Analytical Methods for Milk and Milk Products: Volume 2: Physicochemical Analysis of Concentrated, Coagulated and Fermented Products

This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.

This volume focuses on various analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products in detail. It also describes the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet technological and nutritional quality standards.

The other volumes are:

Volume 1: Sampling Methods, Chemical, and Compositional Analysis

Volume 3: Microbiological Analysis is forthcoming.

Together, these three volumes will be a complete and thorough reference on analytical methods for milk and milk products. The volumes will be valuable for researchers, scientists, food analysts, food analysis and research laboratory personnel involved in the area of milk and milk products analysis as well as for faculty and students.

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 the University of Puerto Rico–Mayaguez Campus. He is also Senior Acquisitions Editor and Senior Technical Editor-In-Chief for Agricultural and Biomedical Engineering for Apple Academic Press, Inc. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.

N. Veena, PhD, is Associate Professor of Food Safety and Quality, DSLD-College of Horticultural Engineering and Food Technology, University of Horticultural Sciences, Karnataka, India. Her area of expertise includes fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She has published research papers and books and has also developed e-learning content for postgraduate dairy chemistry courses under the ICAR National Agricultural Higher Education Project.

Santosh Kumar Mishra, PhD, is Assistant Professor of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India. He is working in the area of functional foods and dairy products, researching live probiotics and technology of functional lactic cultures for fermented and non-fermented dairy products. He previously served in the dairy industry and is currently handling several externally funded projects by the Indian Department of Science and Technology, the Indian Ministry of Food Processing Industries, and the Indian University Grants Commission as principal investigator or co-principal investigator.

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