The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods (Innovations in Agricultural & Biological Engineering)

Synopsis

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.

Copyright:

2023

Book Details

Book Quality:

Publisher Quality

Book Size:

370 Pages

ISBN-13:

9781000781076

Related ISBNs:

9781774912256, 9781003340706, 9781774912249

Publisher:

Apple Academic Press

Date of Addition:

08/31/23

Copyrighted By:

Apple Academic Press, Inc.

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

Nonfiction, Science, Animals, Cooking, Food and Wine, Technology

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.

Edited by:

Megh R. Goyal

Edited by:

Suvartan Ranvir

Edited by:

Junaid Ahmad Malik