Woodhead Publishing Dairy Foods: Processing, Quality, and Analytical Techniques

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. Review A guide to practical, safe and beneficial methods for various dairy product development From the Back Cover Dairy Foods: Processing, Quality, and Analytical Techniques provides the most up-to-date and comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, with special reference to both theoretical and practical aspects. Led by an international team of experts in dairy food processing, this book provides an easily-comprehendible approach to dairy product development. It provides relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense, and food fraud. The book also looks into environmental aspects and consumer perception. It goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Such techniques include time domain magnetic resonance, thermal analysis, and chemometric methods. Dairy Foods: Processing, Quality, and Analytical Techniques is a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses, that provides the latest global research findings on this topic. About the Author Adriano Gomes da Cruz has a PhD in Food Technology from the Faculty of Food Engineering of the State University of Campinas Associate Professor of the Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ) in the Department of Food. Adriano has teaching and professional experience in Food Science and Technology, with an emphasis on Dairy Science and Technology in particular non-thermal technologies, Quality Management in Food Industry Sensory and Consumer Science applied to dairy products. Senaka Ranadheera has a PhD in Food Science from the University of Newcastle, Australia. Senaka teaches a number of subjects and is also the coordinator for the postgraduate subject Food Safety and Quality, as well as the undergraduate subject Food Research & Development. In addition, he coordinates the Honours degree program. He was an Early Career Research Fellow at Victoria University before joining the University of Melbourne in 2017. Filomena Nazzaro is senior scientist at the Institute of Food Science, of CNR (CNR-ISA) in Avellino, Italy, where she is also head of the Laboratory of Food Safety and Biotechnology. Dr. Nazzaro’s research is divided among biochemical and biological characterization of vegetables, the study of probiotics and prebiotics, with the application of technologies, such as microencapsulation, to formulate new functional foods. In addition, she studies the antimicrobial activity and quorum quenching by polyphenols/dairy peptides. Amir Mortazavian is a Full Professor at the Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. He has experience with da