Description

Book Synopsis
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 identificatio

Table of Contents

Part I Ingredients for Dairy Products Manufacturing 1

1.1 Milk 3

1.1.1 Milk Quality and Processing 4
Germano Mucchetti and Angelo V. Zambrini

1.1.2 Milk Preparation for Further Processing into Dairy Products 21
Angelo V. Zambrini and Germano Mucchetti

1.2 Starter Cultures 37

1.2.1 Probiotics and Prebiotics 38
Carla Orsi and Angelo V. Zambrini

1.2.2 Starter and Ancillary Cultures 58
Carla Orsi and Angelo V. Zambrini

1.3 Other Ingredients 75

1.3.1 Vitamins, Minerals, and Bioactive Compounds 76
Emanuela Donati

1.3.2 Fruit and Vegetables 98
Carlo Tagliabue

1.4 Additives and Processing Aids 117

1.4.1 Acidity Regulators, Preservatives, and Antioxidants 118
Andelka Bacak

1.4.2 Flavors, Colors, Thickeners, and Emulsifiers 132
Andelka Bacak

1.4.3 Enzymes 146
Martino Verga

Part II Processing of Dairy Products 163

2.1 Process innovation 165

2.1.1 Enzymes Applications for the Dairy Industry 166
Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

2.1.2 Plant Cleaning and Sanitizing 176
Pierangelo Galimberti

2.1.3 Membrane Technologies Applied to Cheese Milk 194
Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques 202
Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

2.2 Product innovation 215

2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics 216
Fabio Minervini, Maria De Angelis and Marco Gobbetti

2.2.2 Dairy Products and Their Role in Human Health 248
Teresa Trotta, Francesca Posa, Giorgio Mori and Chiara Porro

Part III Shelf Life of Dairy Products 263

3.1 Technological Options to Prolong Shelf Life 265

3.1.1 Freezing of Dairy Products 266
Sebnem Tavman and Tuncay Yilmaz

3.1.2 Antimicrobial Compounds Applied to Dairy Food 274
Luisa Angiolillo, Annalisa Lucera, Matteo A. Del Nobile and Amalia Conte

3.2 Modern packaging systems to prolong shelf life 295

3.2.1 Active Packaging Applied to Dairy Products 296
Ozlem Kizilirmak Esmer and Busra Sahin

3.2.2 Nanotechnology Applied to the Dairy Sector 314
Cristina Costa, Matteo A. Del Nobile and Amalia Conte

3.2.3 Biodegradable Packaging Applied to Dairy Products 328
Lia Noemi Gerschenson, Rosa Jagus and Carolina Patricia Olle Resa

Part IV Consumer Acceptance 341

4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making 343

4.1.1 The Quality Concept 344
Mariantonietta Fiore and Francesco Contò

4.1.2 Food Quality Perception 355
Raffaele Silvestri and Piermichele La Sala

4.1.3 Consumer Behavior Models Applied to Food Sector 367
Elka Vasileva

4.1.4 Evaluation, Choice, and Purchase 374
Daniela Ivanova

4.2 Consumer insight in the process of new dairy products development 381

4.2.1 The New Product Development Process 382
Plamen Dimitrov Mishev and Yulia Vladimirova Dzhabarova

4.2.2 Market Opportunities 394
Raffaele Silvestri

4.2.3 Consumer Insight and Approaches in New Dairy Products Development 404
Minna Mikkola and Fedele Colantuono

Part V Environmental and Policy Issues 421

5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues 423
Caterina De Lucia, Pasquale Pazienza and Vincenzo Vecchione

5.1.2 Policies and Strategies for Eco-Friendly Dairy Product 438
Gerrit Willem Ziggers

Index 449

Advances in Dairy Products

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    A Hardback by Francesco Conto, Matteo A. Del Nobile, Michele Faccia

      Trusted by thousands of customers. See 2,385+ Customer Reviews

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      Publisher: John Wiley and Sons Ltd
      Publication Date: 17/11/2017
      ISBN13: 9781118906439, 978-1118906439
      ISBN10: 1118906438
      Also in:
      Agriculture and farming

      Description

      Book Synopsis
      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 identificatio

      Table of Contents

      Part I Ingredients for Dairy Products Manufacturing 1

      1.1 Milk 3

      1.1.1 Milk Quality and Processing 4
      Germano Mucchetti and Angelo V. Zambrini

      1.1.2 Milk Preparation for Further Processing into Dairy Products 21
      Angelo V. Zambrini and Germano Mucchetti

      1.2 Starter Cultures 37

      1.2.1 Probiotics and Prebiotics 38
      Carla Orsi and Angelo V. Zambrini

      1.2.2 Starter and Ancillary Cultures 58
      Carla Orsi and Angelo V. Zambrini

      1.3 Other Ingredients 75

      1.3.1 Vitamins, Minerals, and Bioactive Compounds 76
      Emanuela Donati

      1.3.2 Fruit and Vegetables 98
      Carlo Tagliabue

      1.4 Additives and Processing Aids 117

      1.4.1 Acidity Regulators, Preservatives, and Antioxidants 118
      Andelka Bacak

      1.4.2 Flavors, Colors, Thickeners, and Emulsifiers 132
      Andelka Bacak

      1.4.3 Enzymes 146
      Martino Verga

      Part II Processing of Dairy Products 163

      2.1 Process innovation 165

      2.1.1 Enzymes Applications for the Dairy Industry 166
      Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

      2.1.2 Plant Cleaning and Sanitizing 176
      Pierangelo Galimberti

      2.1.3 Membrane Technologies Applied to Cheese Milk 194
      Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

      2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques 202
      Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

      2.2 Product innovation 215

      2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics 216
      Fabio Minervini, Maria De Angelis and Marco Gobbetti

      2.2.2 Dairy Products and Their Role in Human Health 248
      Teresa Trotta, Francesca Posa, Giorgio Mori and Chiara Porro

      Part III Shelf Life of Dairy Products 263

      3.1 Technological Options to Prolong Shelf Life 265

      3.1.1 Freezing of Dairy Products 266
      Sebnem Tavman and Tuncay Yilmaz

      3.1.2 Antimicrobial Compounds Applied to Dairy Food 274
      Luisa Angiolillo, Annalisa Lucera, Matteo A. Del Nobile and Amalia Conte

      3.2 Modern packaging systems to prolong shelf life 295

      3.2.1 Active Packaging Applied to Dairy Products 296
      Ozlem Kizilirmak Esmer and Busra Sahin

      3.2.2 Nanotechnology Applied to the Dairy Sector 314
      Cristina Costa, Matteo A. Del Nobile and Amalia Conte

      3.2.3 Biodegradable Packaging Applied to Dairy Products 328
      Lia Noemi Gerschenson, Rosa Jagus and Carolina Patricia Olle Resa

      Part IV Consumer Acceptance 341

      4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making 343

      4.1.1 The Quality Concept 344
      Mariantonietta Fiore and Francesco Contò

      4.1.2 Food Quality Perception 355
      Raffaele Silvestri and Piermichele La Sala

      4.1.3 Consumer Behavior Models Applied to Food Sector 367
      Elka Vasileva

      4.1.4 Evaluation, Choice, and Purchase 374
      Daniela Ivanova

      4.2 Consumer insight in the process of new dairy products development 381

      4.2.1 The New Product Development Process 382
      Plamen Dimitrov Mishev and Yulia Vladimirova Dzhabarova

      4.2.2 Market Opportunities 394
      Raffaele Silvestri

      4.2.3 Consumer Insight and Approaches in New Dairy Products Development 404
      Minna Mikkola and Fedele Colantuono

      Part V Environmental and Policy Issues 421

      5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues 423
      Caterina De Lucia, Pasquale Pazienza and Vincenzo Vecchione

      5.1.2 Policies and Strategies for Eco-Friendly Dairy Product 438
      Gerrit Willem Ziggers

      Index 449

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