Technological interventions in dairy science : innovative approaches in processing, preservation, and analysis of milk products

336 Pages·2018·0.23 MB·English

by  Chavan

TECHNOLOGICAL INTERVENTIONS
IN DAIRY SCIENCE
Innovative Approaches in Processing, Preservation,
and Analysis of Milk Products

Innovations in Agricultural and Biological Engineering
TECHNOLOGICAL INTERVENTIONS
IN DAIRY SCIENCE
Innovative Approaches in Processing, Preservation,
and Analysis of Milk Products
Edited by
Rupesh S. Chavan, PhD
Megh R. Goyal, PhD
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Library and Archives Canada Cataloguing in Publication
Technological interventions in dairy science : innovative approaches in processing,
preservation, and analysis of milk products / edited by Rupesh S. Chavan, PhD, Megh R.
Goyal, PhD.
(Innovations in agricultural and biological engineering)
Includes bibliographical references and index.
Issued in print and electronic formats.
ISBN 978-1-77188-609-3 (hardcover).--ISBN 978-1-315-16940-8 (PDF)
1. Dairy products industry--Technological innovations. 2. Dairy processing. 3. Dairy
products. 4. Milk. I. Chavan, Rupesh S., editor II. Goyal, Megh Raj, editor III. Series:
Innovations in agricultural and biological engineering
SF250.5.T43 2018 637 C2017-907543-8 C2017-907544-6
CIP data on file with US Library of C ongress
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CONTENTS
List of Contributors .................................................................................vii
List of Abbreviations ................................................................................xi
Preface 1 by Rupesh S. Chavan ...............................................................xv
Preface 2 by Megh R. Goyal ..................................................................xvii
Foreword .................................................................................................xxi
Warning/Disclaimer .............................................................................xxiii
About the Lead Editor: Dr. Rupesh S. Chavan ......................................xxv
About the Senior Editor-in-Chief .........................................................xxvii
Other Books on Agricultural & Biological Engineering ......................xxix
Editorial ..............................................................................................xxxiii
PART I: Nonthermal Technologies for Processing of
Milk and Milk Products ..................................................................1
1. Applications of Nonthermal Processing in the Dairy Industry ..............3
Prasad S. Patil, Akanksha Wadehra, Madhav R. Patil, Rupesh Chavan,
and Shraddha Bhatt
2. High-Pressure Processing of Milk and Milk Products ..........................31
Devbrat Yadav, Prabin Sarkar, Prasad Patil, and Nichal Mayur
3. Applications of Supercritical Fluid Extraction in the Food Industry .....51
Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh,
Sudhir Kumar Tomar, and Rupesh S. Chavan
PART II: Novel Technological Interventions in Dairy Science .........79
4. Preservation of Milk Using Botanical Preservatives (Essential Oils) .....81
Ashwini S. Muttagi, Rupesh S. Chavan, and Shraddha B. Bhatt
5. Role of Human Colonic Microbiota in Diseases and Health ................111
Akruti Joshi, Vijendra Mishra, Shraddha Bhatt, and Rupesh S. Chavan
vi Contents
6. Novel Drying Technologies in the Dairy Industry ................................133
Rupesh S. Chavan, Shraddha Bhatt, and Shubhneet Kaur
7. Biotechnological Route of Dairy Flavor Production ............................159
Anit Kumar, Ashutosh Updhyay, Rupesh Chavan, Usman Ali, and Rachna Sehrawat
PART III: Cleaning and Novel Detection Methods in
Dairy Science ................................................................................177
8. Fouling of Milk and Cleaning-in-Place in the Dairy Industry ............179
Md. Irfan A. Ansari, Rupesh S. Chavan, and Shraddha B. Bhatt
9. Novel Methods to Detect Adulteration of Ghee or Milk Fat ...............207
A. S. Hariyani, A. J. Thesiya, Tanmay Hazra, J. B. Gol, and Rupesh S. Chavan
PART IV: Physical Properties of Milk and Milk Products ...............241
10. Physical Parameters During Paneer Preparation: A Review..............243
A. K. Agrawal and Geetesh Sinha
11. Rheological and Textural Properties of Milk Gels ...............................259
Chakraborty Purba, Shalini Gaur Rudra, Rajesh Kumar Vishwakarma,
Uma Shanker Shivhare, Santanu Basu, and Rupesh Chavan
12. Textural Analyses of Dairy Products ....................................................293
Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain,
Ashish Kumar Singh, and Rupesh S. Chavan
Glossary of Technical Terms ..........................................................................317
Index .................................................................................................................327
LIST OF CONTRIBUTORS
A. K. Agrawal
Department of Dairy Engineering, College of Dairy Science and Food Technology Chhattisgarh
Kamdhenu Vishwavidyalaya (CGKV), Raipur 492012, India. E-mail: [email protected]
Usman Ali
National Agricultural Food Biotechnology Institute, C-127, Industrial Area, Phase 8, Mohali, Punjab,
India. E-mail: [email protected]
Md. Irfan A. Ansari
Department of Agricultural Engineering, Birsa Agricultural University, Ranchi 834006, Jharkhand,
India. E-mail: [email protected]
Santanu Basu
Dr. S. S. B. University Institute of Chemical Engineering & Technology, Panjab University,
Chandigarh 160014, India. E-mail: [email protected]
Shraddha Bhatt
Department of Biotechnology, Junagadh Agricultural University, Junagadh 362001, Gujarat, India.
E-mail: [email protected]
Rupesh S. Chavan
Department of Quality Assurance, Mother Dairy at Junagadh, Junagadh 362001, Gujarat, India.
E-mail: [email protected]
Jatin Gol
GCMMF, Anand, Gujarat, India; E-mail: [email protected]
Megh R. Goyal
Agricultural and Biomedical Engineering from General Engineering Department, University
of Puerto Rico, Mayaguez Campus; Agriculture Sciences and Biomedical Engineering, Apple
Academic Press Inc., USA. E-mail: [email protected]
A. S. Hariyani
Dairy Chemistry Department, College of Dairy Science, Kamdhenu University, Amreli 365601,
Gujarat, India. E-mail: [email protected]
Tanmay Hazra
Dairy Chemistry Department, College of Dairy Science, Kamdhenu University, Amreli 365601,
Gujarat, India. E-mail: [email protected]
Shaik Abdul Hussain
Dairy Technology Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana,
India. E-mail: [email protected]
Akruti Joshi
Shree P. M. Patel Institute of P.G. Studies and Research, Anand 388001, Gujarat, India.
E-mail: [email protected]
viii List of Contributors
Shubhneet Kaur
Department of Food and Nutrition, Lady Irwin College, Sikandra Road, New Delhi 110001, India.
E-mail: [email protected]
Anit Kumar
Department of Food Science and Technology, National Institute of Food Technology
Entrepreneurship and Management (NIFTEM), Kundli, Haryana 131028, India.
E-mail: [email protected]
Nichal Mayur
GCMMF Ltd., Anand 388001, Gujrat, India. E-mail: [email protected]
Vijendra Mishra
National Institute of Food Technology Entrepreneurship and Management, HSIIDC, Kundli 131028,
Sonepat, India. E-mail: [email protected]
Ashwini S. Muttagi
DRDC Foods, Dabur India Limited, Plot No 22, Site 4, Sahibabad, Ghaziabad 201301,
Uttar Pradesh, India. E-mail: [email protected]
Madhav R. Patil
University Department of Dairy Chemistry, Biochemistry & Food Technology Division, College of
Dairy Technology, Udgir, Latur 413517, Maharashtra, India. E-mail: [email protected]
Prasad S. Patil
Dairy Microbiology Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana,
India. E-mail: [email protected]
Chakraborty Purba
Dr. S. S. B. UICET, Panjab University, Chandigarh 160014, Chandigarh, India.
E-mail: [email protected]
Shalini Gaur Rudra
Division of Food Science and Postharvest Technology, Indian Agricultural Research Institute,
New Delhi 110012, India. E-mail: [email protected]
Prabin Sarkar
Dairy Chemistry Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana,
India. E-mail: [email protected]
Rachna Sehrawat
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and
Management (NIFTEM), Kundli, Haryana 131028, India. E-mail: [email protected]
Uma Shanker Shivhare
Dr. S. S. B University Institute of Chemical Engineering & Technology, Panjab University,
Chandigarh 160014, India. E-mail: [email protected]
Ashish Kumar Singh
Dairy Technology Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana,
India. E-mail: [email protected]
Geetesh Sinha
Department of Dairy Engineering, College of Dairy Science and Food Technology, Chhattisgarh
Kamdhenu Vishwavidyalaya (CGKV), Raipur 492012, India. E-mail: [email protected]
List of Contributors ix
A. J. Thesiya
Dairy Technology Department, College of Dairy Science, Kamdhenu University, Amreli 365601,
Gujarat, India. E-mail: [email protected]
Sudhir Kumar Tomar
Dairy Microbiology Division, NDRI, Karnal 132001, Haryana, India.
E-mail: [email protected]
Ashutosh Updhyay
Department of Food Science and Technology, National Institute of Food Technology
Entrepreneurship and Management (NIFTEM), Kundli, Haryana 131028, India.
E-mail: [email protected]
Rajesh Kumar Vishwakarma
ICAR-CIPHET, Punjab Agricultural University, Ludhiana 141004, India.
E-mail: [email protected]
Akanksha Wadehra
Dairy Technology Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana,
India. E-mail: [email protected]
Devbrat Yadav
Dairy Chemistry Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana,
India. E-mail: [email protected]