Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation

Description

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover: applications of novel processing technologies in the dairy industry novel drying techniques in the dairy industry management systems and hurdles in the dairy industry energy conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions. This new volume will be of interest to faculty, researchers, postgraduate students, researchers, as well as engineers in the dairy industry. Content: Cover Half title Title Copyrights CONTENTS LIST OF CONTRIBUTORS LIST OF ABBREVIATIONS PREFACE 1 PREFACE 2 FOREWORD 1 BY D.C. SAXENA FOREWORD 2 BYASHUTOSH UPADHYAY FOREWORD 3 BY VIJENDER MISHRA WARNING/DISCLAIMER ABOUT THE SENIOR EDITOR-IN-CHIEF ABOUT CO-EDITOR ANIT KUMAR ABOUT CO-EDITOR ANIL K. GUPTA OTHER BOOKS ON AGRICULTURAL & BIOLOGICAL ENGINEERINGBY APPLE ACADEMIC PRESS, INC. EDITORIAL PART I: Emerging Processing Technologies in the Dairy Industry 1. Technology of Ohmic Heating for the Pasteurization of Milk 2. Advances in Microwave-Assisted Processing of Milk. 3. Advancement in the Ghee Making Process4. Technological Interventions in Kulfi Production: A Review 5. Hybrid Technology for the Pasteurization of Milk PART II: Drying Techniques in the Dairy Industry 6. Classification of Dried Milk Products 7. Osmotic Dehydration: Principles and Applications in the Dairy Industry III: Energy Conservation: Opportunities in the Dairy Industry 8. Food Safety and Management Systems (FSMS): Applications in the Dairy Industry 9. Economic Analysis of Milk Marketing: Case Study in Haryana 10. Dairy Foods: Allergy and Intolerance. PART IV: Management Systems and Hurdles in the Dairy Industry11. Day Lighting in Dairy Farms 12. Refrigeration Principles and Applications in the Dairy Industry 13. Energy Audits and Its Potential as a Tool for Energy Conservation in the Dairy Industry Glossary of Technical Terms Index.