By P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts
Construction upon the scope of its predecessor, Dairy technological know-how and know-how, moment version deals the most recent details at the effective transformation of milk into top of the range items. It makes a speciality of the foundations of actual, chemical, enzymatic, and microbial transformations.
The authors, extremely popular educators and researchers, divide the content material of this ebook into 4 elements. half I, Milk, discusses the chemistry, physics, and microbiology of milk. as well as offering wisdom of milk houses, this part varieties the root for figuring out what occurs in the course of processing, dealing with, and garage. half II, strategies, illustrates the most unit operations used to fabricate milk items and highlights the effect yes product and approach variables have on ensuing products.
In half III, items, the ebook integrates details on uncooked fabrics and processing as they relate to the manufacture of goods. This part additionally explains the tactics essential to make sure shopper protection, product caliber, and method potency. half IV, Cheese, describes the methods and alterations (physical, biochemical, and microbial) when it comes to the manufacture and ripening of cheese, beginning with universal facets and later discussing particular teams of cheeses.
An very important source, Dairy technology and expertise, moment variation presents a radical knowing of milk’s composition and homes and the alterations that ensue in milk and its items in the course of processing and garage.
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Extra info for Dairy Science and Technology (Food Science and Technology) (2nd Edition)
Both glucose and galactose are abundant in the mammalian metabolism; lactose is only synthesized in the Golgi vesicles of the lactating cells. This occurs due to the presence of α-lactalbumin, a protein unique to milk. This protein modiﬁes the action of the common enzyme galactosyl-transferase to catalyze the formation of lactose from uridine-diphosphate-galactose and glucose. , glucose and galactose, but no polysaccharides. 8). Lactose can be separated from milk or, in industrial practice, from whey, by letting it crystallize.
6 Effect of the concentration of β-lactose on the growth rate of some faces of the α-lactose hydrate crystal. Supersaturation of α-lactose is by 170%. (Data from A. van Kreveld, Neth. , 23, 258, 1969. crystal than α-lactose itself. The inhibitor is a mixture of lactose monophosphates; its concentration in milk is about 15 mg⋅l−1. It particularly inhibits growth at low supersaturation and causes inhibition of nucleation in lactose solutions. The substance can be removed by ion exchange. 5 a b Solution passed through an anion exchanger.
Chain length. Most fatty acids contain 4 to 18 carbon atoms; evennumbered acids are predominant. 2.