This new volume aims to provide an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products. It also addresses the various reactions that can happen during processing and storage of dairy products and their impact on quality.
Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. Therefore, milk needs to be processed and converted into various milk products. This volume covers methods of conversion of milk into high-value, concentrated, extended-shelf-life, and easily transportable dairy products.
This volume covers the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods for milk and milk products. It presents sound knowledge of raw milk composition, mineral constituents in milk, and manufacturing process of butter and ice cream. It also covers the physicochemical changes and compositional changes occurring during manufacturing and storage of milk, concentrated milk, butter, butter oil and ice cream. Also discussed are the therapeutic characteristics of fermented milk and milk products, milk-derived bioactive peptides, and potential aspects of whey proteins in dairy products. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products have also been evaluated.
The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods will be helpful for dairy science teaching staff and advanced students, researchers, and industrial personnel interested in theoretical and practical knowledge about changes in physicochemical, compositional properties and heat induced changes occurs during manufacturing and storage of dairy products, not just in improving the quality and performance of dairy products but also in a much wider context.
About the Author: Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Suvartan Ranvir, PhD, is Assistant Professor in the Department of Dairy Chemistry at Warner College of Dairy Technology at Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India. Prior to this role, he served as a senior executive at Mother Dairy Fruit and Private Limited, Delhi from 2013-2015. For his PhD research work, he has received best poster awards four times at national and international conferences. He also received a DuPont Nutri-Scholar Award, India. He is a recipient of the Indian Council of Agricultural Research Senior Research Fellowship (2015); Babasaheb Ambedkar Research and Training Institute Senior Research Fellowship; Young Scientist Award (2020); Young Research Achiever Award (2020); Indian Council of Agricultural Research-Senior Research-National Dairy Research Institute Fellowship for his MTech and PhD degrees. Dr. Ranvir is currently working in ultra-high temperature-treated milk (UHT), low glycemic index foods, and extraction of micronutrients and their encapsulation in food. He has published several research papers in national and international journals and has written a competitive examination book for dairy science, book chapters, popular articles, conference papers, abstracts, and editorial opinions. He is advising several MTech scholars in dairy chemistry and has successfully guided five postgraduate students for their dissertation work. He also serves as an external examiner for various Indian state agricultural universities. Dr. Ranvir serves as an editor and reviewer of several journals. Dr. Ranvir has successfully completed ISO lead auditor and internal auditor certification. He is a life member of the Association of Food Scientists & Technologists, India.
Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India, and is actively involved with teaching and research activities. He has more than eight years of research experience. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published 21 research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and more than 10 popular editorial articles. He also serves as an editor and reviewer of several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia and has more than 20 conference papers to his credit. He is a life member of the Society for Bioinformatics and Biological Sciences.
