Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

This volume covers important novel technological interventions in dairy science, including physical properties, nonthermal processing, and safety methods. It discusses thermal and nonthermal techniques to reduce post-process contamination and extend the shelf life of milk. It is valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students, and field-related personnel.

\n Format: Paperback / softback
\n Length: 336 pages
\n Publication date: 31 March 2021
\n Publisher: Apple Academic Press Inc.
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Dairy science is a field that plays a crucial role in the production and processing of milk and other milk products. With the increasing demand for dairy products, there is a need for innovative technological interventions to improve the quality, safety, and shelf life of these products. This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk.

Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature.

Many advances in these dairy technologies are presented in this informative volume.

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students, and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.

\n Weight: 620g\n
Dimension: 152 x 228 x 26 (mm)\n
ISBN-13: 9781774636374\n \n