Advances in Dairy Products (eBook)

Francesco Conto, Matteo A. Del Nobile, Michele Faccia, Angelo V. Zambrini, Amalia Conte (Herausgeber)

eBook Download: PDF

2017
John Wiley & Sons (Verlag)
978-1-118-90645-3 (ISBN)

Infos

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. 

The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource:

• Assesses the most innovative scientific knowledge in the dairy food sector
• Reviews the latest technological developments relevant for dairy companies
• Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging
• Examines consumer research innovations in the dairy industry

Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Francesco Contò, Department of Economics, University of Foggia, Italy.

Matteo A. Del Nobile, Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy.

Michele Faccia, Department of Soil, Plant and Food Sciences, University of Bari, Italy.

Angelo V. Zambrini, Granarolo S.p.A., Bologna, Italy.

Amalia Conte, Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy.

Inhalt

Cover 1
Title Page 5
Copyright 6
Contents 7
List of Contributors 11
Part I Ingredients for Dairy Products Manufacturing 15
Chapter 1.1 Milk 17
1.1.1 Milk Quality and Processing 18
Introduction 18
Milk Composition and Systems of Payment According to Milk Utilization 19
Milk Payment Systems 22
Other Parameters of Milk Quality Deriving from a Genomic Approach Proposed for Milk Payment Schemes 27
Other Aspects of Milk Quality for Specialty Dairy Products 28
Conclusions 29
References 29
1.1.2 Milk Preparation for Further Processing into Dairy Products 35
Introduction 35
Market Milk 38
Fermented Milk 43
Cheese 45
References 48
Chapter 1.2 Starter Cultures 51
1.2.1 Probiotics and Prebiotics 52
Probiotics 52
The Microbiota of Human GI Tract 53
Inflamm-Aging 57
Prebiotics 59
References 66
1.2.2 Starter and Ancillary Cultures 72
Introduction 72
Lactic Acid Bacteria 72
Ancillary Cultures 80
References 86
Chapter 1.3 Other Ingredients 89
1.3.1 Vitamins, Minerals, and Bioactive Compounds 90
Vitamins 90
Mineral Salts 93
Bioactive Compounds 98
New Technologies for Dairy Products Fortification 101
References 105
1.3.2 Fruit and Vegetables 112
Definitions 112
Manufacturing Jams and Fruit Preparations 113
Innovation /Trends 114
High-Pressure Technology 115
Pulsed Electric Fields (PEF) 119
Freeze Concentration 124
References 126
Chapter 1.4 Additives and Processing Aids 131
1.4.1 Acidity Regulators, Preservatives, and Antioxidants 132
Identification and Coding 135
Nanotechnologies 136
Microencapsulation 138
Acidity Regulators, Preservatives, and Antioxidants 139
1.4.2 Flavors, Colors, Thickeners, and Emulsifiers 146
Flavors 146
Colorants 149
Additives for Appearance, Consistency, and Stability 154
1.4.3 Enzymes 160
Introduction 160
Milk Clotting 161
Rennet: Definition 161
Animal Rennet 163
Fermentation Chymosin or Recombinant Chymosin 166
Rennet Paste 167
Vegetable Rennet 168
Microbial Coagulants 168
Lipase 170
Transglutaminase 172
Lactase 173
Lysozyme 174
References 175
Part II Processing of Dairy Products 177
Chapter 2.1 Process innovation 179
2.1.1 Enzymes Applications for the Dairy Industry 180
Use in Cheese Making 180
Applications for Shelf-Life Extension 182
Applications for Functional and Environmental Purposes 184
2.1.2 Plant Cleaning and Sanitizing 190
Introduction 190
Dirt Features and Classification 191
Adhesion of Dirt and Bacteria 192
Dairy Industry Hygiene 193
Hygiene Management 207
References 207
2.1.3 Membrane Technologies Applied to Cheese Milk 208
General Aspects 208
Characteristics of Membranes 209
Applications in the Cheese-Making Process 210
Other Membrane Applications Related to Cheese Making 213
2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques 216
Introduction 216
Target Milk Proteins Heterogeneity among the Mammalian Species of Interest for Dairy Industry 216
Urea Polyacrilamyde Gel Electrophoresis (Urea-PAGE) 219
Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis 220
Isoelectric Focusing Electrophoresis 222
Two-Dimensional Electrophoresis 222
Liquid Chromatography and Mass Spectrometry 223
Capillary Electrophoresis 224
Conclusions 225
Chapter 2.2 Product innovation 229
2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics 230
Definition and Classification of Functional Food 230
Probiotics, Prebiotics, and Synbiotics 231
Bioactive Peptides 234
?-Aminobutyric Acid 237
Vegetable Extracts for Enhancing Nutritional Value of Dairy Food 238
Dairy Food Fortified/Enriched with Micronutrients 240
Dairy Products with Modified Lipid Composition 242
Conclusions 246
2.2.2 Dairy Products and Their Role in Human Health 262
Dairy Products and Cancer 262
Dairy Products and MetS 264
Dairy Products and Osteoporosis 266
Dairy Products and Lactose Intolerance 267
New Technologies Applied to Milk and Dairy Products to Reduce Lactose 268
Dairy Products and Allergies 269
References 270
Part III Shelf Life of Dairy Products 277
Chapter 3.1 Technological Options to Prolong Shelf Life 279
3.1.1 Freezing of Dairy Products 280
Freezing 280
References 286
3.1.2 Antimicrobial Compounds Applied to Dairy Food 288
Antimicrobial Agents of Plant Origin 289
Antimicrobial Agents of Microbial Origin 293
Antimicrobial Agents of Animal Origin 296
Antimicrobial Agents of Chemical Origin 300
Chapter 3.2 Modern packaging systems to prolong shelf life 309
3.2.1 Active Packaging Applied to Dairy Products 310
Introduction 310
Bacteriocins 313
Biopolymers 314
Essential Oils 315
Oxygen Scavengers 316
Antioxidant Packaging 318
Others 320
Conclusions 321
References 321
3.2.2 Nanotechnology Applied to the Dairy Sector 328
Nanostructures for Dairy Applications 331
Nano-Packaging for Dairy Applications 335
3.2.3 Biodegradable Packaging Applied to Dairy Products 342
Introduction 342
Biodegradable Materials for Dairy Product Packaging 344
Edible Materials for Use in Dairy Product Packaging 346
Conclusions 349
Acknowledgments 350
Part IV Consumer Acceptance 355
Chapter 4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making 357
4.1.1 The Quality Concept 358
Introduction 358
Quality Concepts, Emotions, and Consumer Needs and Experience 359
Quality in the Dairy Sector: Insights 362
Conclusions 363
References 365
4.1.2 Food Quality Perception 369
Introduction 369
The Concept of Food Quality 370
The Hierarchical Approaches: The Zeithaml Model 374
The Integrative Approach: The Total Food Quality Model 375
References 378
4.1.3 Consumer Behavior Models Applied to Food Sector 381
Introduction 381
Consumer Behavior Models Applied to Food Sector 382
Conclusions 385
References 385
4.1.4 Evaluation, Choice, and Purchase 388
Introduction 388
Factors Influencing Food Choice and Purchase 389
Conclusion 392
References 392
Chapter 4.2 Consumer insight in the process of new dairy products development 395
4.2.1 The New Product Development Process 396
Introduction 396
Definition Settings and New Food Products Classification 397
Consumer-Oriented New Product Development Process 398
Key Stages in the New Product Development Process 399
Risk and Failure of the NPD 401
Case Studies 402
Conclusions 405
4.2.2 Market Opportunities 408
Introduction 408
Knowledge Resources for Taking Market Opportunities 409
Six Sigma Approach for Agri-Food Sector 411
Market Opportunities in the Dairy Sector 412
Conclusions 414
References 415
4.2.3 Consumer Insight and Approaches in New Dairy Products Development 418
Introduction 418
From Naturalness to Hybrid Qualities 420
New Dairy Product Development 426
New Dairy Product Development as a Relational Issue between Consumers and Dairy Industries 429
References 429
Part V Environmental and Policy Issues 435
5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues 437
Introduction 437
Milk and Dairy Production in Europe 438
Environmental Impact of the Dairy Sector 446
Policy Considerations and Conclusions 447
5.1.2 Policies and Strategies for Eco-Friendly Dairy Product 452
Introduction 452
Dairy Production: The Institutional Context 453
Strategic Attributes of Eco-Friendly Dairy Initiatives 454
Capabilities for Eco-Friendly Dairy Production 456
Creating Competitive Advantage 458
Concluding Remarks 459
References 460
Index 463
EULA 482

Produkt-Details

• Erscheint lt. Verlag: 5.9.2017
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Acidity regulators • Advances in Dairy Product • Ancillary cultures in dairy products • Angelo V. Zambrini • Angewandte Mikrobiologie • applied microbiology • Biowissenschaften • choice and purchase of dairy products • Colors • Consumer behaviour models applied to food sector • Consumer insight and approaching in the new dairy products development • Dairy Food • Enzymes in dairy products • Evaluation • flavors • Food Processing, Production & Manufacture • Food quality perception • Food Science & Technology • Francesco Cont? • Herstellung u. Verarbeitung von Lebensmitteln • Lebensmittelforschung u. -technologie • Life Sciences • Matteo A. Del Nobile • Michele Faccia • Milchprodukte • Milk preparation for further processing into dairy products • Milk quality and processing • Policies and Strategies for eco-friendly dairy product • preservatives and antioxidants in dairy products • Probiotics and prebiotics in dairy products • The milk and dairy sector in the European Union • the new dairy product development process • thickeners and emulsifiers in dairy products
• ISBN-10: 1-118-90645-4 / 1118906454
• ISBN-13: 978-1-118-90645-3 / 9781118906453