Free Delivery Over $100
|
|
|||
|
||||
OverviewSweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each. Written by international experts, this book discusses existing information on concentrated milk and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat’s milk, panelitas de leche (milk panels), and various milk-based delicacies. The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects. Full Product DetailsAuthor: Juan Sebastián Ramírez-Navas (Professor, Pontificia Universidad Javeriana Cali)Publisher: Elsevier Science Publishing Co Inc Imprint: Woodhead Publishing Weight: 0.450kg ISBN: 9780128233733ISBN 10: 0128233737 Pages: 236 Publication Date: 26 March 2024 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of Contents1. Sweetened Concentrated Milks - An Overview 2. Concentrated, Evaporated, and Condensed Milk 3. Relevant Equipment 4. Cajeta - Sweetened Caramelized Goat’s Milk 5. Manjar Blanco and Manjar Blanco del Valle - Milk-Based Delicacies 6. Panelitas de Leche - Milk Panels 7. Almond Milk Products 8. Caramel Products 9. Milk and Coconut Sweets 10. Quality Parameters 11. Lifetime Calculations for Usage of SCM Products 12. Use of Whey in Manufacturing SCMs 13. Traditional Uses of SCMs 14. Experimental Designs Applied in the Research and Development of Dulce de Leche and SCM ProductsReviewsAuthor InformationDr. J.S. Ramírez-Navas earned his degree in Chemical Engineering and subsequently completed his Ph.D. in Engineering. He is currently serving as a professor at Pontificia Universidad Javeriana Cali and holds a visiting professorship at the School of Food Engineering at Universidad del Valle. Over the past twenty years, Dr. Ramírez-Navas has focused his research efforts on dairy science, with a particular emphasis on autochthonous products, desserts, and sweet products, as well as functional foods and natural food ingredients. Tab Content 6Author Website:Countries AvailableAll regions |
||||
