Analytical Methods for Milk and Milk Products: Volume 1: Sampling Methods and Chemical and Compositional Analysis

A new three-volume set that comprehensively illustrates analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety is presented. It covers sampling methods and chemical analysis of milk, compositional analysis of frozen and fat-rich products, and laboratory exercises with an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet, and calculations.

Format: Hardback
Length: 382 pages
Publication date: 20 February 2024
Publisher: Apple Academic Press Inc.

This comprehensive three-volume set offers a wealth of analytical techniques and methodologies to assess the physical, chemical, and microbiological properties of milk and milk products, ensuring their nutritional and technological quality and safety. The first volume in this set focuses on presenting the primary analytical techniques and methodologies employed in evaluating the compounds that contribute to the nutritional and technological quality of milk and milk products. It delves into the sampling methods and chemical analysis of milk, emphasizing the standard methods used for calibrating glassware, sampling procedures for milk and milk products, and the physicochemical and compositional aspects of raw milk intended for processing and manufacturing. The book also provides detailed descriptions of the compositional analysis of frozen and fat-rich products, encompassing the physicochemical and compositional evaluation of dairy products such as cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts.

Each laboratory exercise in this volume includes an introduction, an objective, a principle of method, the necessary chemicals and apparatus, sample preparation instructions, experimentation procedures, data collection sheets, and calculations. Additionally, resource materials are provided to support the learning process.

The remaining two volumes in this set are dedicated to specific areas of analytical research. Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products explores the physicochemical analysis of concentrated, coagulated, and fermented milk and milk products. It covers topics such as the determination of fat, protein, lactose, ash, and other components using standard methods and discusses the application of these analyses in quality control and product development.

Volume 3: Microbiological Analysis, Isolation, and Characterization focuses on the microbiological analysis of milk and milk products. It provides detailed protocols for the isolation and identification of various bacteria, fungi, and viruses from milk and milk products, as well as methods for characterizing their properties and potential health risks. The volume also discusses the application of microbiological analysis in food safety and quality assurance.

Together, these three volumes serve as a comprehensive and thorough reference on analytical methods for milk and milk products. They cover a wide range of topics, from the basic principles of analytical chemistry to the latest advancements in microbiological analysis, and are designed to assist researchers, scientists, and industry professionals in understanding and improving the quality and safety of milk and milk products.

Weight: 920g
Dimension: 234 x 156 (mm)
ISBN-13: 9781774913079