Reprint
Processing and Technology of Dairy Products
Edited by
July 2020
114 pages
- ISBN978-3-03928-688-1 (Hardback)
- ISBN978-3-03928-689-8 (PDF)
This book is a reprint of the Special Issue Processing and Technology of Dairy Products that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
This foods Special Issue contains seven papers on a range of technical dairy topics. Three involve beneficial uses of proteolytic enzymes, two involve the use of membrane technology in cheese making, while two deal with the role of ingredients, raw milk in the UHT paper and apricot fibre in the yogurt paper, in product quality. In all, the papers demonstrate the breadth of on-going research for an industry based on just one raw material, milk.
Format
- Hardback
License
© 2020 by the authors; CC BY-NC-ND license
Keywords
apricot fibre; Bifidobacterium BB-12; L. acidophilus LA-5; lactic and acetic acids; probiotic yoghurt; plant-derived coagulant; Solanum elaeagnifolium; acid-rennet-curd cheese; cream cheese; proteolysis; texture; raw sheep milk cheese; artisanal cheese; salt distribution; proteolysis; lipolysis; ripening; sampling zone; reverse osmosis; concentrated milk; hard cheese; cheese ripening; volatile compounds; efficiency; microfiltration; ultrafiltration; cheesemilk standardization; process simulation; Hydrolysis; WPI; trypsin; α-lactalbumin; β-lactoglobulin; thermal inactivation; UHT milk; interaction effects; calcium; citrate; urea; storage temperature; storage time; shelf-life; n/a