TECHNOLOGICAL INTERVENTIONS IN DAIRY SCIENCE Innovative Approaches in Processing, Preservation, and Analysis of Milk Products Innovations in Agricultural and Biological Engineering TECHNOLOGICAL INTERVENTIONS IN DAIRY SCIENCE Innovative Approaches in Processing, Preservation, and Analysis of Milk Products Edited by Rupesh S. Chavan, PhD Megh R. Goyal, PhD Apple Academic Press Inc. Apple Academic Press Inc. 3333 Mistwell Crescent 9 Spinnaker Way Oakville, ON L6L 0A2 Canada Waretown, NJ 08758 USA © 2018 by Apple Academic Press, Inc. Exclusive worldwide distribution by CRC Press, a member of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper International Standard Book Number-13: 978-1-77188-609-3 (Hardcover) International Standard Book Number-13: 978-1-315-6940-8 (eBook) All rights reserved. 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Dairy products industry--Technological innovations. 2. Dairy processing. 3. Dairy products. 4. Milk. I. Chavan, Rupesh S., editor II. Goyal, Megh Raj, editor III. Series: Innovations in agricultural and biological engineering SF250.5.T43 2018 637 C2017-907543-8 C2017-907544-6 CIP data on file with US Library of C ongress Apple Academic Press also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic format. For information about Apple Academic Press products, visit our website at www.appleacademicpress.com and the CRC Press website at www.crcpress.com CONTENTS List of Contributors .................................................................................vii List of Abbreviations ................................................................................xi Preface 1 by Rupesh S. Chavan ...............................................................xv Preface 2 by Megh R. Goyal ..................................................................xvii Foreword .................................................................................................xxi Warning/Disclaimer .............................................................................xxiii About the Lead Editor: Dr. Rupesh S. Chavan ......................................xxv About the Senior Editor-in-Chief .........................................................xxvii Other Books on Agricultural & Biological Engineering ......................xxix Editorial ..............................................................................................xxxiii PART I: Nonthermal Technologies for Processing of Milk and Milk Products ..................................................................1 1. Applications of Nonthermal Processing in the Dairy Industry ..............3 Prasad S. Patil, Akanksha Wadehra, Madhav R. Patil, Rupesh Chavan, and Shraddha Bhatt 2. High-Pressure Processing of Milk and Milk Products ..........................31 Devbrat Yadav, Prabin Sarkar, Prasad Patil, and Nichal Mayur 3. Applications of Supercritical Fluid Extraction in the Food Industry .....51 Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, Sudhir Kumar Tomar, and Rupesh S. Chavan PART II: Novel Technological Interventions in Dairy Science .........79 4. Preservation of Milk Using Botanical Preservatives (Essential Oils) .....81 Ashwini S. Muttagi, Rupesh S. Chavan, and Shraddha B. Bhatt 5. Role of Human Colonic Microbiota in Diseases and Health ................111 Akruti Joshi, Vijendra Mishra, Shraddha Bhatt, and Rupesh S. Chavan vi Contents 6. Novel Drying Technologies in the Dairy Industry ................................133 Rupesh S. Chavan, Shraddha Bhatt, and Shubhneet Kaur 7. Biotechnological Route of Dairy Flavor Production ............................159 Anit Kumar, Ashutosh Updhyay, Rupesh Chavan, Usman Ali, and Rachna Sehrawat PART III: Cleaning and Novel Detection Methods in Dairy Science ................................................................................177 8. Fouling of Milk and Cleaning-in-Place in the Dairy Industry ............179 Md. Irfan A. Ansari, Rupesh S. Chavan, and Shraddha B. Bhatt 9. Novel Methods to Detect Adulteration of Ghee or Milk Fat ...............207 A. S. Hariyani, A. J. Thesiya, Tanmay Hazra, J. B. Gol, and Rupesh S. Chavan PART IV: Physical Properties of Milk and Milk Products ...............241 10. Physical Parameters During Paneer Preparation: A Review..............243 A. K. Agrawal and Geetesh Sinha 11. Rheological and Textural Properties of Milk Gels ...............................259 Chakraborty Purba, Shalini Gaur Rudra, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Santanu Basu, and Rupesh Chavan 12. Textural Analyses of Dairy Products ....................................................293 Akanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, and Rupesh S. Chavan Glossary of Technical Terms ..........................................................................317 Index .................................................................................................................327 LIST OF CONTRIBUTORS A. K. Agrawal Department of Dairy Engineering, College of Dairy Science and Food Technology Chhattisgarh Kamdhenu Vishwavidyalaya (CGKV), Raipur 492012, India. E-mail: [email protected] Usman Ali National Agricultural Food Biotechnology Institute, C-127, Industrial Area, Phase 8, Mohali, Punjab, India. E-mail: [email protected] Md. Irfan A. Ansari Department of Agricultural Engineering, Birsa Agricultural University, Ranchi 834006, Jharkhand, India. E-mail: [email protected] Santanu Basu Dr. S. S. B. University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India. E-mail: [email protected] Shraddha Bhatt Department of Biotechnology, Junagadh Agricultural University, Junagadh 362001, Gujarat, India. E-mail: [email protected] Rupesh S. Chavan Department of Quality Assurance, Mother Dairy at Junagadh, Junagadh 362001, Gujarat, India. E-mail: [email protected] Jatin Gol GCMMF, Anand, Gujarat, India; E-mail: [email protected] Megh R. Goyal Agricultural and Biomedical Engineering from General Engineering Department, University of Puerto Rico, Mayaguez Campus; Agriculture Sciences and Biomedical Engineering, Apple Academic Press Inc., USA. E-mail: [email protected] A. S. Hariyani Dairy Chemistry Department, College of Dairy Science, Kamdhenu University, Amreli 365601, Gujarat, India. E-mail: [email protected] Tanmay Hazra Dairy Chemistry Department, College of Dairy Science, Kamdhenu University, Amreli 365601, Gujarat, India. E-mail: [email protected] Shaik Abdul Hussain Dairy Technology Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana, India. E-mail: [email protected] Akruti Joshi Shree P. M. Patel Institute of P.G. Studies and Research, Anand 388001, Gujarat, India. E-mail: [email protected] viii List of Contributors Shubhneet Kaur Department of Food and Nutrition, Lady Irwin College, Sikandra Road, New Delhi 110001, India. E-mail: [email protected] Anit Kumar Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana 131028, India. E-mail: [email protected] Nichal Mayur GCMMF Ltd., Anand 388001, Gujrat, India. E-mail: [email protected] Vijendra Mishra National Institute of Food Technology Entrepreneurship and Management, HSIIDC, Kundli 131028, Sonepat, India. E-mail: [email protected] Ashwini S. Muttagi DRDC Foods, Dabur India Limited, Plot No 22, Site 4, Sahibabad, Ghaziabad 201301, Uttar Pradesh, India. E-mail: [email protected] Madhav R. Patil University Department of Dairy Chemistry, Biochemistry & Food Technology Division, College of Dairy Technology, Udgir, Latur 413517, Maharashtra, India. E-mail: [email protected] Prasad S. Patil Dairy Microbiology Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana, India. E-mail: [email protected] Chakraborty Purba Dr. S. S. B. UICET, Panjab University, Chandigarh 160014, Chandigarh, India. E-mail: [email protected] Shalini Gaur Rudra Division of Food Science and Postharvest Technology, Indian Agricultural Research Institute, New Delhi 110012, India. E-mail: [email protected] Prabin Sarkar Dairy Chemistry Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana, India. E-mail: [email protected] Rachna Sehrawat Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana 131028, India. E-mail: [email protected] Uma Shanker Shivhare Dr. S. S. B University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India. E-mail: [email protected] Ashish Kumar Singh Dairy Technology Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana, India. E-mail: [email protected] Geetesh Sinha Department of Dairy Engineering, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya (CGKV), Raipur 492012, India. E-mail: [email protected] List of Contributors ix A. J. Thesiya Dairy Technology Department, College of Dairy Science, Kamdhenu University, Amreli 365601, Gujarat, India. E-mail: [email protected] Sudhir Kumar Tomar Dairy Microbiology Division, NDRI, Karnal 132001, Haryana, India. E-mail: [email protected] Ashutosh Updhyay Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana 131028, India. E-mail: [email protected] Rajesh Kumar Vishwakarma ICAR-CIPHET, Punjab Agricultural University, Ludhiana 141004, India. E-mail: [email protected] Akanksha Wadehra Dairy Technology Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana, India. E-mail: [email protected] Devbrat Yadav Dairy Chemistry Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana, India. E-mail: [email protected]