Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.
Table of Contents
Advanced Applications in Dairy Engineering. Plant-Based Coagulants for Cheese Making: Review. Rheological Characterization of Fruit Fillings. Role of Emulsifying Salts in Cheese Products. Process Engineering: Dairy Products. Dairy Engineering: Milk Processing and Milk Products. Aseptic Food Processing and Packaging. High-Pressure Processing of Dairy Products. Introspection on Mechanization of Traditional Indian Dairy Products. Standardization of Milk-Based Product: Khurchan. Heat Desiccated Milk Product: A Condensed Milk. Human Health Benefits from Various Dairy Products. Milk-Derived Bioactive Peptides: Health Benefits. Potential Application of Probiotics for Human Health Benefits: Review. Food Laws, Acts, Orders, and Regulations. Brief Highlights and Implications of Food Laws: Case Study. Food Regulations around the Globe. Entrepreneurship and Management of Food Processing Plants.