Novel Processing Technology of Dairy Products

• Другие авторы: Moschopoulou, Ekaterini (Редактор)
• Формат: Электронный ресурс Глава книги
• Язык: английский
• Опубликовано: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Предметы: Technology: general issues; Chemical engineering; recrystallization; food hydrocolloids; methods for crystal structure evaluation; high hydrostatic pressure; whey protein hydrolysates; sheep milk; yoghurt; ACE inhibitory activity; gel properties; heat stability; traditional yoghurt starter; biofunctionality; alpha-lactalbumin (α-Lac); beta-lactoglobulin (β-Lg); high pressure processing (HPP); pasteurization; ready-to-feed (RTF) infant formula; milk phospholipids; buttermilk; life-cycle assessment; carbon footprint; supercritical fluid extraction; membrane separation; microfiltration; ovine milk; bovine milk; casein fractions; alkaline phosphatase; cathepsin D; milk renneting properties; probiotics; viability model; high-pressure processing; rheology; sensory quality; fermented dairy beverage; antioxidant capacity; microbial inactivation; image analysis; high pressure processing; total phenolic content; n/a
• Online-ссылка: DOAB: download the publication; DOAB: description of the publication

The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture f...