Cover for Dairy Foods

Dairy Foods

Processing, Quality, and Analytical Techniques

Book2021

Edited by:

Adriano Gomes da Cruz, C. Senaka Ranadheera, ... Amir Mohammad Mortazavian

Dairy Foods

Processing, Quality, and Analytical Techniques

Book2021

 

Cover for Dairy Foods

Edited by:

Adriano Gomes da Cruz, C. Senaka Ranadheera, ... Amir Mohammad Mortazavian

About the book

Browse this book

Book description

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dair ... read full description

Browse content

Table of contents

Actions for selected chapters

Select all / Deselect all

  1. Full text access
  2. Book chapterAbstract only

    Chapter 1 - Relevant factors for raw milk quality for dairy foods manufacture

    Marco Antonio Sloboda Cortez, Maria Carmela Kasnowski Holanda Duarte and Leide Roberta Barboza de Melo

    Pages 1-17

  3. Book chapterAbstract only

    Chapter 2 - Raw milk: benefits and hazards

    Giuseppe Aprea and W. Michael A. Mullan

    Pages 19-46

  4. Book chapterAbstract only

    Chapter 3 - Predictive microbiology and risk analysis

    Adriana Łobacz, Justyna Żulewska and Jarosław Kowalik

    Pages 47-68

  5. Book chapterAbstract only

    Chapter 4 - Thermobacteriology: principles and application for dairy foods

    Verônica Ortiz Alvarenga, Ludmila Lizziane de Souza Lima and Anderson S. Sant’Ana

    Pages 69-89

  6. Book chapterAbstract only

    Chapter 5 - Nonbovine milk products

    Maria Giovanna Ciliberti, Antonella Santillo, ... Marzia Albenzio

    Pages 91-115

  7. Book chapterAbstract only

    Chapter 6 - Whey beverages

    Barbaros Özer and Gulsun Akdemir Evrendilek

    Pages 117-137

  8. Book chapterAbstract only

    Chapter 7 - Microencapsulation techniques to aggregate values in dairy foods formulation

    Greice C. Raddatz, Gabriela Poletto and Cristiano R. Menezes

    Pages 139-157

  9. Book chapterAbstract only

    Chapter 8 - High protein dairy foods: technological considerations

    Atanu Jana

    Pages 159-193

  10. Book chapterAbstract only

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

    Adriane Elisabete Costa Antunes, Darlila Aparecida Gallina, ... Diogo Thimoteo da Cunha

    Pages 195-213

  11. Book chapterAbstract only

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

    Pelin Pocan and Mecit Halil Oztop

    Pages 215-232

  12. Book chapterAbstract only

    Chapter 11 - Application of differential scanning calorimetry to dairy foods

    Juárez-Barrientos José Manuel, Rodríguez-Miranda Jesús, ... Hernández-Santos Betsabé

    Pages 233-260

  13. Book chapterAbstract only

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

    Ana M. Jiménez-Carvelo, Sanae Bikrani, ... Luis Cuadros-Rodríguez

    Pages 261-280

  14. Book chapterAbstract only

    Chapter 13 - Novel quality assurance systems against intentional contamination in dairy factories

    Małgorzata Z. Wiśniewska and Anna Sylwia Tarczyńska

    Pages 281-310

  15. Book chapterAbstract only

    Chapter 14 - Environmental aspects in dairy processing

    Lilian Bechara Elabras Veiga, Simone Lorena Quiterio de Souza and Simone Maria Ribas Vendramel

    Pages 311-337

  16. Book chapterAbstract only

    Chapter 15 - Role of dairy foods in sport nutrition

    Sara Beigrezaei, Scott C. Forbes, ... Amin Salehi-Abargouei

    Pages 339-364

  17. Book chapterNo access

    Index

    Pages 365-373

About the book

Description

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. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.

This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.

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. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.

This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.

Key Features

  • Offers a comprehensive accounting on the latest analytical methods used in the dairy industry
  • Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents
  • Sourced from a team of editors with relevant expertise in dairy food processing
  • Offers a comprehensive accounting on the latest analytical methods used in the dairy industry
  • Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents
  • Sourced from a team of editors with relevant expertise in dairy food processing

Details

ISBN

978-0-12-820478-8

Language

English

Published

2021

Copyright

Copyright © 2022 Elsevier Inc. All rights reserved.

Imprint

Woodhead Publishing

Editors

Adriano Gomes da Cruz

C. Senaka Ranadheera

Filomena Nazzaro

Amir Mohammad Mortazavian