Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products, 1st Edition (Hardback) book cover

Technological Interventions in Dairy Science

Innovative Approaches in Processing, Preservation, and Analysis of Milk Products, 1st Edition

Edited by Rupesh S. Chavan, Megh R. Goyal

Apple Academic Press

336 pages | 16 Color Illus. | 23 B/W Illus.

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Hardback: 9781771886093
pub: 2018-02-16
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Description

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

About the Editors

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.

About the Series

Innovations in Agricultural & Biological Engineering

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science