Apple Academic Press
380 pages | 19 Color Illus. | 36 B/W Illus.
The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation.
With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers
In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products.
Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.
"This book . . . fulfills a thirst of knowledge about recent developments in processing of milk and dairy products. This compendium deals with the salient aspects of milk processing and dairy product manufacturing. The cutthroat competition of the modern era necessitates the knowledge of fundamentals of emerging processes, acquaintance with innovative equipment, and self-assurance over instruments and automatic control systems for commercial processing of milk and dairy products. The task of providing comprehensive information about pertinent topics, more ubiquitous in future milk and dairy product industry is nicely done. The authors and editors deserve accolades for this stupendous work. . . . I am confident that this book will be very useful, as a reference book for researchers and as a source book for teachers. It would be equally useful for all professionals working in various capacities in milk and dairy product manufacturing industry."
—From the Foreword by Umesh K. Mishra, Vice Chancellor, Chhattisgarh Kamdhenu University, College of Dairy Science and Food Technology Campus, Durg, Raipur, Chhattisgarh, India
Innovative Techniques in Milk Processing: A Review
Bhushan D. Meshram, P. G. Wasnik, K. K. Sandey, Shakeel Asgar, and A. K. Agrawal
Digital Image Analysis: Tools for Food Quality Evaluation
Prashant G. Wasnik, Rekha Ravindra Menon, and Bhushan D. Meshram
Passivation: A Method to Ensure Quality of Dairy and Food Processing Equipment
Geetesh Sinha, Krishan Dewangan, and A. K. Agrawal
Technology of Protein-Rich Vegetable-Based Formulated Foods
Dinesh Chandra Rai and Ashok Kumar Yadav
Application of Scraped Surface Heat Exchanger in Manufacturing of Dairy Products: A Review
A. V. Dhotre and A. G. Bhadania
Application of High Pressure Processing in the Dairy Industry: A Review
Santosh S. Chopde, Bhavesh B. Chavhan, and Madhav R. Patil
Emerging Milk Process Technologies: High Hydrostatic Pressure: A Review
Adarsh M. Kalla and Devaraju Rajanna
Microwave Processing of Milk: A Review
Bhushan D. Meshram, A. N. Vyahaware, P. G. Wasnik, A. K. Agrawal, and K. K. Sandey
Milk Silos and Other Milk Storage Systems
Milk Cooling Methods: Importance and Potential Use
Bhavesh B. Chavhan, A. K. Agrawal, S. S. Chopade, and G. P. Deshmukh
Use of Renewable Energy in the Dairy Industry
Janakkumar B. Upadhyay and Ruchi Patel
Minimizing Power Requirement for Pumps in the Dairy Industry
Adarsh M. Kalla, Bhavesh B. Chavhan, P. Bisen, and C. Sahu
Water Requirements for a Dairy Plant: Quality and Quantity Issues
Archana Khare, Anil K. Khare and A. K. Agrawal
Common Utilities for the Dairy Industry