Engineering Aspects of Milk and Dairy Products (Contemporary Food Engineering)

Expert Insight into the Engineering Aspects of Dairy Products Manufacturing

Consumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food industry, and consequently, the relevance of several processing technologies used for milk transformation.

However, the complex nature of dairy and its biological properties continue to pose a major challenge for process engineers. Engineering Aspects of Milk and Dairy Products provides an engineering perspective on food manufacturing by integrating fluid flow, unit operations, and physical chemistry concepts. It also covers crucial issues related to packaging, novel technologies for milk processing, and potential applications of whey proteins in the medical field.

Uses Case Studies to Highlight Important Aspects of Bioseparation

Demonstrating what occurs throughout the production chain, the book incorporates case studies involving the processing of milk and milk-based products, such as bovine whey, casein, whey protein, and lactose. In addition to covering food quality assurance systems, the use of the microcalorimetry and thermodynamics analysis methods to evaluate the stability of dairy products is also detailed.

With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands.