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Chemical and Technological Characterization of Dairy Products
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Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.
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Keywords
- ABTS
- acidified dairy gel
- actinidin
- amino acids
- angiotensin-converting enzyme inhibition
- Antibacterial activity
- anticancer
- antihypertensive
- antioxidant
- antioxidant activity
- antioxidant capacity
- Bioactivity
- black tea
- bovine milk proteins
- Cheese
- cheese freezing
- cheese quality
- cheese-making efficiency
- cheese-making losses
- cheesemaking
- comparative proteomics
- confocal laser scanning microscopy
- cream cheese
- cryoprotectants
- curd fines
- defatted cheese
- digestibility
- donkey milk
- DPPH
- ewes’ milk cheese
- fatty acid profile
- Fatty acids
- fenugreek and Moringa oleifera seed flours
- functional yogurt
- infant formula preparation
- kiwifruit
- Microstructure
- milk clotting
- milk composition
- Milk Fat Globule Membrane
- milk fat globules
- mineral content
- mountain cheese
- n/a
- nanoparticle
- NMR spectroscopy
- nutraceutical properties
- panela cheese
- Parmigiano Reggiano cheese
- Peptides
- physicochemical property
- polymerized goat milk whey protein
- probiotic addition
- Raman spectroscopy
- rheology
- Rubus suavissimus S. Lee (Chinese sweet tea)
- rumenic acid
- sensory
- sensory analysis
- sensory properties
- soy isoflavones
- starch
- Technology, engineering, agriculture
- Technology: general issues
- textural property
- Texture
- total phenolic content
- VOC
- volatile compound
- volatile organic compounds
- yogurt
- Zinc
- zinc-dependent enzyme
Links
DOI: 10.3390/books978-3-0365-0219-9Editions