Woodhead Publishing Sweetened Concentrated Milk Products: Science, Technology, and Engineering

Product Description Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each. Written by international experts, this book discusses existing information on concentrated milk and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat’s milk, panelitas de leche (milk panels), and various milk-based delicacies.  The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects. Review Presents the first comprehensive text on sweetened concentrated candies, delicacies, evaporated and condensed milk products From the Back Cover <p><i>Sweetened Concentrated Milk Products: Science, Technology, and Engineering</i> provides the most updated and comprehensive knowledge on different SCM products, delving into all aspects of the production processes for each.</p> <p>Written by international experts on dairy products, this book discusses existing information on concentrated milk and its more commercial forms, including evaporated and condensed. Other products detailed in this text include <i>dulce de leches</i> such as sweetened caramelized goat’s milk, <i>panelitas de leche</i> (milk panels), and various milk-based delicacies; the book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. It also includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, this book provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development.</p> <p><i>Sweetened Concentrated Milk Products: Science, Technology, and Engineering</i> is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects. Students in dairy science and product development courses will also find this text useful for gleaning information on this option for sweet dairy production. </p> About the Author Dr. J. Ramírez-Navas received his M.Sc. in Chemical Engineering from the University of Central Ecuador, and later his Ph.D. in Engineering from the University of Valle (Colombia). He is currently a Full Professor in the Chemical Program at the Cooperative University of Colombia, as well as an Assistant Professor in the Food Engineering School at the University of Valle. For the last two decades, Dr. Ramírez-Navas has dedicated his research to dairy science, specifically autochthonous products, dessert and sweet products, as well as functional food and natural food ingredients.