Dairy Engineering: Advanced Technologies and Their Applications (Innovations in Agricultural & Biological Engineering)

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. Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- List of Contributors -- List of Abbreviations -- Preface 1 -- Preface 2 -- Preface 3 -- Foreword 1 -- Foreword 2 -- Warning/Disclaimer -- About the Lead Editor -- About the Senior Editor-in-Chief -- About the Co-Editor -- Endorsements for This Book Volume -- Other Books on Agricultural & Biological Engineering -- Editorial -- PART I: ADVANCED APPLICATIONS IN DAIRY ENGINEERING -- 1: Plant-Based Coagulants in Cheese Making: Review -- 2: Rheological Characterization of Fruit Fillings -- 3: Role of Emulsifying Salts in Cheese Products -- PART II: PROCESS ENGINEERING-DAIRY PRODUCTS -- 4: Dairy Engineering: Milk Processing and Milk Products -- 5: Aseptic Food Processing and Packaging -- 6: High-Pressure Processing of Dairy Products -- 7: Introspection on Mechanization of Traditional Indian Dairy Products -- 8: Standardization of Heat-Dessicated Product: Milk Cream -- 9: Heat-Dessicated Milk Product: A Condensed Milk -- PART III: HUMAN HEALTH BENEFITS FROM VARIOUS DAIRY PRODUCTS -- 10: Milk-Derived Bioactive Peptides: Health Benefits -- 11: Potential Application of Probiotics for Human Health Benefits: Review -- PART IV: FOOD LAWS, ACTS, ORDERS, AND REGULATIONS -- 12: Brief Highlights and Implications of Food Laws: Case Study -- 13: Food Regulations Around the Globe -- 14: Entrepreneurship and Management of Food Processing Plants -- Appendix A: Standards for Dairy-Based Food Products -- Appendix B: Specific Hygienic and Sanitary Practices to Be Followed by Food Business Operators Engaged in Manufacture, Processing, Storing, and Selling of Milk and Milk Products -- Appendix C: List of Dairy Products -- Index Content: Plant-based coagulants in cheese making : review / Meghwal Murlidhar, R. Anusha, and O.S. Bindhu -- Rheological characterization of fruit fillings / Tanmay Nalawade, Rupesh S. Chavan, and Akruti Joshi -- Role of emulsifying salts in cheese products / Atanu Jana, Dhanraj Padhiyar, and Rupesh S. Chavan -- Dairy engineering : milk processing and milk products / Rupesh S. Chavan, Anit Kumar, Rachna Sehrawat, and Tanmay Nalawade -- Aseptic food processing and packaging / Md. I.A. Ansari, Rupesh S. Chavan, Tanmay Nalawade, Anit Kumar, and Shraddha Bhatt -- High-pressure processing of dairy products / Rupesh S. Chavan, Rachna Sehrawat, Prabhat K. Nema, and Kumar Sandeep -- Introspection on mechanization of traditional Indian dairy products / A.K. Agrawal, K.K. Sandey, and K. Dewangan -- Standardization of heat-dessicated product : milk cream / Archana Khare and Anil Kumar Khare -- Heat-dessicated milk product : a condensed milk / Chandrashekar D. Khedkar, Rupesh S. Chavan, S.D. Kalyankar, and Akruti Joshi -- Milk-derived bioactive peptides : health benefits / Prasad Patil, Surajit Mandal, Sudhir Kumar Tomar, and Rupesh Chavan -- Potential application of probiotics for human health benefits : review / Ch. V.K. Sudheendra, V.M. Mishra, R.K. Shah, and Rupesh S. Chavan -- Brief highlights and implications of food laws : case study / Murlidhar Meghwal and Bhagirath Ram Kalwa -- Food regulations around the globe / Rupesh S. Chavan, Somya Tewari, Shraddha Bhatt, Tanmay Nalawade, and Rachna Sehrawat -- Entrepreneurship and management of food processing plants / Neeraj, Rupesh S. Chavan, Anupama Panghal, Shraddha Bhatt, and Tanmay Nalawade.