Dairy Processing Advanced Research To Applications

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Dairy Processing: Advanced Research to Applications

Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari
Dairy Processing Advanced Research to Applications Book PDF

Author : Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari
Publisher : Springer Nature
Page : 358 pages
File Size : 50,8 Mb
Release : 2020-04-10
Category : Technology & Engineering
ISBN : 9789811526084

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Dairy Processing: Advanced Research to Applications by Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari Pdf

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Dairy Processing: Advanced Research to Applications

Jagrani MInj,Aparna Sudhakaran V.,Anuradha Kumari
Dairy Processing Advanced Research to Applications Book PDF

Author : Jagrani MInj,Aparna Sudhakaran V.,Anuradha Kumari
Publisher : Unknown
Page : 0 pages
File Size : 50,7 Mb
Release : 2020
Category : Biomedical engineering
ISBN : 9811526095

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Dairy Processing: Advanced Research to Applications by Jagrani MInj,Aparna Sudhakaran V.,Anuradha Kumari Pdf

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Technological Approaches for Novel Applications in Dairy Processing

Nurcan Koca
Technological Approaches for Novel Applications in Dairy Processing Book PDF

Author : Nurcan Koca
Publisher : BoD – Books on Demand
Page : 204 pages
File Size : 53,8 Mb
Release : 2018-06-20
Category : Business & Economics
ISBN : 9781789233124

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Technological Approaches for Novel Applications in Dairy Processing by Nurcan Koca Pdf

Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions.

Advanced Dairy Science and Technology

Trevor Britz,Richard K. Robinson
Advanced Dairy Science and Technology Book PDF

Author : Trevor Britz,Richard K. Robinson
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 47,8 Mb
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 9780470698051

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Advanced Dairy Science and Technology by Trevor Britz,Richard K. Robinson Pdf

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

Emerging Dairy Processing Technologies

Nivedita Datta,Peggy M. Tomasula
Emerging Dairy Processing Technologies Book PDF

Author : Nivedita Datta,Peggy M. Tomasula
Publisher : John Wiley & Sons
Page : 360 pages
File Size : 43,5 Mb
Release : 2015-07-01
Category : Technology & Engineering
ISBN : 9781118560440

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Emerging Dairy Processing Technologies by Nivedita Datta,Peggy M. Tomasula Pdf

Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

Processing Technologies for Milk and Milk Products

Ashok Kumar Agrawal,Megh R. Goyal
Processing Technologies for Milk and Milk Products Book PDF

Author : Ashok Kumar Agrawal,Megh R. Goyal
Publisher : CRC Press
Page : 423 pages
File Size : 40,6 Mb
Release : 2017-09-07
Category : Science
ISBN : 9781771885492

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Processing Technologies for Milk and Milk Products by Ashok Kumar Agrawal,Megh R. Goyal Pdf

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.

Dairy Engineering

Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan
Dairy Engineering Book PDF

Author : Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan
Publisher : CRC Press
Page : 236 pages
File Size : 43,9 Mb
Release : 2017-03-16
Category : Science
ISBN : 9781315341989

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Dairy Engineering by Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan Pdf

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.

Dairy Processing and Quality Assurance

Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Dairy Processing and Quality Assurance Book PDF

Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Page : 601 pages
File Size : 43,7 Mb
Release : 2009-03-03
Category : Technology & Engineering
ISBN : 9780813804040

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Dairy Processing and Quality Assurance by Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah Pdf

Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.

Dairy Processing and Quality Assurance

Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Dairy Processing and Quality Assurance Book PDF

Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Page : 696 pages
File Size : 44,6 Mb
Release : 2015-10-15
Category : Technology & Engineering
ISBN : 9781118810309

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Dairy Processing and Quality Assurance by Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah Pdf

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Advanced Techonologies and Applications in Dairy Engineering

Anonim
Advanced Techonologies and Applications in Dairy Engineering Book PDF

Author : Anonim
Publisher : Unknown
Page : 375 pages
File Size : 42,6 Mb
Release : 2018-05
Category : Electronic
ISBN : 1642240761

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Advanced Techonologies and Applications in Dairy Engineering by Anonim Pdf

Dairying has played a prominent role towards household nutrition security and also actively contributes to the economies of a number of communities, regions and countries. An increasing demand worldwide is noticeably emerging at present, and the industry is globalizing, thus increasing the scope and intensity of the global dairy trade. However, the question of how and on what criteria we can objectively assess the economic benefits of the dairy sector still remains. The dairy sector has helped the national economy by emerging as the highest milk producing country in the world. The expanding dairy industry, privatization of enterprise and the globalization of the economy will result in an increased demand for people trained in specific areas of dairying. Production experts conversant with modern biotechniques will be required to deliver results at field level and make dairying a profitable enterprise. Future demands will be in the area of food engineering, food packaging, quality assessment, and increasing the shelf life of dairy products considering the volume of financial turn-over in dairy industry in the coming years, management expertise in dairy business will be required with specialized training in business management.Dairy Engineering: Advanced Technologies and Their Applications covers topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications. The book provides a wealth of valuable information on dairy technology and its applications, covering devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more.The aims of this book are to present new results and possibilities in the frontier areas of dairy & food processing and to stimulate interest among students, researchers, teaching staff, practicing professionals connected with dairy science, animal science, food science, and other related fields.

Advances in Dairy Microbial Products

Joginder Singh,Ashish Vyas
Advances in Dairy Microbial Products Book PDF

Author : Joginder Singh,Ashish Vyas
Publisher : Woodhead Publishing
Page : 420 pages
File Size : 52,7 Mb
Release : 2022-01-18
Category : Technology & Engineering
ISBN : 9780323909327

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Advances in Dairy Microbial Products by Joginder Singh,Ashish Vyas Pdf

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists. Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques. Examines the advances of dairy products in healthcare, environment and industry Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products Includes helpful illustrations of recent trends in dairy product research

Engineering Practices for Milk Products

Megh R. Goyal,Subrota Hati
Engineering Practices for Milk Products Book PDF

Author : Megh R. Goyal,Subrota Hati
Publisher : CRC Press
Page : 396 pages
File Size : 47,9 Mb
Release : 2019-09-30
Category : Science
ISBN : 9780429559570

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Engineering Practices for Milk Products by Megh R. Goyal,Subrota Hati Pdf

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

Novel Dairy Processing Technologies

Megh R. Goyal,Anit Kumar,Anil K. Gupta
Novel Dairy Processing Technologies Book PDF

Author : Megh R. Goyal,Anit Kumar,Anil K. Gupta
Publisher : CRC Press
Page : 298 pages
File Size : 52,7 Mb
Release : 2018-03-14
Category : Science
ISBN : 9781351682046

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Novel Dairy Processing Technologies by Megh R. Goyal,Anit Kumar,Anil K. Gupta Pdf

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover: applications of novel processing technologies in the dairy industry novel drying techniques in the dairy industry management systems and hurdles in the dairy industry energy conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions. This new volume will be of interest to faculty, researchers, postgraduate students, researchers, as well as engineers in the dairy industry.

Dairy Production and Processing

John R. Campbell,Robert T. Marshall
Dairy Production and Processing Book PDF

Author : John R. Campbell,Robert T. Marshall
Publisher : Waveland Press
Page : 549 pages
File Size : 45,5 Mb
Release : 2016-01-29
Category : Technology & Engineering
ISBN : 9781478632610

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Dairy Production and Processing by John R. Campbell,Robert T. Marshall Pdf

A productive dairy industry is vital to providing safe, high-quality milk that fulfills the nutritional needs of people of all ages around the world. In order to achieve that goal, Campbell and Marshall present a timely, lucid, and comprehensive look at today’s dairy industry. Dairy Production and Processing offers not only a fundamental understanding of dairy animals, dairy products, and the production aspects of each, but also a wealth of applied information on the scope of the current milk and milk products industry. The application of basic sciences and technologies throughout the text will serve students well not only as they learn the first principles of dairy science, but also as a professional reference in their careers. Study questions can be found at the conclusion of each chapter, along with relevant and informative websites. An extensive glossary is provided to enable readers to expand their knowledge of selected terms. Topics found in this instructive and insightful text include: • an overview of the dairy industry, • dairy herd breeding and records, • the feeding and care of dairy cattle, sheep, goats, and water buffalo, • important principles of milking and milking facilities, • dairy farm management, • milk quality and safety, and • the production of milk and milk products.

Technological Interventions in Dairy Science

Rupesh S. Chavan,Megh R. Goyal
Technological Interventions in Dairy Science Book PDF

Author : Rupesh S. Chavan,Megh R. Goyal
Publisher : CRC Press
Page : 334 pages
File Size : 47,6 Mb
Release : 2018-02-02
Category : Science
ISBN : 9781351688840

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Technological Interventions in Dairy Science by Rupesh S. Chavan,Megh R. Goyal Pdf

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk. Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume. Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.