Menu
Home
Log in / Register
 
Home arrow Health arrow Advances in Dairy Products

Advances in Dairy Products


I Ingredients for Dairy Products ManufacturingMilkMilk Quality and ProcessingMilk Composition and Systems of Payment According to Milk UtilizationMilk Payment SystemsThe Role of Digestive Peptides from p-Casein and the A2 MilkMelatonin-Enriched MilkConclusionsReferencesMilk Preparation for Further Processing into Dairy ProductsThe Rationale for Milk PreparationPreliminary Operations: Milk Reception and StorageFreshness and Age of the MilkMarket MilkLimits of Possible InterventionsModifying the Original Milk CompositionPhysical and Enzymatic TreatmentsBactofugationMicrofiltrationFermented MilkImproving Milk for FermentationModifying Milk CompositionPhysical and Enzymatic TreatmentsCheeseReception, Selection, and Storage of Milk at the Cheese FactoryMilk MaturationPhysical Treatments of CheesemilkStandardization of Cheesemilk CompositionHeat Treatment: Raw, Thermized, or Pasteurized MilkHomogenization of CheesemilkReferencesStarter Cultures Probiotics and PrebioticsProbioticsThe Microbiota of Human GI TractProbiotics and the Human Immune Defense SystemProbiotics: Their Impact on the GI TractTransit TimePrevention and Treatment of DiarrheaAAD (Antibiotic-Associated Diarrhea)Lactose MalabsorptionIBD (Inflammatory Bowel Disease)IBS (Irritable Bowel Syndrome)Inflamm-AgingIntestinal Microbiome in the ElderlyPsychobioticsPrebioticsDefinitionInulin and OligofructoseGalacto-oligosaccharidesLactulose (Galacto-Fructose)Next Prebiotics GenerationReferencesStarter and Ancillary CulturesLactic Acid BacteriaLAB Starter CulturesSugar TransportAromaProteolytic ActivityExopolysaccharides (EPS)Inhibitory SubstancesPreparation of Modern Starter CulturesAncillary CulturesProtective CulturesHow Can Bacteriocins or Substances Bacteriocins-Like Impact on Cheese Ripening?Nonproteinaceous Antimicrobial CompoundsYeasts and Molds as Ancillary CulturesReferencesOther IngredientsVitamins, Minerals, and Bioactive CompoundsVitaminsVitamin A (retinol)Vitamin DVitamin EVitamin KWater-Soluble VitaminsVitamins B6 and B12 and Folic AcidMineral SaltsPhosphorusSeleniumZincBioactive CompoundsLong-Chain Polyunsaturated Fatty AcidsBotanicalsCurcumaCarotenoidsLutein and ZeaxantinLycopenePolyphenolsNew Technologies for Dairy Products FortificationChelationReferencesFruit and VegetablesDefinitionsManufacturing Jams and Fruit PreparationsInnovation /TrendsHigh-Pressure TechnologyBasic HPP PrinciplesHigh-Pressure SterilizationPulsed Electric Fields (PEF)Principle of Pulsed Electric Field TechnologySystem ComponentsProcessing of Apple JuiceProcessing of Orange JuiceMicrowave and Radio Frequency HeatingHow Microwaves and Radio Frequencies Generate HeatAdvantages of Microwave and Radio Frequency ProcessingFreeze ConcentrationReferencesAdditives and Processing AidsAcidity Regulators, Preservatives, and AntioxidantsIdentification and CodingNanotechnologiesAgricultureFood and FeedFood PackagingMicroencapsulationAcidity Regulators, Preservatives, and AntioxidantsAcidity RegulatorsPreservativesOrganic Acids and Their SaltsAntibioticsNitratesIrradiationAntioxidantsReferencesFlavors, Colors, Thickeners, and EmulsifiersFlavorsTechnologies for the Recovery of Aromas (Cerutti, 2006)ColorantsCertified ColorsColors Exempt from CertificationHealth Concerns with ColorsAluminium-Containing DyesMethods of Extraction of PigmentsAdditives for Appearance, Consistency, and StabilityThickenersEmulsifiersReferencesEnzymesMilk ClottingRennet: DefinitionAnimal RennetFermentation Chymosin or Recombinant ChymosinRennet PasteVegetable RennetMicrobial CoagulantsLipaseTransglutaminaseLactaseLysozymeReferencesII Processing of Dairy ProductsProcess innovation Enzymes Applications for the Dairy IndustryUse in Cheese MakingProteases as Milk CoagulantsProteases for Acceleration of Ripening and Flavor DevelopmentLipasesLactasesApplications for Shelf-Life ExtensionLysozymeLactoperoxidase (LP)Lactoferrin (LF)Applications for Functional and Environmental PurposesUse of TransglutaminaseHydrolysis of Milk ProteinsHydrolysis of PhospholipidsLactase for the Production of OligosaccharidesApplications for Plants and Surface CleaningEnzymes in Treating Dairy WastewatersReferencesProduct innovationFunctional Dairy Products Including Pro/Pre/SymbioticsDefinition and Classification of Functional FoodProbiotics, Prebiotics, and SynbioticsBioactive PeptidesAntihypertensive PeptidesAntioxidant PeptidesY-Aminobutyric AcidVegetable Extracts for Enhancing Nutritional Value of Dairy FoodDairy Food Fortified/Enriched with MicronutrientsDairy Products with Modified Lipid CompositionConjugated Fatty AcidsLow-Fat CheesesConclusionsReferencesMembrane Technologies Applied to Cheese MilkGeneral AspectsCharacteristics of MembranesApplications in the Cheese-Making ProcessMilk Concentration by UltrafiltrationMilk Concentration by MicrofiltrationDebacterization of Cheese Milk by MicrofiltrationOther Membrane Applications Related to Cheese MakingReferencesProcess/Product Control: Analysis of Cheese by Proteomics TechniquesTarget Milk Proteins Heterogeneity among the Mammalian Species of Interest for Dairy IndustryUrea Polyacrilamyde Gel Electrophoresis (Urea-PAGE)Sodium Dodecyl Sulfate Polyacrylamide Gel ElectrophoresisIsoelectric Focusing ElectrophoresisTwo-Dimensional ElectrophoresisLiquid Chromatography and Mass SpectrometryCapillary ElectrophoresisConclusionsReferencesProduct innovation Functional Dairy Products Including Pro/Pre/SymbioticsDefinition and Classification of Functional FoodProbiotics, Prebiotics, and SynbioticsBioactive PeptidesAntihypertensive PeptidesAntioxidant PeptidesY-Aminobutyric AcidVegetable Extracts for Enhancing Nutritional Value of Dairy FoodDairy Food Fortified/Enriched with MicronutrientsDairy Products with Modified Lipid CompositionConjugated Fatty AcidsLow-Fat CheesesConclusionsReferencesDairy Products and Their Role in Human HealthDairy Products and CancerDairy Products and MetSDairy Products and OsteoporosisDairy Products and Lactose IntoleranceNew Technologies Applied to Milk and Dairy Products to Reduce LactoseDairy Products and AllergiesReferencesIII Shelf Life of Dairy Products Technological Options to Prolong Shelf Life Freezing of Dairy ProductsFreezingFreezing MethodsFreezing Dairy ProductsIce CreamFermented Milk ProductOther Dairy Products and Starter CulturesReferencesAntimicrobial Compounds Applied to Dairy FoodAntimicrobial Agents of Plant OriginAntimicrobial Agents of Microbial OriginAntimicrobial Agents of Animal OriginAntimicrobial Agents of Chemical OriginReferencesAntimicrobial Compounds Applied to Dairy FoodAntimicrobial Agents of Plant OriginAntimicrobial Agents of Microbial OriginAntimicrobial Agents of Animal OriginAntimicrobial Agents of Chemical OriginReferencesModern packaging systems to prolong shelf lifeActive Packaging Applied to Dairy ProductsAntimicrobial PackagingChemical AntimicrobialsNatural AntimicrobialsBacteriocinsBiopolymersEssential OilsOxygen ScavengersAntioxidant PackagingOthersConclusionsReferencesNanotechnology Applied to the Dairy SectorNanostructures for Dairy ApplicationsNano-Packaging for Dairy ApplicationsReferencesBiodegradable Packaging Applied to Dairy ProductsBiodegradable Materials for Dairy Product PackagingEdible Materials for Use in Dairy Product PackagingConclusionsReferencesIV Consumer AcceptanceConsumer Behavior with Regard to Quality Perception of Food Products and Decision MakingThe Quality ConceptQuality Concepts, Emotions, and Consumer Needs and ExperienceQuality in the Dairy Sector: InsightsConclusionsReferencesFood Quality PerceptionThe Concept of Food QualityMultidimensional Approach (Garvin Model)The Hierarchical Approaches: The Zeithaml ModelThe Zeithaml ModelThe Integrative Approach: The Total Food Quality ModelReferencesConsumer Behavior Models Applied to Food SectorConsumer Behavior Models Applied to Food SectorRational Choice ModelsConsumer Preference ModelThe Attribute ModelAdapted Models Based on Expectancy-Value TheoryTheory of Reasoned ActionTheory of Planned BehaviorConclusionsReferencesEvaluation, Choice, and PurchaseFactors Influencing Food Choice and PurchaseCharacteristics of the PersonCharacteristics of the ProductCharacteristics of the EnvironmentConclusionReferencesConsumer insight in the process of new dairy products developmentThe New Product Development ProcessDefinition Settings and New Food Products ClassificationConsumer-Oriented New Product Development ProcessKey Stages in the New Product Development ProcessStage 1: New Product Strategy DevelopmentStage 2: Idea GenerationStage 3: Idea Screening and EvaluationStage 4: Concept TestingStage 5: Business AnalysisStage 6: Product DevelopmentStage 7: Test MarketingStage 8: CommercializationStage 9: Review of Market PerformanceRisk and Failure of the NPDCase StudiesCase Study One: United Milk CompanyCase Study Two: Dairy Farm Rhodopa MilkCase Study Three: Kondov's Dairy FarmConclusionsReferencesMarket OpportunitiesKnowledge Resources for Taking Market OpportunitiesSix Sigma Approach for Agri-Food SectorMarket Opportunities in the Dairy SectorConclusionsReferencesConsumer Insight and Approaches in New Dairy Products DevelopmentFrom Naturalness to Hybrid QualitiesPasteurizationOrganic Milk ProductsGeographical Indications, Traditional Specialty Guaranteed and Traditional FoodAdditivesFortification and Functional Milk ProductsProbiotic Dairy ProductsPlant-Based Milk ProductsHigh-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) ProductsBovine Somatotropin (BST)-Treated MilkNew Dairy Product DevelopmentDairy Industry-Centered New Product DevelopmentDairy Consumer-Centered New Product DevelopmentNew Dairy Product Development as a Relational Issue between Consumers and Dairy IndustriesReferencesV Environmental and Policy IssuesThe Milk and Dairy Sector in the European Union: Environmental and Policy IssuesMilk and Dairy Production in EuropeEnvironmental Impact of the Dairy SectorPolicy Considerations and ConclusionsReferencesPolicies and Strategies for Eco-Friendly Dairy ProductDairy Production: The Institutional ContextStrategic Attributes of Eco-Friendly Dairy InitiativesCapabilities for Eco-Friendly Dairy ProductionCreating Competitive AdvantageCandia's Grandlait InitiativeTine's Organic Processed InitiativeConcluding RemarksReferences
 
Found a mistake? Please highlight the word and press Shift + Enter  
Next >
 
Subjects
Accounting
Business & Finance
Communication
Computer Science
Economics
Education
Engineering
Environment
Geography
Health
History
Language & Literature
Law
Management
Marketing
Mathematics
Political science
Philosophy
Psychology
Religion
Sociology
Travel