1st Edition
Analytical Methods for Milk and Milk Products 3-volume set
This new three-volume set comprehensively illustrates a wide range of 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 of milk and milk products.
Volume 1: Sampling Methods and Chemical and Compositional Analysis covers analysis of milk and milk products with a description of the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality. The volume first describes sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials.
Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products focuses on various analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products in detail. It also describes the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet technological and nutritional quality standards.
The first section looks at physicochemical analysis of concentrated milk products, highlighting the different standard methods for physicochemical analysis of condensed and evaporated milk, milk powder and infant milk formula, and khoa and khoa-based sweets. The volume then discusses physicochemical analysis of fermented and coagulated products; it deals with physicochemical and compositional analysis of different dairy products including paneer and channa, cheese and cheese spreads, casein, caseinates, whey powder, and fermented milk products. The last section explains the analysis of food additives and nutraceuticals in dairy products, describing the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet the technological quality.
Volume 3: Microbiological Analysis, Isolation, and Characterization focuses on the various aspects of bacterial enumeration, pathogen detection, mastitis milk identification, quality testing for starter cultures, isolation and characterization of lactic acid bacteria (LAB), safety assessment protocols for probiotics, DNA isolation methods, molecular characterization techniques, and statistical tools for laboratory data analysis. It presents an in-depth description of the methodologies for isolation, identification, and confirmatory tests for various hygiene and safety indicator organisms.
Together, this 3-volume work will be a valuable resource that has been carefully organized to cater to the needs of students, researchers, scientists, food analysts, and professionals working in food analysis or research laboratories, particularly those involved in milk and milk products analysis.
VOLUME 1: SAMPLING METHODS AND CHEMICAL AND COMPOSITIONAL ANALYSIS
Part 1: Sampling Methods and Chemical Analysis of Milk
1. Calibration of Different Glass Wares for Analytical Methods
Chitra Gupta, Sneha Shende, M. P. Rahila, and Saurabh Gosewade
2. Sampling Methods of Milk and Milk Products
Partha P. Debnath, Kuntal Roy, and N. Veena
3. Chemical Analysis of Milk
N. Veena, Anuradha Kumari, Ahesanvarish Shaikh, Shriyesh Patel, Satishkumar C. Parmar, and Amit K. Jain
4. Analysis of Physicochemical Aspects of Milk
Chitra Gupta, Prasad Patil, Anuradha Kumari, and Hemant Gawande
5. Determination of the Quality of Milk
Sneha Shende, Chitra Gupta, N. Veena, Suvartan Ranveer, and Pravin Sawale
Part 2: Compositional Analysis of Frozen and Fat-Rich Products
6. Compositional Analysis of Cream
Payal Karmakar and Ronit Mandal
7. Compositional Analysis of Ice Cream and Frozen Desserts
M. P. Rahila, S. Athira, N. Veena, Chitra Gupta, and Rinku Sundar
8. Compositional Analysis of Butter
Satishkumar C. Parmar, Anuradha Kumari, Amit K. Jain, Ahesanvarish Shaikh, and Shriyesh Patel
9. Compositional Analysis of Butter Oil and Clarified Fat (Ghee)
Tanmay Hazra, Kuntal Roy, N. Veena, Mitul Bumbadiya, Rohit G. Sindhav, and Sudheendra V.K. Chaganti
VOLUME 2: PHYSICOCHEMICAL ANALYSIS OF CONCENTRATED, COAGULATED, AND FERMENTED PRODUCTS
Part 1: Physicochemical Analysis of Concentrated Milk Products
1. Physicochemical Analysis for Condensed Milk and Evaporated Milk
Anuradha Kumari, Anamika Das, Niraj K. Singh, and N. Veena
2. Physicochemical Analysis of Khoa and Khoa-Based Sweets
Kuntal Roy, Anindita Debnath, Ronit Mandal, Shamim Hossain, Payal Karmakar, and Partha P. Debnath
3. Physicochemical Analysis for Milk Powder
Ronit Mandal, Payal Karmakar, and Kuntal Roy
Part 2: Physicochemical Analysis of Fermented and Coagulated Products
4. Physicochemical Analysis of Fermented Milk Products
G. Poojitha, Sudheendra V. K. Chaganti, Kuntal Roy, Tanmay Hazra, and V.M. Ramani
5. Physicochemical Analysis of Paneer and Channa
Amit K. Jain, Partha P. Debnath, Satishkumar C. Parmar, Ahesanvarish Shaikh, and Shriyesh Patel
6. Physicochemical Analysis of Cheese and Cheese Spread
Janki Suthar, Anindita Debnath, and Venus Bansal
7. Physicochemical Analysis for Casein, Caseinates and Whey Powder
Partha P. Debnath, Anindita Debnath, Kuntal Roy, and Subhadip Manik
Part 3: Physicochemical Analysis of Fermented and Coagulated Products
8. Estimation of Food Additives in Dairy Products
Shamim Hossain, Chandni Dularia, Yogesh Khetra, and Ganga S. Meena
9. Estimation of Nutraceutical Components of Milk and Milk Products
Payal Karmakar, Ronit Mandal, and Kuntal Roy
VOLUME 3: MICROBIOLOGICAL ANALYSIS, ISOLATION AND CHARACTERIZATION
Part 1: Microbiological Analysis of Milk and Milk Products
1. Enumeration of Selected Microorganisms in Milk
R. Rejeesh and Archana Chandran
2. Detection of Mastitis Milk
R. L. Rathish and Archana Chandran
3. Detection of Pathogens in Milk
L. Malashree, C. S. Rajani, N. Veena, and B. Ramachandra
4. Microbiological Analysis of Dairy Products
Anindita Debnath, Kuntal Roy, Partha Pratim Debnath, Lopamudra Haldar, Amit Kumar Barman, and N. Veena
Part 2: Starter Cultures and Lactic Acid Bacteria (LAB)
5. Activity and Purity Tests of Starter Cultures
Kunal Manohar Gawai and Subrota Hati
6. Scheme of Isolation and Characterization of Pure Lactic Acid Bacteria and Probiotics with Their In-Vitro Safety Assessment Protocols
Basavaprabhu Haranahalli Nataraj, Vinay Venkatesh Varada, and Pradip V. Behare
7. Lactic Acid Bacteria: DNA Isolation and Molecular Characterization
Krupali Ramanuj, Kunal Manohar Gawai, Santosh K. Mishra, and Subrota Hati
8. Statistical Analysis of Lab Data
Varinder Pal Singh and Inderpreet Kaur
Biography
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
N. Veena, PhD, is Associate Professor, Department of Food Safety and Quality, DSLD-College of Horticultural Engineering and Food Technology, University of Horticultural Sciences (UHS), Devihosur, Haveri, Karnataka, India. Her area of expertise includes fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She is a recipient of junior research and institutional fellowships from the ICAR–National Dairy Research Institute during her master’s and doctoral programs. She was involved in several institutional and externally funded research projects, such as Milkfed (Punjab), ICAR, and RKVY as principal or co-investigator. She has published many research papers and review articles in national and international peer-reviewed journals as well as several book chapters, popular articles, and chapters in compendium and manuals. Dr. Veena also developed e-learning content for postgraduate dairy chemistry courses under the ICAR National Agricultural Higher Education Project. She has presented her research work at various national and international seminars and conferences and has received several awards for best oral and poster presentations.
Santosh K. Mishra, PhD, is Assistant Professor in the Department of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India. He is currently working in the area of functional foods and dairy products, researching live probiotics and technology of functional lactic cultures for fermented and non-fermented dairy products. He has served in the dairy industry as a Quality Assurance Executive at Mother Dairy, New Delhi, India. Dr. Mishra is handling several externally funded projects by the Indian Department of Science and Technology, the Indian Ministry of Food Processing Industries, and the Indian University Grants Commission as principal investigator or co-principal investigator. He has received several awards for best paper and poster presentations as well as junior and senior research fellowships during his master’s and doctoral programs from the National Dairy Research Institute. He has published several research, review, and popular articles in national and international journals as well as several book chapters and teaching reviews in various training programs.
