Dairy Foods
Processing, Quality, and Analytical Techniques

A guide to practical, safe and beneficial methods for various dairy product development

Adriano Gomes Da Cruz (Edited by), Chaminda Senaka Ranadheera (Edited by), Filomena Nazzaro (Edited by), Amir Mortazavian (Edited by)

9780128204788, Elsevier Science

Hardback, published 23 September 2021

386 pages
23.4 x 19 x 2.6 cm, 1 kg

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.

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

Subject Areas: Food & beverage technology [TDCT]