairy foods

10.1 Introduction

10.2 Analysis of milk and milk powder

10.3 Analysis of cheese

10.4 Analysis of yogurt and acidified milk products

10.5 Analysis of ice cream

10.6 Analysis of butter

10.7 Conclusion

11 Application of differential scanning calorimetry to dairy foods

11.1 Introduction

11.2 Differential scanning calorimetry analysis principles

11.3 Differential scanning calorimetry analysis applied to dairy products

11.4 Milk components in differential scanning calorimetry analysis

11.4.1 Fat

11.4.2 DSC analysis of milk fat and its application to the dairy industry

11.4.3 Thermal stability during production and storage over quality of dairy products

11.4.4 Detection of adulteration with other fats or oils

11.5 Protein

11.5.1 DSC analysis of milk proteins and its application to the dairy industry

11.5.2 Caseins

11.5.3 Whey protein

11.6 Lactose

11.6.1 DSC analysis of lactose and its application to the dairy industry

11.7 Conclusion

12 Machine learning-based chemometric methods for quality and authentication of milk and dairy products

12.1 Introduction

12.1.1 Dairy products

12.2 Milk quality and frauds

12.2.1 Conventional authenticity parameters

12.2.2 Frauds in milk, milk products, and dairy products

12.2.3 Most common analytical strategies

12.2.3.1 Protein analysis

12.2.3.2 Lipid analysis

12.3 Multivariate analytical solutions

12.3.1 Nontargeted fingerprinting analytical methodology.

12.3.2 Multivariate chemometric methods

12.4 State of the art and perspectives

12.4.1 Reported applications of machine learning methods

12.4.2 Conclusion and future prospects

13 Novel quality assurance systems against intentional contamination in dairy factories

13.1 Introduction

13.2 Intentional food contamination-the essence, types, and definitions

13.3 Traceability in the food chain

13.4 Selected examples of intentional contamination in dairy industry

13.5 Novel systems against intentional contamination

13.5.1 CARVER+Shock

13.5.2 HACCDP

13.5.3 TACCP

13.5.4 VACCP

13.5.5 HARPC

13.6 Summary

14 Environmental aspects in dairy processing

14.1 Dairy industries and the environment

14.2 Cleaner Production

14.2.1 Methodology for implementing a Cleaner Production program

14.2.1.1 Step 1

14.2.1.2 Step 2

14.2.1.3 Step 3

14.2.1.4 Step 4

14.2.1.5 Step 5

14.3 General description of the production process

14.4 Environmental aspects and impacts

14.4.1 Water consumption

14.4.2 Energy consumption

14.4.3 Noise and vibration from machinery and equipment

14.4.4 Atmospheric emissions

14.4.4.1 Air pollution control measures

14.4.4.2 Atmospheric emissions in the dairy industry

14.4.5 Wastewater

14.4.5.1 Wastewater characteristics

14.4.5.2 Effluent treatment techniques

14.4.6 Solid waste management in the dairy industry

14.4.6.1 Waste minimization

14.4.6.2 Storage, handling, and transportation

14.4.6.3 Waste treatment techniques

14.4.6.4 Solid wastes in the dairy industry

14.5 Cleaner Production measures in the dairy industry

14.6 Case study

14.6.1 Case study 1: Dairy located in the urban area of Bahia, Brazil

14.6.2 Case study 2: Dairy cooperative located in Campina Grande (Paraiba), Brazil

15 Role of dairy foods in sport nutrition.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

0-12-820479-6

OCLC:

1273975356