Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each. Written by international experts, this book discusses existing information on concentrated milk and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat's milk, panelitas de leche (milk panels), and various milk-based delicacies. The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form.
In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects.
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Table of Contents
1. Sweetened Concentrated Milks An Overview2. Concentrated, Evaporated, and Condensed Milk
3. Relevant Equipment
4. Cajeta Sweetened Caramelized Goat's Milk
5. Manjar Blanco and Manjar Blanco del Valle Milk-Based Delicacies
6. Panelitas de Leche Milk Panels
7. Almond Milk Products
8. Caramel Products
9. Milk and Coconut Sweets
10. Quality Parameters
11. Lifetime Calculations for Usage of SCM Products
12. Use of Whey in Manufacturing SCMs
13. Traditional Uses of SCMs
14. Experimental Designs Applied in the Research and Development of Dulce de Leche and SCM Products
Authors
Juan Sebasti�n Ram�rez-Navas Professor, Pontificia Universidad Javeriana Cali.Dr. J.S. Ram�rez-Navas earned his degree in Chemical Engineering and subsequently completed his Ph.D. in Engineering. He is currently serving as a professor at Pontificia Universidad Javeriana Cali and holds a visiting professorship at the School of Food Engineering at Universidad del Valle. Over the past twenty years, Dr. Ram�rez-Navas has focused his research efforts on dairy science, with a particular emphasis on autochthonous products, desserts, and sweet products, as well as functional foods and natural food ingredients.
