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Technological interventions in dairy science : innovative approaches in processing, preservation, and analysis of milk products

Author: Rupesh S Chavan; Megh Raj Goyal
Publisher: Oakville, ON ; Waretown, NJ : Apple Academic Press Inc., [2018]
Series: Innovations in agricultural and biological engineering.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal 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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Technological interventions in dairy science.
Waretown, NJ : Apple Academic Press, 2018
(DLC) 2017056916
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Rupesh S Chavan; Megh Raj Goyal
ISBN: 9781315169408 1315169401 9781351688857 1351688855 9781351688833 1351688839 9781351688840 1351688847
OCLC Number: 1019834776
Description: 1 online resource (xxxviii, 336 pages).
Contents: Applications of nonthermal processing in the dairy industry / Prasad S. Patil, Akanksha Wadehra, Madhav R. Patil, Rupesh Chavan, and Shraddha Bhatt --
High-pressure processing of milk and milk products / Devbrat Yadav, Prabin Sarkar, Prasad Patil, and Nichal Mayur --
Applications of supercritical fluid extraction in the food industry / Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, Sudhir Kumar Tomar, and Rupesh S. Chavan --
Preservation of milk using botanical preservatives (essential oils) / Ashwini S. Muttagi, Rupesh S. Chavan, and Shraddha B. Bhatt --
Role of human colonic microbiota in diseases and health / Akruti Joshi, Vijendra Mishra, Shraddha Bhatt, and Rupesh S. Chavan --
Novel drying technologies in the dairy industry / Rupesh S. Chavan, Shraddha Bhatt, and Shubhneet Kaur --
Biotechnological route of dairy flavor production / Anit Kumar, Ashutosh Updhyay, Rupesh Chavan, Usman Ali, and Rachna Sehrawat --
Fouling of milk and cleaning-in-place in the dairy industry / Md. Irfan A. Ansari, Rupesh S. Chavan, and Shraddha B. Bhatt --
Novel methods to detect adulteration of ghee or milk fat / A.S. Hariyani, A.J. Thesiya, Tanmay Hazra, J.B. Gol, and Rupesh S. Chavan --
Physical parameters during paneer preparation: a review / A.K. Agrawal and Geetesh Sinha --
Rheological and textural properties of milk gels / Chakraborty Purba, Shalini Gaur Rudra, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Santanu Basu, and Rupesh Chavan --
Textural analyses of dairy products / Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, and Rupesh S. Chavan.
Series Title: Innovations in agricultural and biological engineering.
Responsibility: edited by Rupesh S. Chavan, Megh R. Goyal.

Abstract:

This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal 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), and to reduce this, different thermal and non-thermal techniques are implemented. Thermal treatments are common techniques used for extending the shelf life of milk, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Non-thermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored to process 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 to maintain the product, 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.

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