The Chemistry of Milk and Milk Products

The Chemistry of Milk and Milk Products Physicochemical Properties, Therapeutic Characteristics, and Processing Methods - Innovations in Agricultural and Biological Engineering

Hardback (01 Sep 2023)

  • $191.26
Add to basket

Includes delivery to the United States

10+ copies available online - Usually dispatched within 7-10 days

Publisher's Synopsis

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.

Book information

ISBN: 9781774912249
Publisher: CRC Press
Imprint: Apple Academic Press
Pub date:
DEWEY: 637.1
DEWEY edition: 23
Language: English
Number of pages: 403
Weight: 960g
Height: 234mm
Width: 156mm