Sweetened concentrated milk products : science, technology, and engineering /

Sweetened 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...

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Bibliographic Details
Main Author:	Ramirez-Navas, Juan (Author)
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	Cambridge, MA : Woodhead Publishing, 2024.
Subjects:	Dairy products. Concentrated milk. Produits laitiers. Lait concentré. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front cover
Half title
Title
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
1.3.1 Classification and types
1.3.2 Physical characteristics
1.4 Analysis of the commercial context
1.4.1 Key players
1.4.2 Market trends
1.4.3 Sub-products
1.5 Bibliometric analysis
1.5.1 Sources of information and strategy used to search for data
1.5.2 Information analysis
1.5.3 Results
1.5.4 Discussion
1.6 Conclusion
References
Chapter 2 Concentrated, evaporated, and condensed milk
2.1 Introduction
2.2 Evaporation process
2.3 Evaporation engineering fundamentals
2.3.1 Stable or without accumulation process
2.4 Numerical examples in two evaporation units
2.4.1 Single effect without boiling point rise
2.5 Application in a double effect
2.5.1 Double effect without boiling point rise
2.5.2 Double effect with boiling point rise
2.6 Studies performed on concentrated, condensed, and evaporated milk
2.6.1 Physicochemical properties
2.6.2 Physical properties
2.6.3 Recent studies
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
3.5.1 Raw materials
3.5.2 Additives
3.6 Ingredient formulation
3.6.1 Use of reconstituted milk
3.7 Processing technology
3.8 Defects in the production of arequipe and prevention methods
3.8.1 Grit
3.8.2 Presence of lumps and loss of brightness
3.8.3 Presence of molds
3.8.4 Syneresis
3.8.5 Lighter or darker color
3.8.6 Lack or excess of consistency
3.8.7 Presence of burnt or darker particles.
3.9 Equipment for arequipe production
3.10 Conclusion
References
Chapter 4 Cajeta: A dairy sweet from goat milk
4.1 General aspects
4.1.1 Characteristics of cajeta (caramel sauce)
4.1.2 Main defects
4.1.3 Goat milk
4.2 Production process of cajeta
4.2.1 Main types of cajeta
4.2.2 Basic process operations
4.2.3 Comparison of two Mexican cajetas
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
5.4.1 Raw materials and ingredients
5.4.2 Artisanal production process
5.4.3 Heat treatment effects during the production process
5.4.4 Quality assurance
5.5 Physical properties
5.5.1 Color
5.5.2 Rheological aspects
5.6 Sensory characteristics
5.6.1 Analysis of preference
5.6.2 Analysis of acceptance
5.7 Final words
Acknowledgment
References
Chapter 6 Panelitas de leche
6.1 Introduction
6.2 Panelitas
6.2.1 Organoleptic characteristics
6.2.2 Composition
6.3 Production
6.3.1 Raw material and ingredients
6.3.2 Production process and recommendations
6.3.3 Defects
6.4 Effects of heat treatment during processing
6.5 Physicochemical properties
6.5.1 Color
6.5.2 Consistency
6.5.3 Water activity and moisture content
6.6 Sensory characteristics
6.7 Final words
References
Chapter 7 Soft candies
7.1 Introduction
7.2 Confectionery and candies
7.2.1 History
7.2.2 Definition
7.2.3 Classification
7.3 Soft candies with dairy content
7.3.1 Classification
7.3.2 Raw material
7.3.3 Productive process
7.4 Physicochemical properties
7.4.1 Humidity
7.4.2 Water activity.
7.4.3 Glass transition temperature
7.4.4 State diagrams
7.5 Final words
References
Chapter 8 Cocadas and coconut sweets
8.1 Introduction
8.2 Cocadas
8.2.1 Organoleptic characteristics
8.2.2 Composition
8.3 Manufacturing
8.3.1 Raw materials and ingredients
8.3.2 Production process
8.4 Quality parameters
8.4.1 Color
8.4.2 Thermophysical properties
8.4.3 Textural parameters
8.5 Conclusion
References
Chapter 9 Quality parameters of Sweetened Concentrated Milk Products
9.1 Introduction
9.2 Raw material requirements
9.2.1 Milk
9.2.2 Sugar
9.2.3 Panela
9.2.4 Glucose
9.2.5 Flours and starch
9.2.6 Sodium bicarbonate
9.3 Requirements to be met by dulce de leche
9.3.1 Sweetened condensed milk
9.3.2 Dulce de leche
9.4 Sampling
9.4.1 General information
9.4.2 Sweetened condensed milk and dulce de leche
9.5 Bromatological analysis
9.5.1 Sample preparation
9.5.2 Routine tests
9.6 Microbiological quality
9.7 Physicochemical parameters
9.7.1 Water activity
9.7.2 Color
9.7.3 Refractive index
9.7.4 pH
9.7.5 Soluble solids
9.8 Rheological parameters
9.8.1 Viscosity
9.8.2 Texture
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
10.1.1 Shelf life
10.2 Traditional "dulce de leche"
10.2.1 Lactose crystallization
10.3 Methodology
10.3.1 Kinetics of crystal growth
10.4 Shelf life at constant temperature
10.4.1 The Arrhenius model
10.5 Shelf life at variable temperature
10.5.1 Calculation of storage temperature
10.5.2 Calculation of shelf life
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
13.2.1 Elements of design of experiments
13.2.2 Basic experimental design
13.3 Additional examples of the application of DoE in DL research
13.4 Conclusion
References
Index
Back cover.