Description
Taylor & Francis Ltd Engineering Aspects Of Milk And Dairy Products 2009 Edition by Jane Selia Dos Reis Coimbra, Jose A. Teixeira
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food industry, and consequently, the relevance of several processing technologies used for milk transformation. However, the complex nature of dairy and its biological properties continue to pose a major challenge for process engineers. Engineering Aspects of Milk and Dairy Products provides an engineering perspective on food manufacturing by integrating fluid flow, unit operations, and physical chemistry concepts. It also covers crucial issues related to packaging, novel technologies for milk processing, and potential applications of whey proteins in the medical field. Uses Case Studies to Highlight Important Aspects of BioseparationDemonstrating what occurs throughout the production chain, the book incorporates case studies involving the processing of milk and milk-based products, such as bovine whey, casein, whey protein, and lactose. In addition to covering food quality assurance systems, the use of the microcalorimetry and thermodynamics analysis methods to evaluate the stability of dairy products is also detailed.With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands. Physical Chemistry of Colloidal Systems Applied to Food Engineering, Ana Clarissa dos Santos Pires, Maria do Carmo Hespanhol da Silva, and Luis Henrique Mendes da SilvaBioseparation Processes, Jane Coimbra and Jose Antonio Couto TeixeiraApplications of Membrane Technologies in the Dairy Industry, Antonio Fernandes de Carvalho and J.-L. MauboisAqueous Two-Phase Systems Applied to Whey Protein Separation, Abraham Damian Giraldo Zuniga, Jane Selia dos Reis Coimbra, Jose Antonio Couto Teixeira, and Ligia RodriguesChromatographic Techniques Applied to Dairy Product Manufacturing, Rafael da Costa Ilheu Fontan, Antonio Augusto Vicente, Renata Cristina Ferreira Bonomo, and Jane Selia dos Reis CoimbraCrystallization of Lactose and Whey Protein, Everson Alves Miranda, Andre Bernardo, Gisele Atsuko Medeiros Hirata, and Marco GiuliettiNovel Technologies for Milk Processing, Ricardo Nuno Pereira and Antonio Augusto VicenteActive and Intelligent Packaging for Milk and Milk Products, Nilda de Fatima Ferreira Soares*, Cleuber Antonio de Sa Silva, Paula Santiago-Silva, Paula Judith Perez Espitia, Maria Paula Junqueira Conceicao Goncalves, Maria Jose Galotto Lopez, Joseph Miltz, Miguel Angelo Cerqueira, Antonio Augusto Vicente, Jose Antonio Couto Teixeira, Washington Azevedo da Silva, and Diego Alvarenga BotrelMicrocalorimetry: A Food Science and Engineering Approach, Ana Clarissa dos Santos Pires, Maria do Carmo Hespanhol da Silva, and Luis Henrique Mendes da SilvaPotential Applications of Whey Proteins in the Medical Field, Ligia Rodrigues and Jose Antonio Couto Teixeira