The Chemistry Of Milk And Milk Products

Author : P. F. Fox,T. Uniacke-Lowe,P. L. H. McSweeney,J. A. O'Mahony
Publisher : Springer
Page : 584 pages
File Size : 41,5 Mb
Release : 2015-06-19
Category : Technology & Engineering
ISBN : 9783319148922

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Dairy Chemistry and Biochemistry by P. F. Fox,T. Uniacke-Lowe,P. L. H. McSweeney,J. A. O'Mahony Pdf

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.

Author : Megh R. Goyal,Suvartan Ranvir,Junaid Ahmad Malik
Publisher : CRC Press
Page : 401 pages
File Size : 54,7 Mb
Release : 2023-09-01
Category : Technology & Engineering
ISBN : 9781000781069

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The Chemistry of Milk and Milk Products by Megh R. Goyal,Suvartan Ranvir,Junaid Ahmad Malik Pdf

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.

Author : A. Varnam,Jane P. Sutherland
Publisher : Springer Science & Business Media
Page : 472 pages
File Size : 47,8 Mb
Release : 2001-03-31
Category : Technology & Engineering
ISBN : 0834219557

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Milk and Milk Products by A. Varnam,Jane P. Sutherland Pdf

not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and • points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.

Author : Megh R. Goyal,Suvartan Ranvir,Junaid Ahmad Malik
Publisher : Unknown
Page : 0 pages
File Size : 51,5 Mb
Release : 2023
Category : Dairy processing
ISBN : 1774912252

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The Chemistry of Milk and Milk Products by Megh R. Goyal,Suvartan Ranvir,Junaid Ahmad Malik Pdf

"This new volume aims to provide 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. It also addresses the various reactions that can happen during processing and storage of dairy products and their impact on quality. Milk and milk products are highly nutritious , yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. Therefore milk needs to be processed and converted into various milk products. This volume covers methods of conversion of milk into high-value, concentrated, extended-shelf-life, and easily transportable dairy products. This volume covers the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods for milk and milk products. It presents sound knowledge of raw milk composition, mineral constituents in milk, and manufacturing process of butter and ice cream. It also covers the physicochemical changes and compositional changes occurring during manufacturing and storage of milk, concentrated milk, butter, butter oil and ice cream. Also discussed are the therapeutic characteristics of fermented milk and milk products, milk-derived bioactive peptides, and potential aspects of whey proteins in dairy products. 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 have also been evaluated"--

Author : Alan H. Varnam
Publisher : Springer Science & Business Media
Page : 461 pages
File Size : 52,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461518136

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Milk and Milk Products by Alan H. Varnam Pdf

Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.

Author : Various
Publisher : Read Books Ltd
Page : 58 pages
File Size : 54,5 Mb
Release : 2016-09-06
Category : Cooking
ISBN : 9781473354050

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The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter by Various Pdf

This antique book contains a comprehensive treatise on dairy production, with particular focus on the chemical aspects of the practice. Including information on methods and equipment used in the chemical analysis of milk, cream, and butter, this is a text that will be of much value to the commercial dairy farmer and one not to miss for collectors of antique farming literature. Many antique books such as this are becoming increasingly costly and rare, and it is with this in mind that we are proudly republishing this text here complete with a new introduction on dairy farming.

Author : Noble P. Wong
Publisher : Springer Science & Business Media
Page : 784 pages
File Size : 48,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461570509

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Fundamentals of Dairy Chemistry by Noble P. Wong Pdf

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 556 pages
File Size : 43,8 Mb
Release : 1992
Category : Technology & Engineering
ISBN : 0412630206

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Advanced Dairy Chemistry Volume 3 by P. F. Fox Pdf

This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.

Author : Ionel Rosenthal
Publisher : Rehovot Israel
Page : 240 pages
File Size : 40,8 Mb
Release : 1991
Category : Technology & Engineering
ISBN : WISC:89037945136

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Milk and Dairy Products by Ionel Rosenthal Pdf

This book is a condensed, up-to-date and well-structured compilation of the key knowledge in the field. It covers the chemical properties of milk, milk in its biological context, processing operations specific to dairy industry and manufacture of dairy products.

Author : Paul L. H. McSweeney,Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 794 pages
File Size : 48,5 Mb
Release : 2009-04-20
Category : Technology & Engineering
ISBN : 9780387848655

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Advanced Dairy Chemistry by Paul L. H. McSweeney,Patrick F. Fox Pdf

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

Author : Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 548 pages
File Size : 47,8 Mb
Release : 2013-06-29
Category : Technology & Engineering
ISBN : 9781475744095

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Advanced Dairy Chemistry Volume 3 by Patrick F. Fox Pdf

This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.

Author : Arnold Harvey Johnson
Publisher : Unknown
Page : 948 pages
File Size : 40,8 Mb
Release : 1974
Category : Technology & Engineering
ISBN : UOM:39015035274607

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Fundamentals of Dairy Chemistry by Arnold Harvey Johnson Pdf

The composition of milk. Composition of milk products. Proteins of milk. The lipids of milk: composition and properties. The lipids of milk: deterioration. Lactose. The vitamins in milk and milk products. Physical properties of milk. Physical equilibria: proteins. Physical equilibria in milk: the lipid phase. Milk coagulation and protein denaturation. Milk clotting enzymes and cheese chemistry. Fermentations. Frozen dairy products.

Author : Pieter Walstra,Robert Jenness
Publisher : Wiley-Interscience
Page : 500 pages
File Size : 48,6 Mb
Release : 1984-04-03
Category : Science
ISBN : WISC:89092954403

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Dairy Chemistry and Physics by Pieter Walstra,Robert Jenness Pdf

"Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics

Author : Henry V. Atherton,John Alvin Newlander
Publisher : Unknown
Page : 416 pages
File Size : 52,9 Mb
Release : 1977
Category : Technology & Engineering
ISBN : WISC:89031310469

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Chemistry and Testing of Dairy Products by Henry V. Atherton,John Alvin Newlander Pdf

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 406 pages
File Size : 44,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789400949508

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Developments in Dairy Chemistry—3 by P. F. Fox Pdf

This volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com mercially more important constituents, proteins and lipids, respectively. Although the constituents covered in this volume are of less direct commercial importance than the former two, they are nevertheless of major significance in the chemical, physical, technological, nutritional and physiological properties of milk. Lactose, the principal component of the milks of most species, is a rather unique sugar in many respects---it has been referred to as one of Nature's paradoxes. It is also the principal component in concentrated and dehydrated dairy products, many of the properties of which reflect those of lactose. The chemistry and principal properties of lactose have been thoroughly researched over the years and relatively little new information is available on these aspects; this new knowledge, as well as some of the older literature, is reviewed in Chapter 1.