Dairy Engineering Advanced Technologies and Their Applications

Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- List of Contributors -- List of Abbreviations -- Preface 1 -- Preface 2 -- Preface 3 -- Foreword 1 -- Foreword 2 -- Warning/Disclaimer -- About the Lead Editor -- About the Senior Editor-in-Chief -- About the Co-Editor -- Endorsements for This Book Volume -- Other Books on Agricultural & Biological Engineering -- Editorial -- PART I: ADVANCED APPLICATIONS IN DAIRY ENGINEERING -- 1: Plant-Based Coagulants in Cheese Making: Review -- 2: Rheological Characterization of Fruit Fillings -- 3: Role of Emulsifying Salts in Cheese Products -- PART II: PROCESS ENGINEERING-DAIRY PRODUCTS -- 4: Dairy Engineering: Milk Processing and Milk Products -- 5: Aseptic Food Processing and Packaging -- 6: High-Pressure Processing of Dairy Products -- 7: Introspection on Mechanization of Traditional Indian Dairy Products -- 8: Standardization of Heat-Dessicated Product: Milk Cream -- 9: Heat-Dessicated Milk Product: A Condensed Milk -- PART III: HUMAN HEALTH BENEFITS FROM VARIOUS DAIRY PRODUCTS -- 10: Milk-Derived Bioactive Peptides: Health Benefits -- 11: Potential Application of Probiotics for Human Health Benefits: Review -- PART IV: FOOD LAWS, ACTS, ORDERS, AND REGULATIONS -- 12: Brief Highlights and Implications of Food Laws: Case Study -- 13: Food Regulations Around the Globe -- 14: Entrepreneurship and Management of Food Processing Plants -- Appendix A: Standards for Dairy-Based Food Products -- Appendix B: Specific Hygienic and Sanitary Practices to Be Followed by Food Business Operators Engaged in Manufacture, Processing, Storing, and Selling of Milk and Milk Products -- Appendix C: List of Dairy Products -- Index