Heat Stability of Concentrated Milk Systems : Kinetics of the Dissociation and Aggregation in High Heated Concentrated Milk Systems
معرفی کتاب «Heat Stability of Concentrated Milk Systems : Kinetics of the Dissociation and Aggregation in High Heated Concentrated Milk Systems» نوشتهٔ Joseph Dumpler (auth.)، منتشرشده توسط نشر Springer Fachmedien Wiesbaden : Imprint : Springer Spektrum در سال 2018. این کتاب در فرمت pdf، زبان انگلیسی ارائه شده است.
In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying. Contents Heat Stability of Concentrated Milk Heat-Induced Coagulation of Concentrated Milk Heated by Direct Steam Injection Dissociation and Coagulation of Caseins and Whey Proteins Modelling of Heat Stability and Heat-Induced Aggregation of Casein Micelles Mechanistic Aspects of Heat-Induced Coagulation Target Groups Lecturers and students of dairy science and technology, food science and processing Practitioners and suppliers of processing equipment in the fields of dairying, food processing, food process engineering The Author During his PhD, Joseph Dumpler was employed as a scientific officer at the Chair Food and Bioprocess Engineering at the TUM School of Life Sciences Weihenstephan of the Technical University of Munich. His research was focused on the heat stability and heat treatment of concentrated milk by direct steam injection technology Front Matter ....Pages I-XXXVI General introduction (Joseph Dumpler)....Pages 1-43 Motivation and objectives (Joseph Dumpler)....Pages 45-46 Heat stability of concentrated skim milk on lab scale (Joseph Dumpler)....Pages 47-61 Heat stability of concentrated skim milk on pilot scale (Joseph Dumpler)....Pages 63-81 Dissociation and coagulation of caseins and whey proteins (Joseph Dumpler)....Pages 83-102 Preparation of simulated milk ultrafiltrate (Joseph Dumpler)....Pages 103-122 Modelling of the heat stability of concentrated milk (Joseph Dumpler)....Pages 123-141 The effect of calcium and pH on heat treated micellar casein (Joseph Dumpler)....Pages 143-164 Overall discussion and outlook (Joseph Dumpler)....Pages 165-179 Supplementary material (Joseph Dumpler)....Pages 181-184 Back Matter ....Pages 185-201
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