Sweetened concentrated milk products : science, technology, and engineering /
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...
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| 1. autor: | |
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| Format: | Elektroniczne E-book |
| Język: | angielski |
| Wydane: |
Cambridge, MA :
Woodhead Publishing,
2024.
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| Hasła przedmiotowe: | |
| Dostęp online: | ScienceDirect |
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| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | on1428317667 | ||
| 003 | OCoLC | ||
| 005 | 20260915095206.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 240401s2024 mau o 000 0 eng d | ||
| 040 | |a OPELS |b eng |e rda |e pn |c OPELS |d OCLCO |d OCLCL |d SFB |d OCLCF | ||
| 020 | |a 0128236191 |q (electronic bk.) | ||
| 020 | |a 9780128236192 |q (electronic bk.) | ||
| 020 | |z 9780128233733 | ||
| 020 | |z 0128233737 | ||
| 035 | |a (OCoLC)1428317667 | ||
| 050 | 4 | |a SF259 | |
| 082 | 0 | 4 | |a 637.142 |2 23/eng/20240401 |1 https://id.oclc.org/worldcat/ddc/E3HPDtPW7PmvpHqb4Rhx4R9YdY |
| 100 | 1 | |a Ramirez-Navas, Juan, |e author. | |
| 245 | 1 | 0 | |a Sweetened concentrated milk products : |b science, technology, and engineering / |c Juan Ramirez-Navas. |
| 264 | 1 | |a Cambridge, MA : |b Woodhead Publishing, |c 2024. | |
| 300 | |a 1 online resource (236 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front cover -- Half title -- Title -- Copyright -- Dedication -- Contents -- Contributors -- Chapter 1 Sweetened concentrated milk: An overview -- 1.1 Introduction -- 1.2 Concentrated sweet milk -- 1.3 General aspects of sweetened concentrated milk -- 1.3.1 Classification and types -- 1.3.2 Physical characteristics -- 1.4 Analysis of the commercial context -- 1.4.1 Key players -- 1.4.2 Market trends -- 1.4.3 Sub-products -- 1.5 Bibliometric analysis -- 1.5.1 Sources of information and strategy used to search for data -- 1.5.2 Information analysis -- 1.5.3 Results -- 1.5.4 Discussion -- 1.6 Conclusion -- References -- Chapter 2 Concentrated, evaporated, and condensed milk -- 2.1 Introduction -- 2.2 Evaporation process -- 2.3 Evaporation engineering fundamentals -- 2.3.1 Stable or without accumulation process -- 2.4 Numerical examples in two evaporation units -- 2.4.1 Single effect without boiling point rise -- 2.5 Application in a double effect -- 2.5.1 Double effect without boiling point rise -- 2.5.2 Double effect with boiling point rise -- 2.6 Studies performed on concentrated, condensed, and evaporated milk -- 2.6.1 Physicochemical properties -- 2.6.2 Physical properties -- 2.6.3 Recent studies -- 2.7 Conclusion -- References -- Chapter 3 Arequipe -- 3.1 Definition and general characteristics of arequipe -- 3.2 Maillard reactions -- 3.3 Gelation -- 3.4 Types of arequipe -- 3.5 Raw materials and additives -- 3.5.1 Raw materials -- 3.5.2 Additives -- 3.6 Ingredient formulation -- 3.6.1 Use of reconstituted milk -- 3.7 Processing technology -- 3.8 Defects in the production of arequipe and prevention methods -- 3.8.1 Grit -- 3.8.2 Presence of lumps and loss of brightness -- 3.8.3 Presence of molds -- 3.8.4 Syneresis -- 3.8.5 Lighter or darker color -- 3.8.6 Lack or excess of consistency -- 3.8.7 Presence of burnt or darker particles. | |
| 505 | 8 | |a 3.9 Equipment for arequipe production -- 3.10 Conclusion -- References -- Chapter 4 Cajeta: A dairy sweet from goat milk -- 4.1 General aspects -- 4.1.1 Characteristics of cajeta (caramel sauce) -- 4.1.2 Main defects -- 4.1.3 Goat milk -- 4.2 Production process of cajeta -- 4.2.1 Main types of cajeta -- 4.2.2 Basic process operations -- 4.2.3 Comparison of two Mexican cajetas -- 4.3 Development of cajeta analogous products -- 4.4 Food product development and use of cajeta -- 4.5 Conclusion -- References -- Chapter 5 Manjar Blanco del Valle -- 5.1 Introduction -- 5.2 History -- 5.3 Description and composition -- 5.4 Technology of Manjar Blanco del Valle -- 5.4.1 Raw materials and ingredients -- 5.4.2 Artisanal production process -- 5.4.3 Heat treatment effects during the production process -- 5.4.4 Quality assurance -- 5.5 Physical properties -- 5.5.1 Color -- 5.5.2 Rheological aspects -- 5.6 Sensory characteristics -- 5.6.1 Analysis of preference -- 5.6.2 Analysis of acceptance -- 5.7 Final words -- Acknowledgment -- References -- Chapter 6 Panelitas de leche -- 6.1 Introduction -- 6.2 Panelitas -- 6.2.1 Organoleptic characteristics -- 6.2.2 Composition -- 6.3 Production -- 6.3.1 Raw material and ingredients -- 6.3.2 Production process and recommendations -- 6.3.3 Defects -- 6.4 Effects of heat treatment during processing -- 6.5 Physicochemical properties -- 6.5.1 Color -- 6.5.2 Consistency -- 6.5.3 Water activity and moisture content -- 6.6 Sensory characteristics -- 6.7 Final words -- References -- Chapter 7 Soft candies -- 7.1 Introduction -- 7.2 Confectionery and candies -- 7.2.1 History -- 7.2.2 Definition -- 7.2.3 Classification -- 7.3 Soft candies with dairy content -- 7.3.1 Classification -- 7.3.2 Raw material -- 7.3.3 Productive process -- 7.4 Physicochemical properties -- 7.4.1 Humidity -- 7.4.2 Water activity. | |
| 505 | 8 | |a 7.4.3 Glass transition temperature -- 7.4.4 State diagrams -- 7.5 Final words -- References -- Chapter 8 Cocadas and coconut sweets -- 8.1 Introduction -- 8.2 Cocadas -- 8.2.1 Organoleptic characteristics -- 8.2.2 Composition -- 8.3 Manufacturing -- 8.3.1 Raw materials and ingredients -- 8.3.2 Production process -- 8.4 Quality parameters -- 8.4.1 Color -- 8.4.2 Thermophysical properties -- 8.4.3 Textural parameters -- 8.5 Conclusion -- References -- Chapter 9 Quality parameters of Sweetened Concentrated Milk Products -- 9.1 Introduction -- 9.2 Raw material requirements -- 9.2.1 Milk -- 9.2.2 Sugar -- 9.2.3 Panela -- 9.2.4 Glucose -- 9.2.5 Flours and starch -- 9.2.6 Sodium bicarbonate -- 9.3 Requirements to be met by dulce de leche -- 9.3.1 Sweetened condensed milk -- 9.3.2 Dulce de leche -- 9.4 Sampling -- 9.4.1 General information -- 9.4.2 Sweetened condensed milk and dulce de leche -- 9.5 Bromatological analysis -- 9.5.1 Sample preparation -- 9.5.2 Routine tests -- 9.6 Microbiological quality -- 9.7 Physicochemical parameters -- 9.7.1 Water activity -- 9.7.2 Color -- 9.7.3 Refractive index -- 9.7.4 pH -- 9.7.5 Soluble solids -- 9.8 Rheological parameters -- 9.8.1 Viscosity -- 9.8.2 Texture -- 9.9 Sensory parameters -- 9.10 Functional parameters -- 9.11 Conclusion -- References -- Chapter 10 Lifetime calculations for the usage of sweetened condensed milk (SCM) products -- manjar de leche (Ecuador) a model case -- 10.1 Introduction -- 10.1.1 Shelf life -- 10.2 Traditional "dulce de leche" -- 10.2.1 Lactose crystallization -- 10.3 Methodology -- 10.3.1 Kinetics of crystal growth -- 10.4 Shelf life at constant temperature -- 10.4.1 The Arrhenius model -- 10.5 Shelf life at variable temperature -- 10.5.1 Calculation of storage temperature -- 10.5.2 Calculation of shelf life -- 10.6 Conclusion -- References. | |
| 505 | 8 | |a Chapter 11 Use of whey in dulce de leche manufacturing -- 11.1 Introduction -- 11.2 Characteristics properties of whey for the production of dulce de leche -- 11.3 Whey treatments for use in dulce de leche making (milk sweets) -- 11.4 Preparation of different dulces de leche -- 11.5 Conclusion -- References -- Chapter 12 Kettle design for arequipe production -- 12.1 Introduction -- 12.2 Kettles -- 12.3 Engineering analysis -- 12.4 Design-dimensioning -- 12.5 Control and instrumentation -- 12.6 Optimization -- 12.7 Calculation example -- 12.8 Final comments -- References -- Chapter 13 Experimental designs applied in research and development of dulces de leche -- 13.1 Introduction -- 13.2 Statistical design of experiments -- 13.2.1 Elements of design of experiments -- 13.2.2 Basic experimental design -- 13.3 Additional examples of the application of DoE in DL research -- 13.4 Conclusion -- References -- Index -- Back cover. | |
| 650 | 0 | |a Dairy products. | |
| 650 | 0 | |a Concentrated milk. | |
| 650 | 6 | |a Produits laitiers. |0 (CaQQLa)201-0005319 | |
| 650 | 6 | |a Lait concentré. |0 (CaQQLa)201-0047267 | |
| 650 | 7 | |a Concentrated milk. |2 fast |0 (OCoLC)fst00872916 | |
| 650 | 7 | |a Dairy products. |2 fast |0 (OCoLC)fst00886959 | |
| 758 | |i has work: |a SWEETENED CONCENTRATED MILK PRODUCTS (Text) |1 https://id.oclc.org/worldcat/entity/E39PD3d4GjH7QhvKrPRj3XV4D3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Ramirez-Navas, Juan. |t Sweetened concentrated milk products. |d Oxford : Woodhead Publishing, 2023 |z 9780128233733 |w (OCoLC)1363814797 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780128233733 |