The Chemistry of Milk and Milk Products : Physicochemical Properties, Therapeutic Characteristics, and Processing Methods

Generally, milk consists of \(85-89 \%\) water, \(2.5-6.0 \%\) fat, \(2.9-5.0 \%\) protein, 3.6-5.5\% lactose, and \(0.6-0.9 \%\) minerals. The composition of raw milk depends on the species, breed, feed of animals, stage of lactation, number of parturitions, age of animal, health, the interval of milking, physical environment, and season. The major constituents of milk are interdependent with each other. Lactose chlorides and sodium ions contribute together for maintaining the osmotic pressure. Fat is an independent parameter, which changes with animal species, genetic, period of lactation, feed, an interval of feed, etc. "This new volume aims to provide an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products. It also addresses the various reactions that can happen during processing and storage of dairy products and their impact on quality. Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. Therefore milk needs to be processed and converted into various milk products. This volume covers methods of conversion of milk into high-value, concentrated, extended-shelf-life, and easily transportable dairy products. This volume covers the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods for milk and milk products. It presents sound knowledge of raw milk composition, mineral constituents in milk, and manufacturing process of butter and ice cream. It also covers the physicochemical changes and compositional changes occurring during manufacturing and storage of milk, concentrated milk, butter, butter oil and ice cream. Also discussed are the therapeutic characteristics of fermented milk and milk products, milk-derived bioactive peptides, and potential aspects of whey proteins in dairy products. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products have also been evaluated. The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods will be helpful for dairy science teaching staff and advanced students, researchers, and industrial personnel interested in theoretical and practical knowledge about changes in physicochemical, compositional properties and heat induced changes occurs during manufacturing and storage of dairy products, not just in improving the quality and performance of dairy products but also in a much wider context."-- Provided by publisher Cover Half Title Title Page Copyright Page Series Page Other Books on Agricultural and Biological Engineering by Apple Academic Press, Inc. About Senior-Editor-in-Chief About the Coeditors Table of Contents Contributors Abbreviations & Symbols Preface Part I: Constituents and Chemistry of Milk and Milk Products 1. Chemistry of Raw Milk: Composition, Distribution, and Factors 2. Mineral Profiles of Milk and Milk Products: Their Interaction and Therapeutic Benefits 3. Chemistry of Butter: Classification, Processing Effects on Constituents, and Defects 4. Chemistry and Different Aspects of Ice Cream 5. Functional Ice Cream: Chemistry, Characteristics, and Technology Part II: Physicochemical Characterization of Milk and Milk Products 6. Physicochemical Characteristics of Milk 7. Physicochemical Characteristics of Concentrated Milk 8. Butter Oil (Ghee): Composition, Processing, and Physicochemical Changes During Storage 9. Biochemical Characterization of Cheese During Ripening Part III: Therapeutic Characteristics of Milk and Milk Products 10. Therapeutic and Nutritional Properties of Fermented Milk Products 11. Therapeutic Characteristics of Milk-Derived Bioactive Peptides: An Overview 12. Potential Aspects of Whey Proteins in Dairy Products: Chemistry, Bio-functional Characteristics, and Their Applications Part IV: Processing And Characterization of Milk and Milk Products 13. Proteolysis in Ultra-High-Temperature (UHT) Milk: Causes, Assessment, and Remedies 14. Heat and Acid Coagulated Milk Products: Physicochemical Changes during Processing and Storage 15. Processing and Characterization of Dry Milk Powders 16. Assessment of Pesticide Residues in Milk and Milk Products Index Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality. This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.