New Insights into Milk and Dairy Products
In general, the primary requirement for all dairy products is safety. However, the quality of milk and dairy products must also be considered. For example, milk’s ability to coagulate into rennet is a basic requirement for milk destined for cheesemaking, as it affects cheese yield and quality. Howev...
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| Ձևաչափ: | Online |
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| Լեզու: | անգլերեն |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Առցանց հասանելիություն: | ONIX_20250220_9783725828012_439 |
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Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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| _version_ | 1869529012795080704 |
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| collection | Directory of Open Access Books |
| description | In general, the primary requirement for all dairy products is safety. However, the quality of milk and dairy products must also be considered. For example, milk’s ability to coagulate into rennet is a basic requirement for milk destined for cheesemaking, as it affects cheese yield and quality. However, rheological and microbiological features are also important for obtaining dairy products suitable for different aims. New information on the influence of genetic, physiological, pathological, environmental, and technological factors on the quality characteristics of milk and dairy products will contribute to the progress of the sector. Furthermore, milk and dairy products are important sources of nutrients for humans, such as proteins, lipids, calcium and vitamins. A number of by-products, such as milk whey and buttermilk, are produced by the dairy industry. These can be utilised for other aims due to their high nutritional value. Their reutilisation also reduces the environmental impact of pollution generated by the industry. Milk from certain species is still not being studied or is not well-characterised; these milks could also be utilised to obtain new dairy products. |
| format | Online |
| id | doab-20.500.12854ir-153075 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1530752025-02-20T13:31:16Z New Insights into Milk and Dairy Products Franceschi, Piero Formaggioni, Paolo milk and dairy product production milk and dairy product composition milk and dairy product nutritional properties milk and dairy product safety milk coagulation properties and curd rheology cheese making and processing effects of genetic and environmental factors on milk and dairy product characteristics milk and dairy product microbiology dairy technology thema EDItEUR::N History and Archaeology::NH History thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues In general, the primary requirement for all dairy products is safety. However, the quality of milk and dairy products must also be considered. For example, milk’s ability to coagulate into rennet is a basic requirement for milk destined for cheesemaking, as it affects cheese yield and quality. However, rheological and microbiological features are also important for obtaining dairy products suitable for different aims. New information on the influence of genetic, physiological, pathological, environmental, and technological factors on the quality characteristics of milk and dairy products will contribute to the progress of the sector. Furthermore, milk and dairy products are important sources of nutrients for humans, such as proteins, lipids, calcium and vitamins. A number of by-products, such as milk whey and buttermilk, are produced by the dairy industry. These can be utilised for other aims due to their high nutritional value. Their reutilisation also reduces the environmental impact of pollution generated by the industry. Milk from certain species is still not being studied or is not well-characterised; these milks could also be utilised to obtain new dairy products. 2025-02-20T13:31:14Z 2025-02-20T13:31:14Z 2024 book ONIX_20250220_9783725828012_439 9783725828012 9783725828029 https://directory.doabooks.org/handle/20.500.12854/153075 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/10383 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2802-9 10.3390/books978-3-7258-2802-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725828012 9783725828029 322 Basel open access |
| spellingShingle | milk and dairy product production milk and dairy product composition milk and dairy product nutritional properties milk and dairy product safety milk coagulation properties and curd rheology cheese making and processing effects of genetic and environmental factors on milk and dairy product characteristics milk and dairy product microbiology dairy technology thema EDItEUR::N History and Archaeology::NH History thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues New Insights into Milk and Dairy Products |
| title | New Insights into Milk and Dairy Products |
| title_full | New Insights into Milk and Dairy Products |
| title_fullStr | New Insights into Milk and Dairy Products |
| title_full_unstemmed | New Insights into Milk and Dairy Products |
| title_short | New Insights into Milk and Dairy Products |
| title_sort | new insights into milk and dairy products |
| topic | milk and dairy product production milk and dairy product composition milk and dairy product nutritional properties milk and dairy product safety milk coagulation properties and curd rheology cheese making and processing effects of genetic and environmental factors on milk and dairy product characteristics milk and dairy product microbiology dairy technology thema EDItEUR::N History and Archaeology::NH History thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues |
| topic_facet | milk and dairy product production milk and dairy product composition milk and dairy product nutritional properties milk and dairy product safety milk coagulation properties and curd rheology cheese making and processing effects of genetic and environmental factors on milk and dairy product characteristics milk and dairy product microbiology dairy technology thema EDItEUR::N History and Archaeology::NH History thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues |
| url | ONIX_20250220_9783725828012_439 |