Microstructure of Dairy Products E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 838

Veröffentlichungsjahr: 2018

Beschreibung

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products 

This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. 

Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products.

• Presents complete coverage of the latest developments in dairy product microscopy techniques
• Details the use of microscopy techniques in structural analysis
• An essential purchase for companies, researchers, and other professionals in the dairy sector 

Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

Leseprobe

Microstructure of Dairy Products

First Edition

Edited by

Mamdouh Mahmoud Abdel-Rahman El-Bakry

Universitat Autònoma of BarcelonaBarcelona, Spain

Antoni Sanchez

Universitat Autònoma of BarcelonaBarcelona, Spain

Bhavbhuti M. Mehta

Anand Agricultural UniversityGujarat, India

Copyright

This edition first published 2018

© 2018 John Wiley & Sons Ltd

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.

The right of Mamdouh Mahmoud Abdel‐Rahman El‐Bakry, Antoni Sanchez, and Bhavbhuti M. Mehta to be identified as the editors of the editorial material in this work has been asserted in accordance with law.

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Library of Congress Cataloging‐in‐Publication Data has been applied for:

9781118964224

Cover Design: Wiley

Cover Image: © Biophoto Associates/Science Source Images

List of Contributors

M. Auty

Food Chemistry & Technology Department

Teagasc Food Research Centre

Teagasc, Moorepark

Co. Cork, Ireland

J. Chandrapala

School of Science

RMIT University

Bundoora, Victoria

Australia

R.W. Hartel

University of Wisconsin‐Madison

Madison, WI, USA

J. Hazekamp

Unilever R&D

Colworth Science Park

Sharnbrook, Bedfordshire

United Kingdom

I. Hernando

Departamento de Tecnología de Alimentos

Universitat Politècnica de València

Valencia, Spain

G. Impoco

CoRFiLaC

Ragusa, Italy

E. Llorca

Departamento de Tecnología de Alimentos

Universitat Politècnica de València

Valencia, Spain

A.G. Marangoni

Food Science Building

University of Guelph

Guelph, Ont. Canada

Bhavbhuti M. Mehta

Dairy Chemistry Department

SMC College of Dairy Science

Anand Agricultural University

Anand, Gujarat, India

M.N. Oliveira

Department of Biochemical and Pharmaceutical Technology

University of São Paulo, Brazil

S. Otles

Department of Food Engineering

Faculty of Engineering

Ege University

Izmir, Turkey

V. Ozyurt

Graduate School of Natural and Applied Sciences

Food Engineering Branch

Ege University

Izmir, Turkey

P.H.P. Prasanna

Department of Animal & Food Sciences

Faculty of Agriculture

Rajarata University of Sri Lanka

Anuradhapura, Sri Lanka

A. Quiles

Departamento de Tecnología de Alimentos

Universitat Politècnica de València

Valencia, Spain

P.R. Ramel

Food Science Building

University of Guelph

Guelph, Ont. Canada

C.S. Ranadheera

Advanced Food Systems Research Unit

College of Health & Biomedicine

Victoria University

Werribee Campus

Werribee, Victoria, Australia

I.T. Smykov

All‐Russian Scientific Research Institute for Butter and Cheese Making

Uglich, Russia

M.H. Tunick

Center for Food & Hospitality Management

Drexel University

Philadelphia

PA, USA

S.R. VanWees

University of Wisconsin‐Madison

Madison, WI, USA

J.K. Vidanarachchi

Department of Animal Science

Faculty of Agriculture

University of Peradeniya

Peradeniya, Sri Lanka

Preface

The idea of the edited book Microstructure of Dairy Products has evolved from the fact that it is difficult to find recent books related to and focusing on the microstructure analyses of dairy products in addition to their detailed microstructural aspects. Microstructure has been studied for several decades; however, the few recent specialized books that discuss the microstructure of food matrices have no focus on the microstructure of dairy products. Microstructure of Dairy Products is considered as a timely multi‐author text, with contributors from the USA, Europe, Canada, Australia, Brazil, India and other parts of the world.

Microstructure significantly affects all end‐product processing characteristics. These are functional properties, which include mainly textural and rheological parameters, and flavor or sensory properties. Therefore, it is essential to understand fully the microstructure of these food products. Microstructure of Dairy Products provides a full description and updates of the most recent developments of microscopy techniques used and analyses of the microstructure of dairy products. The book may help in areas related to microstructural analyses, and to studies on the relationship between microstructure, functionality and flavor. Currently, there is a need for systematic microstructure studies of most dairy products, in order to provide an insight into the understanding of the different phenomena that relate to functional and biochemical changes during processing and subsequent storage.

The topics in Microstructure of Dairy Products are of great interest to everyone involved in the manufacture of dairy products, through to dairy consultants and scientists who are involved in product development and troubleshooting. The topic has been extensively researched, and the result of this widespread interest is that many articles on the structure of different dairy products have been published in scientific journals, targeted at very specific groups of scientists. This book enables an easy knowledge transfer of a comprehensive and global overview to the reader. For the sake of clarity, there are various chapters dealing separately with different dairy products. For example, a researcher might be working/interested only in dairy fat products rather than fermented milks.

The book consists of 14 chapters, spanning about 400 pages. There are two main parts:

Overview of microscopy techniques used, where different types of the following techniques are discussed in detail: light microscopy, electron microscopy and emerging microscopy techniques (

Chapters 1

–

4

). This is followed by a chapter on the quantitative analyses of micrographs and the software used in microstructural analyses (

Chapter 5

).

Microstructure of various dairy foods (

Chapters 6

–

12

). This part is divided into sections related to the microstructure of milk, cheeses, yoghurts, fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition,

Chapter 13

reviews the localization of microorganisms within the microstructure of various dairy products.

The last chapter discusses the challenges and future trends of the microstructure of dairy products (Chapter 14).

This book is aimed at the following potential audiences.

Microstructure of Dairy Products, which serves as an essential stand‐alone source, is primarily recommended in academia as well as the food industry and especially dairy science and technology. In addition, physicists and microscopists can benefit from this book as it provides updated information on the description, uses and applications of microscopy techniques in the microstructural analyses of dairy products. Other audiences include graduate students and researchers in the field of pure sciences such as biology, physics and chemistry. It is always useful to have an updated knowledge about microscopy techniques and their benefits and challenges, and accordingly the future research that is required.

It is hoped that this text will become an important component of the book series in the field of dairy microstructure.

Mamdouh Mahmoud Abdel‐Rahman El‐Bakry, Antoni Sanchez, and Bhavbhuti M. Mehta

Editors