مداخلات فناوری در علم دامداری: رویکردهای نوآورانه در پردازش، نگهداری و تحلیل محصولات لبنی

This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal 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), and to reduce this, different thermal and non-thermal techniques are implemented. Thermal treatments are common techniques used for extending the shelf life of milk, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Non-thermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored to process 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 to maintain the product, 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. Read more... Abstract: This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal 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), and to reduce this, different thermal and non-thermal techniques are implemented. Thermal treatments are common techniques used for extending the shelf life of milk, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Non-thermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored to process 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 to maintain the product, 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 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. Innovative Approaches in Processing, Preservation,and Analysis of Milk Products Cover 1 Half Title 2 Title 4 Copyrights 5 Contents 6 List Of Contributors 8 List Of Abbreviations 12 Preface 1 By Rupesh S. Chavan 16 Preface 2 By Megh R. Goyal 18 Foreword 22 Warning/disclaimer 24 About The Lead Editor: Dr. Rupesh S. Chavan 26 About The Senior Editor-in-chief 28 Other Books On Agricultural & Biological Engineering 30 Editorial 34 Part I. Nonthermal Technologies For Processing Of Milk And Milk Products 40 Chapter 1. Applications Of Nonthermal Processing In The Dairy Industry 42 Chapter 2. High-pressure Processing Of Milk And Milk Products 70 Chapter 3. Applications Of Supercritical Fluid Extraction In The Food Industry 90 Part II. Novel Technological Interventions In Dairy Science 118 Chapter 4. Preservation Of Milk Using Botanical Preservatives (essential Oils) 120 Chapter 5. Role Of Human Colonic Microbiota In Diseases And Health 150 Chapter 6. Novel Drying Technologies In The Dairy Industry 172 Chapter 7. Biotechnological Route Of Dairy Flavor Production 198 Part III. Cleaning And Novel Detection Methods In Dairy Science 216 Chapter 8. Fouling Of Milk And Cleaning-in-place In The Dairy Industry 218 Chapter 9. Novel Methods To Detect Adulteration Of Ghee Or Milk Fat 246 Part IV. Physical Properties Of Milk And Milk Products 280 Chapter 10. Physical Parameters During Paneer Preparation: A Review 282 Chapter 11. Rheological And Textural Properties Of Milk Gels 298 Chapter 12. Textural Analyses Of Dairy Products 332 Glossary Of Technical Terms 356 Index 366 Innovative Approaches in Processing, Preservation, and Analysis of Milk Products Content: Applications of nonthermal 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.