Chemical and Technological Characterization of Dairy Products

Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of h...

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Other Authors: Faccia, Michele (Editor)
Format: Book Chapter
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
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Online Access:Get Fullteks
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041 0 |a English 
042 |a dc 
072 7 |a TB  |2 bicssc 
100 1 |a Faccia, Michele  |4 edt 
700 1 |a Faccia, Michele  |4 oth 
245 1 0 |a Chemical and Technological Characterization of Dairy Products 
260 |a Basel, Switzerland  |b MDPI - Multidisciplinary Digital Publishing Institute  |c 2021 
300 |a 1 electronic resource (216 p.) 
506 0 |a Open Access  |2 star  |f Unrestricted online access 
520 |a Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes. 
540 |a Creative Commons  |f https://creativecommons.org/licenses/by/4.0/  |2 cc  |4 https://creativecommons.org/licenses/by/4.0/ 
546 |a English 
650 7 |a Technology: general issues  |2 bicssc 
653 |a milk composition 
653 |a Parmigiano Reggiano cheese 
653 |a cheese-making efficiency 
653 |a curd fines 
653 |a cheese-making losses 
653 |a zinc 
653 |a ewes' milk cheese 
653 |a rumenic acid 
653 |a zinc-dependent enzyme 
653 |a volatile compound 
653 |a cheesemaking 
653 |a donkey milk 
653 |a fatty acids 
653 |a sensory analysis 
653 |a VOC 
653 |a starch 
653 |a yogurt 
653 |a rheology 
653 |a sensory 
653 |a texture 
653 |a defatted cheese 
653 |a peptides 
653 |a amino acids 
653 |a bioactivity 
653 |a digestibility 
653 |a cheese quality 
653 |a mountain cheese 
653 |a fatty acid profile 
653 |a volatile organic compounds 
653 |a sensory properties 
653 |a milk clotting 
653 |a cheese 
653 |a kiwifruit 
653 |a actinidin 
653 |a nutraceutical properties 
653 |a microstructure 
653 |a Raman spectroscopy 
653 |a confocal laser scanning microscopy 
653 |a cheese freezing 
653 |a cream cheese 
653 |a NMR spectroscopy 
653 |a cryoprotectants 
653 |a black tea 
653 |a acidified dairy gel 
653 |a textural property 
653 |a antioxidant capacity 
653 |a functional yogurt 
653 |a fenugreek and Moringa oleifera seed flours 
653 |a total phenolic content 
653 |a antioxidant activity 
653 |a antibacterial activity 
653 |a mineral content 
653 |a Rubus suavissimus S. Lee (Chinese sweet tea) 
653 |a antioxidant 
653 |a anticancer 
653 |a antihypertensive 
653 |a polymerized goat milk whey protein 
653 |a soy isoflavones 
653 |a nanoparticle 
653 |a physicochemical property 
653 |a milk fat globules 
653 |a bovine milk proteins 
653 |a milk fat globule membrane 
653 |a comparative proteomics 
653 |a infant formula preparation 
653 |a n/a 
653 |a panela cheese 
653 |a angiotensin-converting enzyme inhibition 
653 |a probiotic addition 
653 |a DPPH 
653 |a ABTS 
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856 4 0 |a www.oapen.org  |u https://directory.doabooks.org/handle/20.500.12854/68430  |7 0  |z DOAB: description of the publication