Advances in Dairy Products - Advances in Dairy Products -

I Ingredients for Dairy Products Manufacturing Milk Milk Quality and Processing Milk Composition and Systems of Payment According to Milk Utilization Milk Payment Systems The Role of Digestive Peptides from p-Casein and the A2 Milk Melatonin-Enriched Milk Conclusions References Milk Preparation for Further Processing into Dairy Products The Rationale for Milk Preparation Preliminary Operations: Milk Reception and Storage Freshness and Age of the Milk Market Milk Limits of Possible Interventions Modifying the Original Milk Composition Physical and Enzymatic Treatments Bactofugation Microfiltration Fermented Milk Improving Milk for Fermentation Modifying Milk Composition Physical and Enzymatic Treatments Cheese Reception, Selection, and Storage of Milk at the Cheese Factory Milk Maturation Physical Treatments of Cheesemilk Standardization of Cheesemilk Composition Heat Treatment: Raw, Thermized, or Pasteurized Milk Homogenization of Cheesemilk References Starter Cultures Probiotics and Prebiotics Probiotics The Microbiota of Human GI Tract Probiotics and the Human Immune Defense System Probiotics: Their Impact on the GI Tract Transit Time Prevention and Treatment of Diarrhea AAD (Antibiotic-Associated Diarrhea)Lactose Malabsorption IBD (Inflammatory Bowel Disease)IBS (Irritable Bowel Syndrome)Inflamm-Aging Intestinal Microbiome in the Elderly Psychobiotics Prebiotics Definition Inulin and Oligofructose Galacto-oligosaccharides Lactulose (Galacto-Fructose)Next Prebiotics Generation References Starter and Ancillary Cultures Lactic Acid Bacteria LAB Starter Cultures Sugar Transport Aroma Proteolytic Activity Exopolysaccharides (EPS)Inhibitory Substances Preparation of Modern Starter Cultures Ancillary Cultures Protective Cultures How Can Bacteriocins or Substances Bacteriocins-Like Impact on Cheese Ripening?Nonproteinaceous Antimicrobial Compounds Yeasts and Molds as Ancillary Cultures References Other Ingredients Vitamins, Minerals, and Bioactive Compounds Vitamins Vitamin A (retinol)Vitamin D Vitamin E Vitamin K Water-Soluble Vitamins Vitamins B6 and B12 and Folic Acid Mineral Salts Phosphorus Selenium Zinc Bioactive Compounds Long-Chain Polyunsaturated Fatty Acids Botanicals Curcuma Carotenoids Lutein and Zeaxantin Lycopene Polyphenols New Technologies for Dairy Products Fortification Chelation References Fruit and Vegetables Definitions Manufacturing Jams and Fruit Preparations Innovation /Trends High-Pressure Technology Basic HPP Principles High-Pressure Sterilization Pulsed Electric Fields (PEF)Principle of Pulsed Electric Field Technology System Components Processing of Apple Juice Processing of Orange Juice Microwave and Radio Frequency Heating How Microwaves and Radio Frequencies Generate Heat Advantages of Microwave and Radio Frequency Processing Freeze Concentration References Additives and Processing Aids Acidity Regulators, Preservatives, and Antioxidants Identification and Coding Nanotechnologies Agriculture Food and Feed Food Packaging Microencapsulation Acidity Regulators, Preservatives, and Antioxidants Acidity Regulators Preservatives Organic Acids and Their Salts Antibiotics Nitrates Irradiation Antioxidants References Flavors, Colors, Thickeners, and Emulsifiers Flavors Technologies for the Recovery of Aromas (Cerutti, 2006)Colorants Certified Colors Colors Exempt from Certification Health Concerns with Colors Aluminium-Containing Dyes Methods of Extraction of Pigments Additives for Appearance, Consistency, and Stability Thickeners Emulsifiers References Enzymes Milk Clotting Rennet: Definition Animal Rennet Fermentation Chymosin or Recombinant Chymosin Rennet Paste Vegetable Rennet Microbial Coagulants Lipase Transglutaminase Lactase Lysozyme References II Processing of Dairy Products Process innovation Enzymes Applications for the Dairy Industry Use in Cheese Making Proteases as Milk Coagulants Proteases for Acceleration of Ripening and Flavor Development Lipases Lactases Applications for Shelf-Life Extension Lysozyme Lactoperoxidase (LP)Lactoferrin (LF)Applications for Functional and Environmental Purposes Use of Transglutaminase Hydrolysis of Milk Proteins Hydrolysis of Phospholipids Lactase for the Production of Oligosaccharides Applications for Plants and Surface Cleaning Enzymes in Treating Dairy Wastewaters References Product innovation Functional Dairy Products Including Pro/Pre/Symbiotics Definition and Classification of Functional Food Probiotics, Prebiotics, and Synbiotics Bioactive Peptides Antihypertensive Peptides Antioxidant Peptides Y-Aminobutyric Acid Vegetable Extracts for Enhancing Nutritional Value of Dairy Food Dairy Food Fortified/Enriched with Micronutrients Dairy Products with Modified Lipid Composition Conjugated Fatty Acids Low-Fat Cheeses Conclusions References Membrane Technologies Applied to Cheese Milk General Aspects Characteristics of Membranes Applications in the Cheese-Making Process Milk Concentration by Ultrafiltration Milk Concentration by Microfiltration Debacterization of Cheese Milk by Microfiltration Other Membrane Applications Related to Cheese Making References Process/Product Control: Analysis of Cheese by Proteomics Techniques Target Milk Proteins Heterogeneity among the Mammalian Species of Interest for Dairy Industry Urea Polyacrilamyde Gel Electrophoresis (Urea-PAGE)Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis Isoelectric Focusing Electrophoresis Two-Dimensional Electrophoresis Liquid Chromatography and Mass Spectrometry Capillary Electrophoresis Conclusions References Product innovation Functional Dairy Products Including Pro/Pre/Symbiotics Definition and Classification of Functional Food Probiotics, Prebiotics, and Synbiotics Bioactive Peptides Antihypertensive Peptides Antioxidant Peptides Y-Aminobutyric Acid Vegetable Extracts for Enhancing Nutritional Value of Dairy Food Dairy Food Fortified/Enriched with Micronutrients Dairy Products with Modified Lipid Composition Conjugated Fatty Acids Low-Fat Cheeses Conclusions References Dairy Products and Their Role in Human Health Dairy Products and Cancer Dairy Products and MetS Dairy Products and Osteoporosis Dairy Products and Lactose Intolerance New Technologies Applied to Milk and Dairy Products to Reduce Lactose Dairy Products and Allergies References III Shelf Life of Dairy Products Technological Options to Prolong Shelf Life Freezing of Dairy Products Freezing Freezing Methods Freezing Dairy Products Ice Cream Fermented Milk Product Other Dairy Products and Starter Cultures References Antimicrobial Compounds Applied to Dairy Food Antimicrobial Agents of Plant Origin Antimicrobial Agents of Microbial Origin Antimicrobial Agents of Animal Origin Antimicrobial Agents of Chemical Origin References Antimicrobial Compounds Applied to Dairy Food Antimicrobial Agents of Plant Origin Antimicrobial Agents of Microbial Origin Antimicrobial Agents of Animal Origin Antimicrobial Agents of Chemical Origin References Modern packaging systems to prolong shelf life Active Packaging Applied to Dairy Products Antimicrobial Packaging Chemical Antimicrobials Natural Antimicrobials Bacteriocins Biopolymers Essential Oils Oxygen Scavengers Antioxidant Packaging Others Conclusions References Nanotechnology Applied to the Dairy Sector Nanostructures for Dairy Applications Nano-Packaging for Dairy Applications References Biodegradable Packaging Applied to Dairy Products Biodegradable Materials for Dairy Product Packaging Edible Materials for Use in Dairy Product Packaging Conclusions References IV Consumer Acceptance Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making The Quality Concept Quality Concepts, Emotions, and Consumer Needs and Experience Quality in the Dairy Sector: Insights Conclusions References Food Quality Perception The Concept of Food Quality Multidimensional Approach (Garvin Model)The Hierarchical Approaches: The Zeithaml Model The Zeithaml Model The Integrative Approach: The Total Food Quality Model References Consumer Behavior Models Applied to Food Sector Consumer Behavior Models Applied to Food Sector Rational Choice Models Consumer Preference Model The Attribute Model Adapted Models Based on Expectancy-Value Theory Theory of Reasoned Action Theory of Planned Behavior Conclusions References Evaluation, Choice, and Purchase Factors Influencing Food Choice and Purchase Characteristics of the Person Characteristics of the Product Characteristics of the Environment Conclusion References Consumer insight in the process of new dairy products development The New Product Development Process Definition Settings and New Food Products Classification Consumer-Oriented New Product Development Process Key Stages in the New Product Development Process Stage 1: New Product Strategy Development Stage 2: Idea Generation Stage 3: Idea Screening and Evaluation Stage 4: Concept Testing Stage 5: Business Analysis Stage 6: Product Development Stage 7: Test Marketing Stage 8: Commercialization Stage 9: Review of Market Performance Risk and Failure of the NPD Case Studies Case Study One: United Milk Company Case Study Two: Dairy Farm Rhodopa Milk Case Study Three: Kondov's Dairy Farm Conclusions References Market Opportunities Knowledge Resources for Taking Market Opportunities Six Sigma Approach for Agri-Food Sector Market Opportunities in the Dairy Sector Conclusions References Consumer Insight and Approaches in New Dairy Products Development From Naturalness to Hybrid Qualities Pasteurization Organic Milk Products Geographical Indications, Traditional Specialty Guaranteed and Traditional Food Additives Fortification and Functional Milk Products Probiotic Dairy Products Plant-Based Milk Products High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) Products Bovine Somatotropin (BST)-Treated Milk New Dairy Product Development Dairy Industry-Centered New Product Development Dairy Consumer-Centered New Product Development New Dairy Product Development as a Relational Issue between Consumers and Dairy Industries References V Environmental and Policy Issues The Milk and Dairy Sector in the European Union: Environmental and Policy Issues Milk and Dairy Production in Europe Environmental Impact of the Dairy Sector Policy Considerations and Conclusions References Policies and Strategies for Eco-Friendly Dairy Product Dairy Production: The Institutional Context Strategic Attributes of Eco-Friendly Dairy Initiatives Capabilities for Eco-Friendly Dairy Production Creating Competitive Advantage Candia's Grandlait Initiative Tine's Organic Processed Initiative Concluding Remarks References