Analytical Methods for Milk and Milk Products

Volume 1: Sampling Methods and Chemical and Compositional Analysis
1. Auflage 2024
ISBN: 978-1-77491-307-9
Verlag: Apple Academic Press

Buch, Englisch, 410 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 781 g

Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.

This volume presents the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality of milk and milk products. It covers the sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials.

The other volumes are:

Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products

Volume 3: Microbiological Analysis, Isolation, and Characterization

Together, these three volumes are a complete and thorough reference on analytical methods for milk and milk products.

Zielgruppe

Academic and Postgraduate

Autoren/Hrsg.

Goyal, Megh R.

Veena, N.

Mishra, Santosh Kumar

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Tierhaltung
• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part 1: Sampling Methods and Chemical Analysis of Milk 1. Calibration of Different Glass Wares for Analytical Methods 2. Sampling Methods of Milk and Milk Products 3. Chemical Analysis of Milk 4. Analysis of Physicochemical Aspects of Milk 5. Determination of the Quality of Milk Part 2: Compositional Analysis of Frozen and Fat-Rich Products 6. Compositional Analysis of Cream 7. Compositional Analysis of Ice Cream and Frozen Desserts 8. Compositional Analysis of Butter 9. Compositional Analysis of Butter Oil and Clarified Fat (Ghee)

Über Autor(innen)

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.