The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods

Milk and milk products are nutritious, but their low acidity can lead to the growth of pathogenic and spoilage-causing organisms. This new volume discusses the manufacturing processes of milk products, the structural, physicochemical, and compositional changes that occur during manufacturing and storage, and the impact on quality. It also covers specialized processing 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.

Format: Hardback
Length: 370 pages
Publication date: 01 September 2023
Publisher: Apple Academic Press Inc.

Milk and its derived products are incredibly nourishing, yet their mild acidity fosters the growth of harmful and spoilage-causing organisms. To mitigate this risk, specialized processes are necessary to transform milk into a wide range of milk products, ensuring both safety and quality. This comprehensive volume aims to shed light on the manufacturing techniques employed in the production of milk products, as well as the structural, physicochemical, and compositional alterations that occur during manufacturing, storage, and the subsequent impact on quality. It delves into the composition, chemistry, physicochemical properties, and therapeutic benefits of milk and its derived products. Furthermore, it presents specialized processing methods, including proteolysis under ultra-high temperature (UHT), heat and acid coagulation of milk products, the processing and characteristics of dry dairy milk powders, and the assessment of methods to monitor pesticide residues in milk and milk products.

Milk and its derived products are incredibly nourishing, yet their mild acidity fosters the growth of harmful and spoilage-causing organisms. To mitigate this risk, specialized processes are necessary to transform milk into a wide range of milk products, ensuring both safety and quality. This comprehensive volume aims to shed light on the manufacturing techniques employed in the production of milk products, as well as the structural, physicochemical, and compositional alterations that occur during manufacturing, storage, and the subsequent impact on quality. It delves into the composition, chemistry, physicochemical properties, and therapeutic benefits of milk and its derived products. Furthermore, it presents specialized processing methods, including proteolysis under ultra-high temperature (UHT), heat and acid coagulation of milk products, the processing and characteristics of dry dairy milk powders, and the assessment of methods to monitor pesticide residues in milk and milk products.

Weight: 898g
Dimension: 234 x 156 (mm)
ISBN-13: 9781774912249