Milk and Dairy Products Some Challenges for the Dairy Industry 1st Edition by Valérie Gagnaire, Thomas Croguennec 178945171X 9781789451719

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Product details:

ISBN 10: 178945171X 

ISBN 13: 9781789451719

Author: Valérie Gagnaire, Thomas Croguennec

Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years.

This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing the advances in infant milk formula to best mimic breastfeeding and the in vitro models that study newborn digestion, ii) combining tradition and new consumer expectations on emblematic dairy products, such as yogurt and fermented milk products, iii) defining optimal cheese-making practices to control both cheese quality and yield, iv) outlining the current research approaches to meet “consum’actor” demands, as well as those dealing with v) the fouling and cleaning of dairy equipment in a context of increasingly constrained water and energy use.

Table of contents:

1 Infant Formulae: Ingredient Selection, Manufacturing Technology, Innovation, Challenges and Opportunities

1.1. Introduction

1.2. Types of infant formula and respective regulations

1.3. Ingredients

1.4. Technological options for manufacture of infant nutritional products

1.5. Conclusion

1.6. References

2 Strengths and Limitations of Current In Vitro Models Used for Studying Infant Digestion

2.1. Introduction

2.2. Specificities of infant digestion

2.3. In vitro gastrointestinal digestion models

2.4. In vitro colon fermentation models

2.5. Other in vitro models

2.6. Conclusion

2.7. References

3 Yogurts and Fermented Milks

3.1. What are yogurts and fermented milks?

3.2. Yogurt and fermented milk production

3.3. Microstructure–texture–functionality relationships

3.4. Nutrition and health

3.5. General conclusion: yogurts for the future

3.6. References

4 Enzymatic Gelation of Milk, Curd Draining and Cheese Yields

4.1. Introduction

4.2. Casein micelle: structure, stability and equilibrium with the soluble phase of milk

4.3. Enzymatic coagulation of milk: formation and aging of a colloidal gel

4.4. Physics of cheese curd and mechanisms of fat and protein losses during continental cheese manufacture

4.5. Conclusion

4.6. References

5 Do Technological Operations Have an Impact on the Nutritional Properties of Dairy Products?

5.1. Introduction

5.2. Uses, benefits and consequences of heat treatments and homogenization

5.3. Purification of dairy constituents to obtain high value-added fractions

5.4. Biotechnology for dairy products: using enzymes and micro-organisms of interest

5.5. Dairy products for tomorrow? What technologies? What research?

5.6. References

6 Fouling in the Dairy Industry

6.1. Introduction

6.2. Thermal processing of milk and related issues

6.3. Composition of milk and fouling deposits

6.4. Thermal denaturation of whey proteins

6.5. Mineral precipitations

6.6. Overall fouling mechanisms and influencing factors

6.7. Fouling models

6.8. Cleaning of dairy fouling

6.9. Conclusions

6.10. References

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Tags: Valérie Gagnaire, Thomas Croguennec, Milk, Challenges