Handbook of Food Science and Technology 3 Food Biochemistry and Technology [Hardcover]

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.

Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients. 

 

Introduction  xi
Gérard BRULÉ

Part 1. Food from Animal Sources  1

Chapter 1. From Milk to Dairy Products 3
Thomas CROGUENNEC, Romain JEANTET and Pierre SCHUCK

1.1. The biochemistry and physical chemistry of milk 3

1.1.1. Milk fat 4

1.1.2. Carbohydrates 8

1.1.3. Proteins 10

1.1.4. Milk minerals 15

1.2. Biological and physicochemical aspects of milk processing 17

1.2.1. The stability of fat globules 17

1.2.2. Protein stability 19

1.3. Dairy product technology 25

1.3.1. Liquid milk 25

1.3.2. Fermented milk products 29

1.3.3. Milk powder 32

1.3.4. Cheese 39

1.3.5. Cream and butter 58

Chapter 2. From Muscle to Meat and Mel#&