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Presents analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure quality and safety of milk and milk products. It focuses on analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products.
Sommario
Part 1: Physicochemical Analysis of Concentrated Milk Products 1. Physicochemical Analysis for Condensed Milk and Evaporated Milk 2. Physicochemical Analysis of Khoa and Khoa-Based Sweets 3. Physicochemical Analysis for Milk Powder Part 2: Physicochemical Analysis of Fermented and Coagulated Products 4. Physicochemical Analysis of Fermented Milk Products 5. Physicochemical Analysis of Paneer and Channa 6. Physicochemical Analysis of Cheese and Cheese Spread 7. Physicochemical Analysis for Casein, Caseinates and Whey Powder Part 3: Physicochemical Analysis of Fermented and Coagulated Products 8. Estimation of Food Additives in Dairy Products 9. Estimation of Nutraceutical Components of Milk and Milk Products
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Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He is also Senior Acquisitions Editor and Senior Technical Editor-In-Chief for Agricultural and Biomedical Engineering for Apple Academic Press, Inc. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
N. Veena, PhD, is Associate Professor of Food Safety and Quality, DSLD-College of Horticultural Engineering and Food Technology, University of Horticultural Sciences, Karnataka, India. Her area of expertise includes fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She has published research papers and books and has also developed e-learning content for postgraduate dairy chemistry courses under the ICAR National Agricultural Higher Education Project.
Santosh Kumar Mishra, PhD, is Assistant Professor of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India. He is working in the area of functional foods and dairy products, researching live probiotics and technology of functional lactic cultures for fermented and non-fermented dairy products. He previously served in the dairy industry and is currently handling several externally funded projects by the Indian Department of Science and Technology, the Indian Ministry of Food Processing Industries, and the Indian University Grants Commission as principal investigator or co-principal investigator.
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Riassunto
Presents analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure quality and safety of milk and milk products. It focuses on analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products.
