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Titre :	Structure of dairy products. Ajouter au panier
Auteur(s) :	Adnan Y. Tamime, Éditeur scientifique
Type de document :	Livre
Sujets :	PRODUIT LAITIER ; STRUCTURE ; MICROSCOPIE ; MICROSCOPIE ELECTRONIQUE ; TECHNIQUE ANALYTIQUE ; RHEOLOGIE ; SPECTROSCOPIE RMN ; LAIT ; PROTEINE DU LAIT ; LACTOSERUM ; LACTOSE ; CREME ; BEURRE ; LAIT DESHYDRATE ; LAIT FERMENTE ; FROMAGE ; CREME GLACEE ; CARAMEL ; CHOCOLAT ; TECHNOLOGIE ALIMENTAIRE ; EMULSION ; CASEINATE ; ACIDE LACTIQUE ; LEVURE ; YOGOURT
Editeur(s) :	Oxford : Blackwell Publishing
Date de publication :	2007
Format :	288 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	1 Overview of Microscopical Approaches 1.1 Introduction 1.2 Light microscopy 1.2.1 Compound light microscope Dark field and phase contrast Polarised light and differential interference contrast Fluorescent microscopy Staining 1.2.2 Confocal scanning light microscopy 1.2.3 Specimen preparation 1.3 Electron microscopy 1.3.1 Scanning electron microscopy 1.3.2 Transmission electron microscopy Thin section[...] 1 Overview of Microscopical Approaches 1.1 Introduction 1.2 Light microscopy 1.2.1 Compound light microscope Dark field and phase contrast Polarised light and differential interference contrast Fluorescent microscopy Staining 1.2.2 Confocal scanning light microscopy 1.2.3 Specimen preparation 1.3 Electron microscopy 1.3.1 Scanning electron microscopy 1.3.2 Transmission electron microscopy Thin sectioning Replica techniques Dispersions 1.4 Other techniques 1.5 Conclusions Bibliography 2 Instrumental Techniques for Sample Preparation 2.1 Introduction 2.2 Light microscopy techniques 2.2.1 Wide-field light microscopy 2.2.2 Fluorescence light microscopy 2.2.3 Confocal scanning laser microscopy 2.2.4 Sectioned material for light microscopy 2.2.5 Cold-stage light microscopy 2.3 Scanning electron microscopy 2.3.1 Electron guns 2.3.2 Cathode comparison parameters 2.3.3 Low-temperature scanning electron microscopy 2.3.4 Environmental/variable pressure scanning electron microscopy 2.4 Transmission electron microscopy 2.4.1 Embedded material for transmission electron microscopy 2.4.2 Negative staining transmission electron microscopy 2.4.3 Low-temperature transmission electron microscopy Freeze-fracture replication Low-temperature preparation methods Freeze-substitution for transmission electron microscopy Cryo-transmission electron microscopy 2.4.4 Energy-filtering transmission electron microscopy techniques Global imaging Contrast enhancement Thick section imaging Frozen hydrated specimens Electron spectroscopic imaging 2.5 X-ray microanalysis 2.6 Rheology 2.7 Light scattering 2.7.1 Laser light scattering 2.7.2 Dynamic light scattering 2.8 Nuclear magnetic resonance spectroscopy 2.9 Digital imaging and image analysis 2.9.1 Hardware 2.9.2 Software 2.9.3 Major steps in applying image analysis Image acquisition Calibration Image enhancement 2.10 Laboratory safety 2.10.1 Light microscopy 2.10.2 Scanning electron microscopy/transmission electron microscopy 2.10.3 Systems using lasers 2.11 Future techniques in dairy product structure 2.11.1 Scanning probe microscopy 2.11.2 Diffusing wave and ultrasonic spectroscopy 2.11.3 Microwave techniques in microscopy References 3 Microstructure of Milk Components 3.1 Introduction 3.2 Cow’s milk composition 3.2.1 Milk fat globule Milk fat Milk fat globule membrane 3.2.2 Colloidal milk proteins Microstructure of casein micelles Molecular structure of casein micelles Interactions and stabilisation of casein micelles 3.2.3 Whey proteins 3.2.4 Lactose 3.3 Concluding remarks References 4 Microstructure of Dairy Fat Products 4.1 Introduction 4.2 Microstructure of cream and butter 4.2.1 Background 4.2.2 Cream 4.2.3 Whipped cream 4.2.4 Butter 4.3 Milk fat 4.3.1 Composition 4.3.2 Fractionation 4.4 Microstructure 4.4.1 Effect of minor components 4.4.2 Processing conditions Crystallisation temperature Cooling rate Agitation 4.4.3 Chemical composition Interesterification Blending anhydrous milk fat with vegetable oils Blending different anhydrous milk fat fractions Blending anhydrous milk fat with cocoa butter 4.4.4 Addition of emulsifiers to milk fat and its blends 4.5 Rheology 4.6 Fat crystal networks and microstructure 4.7 Milk fat in emulsions 4.7.1 Introduction 4.7.2 Emulsion stability Creaming Flocculation Coalescence Partial coalescence Ostwald ripening 4.8 Conclusions Acknowledgements References 5 Microstructure of Concentrated and Dried Milk Products 5.1 Introduction 5.2 Patterns of production 5.3 Milk as a raw material 5.4 Concentrated milk products 5.4.1 Evaporated milk Method of manufacture Structure 5.4.2 Sweetened condensed milk Method of manufacture Structure 5.4.3 Bulk concentrated milk 5.5 Dairy powders 5.5.1 Whole and skimmed milk powders Method of manufacture Structure 5.5.2 Retentate milk (whole and skimmed) powders Method of manufacture Structure 5.5.3 Buttermilk powder Method of manufacture Structure 5.5.4 Whey powder Method of manufacture Structure 5.5.5 Whey protein concentrates and whey protein isolates Method of manufacture Structure 5.5.6 Lactose Method of manufacture Structure 5.5.7 Caseinates Method of manufacture Structure 5.6 Conclusion References 6 Structure of Fermented Milks 6.1 Introduction 6.2 Background to manufacturing practice 6.3 Patterns of production and consumption 6.4 Lactic acid fermentations 6.4.1 Background 6.4.2 Liquid-type fermented milks Ayran and dough Buttermilk Yakult@ 6.4.3 Gel-type fermented milks Factors affecting the structure formation in yoghurt Monitoring milk coagulation using confocal scanning laser microscopy Effect of capsular EPS on structure formation and origin of void spaces around starter cultures How is ropiness formed? Stabilising mechanism of EPS in yoghurt 6.5 Lactic acid-yeast fermentations 6.5.1 Kefir Structure 6.5.2 Koumiss 6.5.3 Calpis@ 6.6 Lactic acid-mould fermentations 6.6.1 Viili (viiliä) 6.7 Concentrated fermented milk products 6.7.1 Labneh 6.7.2 Skyr 6.7.3 Ymer 6.7.4 Shrikhand 6.8 Frozen yoghurt and related products 6.9 Dried fermented milk products 6.10 Conclusions References 7 Microstructure of Natural Cheeses 7.1 Introduction 7.2 Manufacturing processes 7.2.1 High-pressure processing 7.2.2 Cheese manufactured from concentrated milk UItrafiltered milk Evaporated milk 7.2.3 Freezing 7.3 Compositional parameters 7.3.1 Calcium and pH 7.3.2 Salt 7.3.3 Fat replacers 7.3.4 Milk from different mammalian species 7.4 Fat globule microstructure 7.4.1 Homogenisation 7.4.2 Recombined milk 7.4.3 Free oil formation 7.4.4 Meltability 7.5 Protein microstructure 7.5.1 Protein hydrolysis 7.5.2 Casein substructural units 7.6 MineraIs 7.7 Mozzarella and other pasta filata cheeses 7.7.1 Microstructure of Mozzarella cheese 7.7.2 Protein microstructure 7.7.3 Compositional parameters Calcium and pH Salt Exopolysaccharides Fat replacers 7.7.4 Fat globule microstructure and meltability 7.7.5 Homogenisation 7.7.6 Recombined milk 7.7.7 Light scattering by cheese constituents 7.8 Cottage cheeses 7.9 Cream cheeses 7.10 Mould-ripened cheeses 7.10.1 Background 7.10.2 Camembert cheese 7.11 Conclusions References 8 Processed Cheese and Cheese Analogues 8.1 Introduction 8.2 Processed cheese technology 8.2.1 Gross composition and ingredients 8.2.2 Emulsifying salts 8.2.3 Manufacturing process 8.3 Rheology and structure of processed cheese 8.3.1 Background 8.3.2 Influence of blending ingredients 8.3.3 Effects of moisture and pH 8.3.4 Processing conditions 8.3.5 Changes during cooling and storage 8.4 Conclusion References 9 Microstructure of Frozen and Dairy-Based Confectionery Products 9.1 Introduction 9.2 Technological issues 9.2.1 Ice cream 9.2.2 Chocolate and couvertures 9.2.3 Caramel and toffee 9.3 Microscopical issues 9.3.1 Ice cream 9.3.2 Toffee formulations 9.3.3 Chocolate and couvertures 9.4 Conclusions References 10 The Microscope in Troubleshooting 10.1 Introduction 10.2 Extraneous matter Metal checklist Wood checklist GIass checklist Rubber and plastics checklist Hair and fibres checklist Extraneous vegetable matter checklist AnimaIs or insects 10.3 Quasi foreign materials associated with specific products 10.4 Processing plant defects 10.5 Technological issues 10.6 Conclusions References Bibliography Index
Langue(s) :	Anglais
Identifiant :	978-1-4051-2975-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68012

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