Advances in Dairy Products offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance.
The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision–making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource:
- Assesses the most innovative scientific knowledge in the dairy food sector
- Reviews the latest technological developments relevant for dairy companies
- Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging
- Examines consumer research innovations in the dairy industry
Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Products includes vital information on the most up–to–date and scientifically sound research in the field.
Part I Ingredients for Dairy Products Manufacturing 1
1.1 Milk 3
1.1.1 Milk Quality and Processing 4Germano Mucchetti and Angelo V. Zambrini
1.1.2 Milk Preparation for Further Processing into Dairy Products 21Angelo V. Zambrini and Germano Mucchetti
1.2 Starter Cultures 37
1.2.1 Probiotics and Prebiotics 38Carla Orsi and Angelo V. Zambrini
1.2.2 Starter and Ancillary Cultures 58Carla Orsi and Angelo V. Zambrini
1.3 Other Ingredients 75
1.3.1 Vitamins, Minerals, and Bioactive Compounds 76Emanuela Donati
1.3.2 Fruit and Vegetables 98Carlo Tagliabue
1.4 Additives and Processing Aids 117
1.4.1 Acidity Regulators, Preservatives, and Antioxidants 118Andelka Bacak
1.4.2 Flavors, Colors, Thickeners, and Emulsifiers 132Andelka Bacak
1.4.3 Enzymes 146Martino Verga
Part II Processing of Dairy Products 163
2.1 Process innovation 165
2.1.1 Enzymes Applications for the Dairy Industry 166Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia
2.1.2 Plant Cleaning and Sanitizing 176Pierangelo Galimberti
2.1.3 Membrane Technologies Applied to Cheese Milk 194Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia
2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques 202Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia
2.2 Product innovation 215
2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics 216Fabio Minervini, Maria De Angelis and Marco Gobbetti
2.2.2 Dairy Products and Their Role in Human Health 248Teresa Trotta, Francesca Posa, Giorgio Mori and Chiara Porro
Part III Shelf Life of Dairy Products 263
3.1 Technological Options to Prolong Shelf Life 265
3.1.1 Freezing of Dairy Products 266Sebnem Tavman and Tuncay Yilmaz
3.1.2 Antimicrobial Compounds Applied to Dairy Food 274Luisa Angiolillo, Annalisa Lucera, Matteo A. Del Nobile and Amalia Conte
3.2 Modern packaging systems to prolong shelf life 295
3.2.1 Active Packaging Applied to Dairy Products 296Ozlem Kizilirmak Esmer and Busra Sahin
3.2.2 Nanotechnology Applied to the Dairy Sector 314Cristina Costa, Matteo A. Del Nobile and Amalia Conte
3.2.3 Biodegradable Packaging Applied to Dairy Products 328Lia Noemi Gerschenson, Rosa Jagus and Carolina Patricia Olle Resa
Part IV Consumer Acceptance 341
4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making 343
4.1.1 The Quality Concept 344Mariantonietta Fiore and Francesco Contò
4.1.2 Food Quality Perception 355Raffaele Silvestri and Piermichele La Sala
4.1.3 Consumer Behavior Models Applied to Food Sector 367Elka Vasileva
4.1.4 Evaluation, Choice, and Purchase 374Daniela Ivanova
4.2 Consumer insight in the process of new dairy products development 381
4.2.1 The New Product Development Process 382Plamen Dimitrov Mishev and Yulia Vladimirova Dzhabarova
4.2.2 Market Opportunities 394Raffaele Silvestri
4.2.3 Consumer Insight and Approaches in New Dairy Products Development 404Minna Mikkola and Fedele Colantuono
Part V Environmental and Policy Issues 421
5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues 423Caterina De Lucia, Pasquale Pazienza and Vincenzo Vecchione
5.1.2 Policies and Strategies for Eco–Friendly Dairy Product 438Gerrit Willem Ziggers
Francesco Contò, Department of Economics, University of Foggia, Italy.
Matteo A. Del Nobile, Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy.
Michele Faccia, Department of Soil, Plant and Food Sciences, University of Bari, Italy.
Angelo V. Zambrini, Granarolo S.p.A., Bologna, Italy.
Amalia Conte, Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy.