Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.
This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.
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Table of Contents
1. Relevant Factors for Milk Quality in Dairy Foods Manufacturing2. Predictive Microbiology and Risk Analysis3. Thermobacteriology: Principles and Applications in Dairy Foods4. Enzymatic Modifications in Dairy Products5. Novel Strategies for the Manufacturing of Healthier Dairy Products6. Sensory Analysis Procedures7. Emerging Technologies in Dairy Foods Processing8. Microencapsulation Techniques to Aggregate Values in Dairy Foods Formulation9. Time Domain Low Field Magnetic Resonance Applied to Dairy Foods10. Thermal Analysis Applications11. Rheology Aspects Applied to Dairy Foods12. Machine Learning Techniques for Quality Assessment13. Dairy Processing and Environmental Management 14. Dairy Waste treatment: Theorical and Economical considerations15. Novel Assurance Quality Systems in Dairy Factories: Food Defense, Food Fraud, and Traceability
Authors
Adriano Gomes Da Cruz Federal Institute of Rio de Janeiro (IFRJ), Brazil.
Adriano Gomes da Cruz has a PhD in Food Technology from the Faculty of Food Engineering of the State University of Campinas Associate Professor of the Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ) in the Department of Food. Adriano has teaching and professional experience in Food Science and Technology, with an emphasis on Dairy Science and Technology in particular non-thermal technologies, Quality Management in Food Industry Sensory and Consumer Science applied to dairy products.
Chaminda Senaka Ranadheera The University of Melbourne, Australia.
Senaka Ranadheera has a PhD in Food Science from the University of Newcastle, Australia. Senaka teaches a number of subjects and is also the coordinator for the postgraduate subject Food Safety and Quality, as well as the undergraduate subject Food Research & Development. In addition, he coordinates the Honours degree program. He was an Early Career Research Fellow at Victoria University before joining the University of Melbourne in 2017.
Filomena Nazzaro Senior Scientist, The Institute of Food Science of CNR (CNR-ISA), Avellino, Italy.
Filomena Nazzaro is senior scientist at the Institute of Food Science, of CNR (CNR-ISA) in Avellino, Italy, where she is also head of the Laboratory of Food Safety and Biotechnology. Dr. Nazzaro's research is divided among biochemical and biological characterization of vegetables, the study of probiotics and prebiotics, with the application of technologies, such as microencapsulation, to formulate new functional foods. In addition, she studies the antimicrobial activity and quorum quenching by polyphenols/dairy peptides.
Amir Mortazavian Shahid Beheshti University of Medical Sciences.
Amir Mortazavian is Professor of Dairy Science and Technology in Shahid Beheshti University of Medical Sciences where he researches the development of probiotics and prebiotics dairy foods, with the application of technologies, such as microencapsulation.
