Milk and Dairy Products: Some Challenges for the Dairy Industry

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Valérie Gagnaire (INRAE Institut Agro, UMR Science et Technologie du Lait et de l'Oeuf, France) Thomas Croguennec (Agro Rennes Angers, INRAE Institut Agro, UMR Science et Technologie du Lait et de l'Oeuf, France)

Milk and Dairy Products

Some Challenges for the Dairy Industry

Valérie Gagnaire (INRAE Institut Agro, UMR Science et Technologie du Lait et de l'Oeuf, France), Thomas Croguennec (Agro Rennes Angers, INRAE Institut Agro, UMR Science et Technologie du Lait et de l'Oeuf, France)

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English

ISTE Ltd
19 August 2024

Primary industries; Service industries; Food & beverage technology

Series: ISTE Consignment

Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years.

This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing the advances in infant milk formula to best mimic breastfeeding and the in vitro models that study newborn digestion, ii) combining tradition and new consumer expectations on emblematic dairy products, such as yogurt and fermented milk products, iii) defining optimal cheese-making practices to control both cheese quality and yield, iv) outlining the current research approaches to meet “consum’actor” demands, as well as those dealing with v) the fouling and cleaning of dairy equipment in a context of increasingly constrained water and energy use.

Edited by: Valérie Gagnaire (INRAE Institut Agro UMR Science et Technologie du Lait et de l'Oeuf France), Thomas Croguennec (Agro Rennes Angers, INRAE Institut Agro, UMR Science et Technologie du Lait et de l'Oeuf, France)
Imprint: ISTE Ltd
Country of Publication: United Kingdom
ISBN: 9781789451719
ISBN 10: 178945171X
Series: ISTE Consignment
Pages: 288
Publication Date: 19 August 2024
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Valérie Gagnaire is a research director at INRAE Institut Agro, UMR Science et Technologie du Lait et de l'Oeuf, France. A food biochemist, her research interests include the functionalization of dairy and plant mixes by fermentation with lactic acid bacteria in order to obtain enhanced nutritional, technofunctional and organoleptic properties, as well as health benefits. Thomas Croguennec is a professor in biophysical chemistry of dairy products at Institut Agro Rennes Angers, INRAE Institut Agro, UMR Science et Technologie du Lait et de l'Oeuf, France. His research interests include the structure and functionality relationships of dairy proteins.