Agriculture & Allied Sciences

Innovations in Agricultural and Biological Engineering

Processing Technologies for Milk and Milk Products
Methods, Applications, and Energy Usage

Editors: Ashok Kumar Agrawal, PhD
Megh R. Goyal, PhD, PE

Processing Technologies for Milk and Milk Products

Published. Available now.
Pub Date: August 2017
Hardback Price: $159.95
Hard ISBN: 9781771885485
E-Book ISBN: 9781315207407
Pages: 422 pages with index
Binding Type: hardback
Series: Innovations in Agricultural and Biological Engineering
Notes: 19 color and 36 b/w illustrations


Reviews
“This book . . . fulfills a thirst of knowledge about recent developments in processing of milk and dairy products. This compendium deals with the salient aspects of milk processing and dairy product manufacturing. The cutthroat competition of the modern era necessitates the knowledge of fundamentals of emerging processes, acquaintance with innovative equipment, and self-assurance over instruments and automatic control systems for commercial processing of milk and dairy products. The task of providing comprehensive information about pertinent topics, more ubiquitous in future milk and dairy product industry, is nicely done. The authors and editors deserve accolades for this stupendous work. . . . I am confident that this book will be very useful, as a reference book for researchers and as a source book for teachers. It would be equally useful for all professionals working in various capacities in milk and dairy product manufacturing industry.”
—From the Foreword by Umesh K. Mishra, Vice Chancellor, Chhattisgarh Kamdhenu University, College of Dairy Science and Food Technology Campus, Durg, Raipur, Chhattisgarh, India

“The present book is amalgamation of review chapters on various emerging topics of milk processing and dairy products manufacturing. The comprehensive text, written by various technocrats, is very useful for those engaged in various facets of dairying. The information provided is urgently needed and helps to fill up information gap.”
—S. P. Agarwala, PhD, Ex-Head, Principal Scientist and Emeritus Scientist, Dairy Engineering Division, National Dairy Research Institute, Karnal, India

“A valuable asset for all dairy plants engineers, managers, and professionals as well as for the decision makers working in dairy and food processing industries. This book gives glimpse of advance knowledge on various topics of dairy and food processing. It will serve as a reference book for all investigators working in these fields.”
—B. P. Shah, PhD, Former Principal and Dean, SMC College of Dairy Science, Anand, India



The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation.

With contributions from leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers

  • innovative techniques in dairy engineering
  • processing methods and their applications in dairy industry
  • energy use in dairy engineering: sources, conservation, and requirements
In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products.

Key features:
  • looks at the many different types of engineering processes involved in the production of milk products
  • examines the uses and potential of digital image analysis as a tool for food quality evaluation
  • discusses passivation as a method to ensure quality of dairy and food processing equipment
  • examines processing technology of protein-rich vegetable-based formulated foods, in reaction to the growing popularity of vegetarian foods
  • reviews microwave heating in dairy production
  • presents solutions for storing millions of liters of milk and milk products
  • explores the utilization of alternate sources of energy for processing of milk and dairy products along with the reduction of power/energy consumption
  • more

CONTENTS:
Preface

PART I: INNOVATIVE TECHNIQUES IN DAIRY ENGINEERING
1. Innovative Techniques in Milk Processing: A Review
Bhushan D. Meshram, P. G. Wasnik, K. K. Sandey, Shakeel Asgar, and A. K. Agrawal
2. Digital Image Analysis: Tool for Food Quality Evaluation
Prashant G. Wasnik, Rekha Ravindra Menon, and Bhushan D. Meshram
3. Passivation: A Method to Ensure Quality of Dairy and Food Processing Equipment
Geetesh Sinha, Krishan Dewangan, and A. K. Agrawal
4. Technology of Protein-Rich Vegetable-Based Formulated Foods
Dinesh Chandra Rai and Ashok Kumar Yadav

PART II: PROCESSING METHODS AND THEIR APPLICATIONS IN THE DAIRY INDUSTRY
5. Application of Scraped Surface Heat Exchanger in Manufacturing of Dairy Products: A Review
A. V. Dhotre and A. G. Bhadania
6. Application of High Pressure Processing in the Dairy Industry: A Review
Santosh S. Chopde, Bhavesh B. Chavhan, and Madhav R. Patil
7. Emerging Milk Process Technologies: High Hydrostatic Pressure: A Review
Adarsh M. Kalla and Devaraju Rajanna
8. Microwave Processing of Milk: A Review
Bhushan D. Meshram, A. N. Vyahaware, P. G. Wasnik, A. K. Agrawal, and K. K. Sandey
9. Milk Silos and Other Milk Storage Systems
Vandana Choubey
10. Milk Cooling Methods: Importance and Potential Use
Bhavesh B. Chavhan, A. K. Agrawal, S. S. Chopade, and G. P. Deshmukh

PART III: ENERGY USE IN THE DAIRY ENGINEERING: SOURCES, CONSERVATION, AND REQUIREMENTS
11. Use of Renewable Energy in the Dairy Industry
Janakkumar B. Upadhyay and Ruchi Patel
12. Minimizing Power Requirement for Pumps in the Dairy Industry
Adarsh M. Kalla, Bhavesh B. Chavhan, P. Bisen, and C. Sahu
13. Water Requirements for a Dairy Plant: Quality and Quantity Issues
Archana Khare, Anil K. Khare, and A. K. Agrawal
14. Common Utilities for the Dairy Industry
Vandana Choubey
Index


About the Authors / Editors:
Editors: Ashok Kumar Agrawal, PhD


Ashok Kumar Agrawal, PhD, is a distinguished engineer, researcher, and professor of dairy engineering at the College of Dairy Science and Food Technology at Chhattisgarh Kamdhenu University–Durg, Raipur, in India, where he heads the Dairy Engineering Department. He also served as Dean of the college. Dr. Agrawal is also acting as Principal Investigator of the National Agricultural Development Project on the operation of small milk processing plants with the utilization of solar energy. He is a life member of the Indian Dairy Engineers Association, the Indian Society of Agricultural Engineers, and the Indian Dairy Association.

His major areas of research are parboiling and storage studies of granular and horticultural crops. He is engaged in the teaching of various dairy and food engineering courses to undergraduate, postgraduate, and doctoral students. He has supervised about 20 students for their research work leading to advanced degrees in dairy engineering and agricultural process and food engineering. He has edited the proceedings of the National Conference on Dairy Engineers for the Cause of Rural India and the 5th Convention of the Indian Dairy Engineers Association. He has published about 60 research papers in national and international journals; 25 research articles in national and international conferences/symposiums as well as some popular articles. Dr. Agrawal is also a reviewer for some several journal, including the Indian Journal of Dairy Science and the Journal of Food Processing and Preservation. He was conferred a Best Teacher Award by his own university and has received awards for his presentations at many national and international conferences.

He obtained his BTech (Agricultural Engineering) degree from the College of Agricultural Engineering, J. N. Agricultural University, Jabalpur, India; his MTech (Postharvest Engineering) degree from the Indian Institute of Technology, Kharagpur, India; and his PhD from the Indian Institute of Technology in Dairy and Food Engineering. In his PhD research, he worked on development of double wall basket centrifuge for pressing and chilling for batch production of Indian cheese (paneer).

Megh R. Goyal, PhD, PE


Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus; and Senior Acquisitions Editor and Senior Technical Editor-in-Chief in Agriculture and Biomedical Engineering for Apple Academic Press Inc. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering in 1986 from the College of Engineers and Surveyors of Puerto Rico. On September 16, 2005, he was proclaimed as “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of 45 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 25 books. He received his BSc degree in engineering from Punjab Agricultural University, Ludhiana, India; his MSc and PhD degrees from Ohio State University, Columbus; and his Master of Divinity degree from Puerto Rico Evangelical Seminary, Hato Rey, Puerto Rico, USA.




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