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The Chemistry of Milk and Milk Products
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1397207The Chemistry of Milk and Milk Productshttps://www.gandhi.com.mx/the-chemistry-of-milk-and-milk-products/phttps://gandhi.vtexassets.com/arquivos/ids/1094650/bdd7ed6e-c1af-455c-83c4-cd0cde185240.jpg?v=63833736331390000033573357MXNApple Academic PressInStock/Ebooks/<p>Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality.</p><p>This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.</p>...1384896The Chemistry of Milk and Milk Products33573357https://www.gandhi.com.mx/the-chemistry-of-milk-and-milk-products/phttps://gandhi.vtexassets.com/arquivos/ids/1094650/bdd7ed6e-c1af-455c-83c4-cd0cde185240.jpg?v=638337363313900000InStockMXN99999DIEbook20239781000781076_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9781000781076_<p>Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality.</p><p>This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.</p>...9781000781076_Apple Academic Presslibro_electonico_622861ca-a348-3240-9473-ea6c3bb39e24_9781000781076;9781000781076_9781000781076InglésMéxicohttps://getbook.kobo.com/koboid-prod-public/taylorandfrancis-epub-53fa42f1-4d65-439a-b626-b3d16ba628a9.epub2023-09-01T00:00:00+00:00Apple Academic Press