Analytical Methods for Milk and Milk Products: 3-volume set

A new three-volume set provides comprehensive illustrations of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products. Volume 1 covers sampling methods and chemical analysis, while Volume 2 focuses on physicochemical analysis of concentrated, coagulated, and fermented products. Volume 3 emphasizes microbiological analysis, isolation, and characterization. The set is valuable for students, researchers, scientists, food analysts, and professionals in food analysis or research laboratories.

Format: Multiple-component retail product
Length: 1114 pages
Publication date: 19 February 2024
Publisher: Apple Academic Press Inc.

This comprehensive three-volume set presents a diverse array of analytical techniques and methodologies to evaluate the physical, chemical, and microbiological characteristics of milk and milk products, ensuring their nutritional and technological quality and safety.

Volume 1: Sampling Methods and Chemical and Compositional Analysis delves into the comprehensive analysis of milk and milk products, encompassing a detailed description of the primary analytical techniques and methodologies employed. It highlights their application to the various compounds involved in maintaining nutritional and technological quality. The volume begins by introducing sampling methods and chemical analysis of milk, emphasizing the established standard procedures for calibrating glassware, conducting sampling procedures for milk and milk products, and examining the physicochemical and compositional aspects of raw milk intended for processing and manufacturing. Furthermore, it delves into the compositional analysis of frozen and fat-rich products, encompassing a thorough examination of dairy products such as cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each laboratory exercise is accompanied by an introduction, an objective, a principle of method, the necessary chemicals and apparatus, sample preparation guidelines, experimentation procedures, data collection sheets, and calculations. Additionally, resource materials are provided to facilitate the learning process.

Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products takes a deep dive into the detailed examination of concentrated, coagulated, and fermented dairy products through various analytical methods. It also provides comprehensive guidelines for analyzing nutraceutical components and food additives commonly used in diverse dairy products to uphold both technological and nutritional quality standards.

In summary, this three-volume set serves as an invaluable resource for researchers, scientists, and professionals in the dairy industry, providing comprehensive coverage of analytical techniques and methodologies for assessing the quality and safety of milk and milk products. By utilizing these tools, stakeholders can ensure the production of safe, nutritious, and high-quality dairy products that meet the ever-evolving demands of consumers.

Weight: 2370g
Dimension: 234 x 156 (mm)
ISBN-13: 9781774913055