This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk.

Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume.

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.

part 1|77 pages

Nonthermal Technologies for Processing of Milk and Milk Products

chapter 1|27 pages

Applications of nonthermal processing in the dairy industry

ByPrasad s. Patil, Akanksha Wadehra, Madhav r. Patil, Rupesh Chavan, Shraddha bhatt

chapter 2|20 pages

High-pressure processing of milk and milk products

ByDevbrat Yada, Prabin Sarkar, Prasad Patil, Nichal Mayur

chapter 3|27 pages

Applications of supercritical fluid extraction in the food industry

ByAkanksha wadehra, Prasad s. patil, Shaik abdul hussain, Ashish kumar singh, Sudhir kumar tomar, Rupesh s. Chavan

part 2|98 pages

Novel Technological Interventions in Dairy Science

chapter 4|29 pages

Preservation of milk using botanical preservatives (Essential oils)

ByAshwini S. Muttagi, Rupesh S. Chavan, Shraddha B. Bhatt

chapter 5|21 pages

Role of human colonic microbiota in diseases and health

ByAkruti Joshi, Vijendra Mishra, Shraddha Bhatt, Rupesh S. Chavan

chapter 6|25 pages

Novel drying technologies in the dairy industry

ByRupesh S. Chavan, Shraddha Bhatt, Shubhneet Kaur

chapter 7|18 pages

Biotechnological Route of Dairy Flavor Production

ByAnit Kumar, Ashutosh Updhyay, Rupesh Chavan, Usman Ali, Rachna Sehrawat

part 3|63 pages

Cleaning and Novel Detection Methods in Dairy Science

chapter 8|28 pages

Fouling of Milk and Cleaningin-Place in the Dairy Industry

ByMd. Irfan A. Ansari, Rupesh S. Chavan, Shraddha B. Bhatt

chapter 9|33 pages

Novel Methods to Detect Adulteration of Ghee or Milk Fat

ByA. S. Hariyani, A. J. Thesiya, Tanmay Hazra, J. B. Gol, Rupesh S. Chavan

part 4|75 pages

Physical Properties of Milk and Milk Products

chapter 10|15 pages

Physical Parameters During Paneer Preparation: A Review

ByA. K. Agrawal, Geetesh Sinha

chapter 11|34 pages

Rheological and Textural Properties of Milk Gels

ByChakraborty Purba, Shalini Gaur Rudra, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Santanu Basu, Rupesh Chavan

chapter 12|23 pages

Textural Analyses of Dairy Products

ByAkanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, Rupesh S. Chavan