Engineering Aspects of Milk and Dairy Products,9781420090222

Engineering Aspects of Milk and Dairy Products

by ;
ISBN13: 9781420090222
ISBN10: 1420090224
Format: Hardcover
Pub. Date: 2009-11-24
Publisher(s): CRC Press
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Summary

Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. The text discusses food safety and preservation as well as packaging and quality control. Case studies involving the processing of milk and milk-based products such as bovine whey, casein, whey protein, lactose, and salts are used to illustrate the production chain and to highlight applications of the bioseparation process. The author also details a number of analysis methods, including spectroscopy, colorimetry, polarimetry, liquid chromatography, and calorimetry, along with food quality assurance systems and manufacturing practices.

Table of Contents

Series Editor's Prefacep. ix
Prefacep. xi
Series Editorp. xiii
The Editorsp. xv
Acknowledgmentp. xvii
Contributorsp. xix
Physical Chemistry of Colloidal Systems Applied to Food Engineeringp. 1
Bioseparation Processesp. 27
Applications of Membrane Technologies in the Dairy Industryp. 33
Aqueous Two-Phase Systems Applied to Whey Protein Separationp. 57
Techniques Applied to Chromatographic Product Manufacturingp. 81
Crystallization of Lactose and Whey Proteinp. 121
Novel Technologies for Milk Processingp. 155
Active and Intelligent Packaging for Milk and Milk Productsp. 175
Microcalorimetry: A Food Science and Engineering Approachp. 201
Potential Applications of Whey Proteins in the Medical Fieldp. 221
Indexp. 253
Table of Contents provided by Ingram. All Rights Reserved.

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