Sweetened Concentrated Milk Products
Science, Technology, and Engineering
- 1st Edition - March 20, 2024
- Imprint: Woodhead Publishing
- Author: Juan Sebastián Ramírez-Navas
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 3 7 3 - 3
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 6 1 9 - 2
Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the produc… Read more
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Request a sales quoteSweetened 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.
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.
- Offers the most current data and information on sweetened, concentrated milk products
- Discusses formulations, technology, product defects and solutions for each SCM product
- Includes examples of experimental design and applications of innovative processes for those working in SCM research and development
Researchers and practitioners in dairy science, specifically those in milk product R&D and quality control. Advanced undergraduate and graduate students in food science, dairy science, and food quality control courses
- Cover image
- Title page
- Copyright
- Dedication
- Contents
- Contributors
- CHAPTER 1 Sweetened concentrated milk: An overview
- 1.1 Introduction
- 1.2 Concentrated sweet milk
- 1.3 General aspects of sweetened concentrated milk
- 1.4 Analysis of the commercial context
- 1.5 Bibliometric analysis
- 1.6 Conclusion
- References
- CHAPTER 2 Concentrated, evaporated, and condensed milk
- 2.1 Introduction
- 2.2 Evaporation process
- 2.3 Evaporation engineering fundamentals
- 2.4 Numerical examples in two evaporation units
- 2.5 Application in a double effect
- 2.6 Studies performed on concentrated, condensed, and evaporated milk
- 2.7 Conclusion
- References
- CHAPTER 3 Arequipe
- 3.1 Definition and general characteristics of arequipe
- 3.2 Maillard reactions
- 3.3 Gelation
- 3.4 Types of arequipe
- 3.5 Raw materials and additives
- 3.6 Ingredient formulation
- 3.7 Processing technology
- 3.8 Defects in the production of arequipe and prevention methods
- 3.9 Equipment for arequipe production
- 3.10 Conclusion
- References
- CHAPTER 4 Cajeta: A dairy sweet from goat milk
- 4.1 General aspects
- 4.2 Production process of cajeta
- 4.3 Development of cajeta analogous products
- 4.4 Food product development and use of cajeta
- 4.5 Conclusion
- References
- CHAPTER 5 Manjar Blanco del Valle
- 5.1 Introduction
- 5.2 History
- 5.3 Description and composition
- 5.4 Technology of Manjar Blanco del Valle
- 5.5 Physical properties
- 5.6 Sensory characteristics
- 5.7 Final words
- Acknowledgment
- References
- CHAPTER 6 Panelitas de leche
- 6.1 Introduction
- 6.2 Panelitas
- 6.3 Production
- 6.4 Effects of heat treatment during processing
- 6.5 Physicochemical properties
- 6.6 Sensory characteristics
- 6.7 Final words
- References
- CHAPTER 7 Soft candies
- 7.1 Introduction
- 7.2 Confectionery and candies
- 7.3 Soft candies with dairy content
- 7.4 Physicochemical properties
- 7.5 Final words
- References
- CHAPTER 8 Cocadas and coconut sweets
- 8.1 Introduction
- 8.2 Cocadas
- 8.3 Manufacturing
- 8.4 Quality parameters
- 8.5 Conclusion
- References
- CHAPTER 9 Quality parameters of Sweetened Concentrated Milk Products
- 9.1 Introduction
- 9.2 Raw material requirements
- 9.3 Requirements to be met by dulce de leche
- 9.4 Sampling
- 9.5 Bromatological analysis
- 9.6 Microbiological quality
- 9.7 Physicochemical parameters
- 9.8 Rheological parameters
- 9.9 Sensory parameters
- 9.10 Functional parameters
- 9.11 Conclusion
- References
- CHAPTER 10 Lifetime calculations for the usage of sweetened condensed milk (SCM) products—manjar de leche (Ecuador) a model case
- 10.1 Introduction
- 10.2 Traditional “dulce de leche”
- 10.3 Methodology
- 10.4 Shelf life at constant temperature
- 10.5 Shelf life at variable temperature
- 10.6 Conclusion
- References
- CHAPTER 11 Use of whey in dulce de leche manufacturing
- 11.1 Introduction
- 11.2 Characteristics properties of whey for the production of dulce de leche
- 11.3 Whey treatments for use in dulce de leche making (milk sweets)
- 11.4 Preparation of different dulces de leche
- 11.5 Conclusion
- References
- CHAPTER 12 Kettle design for arequipe production
- 12.1 Introduction
- 12.2 Kettles
- 12.3 Engineering analysis
- 12.4 Design-dimensioning
- 12.5 Control and instrumentation
- 12.6 Optimization
- 12.7 Calculation example
- 12.8 Final comments
- References
- CHAPTER 13 Experimental designs applied in research and development of dulces de leche
- 13.1 Introduction
- 13.2 Statistical design of experiments
- 13.3 Additional examples of the application of DoE in DL research
- 13.4 Conclusion
- References
- Index
- Edition: 1
- Published: March 20, 2024
- No. of pages (Hardback): 236
- No. of pages (eBook): 236
- Imprint: Woodhead Publishing
- Language: English
- Hardback ISBN: 9780128233733
- eBook ISBN: 9780128236192
JR
Juan Sebastián Ramírez-Navas
Dr. 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.
Affiliations and expertise
Professor, Pontificia Universidad Javeriana CaliRead Sweetened Concentrated Milk Products on ScienceDirect