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Novel Processing Technology of Dairy Products

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...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2022
Matèries:
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
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering
Accés en línia:ONIX_20220706_9783036545837_142
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