Handbook of Modern Dairy Science and Technology [Working Title]最新文献

Development of Functional Cheeses with Fructooligosaccharides 低聚果糖功能性奶酪的研制

Handbook of Modern Dairy Science and Technology [Working Title] Pub Date : 2019-06-11 DOI: 10.5772/INTECHOPEN.85888

Diana R. Palatnik, Noelia Rinaldoni, D. Corrales, M. L. Rolon, H. Montero, Germán F. Aranibar, M. L. Castells, N. Zaritzky, M. Campderrós

{"title":"Development of Functional Cheeses with Fructooligosaccharides","authors":"Diana R. Palatnik, Noelia Rinaldoni, D. Corrales, M. L. Rolon, H. Montero, Germán F. Aranibar, M. L. Castells, N. Zaritzky, M. Campderrós","doi":"10.5772/INTECHOPEN.85888","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85888","url":null,"abstract":"Cheese is a food of great consumption in the world; however, some aspects related to its fat content and the possibility of incorporating fiber represent interesting challenges for the dairy industry. In this sense, fructooligosaccharides (FOS), as inulin and agave fructans, exhibit valuable nutritional and functional attributes that can be used as supplements as soluble fiber or as macronutrient substitutes. In this chapter, the study of the development of soft and cream cheeses was performed to determine the operating conditions that allow obtaining products with beneficial health properties taking advantage of the characteristics of this carbohydrate. The skim milk was produced by ultrafiltration, and all the products were characterized physicochemically, including determinations of color, texture, and sensory analysis. The cheeses obtained were of high moisture, >45% (w/w), and reduced fat content (10–25% w/w), including a high protein concentration. The presence of fructans did not significantly modify the texture and appearance of the developed products, but its retention in the matrix was maximal in the case of spreadable cream cheeses containing inulin. Considering the health benefits of fructans and their abundance, this development could represent an innovation for dairy industry.","PeriodicalId":154423,"journal":{"name":"Handbook of Modern Dairy Science and Technology [Working Title]","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126761275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

A Synthesis of Risks in Dairy Value Chains in Southern Africa: Cases of South Africa and Zimbabwe 南非乳制品价值链风险综合分析:以南非和津巴布韦为例

Handbook of Modern Dairy Science and Technology [Working Title] Pub Date : 2019-06-03 DOI: 10.5772/INTECHOPEN.84573

Chari Felix, Ngcamu Bethuel Sibongiseni

{"title":"A Synthesis of Risks in Dairy Value Chains in Southern Africa: Cases of South Africa and Zimbabwe","authors":"Chari Felix, Ngcamu Bethuel Sibongiseni","doi":"10.5772/INTECHOPEN.84573","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.84573","url":null,"abstract":"An increase in frequency and intensity of slow- and fast-onset disasters in Southern Africa has crippled milk producers’ value chain with catastrophic effects to consumers. Milk production is vulnerable to disruptions from natural disasters, poor transport and infrastructure. The chapter considers the cases of South Africa and Zimbabwe, two countries that have organized dairy production. Against this bleak backdrop, this chapter explores the contribution of the milk industry to the economy and the benefits to consumers of milk and dairy products. The chapter also identifies the key players in the dairy supply chain in Southern Africa. It explores different types of disaster risks prevalent in Southern Africa and how they affect the production of raw and processed milk along dairy supply chains. It further interrogates risk management strategies employed by the key players to mitigate these risks to make dairy supply chains sustainable. This chapter reviewed literature and analyzed governments, nongovernmental organizations, and industries’ documents with the aim to present value chain resilience strategies. This chapter also presents an insight into the policymakers and milk industries on the risk reduction strategies that are employed to mitigate the effects of risks on the milk and dairy products’ value chain.","PeriodicalId":154423,"journal":{"name":"Handbook of Modern Dairy Science and Technology [Working Title]","volume":"126 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122509758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Milk By-Products Utilization 牛奶副产品利用

Handbook of Modern Dairy Science and Technology [Working Title] Pub Date : 2019-05-30 DOI: 10.5772/INTECHOPEN.85533

Syed Mansha Rafiq, Syed Insha Rafiq

{"title":"Milk By-Products Utilization","authors":"Syed Mansha Rafiq, Syed Insha Rafiq","doi":"10.5772/INTECHOPEN.85533","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85533","url":null,"abstract":"The dairy industry processes raw milk into an array of products including butter, cheese, cream, yogurt, ghee, condensed milk, dried milk, ice cream, etc. and produces various by-products including buttermilk, whey, ghee, and skim milk. These dairy by-products have high nutritive value and have found applications in many food industries as well as nonfood applications. Buttermilk which is a by-product of butter-making is used both in liquid form (fermented to produce a beverage chaas ) and dried to be used as an ingredient. Whey, a by-product of cheese and paneer manufacture with high nutritive value, has been utilized in the preparation of products like sports drinks and beverages. Whey is also used in the preparation of certain types of cheese like ricotta. Skim milk which is a by-prod-uct of cream manufacture has been used to produce flavored milks and certain type of cheeses like cottage and quark cheese. Ghee residue from ghee manufacture has been used in the preparation of sweets, cookies, and chocolates. Casein and casein derivates are mainly used in bakery and confectionary. In addition to these food applications, whey proteins (WP) and caseins have found applications as packaging films.","PeriodicalId":154423,"journal":{"name":"Handbook of Modern Dairy Science and Technology [Working Title]","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134321182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Mind, Consumers, and Dairy: Applying Artificial Intelligence, Mind Genomics, and Predictive Viewpoint Typing 心智、消费者和乳制品:应用人工智能、心智基因组学和预测性观点分类

Handbook of Modern Dairy Science and Technology [Working Title] Pub Date : 2019-05-24 DOI: 10.5772/INTECHOPEN.85532

Ryan Zemel, Somsubhra Gan Choudhuri, A. Gere, Himanshu Upreti, Yehoshua Deite, Petraq Papajorgji, H. Moskowitz

引用次数: 9