Dairy Foods: Processing, Quality, and Analytical Techniques

Dairy Foods: Processing, Quality, and Analytical Techniques provides the most up-to-date and comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, with special reference to both theoretical and practical aspects. Led by an international team of experts in dairy food processing, this book provides an easily-comprehendible approach to dairy product development. It provides relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense, and food fraud. The book also looks into environmental aspects and consumer perception. It goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Such techniques include time domain magnetic resonance, thermal analysis, and chemometric methods. Dairy Foods: Processing, Quality, and Analytical Techniques is a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses, that provides the latest global research findings on this topic. Offers a comprehensive account on latest analytical methods used in dairy industryFocuses on processing of dairy foods with special reference to emerging and novel dairy products with low sodium and sugar contentsLed by a team of editors with relevant expertise in dairy food processing INDICE: 1. Relevant Factors for Milk Quality in Dairy Foods Manufacturing2. Predictive Microbiology and Risk Analysis3. Thermobacteriology: Principles and Applications in Dairy Foods4. Enzymatic Modifications in Dairy Products5. Novel Strategies for the Manufacturing of Healthier Dairy Products6. Sensory Analysis Procedures7. Emerging Technologies in Dairy Foods Processing8. Microencapsulation Techniques to Aggregate Values in Dairy Foods Formulation9. Time Domain Low Field Magnetic Resonance Applied to Dairy Foods10. Thermal Analysis Applications11. Rheology Aspects Applied to Dairy Foods12. Machine Learning Techniques for Quality Assessment13. Dairy Processing and Environmental Management 14. Dairy Waste treatment: Theorical and Economical considerations15. Novel Assurance Quality Systems in Dairy Factories: Food Defense, Food Fraud, and Traceability

• ISBN: 978-0-12-820478-8
• Editorial: Woodhead Publishing
• Encuadernacion: Cartoné
• Páginas: 266
• Fecha Publicación: 01/07/2021
• Nº Volúmenes: 1
• Idioma: Inglés