Technological Interventions in Dairy Science
Innovative Approaches in Processing, Preservation, and Analysis of Milk 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. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in 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.
Table of Contents
Applications of Non-Thermal Processing in the Dairy Industry
Prasad S. Patil, Akanksha Wadehra, Madhav R. Patil, Rupesh Chavan, and Shraddha Bhatt
High-Pressure Processing of Milk and Milk Products
Devbrat Yadav, Prabin Sarkar, Prasad Patil, and Nichal Mayur
Applications of Supercritical Fluid Extraction in the Food Industry
Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, Sudhir Kumar Tomar, and Rupesh S. Chavan
Preservation of Milk Using Botanical Preservatives (Essential Oils)
Ashwini S. Muttagi, Rupesh S. Chavan, and Shraddha B. Bhatt
Role of Human Colonic Microbiota in Diseases and Health
Akruti Joshi, Vijendra Mishra, Shraddha Bhatt, and Rupesh S. Chavan
Novel Drying Technologies in the Dairy Industry
Rupesh S. Chavan, Shraddha Bhatt, and Shubhneet Kaur
Biotechnological Route of Dairy Flavor Production
Anit Kumar, Ashutosh Updhyay, Rupesh Chavan, Usman Ali, and Rachna Sehrawat
Fouling of Milk and Cleaning-in-Place in the Dairy Industry
Md. Irfan A. Ansari, Rupesh S. Chavan, and Shraddha B. Bhatt
Novel Methods to Detect Adulteration of Ghee or Milk Fat
A. S. Hariyani, A. J. Thesiya, Tanmay Hazra, J. B. Gol, and Rupesh S. Chavan
Physical Parameters During Paneer Preparation: A Review
A. K. Agrawal and Geetesh Sinha
Rheological and Textural Properties of Milk Gels
Chakraborty Purba, Shalini Gaur Rudra, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Santanu Basu, and Rupesh Chavan
Textural Analyses of Dairy Products
Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, and Rupesh S. Chavan
Rupesh S. Chavan, PhD, is a Management Representative for Mother Dairy Fruit and Vegetable Ltd. He was previously an Assistant Professor at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, under the Ministry of Food Processing Industries, India, and he is in charge of the International Bakery Research and Training Center at NIFTEM. He is a professor and researcher with a specialization in dairy and bakery products. He is an author or co-author for more than 40 scientific publications. He is a Life Member of the Indian Dairy Association (IDA), the Society of Indian Bakers (SIB), and the Swedish South Asian Network on Fermented Foods (SASNET-FF). He is engaged in dairy technology education for BTech and MTech students in food technology and management. He has attended subject-specific skill-oriented courses and training sessions and several seminars, conferences, and workshops. He is a Principal Investigator and Co-Principal Investigator for projects on milk and milk products funded by different esteemed agencies. Dr. Chavan also has vast experience in research, manufacturing, and quality assurance in the biscuit and milk industry.
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 University of Puerto Rico–Mayaguez Campus; and Senior Acquisitions Editor and Senior Technical Editor-in-Chief in Agriculture and Biomedical Engineering for Apple Academic Press Inc. 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 in 1986 from the College of Engineers and Surveyors of Puerto Rico. On September 16, 2005, he was proclaimed as "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 45 years, he has received many prestigious awards, including being recognized as one of the experts "who rendered meritorious service for the development of [the] irrigation sector in India" by the Water Technology Centre of Tamil Nadu Agricultural University in Coimbatore, India. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 50 books.