ABSTRACT
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.
TABLE OF CONTENTS
part I|106 pages
Constituents and Chemistry of Milk and Milk Products
chapter Chapter 2|20 pages
Mineral Profiles of Milk And Milk Products: Their Interaction and Therapeutic Benefits
chapter Chapter 3|24 pages
Chemistry of Butter: Classification, Processing Effects on Constituents, and Defects
part II|93 pages
Physicochemical Characterization Of Milk and Milk Products
chapter Chapter 8|26 pages
Butter Oil (Ghee): Composition, Processing, and Physicochemical Changes during Storage
part III|74 pages
Therapeutic Characteristics of Milk and Milk Products
chapter Chapter 11|15 pages
Therapeutic Characteristics of Milk-Derived Bioactive Peptides: An Overview
part IV|85 pages
Processing and Characterization of Milk and Milk Products