Dairy Foods

Processing, Quality, and Analytical Techniques

1st Edition - September 22, 2021
Editors: Adriano Gomes Da Cruz, Chaminda Senaka Ranadheera, Filomena Nazzaro, Amir Mortazavian
Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 8 2 0 4 7 8 - 8
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 0 4 7 9 - 5

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind da… Read more

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Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.

This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Relevant factors for raw milk quality for dairy foods manufacture
Abstract
1.1 Aspects related to the milk composition
1.2 Milk production
1.3 Milk microbiota
1.4 Mycotoxins
1.5 Mastitis
1.6 Frauds
References
Chapter 2. Raw milk: benefits and hazards
Abstract
2.1 Introduction
2.2 Why do some consumers drink raw milk?
2.3 Pasteurization of milk
2.4 Nutritive factors in milk that are sensitive to heat treatment
2.5 Major antimicrobial and antiviral proteins in cows’ milk
2.6 Raw milk as a source of bacteria beneficial to human health
2.7 Effect of pasteurization on the antimicrobial factors in bovine milk
2.8 Effect of pasteurization on lactose and hypolactasia
2.9 Does raw milk consumption reduce the risk of developing asthma and other allergy-related diseases?
2.10 Protective effects of raw milk against diabetes, osteoporosis, and arthritis
2.11 Does raw milk taste better than pasteurized milk?
2.12 Raw milk as a source of potential human pathogens
2.13 Detection of pathogens in raw milk
2.14 The problems in using microbiological end-point testing to ensure food safety
2.15 Sources of microbiological contamination in milk
2.16 European Union and other legislation for ensuring the safety of RDM
2.17 Specifications of raw milk for direct consumption
2.18 Quantification of the risk from food poisoning from drinking raw milk versus pasteurized milk
2.19 Production of safer raw drinking milk
2.20 Conclusion
References
Chapter 3. Predictive microbiology and risk analysis
Abstract
3.1 Introduction
3.2 Risk analyses in dairy processing
3.3 Predictive microbiology
3.4 Validation of predictive models
3.5 Application of predictive microbiology model in dairy processing—case study
Acknowledgments
References
Chapter 4. Thermobacteriology: principles and application for dairy foods
Abstract
4.1 Introduction
4.2 Microbial kinetic inactivation in the thermal processing of dairy products
4.3 Safe from a public health standpoint
4.4 The determination of thermal process
4.5 Concluding remarks
References
Chapter 5. Nonbovine milk products
Abstract
5.1 Overview on recent nonbovine milk market scenario
5.2 Protein composition: differences among nonbovine species
5.3 Fat composition: differences among nonbovine species
5.4 Sheep milk products
5.5 Goat milk products
5.6 Camel and equid milk products
5.7 Conclusion
References
Chapter 6. Whey beverages
Abstract
6.1 Introduction
6.2 Whey-fruit juice or pulp-based beverages
6.3 Functional whey–based beverages
6.4 Whey-based probiotic beverages
References
Chapter 7. Microencapsulation techniques to aggregate values in dairy foods formulation
Abstract
7.1 Introduction
7.2 Dairy market
7.3 Microencapsulation
7.4 Incorporation of microencapsulated bioactive compounds in dairy products
7.5 Conclusion
References
Chapter 8. High protein dairy foods: technological considerations
Abstract
8.1 Introduction
8.2 Market for high-protein dairy powders
8.3 High-protein dairy powders
8.4 Predominant milk protein—casein
8.5 Casein-based powders
8.6 Coprecipitates
8.7 Comparison of properties of coprecipitate vis-à-vis caseinate
8.8 Milk protein concentrate
8.9 Technology of producing milk protein concentrate
8.10 Solubility of milk protein concentrate powder and means to improve it
8.11 Micellar casein concentrate
8.12 Modified method to produce “lactose-free” micellar casein powder
8.13 Storage changes in micellar casein powder
8.14 Micellar casein isolate
8.15 Means to improve the solubility of micellar casein concentrate powder
8.16 Specialized casein-enriched dairy powder suited for cheese making
8.17 Whey-derived high-protein powders
8.18 Whey proteins
8.19 Production of whey protein concentrates and whey protein isolates
8.20 Storage changes in whey protein powders
8.21 Functional properties of dairy protein powders
8.22 Sensory quality of protein powders
8.23 Miscellaneous high-protein dairy powder—colostrum powder
8.24 Applications of high-protein dairy powders
8.25 Conclusion
References
Website reference
Chapter 9. Dairy foods reformulation by lower salt, sugar, and fat content
Abstract
9.1 Introduction
9.2 Salt reduction
9.3 Sugar reduction
9.4 Fat reduction
Acknowledgment
References
Chapter 10. Low-field time-domain nuclear magnetic resonance applied to dairy foods
Abstract
10.1 Introduction
10.2 Analysis of milk and milk powder
10.3 Analysis of cheese
10.4 Analysis of yogurt and acidified milk products
10.5 Analysis of ice cream
10.6 Analysis of butter
10.7 Conclusion
References
Chapter 11. Application of differential scanning calorimetry to dairy foods
Abstract
11.1 Introduction
11.2 Differential scanning calorimetry analysis principles
11.3 Differential scanning calorimetry analysis applied to dairy products
11.4 Milk components in differential scanning calorimetry analysis
11.5 Protein
11.6 Lactose
11.7 Conclusion
References
Chapter 12. Machine learning–based chemometric methods for quality and authentication of milk and dairy products
Abstract
12.1 Introduction
12.2 Milk quality and frauds
12.3 Multivariate analytical solutions
12.4 State of the art and perspectives
References
Chapter 13. Novel quality assurance systems against intentional contamination in dairy factories
Abstract
13.1 Introduction
13.2 Intentional food contamination—the essence, types, and definitions
13.3 Traceability in the food chain
13.4 Selected examples of intentional contamination in dairy industry
13.5 Novel systems against intentional contamination
13.6 Summary
References
Chapter 14. Environmental aspects in dairy processing
Abstract
14.1 Dairy industries and the environment
14.2 Cleaner Production
14.3 General description of the production process
14.4 Environmental aspects and impacts
14.5 Cleaner Production measures in the dairy industry
14.6 Case study
References
Chapter 15. Role of dairy foods in sport nutrition
Abstract
15.1 Exercise
15.2 Diet and exercise
15.3 Dairy products and sport performance
15.4 Dairy and exercise nutrient timing
15.5 Dairy and resistance exercise
15.6 Dairy and endurance exercise
15.7 Dairy and team sports
15.8 Dairy and exercise in children and adolescents
15.9 Dairy and weight loss in athletes
15.10 Dairy for supporting health
References
Index

Adriano Gomes Da Cruz

Adriano Gomes da Cruz has a PhD in Food Technology from the Faculty of Food Engineering of the State University of Campinas Associate Professor of the Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ) in the Department of Food. Adriano has teaching and professional experience in Food Science and Technology, with an emphasis on Dairy Science and Technology in particular non-thermal technologies, Quality Management in Food Industry Sensory and Consumer Science applied to dairy products.

Affiliations and expertise

Federal Institute of Rio de Janeiro (IFRJ), Brazil

Chaminda Senaka Ranadheera

Senaka Ranadheera has a PhD in Food Science from the University of Newcastle, Australia. Senaka teaches a number of subjects and is also the coordinator for the postgraduate subject Food Safety and Quality, as well as the undergraduate subject Food Research & Development. In addition, he coordinates the Honours degree program. He was an Early Career Research Fellow at Victoria University before joining the University of Melbourne in 2017.

Affiliations and expertise

The University of Melbourne, Australia

Filomena Nazzaro

Filomena Nazzaro is senior scientist at the Institute of Food Science, of CNR (CNR-ISA) in Avellino, Italy, where she is also head of the Laboratory of Food Safety and Biotechnology. Dr. Nazzaro’s research is divided among biochemical and biological characterization of vegetables, the study of probiotics and prebiotics, with the application of technologies, such as microencapsulation, to formulate new functional foods. In addition, she studies the antimicrobial activity and quorum quenching by polyphenols/dairy peptides.

Affiliations and expertise

Senior Scientist, The Institute of Food Science of CNR (CNR-ISA), Avellino, Italy

Amir Mortazavian

Amir Mortazavian is Professor of Dairy Science and Technology in Shahid Beheshti University of Medical Sciences where he researches the development of probiotics and prebiotics dairy foods, with the application of technologies, such as microencapsulation.

Affiliations and expertise

Shahid Beheshti University of Medical Sciences