.

0 (hodnocen0 x )

EB

EB

ONLINE

Hoboken, NJ : John Wiley & Sons, 2017

1 online zdroj

ISBN 9781118906453 (e-kniha)

ISBN 9781118906460 (e-kniha)

ISBN 9781118906446

ISBN 9781118906439 (brožováno)

Obsahuje bibliografie a rejstřík

Popsáno podle dat dodaných poskytovatelem

001479575

Part I Ingredients for Dairy Products Manufacturing // Chapter 1.1 Milk // 1.1.1 Milk Quality and Processing // Introduction // Milk Composition and Systems of Payment According to Milk Utilization // Milk Payment Systems // Other Parameters of Milk Quality Deriving from a Genomic Approach Proposed for Milk Payment Schemes // Other Aspects of Milk Quality for Specialty Dairy Products // Conclusions // References // 1.1.2 Milk Preparation for Further Processing into Dairy Products // Introduction // Market Milk // Fermented Milk // Cheese // References // Chapter 1.2 Starter Cultures // 1.2.1 Probiotics and Prebiotics // Probiotics // The Microbiota of Human GI Tract // Inflamm-Aging // Prebiotics // References // 1.2.2 Starter and Ancillary Cultures // Introduction // Lactic Acid Bacteria // Ancillary Cultures // References // Chapter 1.3 Other Ingredients // 1.3.1 Vitamins, Minerals, and Bioactive Compounds // Vitamins // Mineral Salts // Bioactive Compounds // New Technologies for Dairy Products Fortification // References // 1.3.2 Fruit and Vegetables // Definitions // Manufacturing Jams and Fruit Preparations // Innovation /Trends // High-Pressure Technology // Pulsed Electric Fields (PEF)Freeze Concentration // References // Chapter 1.4 Additives and Processing Aids // 1.4.1 Acidity Regulators, Preservatives, and Antioxidants // Identification and Coding // Nanotechnologies // Microencapsulation // Acidity Regulators, Preservatives, and Antioxidants // 1.4.2 Flavors, Colors, Thickeners, and Emulsifiers // Flavors // Colorants // Additives for Appearance, Consistency, and Stability // 1.4.3 Enzymes // Introduction // Milk Clotting // Rennet: Definition // Animal Rennet // Fermentation Chymosin or Recombinant Chymosin // Rennet Paste // Vegetable Rennet // Microbial Coagulants // Lipase TransglutaminaseLactase // Lysozyme // References //

Part II Processing of Dairy Products // Chapter 2.1 Process innovation // 2.1.1 Enzymes Applications for the Dairy Industry // Use in Cheese Making // Applications for Shelf-Life Extension // Applications for Functional and Environmental Purposes // 2.1.2 Plant Cleaning and Sanitizing // Introduction // Dirt Features and Classification // Adhesion of Dirt and Bacteria // Dairy Industry Hygiene // Hygiene Management // References // 2.1.3 Membrane Technologies Applied to Cheese Milk // General Aspects // Characteristics of Membranes // Applications in the Cheese-Making Process // Other Membrane Applications Related to Cheese Making // 2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques // Introduction // Target Milk Proteins Heterogeneity among the Mammalian Species of Interest for Dairy Industry // Urea Polyacrilamyde Gel Electrophoresis (Urea-PAGE) // Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis // Isoelectric Focusing Electrophoresis // Two-Dimensional Electrophoresis // Liquid Chromatography and Mass Spectrometry // Capillary Electrophoresis // Conclusions // Chapter 2.2 Product innovation // 2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics

(OCoLC)995162303