Welcome,
New User!
New User!
Dairy Ingredients for Food Processing
eBook Publisher: John Wiley & Sons
Imprint: Wiley-Blackwell
Format: ePub Encrypted (DRM)
Earn $0.50 - Write a Review »
Our Price
$199.99
Reward Money:
$0.00
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds.
After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume.
It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients.
Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management
World-wide expertise from over 20 noted experts in academe and industry
See more like this in our Technology eBooks section
Share your thoughts on the Dairy Ingredients for Food Processing Technology eBook with others!
| Title of Technology eBook: Dairy Ingredients for Food Processing | |
| Release Date: 12-16-2010 | |
| Publisher: Wiley-Blackwell |
This eBook download is available in the following formats:
| Parent title | Dairy Ingredients for Food Processing |
|---|---|
| Encrypted (DRM) | Yes |
| SKU | 9780470959077 |
| File size | 8220 |
| Security | n/a |
| Printing | Not allowed |
| Copying | Not allowed |
| Read aloud | No Sys requirements Download reader |
| Devices | Samsung Tablet, Apple Ipad & Iphone, Barnes & Noble Nook, Kobo eReader, Aluratek Libre, Iliad, Nokia, Blackberry, Hanlin |
| Note | Excellent navigation features are available via Adobe such as bookmarks and a quick access table of contents. Text search is easily accessible. An Adobe DRM-protected file is different than a pdf file in that it uses Adobe DRM (Digital Rights Management) technology, which authors and publishers use to protect their content from illegal online distribution and to set certain privileges such as restrictions on copying and printing. |
Dairy Ingredients for Food Processing
Chapter One
Dairy Ingredients for Food Processing: An OverviewRamesh C. Chandan
Introduction
Dairy ingredients are important players in the formulation of many food products. The addition of familiar dairy ingredients, widely recognized by the consumer as "natural," enhances the odds of success of packaged foods in the marketplace. They generally deliver a consumer-friendly label on the package.
Dairy ingredients are derived from fluid milk in the form of cream, butter, condensed milk, dry milk, cheese, and whey products (Olson and Aryana, 2008, Sodini and Tong, 2006). They provide desirable functionality to foods, such as delivery of key nutrients, water management, fat-holding capacity, emulsification capability, viscosity creation, gel formation, and foam generation. In addition, dairy-based ingredients in liquid, concentrated, or dry form confer desirable attributes of texture and flavor to dairy foods, frozen desserts, puddings, processed meat, cereal products, chocolate confections, infant formulas, and an array of dietetic as well as geriatric drinks and bars. In conventional bakery items, dairy ingredients are used in enriched breads, croissants, milk bread, cakes, cookies, and pastries. Figure 1.1 demonstrates the relationship of milk to major dairy ingredients used for food processing.
Dairy ingredients contribute several critical characteristics associated with a food product. Caseinates impart emulsifying and stabilizing ability. Whey protein concentrates and isolates give gelling properties and furnish high-quality protein (Kilara, 2008). Similarly, milk protein concen
...Read full excerpt from Dairy Ingredients for Food Processing ebook
