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 and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat’s milk, panelitas de leche (milk panels), and various milk-based delicacies. The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Title - p. iii 6. Copyright - p. iii 7. Dedication - p. iii 8. Contents - p. iii 9. Contributors - p. iii 10. Chapter 1. Sweetened concentrated milk: An overview - p. iii 11. Chapter 2. Concentrated, evaporated, and condensed milk - p. iii 12. Arequipe - p. iii 13. Cajeta: A dairy sweet from goat milk - p. iii 14. Manjar Blanco del Valle - p. iii 15. Panelitas de leche - p. iii 16. Chapter 7. Soft candies - p. iii 17. Chapter 8. Cocadas and coconut sweets - p. iii 18. Chapter 9. Quality parameters of Sweetened Concentrated Milk Products - p. iii 19. Lifetime calculations for the usage of sweetened condensed milk (SCM) products—manjar de leche (Ecuador) a model case - p. iii 20. Use of whey in dulce de leche manufacturing - p. iii 21. Kettle design for arequipe production - p. iii 22. Experimental designs applied in research and development of dulces de leche - p. iii 23. Index - p. iii
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 and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat’s milk, panelitas de leche (milk panels), and various milk-based delicacies. The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Title - p. iii 6. Copyright - p. iii 7. Dedication - p. iii 8. Contents - p. iii 9. Contributors - p. iii 10. Chapter 1. Sweetened concentrated milk: An overview - p. iii 11. Chapter 2. Concentrated, evaporated, and condensed milk - p. iii 12. Arequipe - p. iii 13. Cajeta: A dairy sweet from goat milk - p. iii 14. Manjar Blanco del Valle - p. iii 15. Panelitas de leche - p. iii 16. Chapter 7. Soft candies - p. iii 17. Chapter 8. Cocadas and coconut sweets - p. iii 18. Chapter 9. Quality parameters of Sweetened Concentrated Milk Products - p. iii 19. Lifetime calculations for the usage of sweetened condensed milk (SCM) products—manjar de leche (Ecuador) a model case - p. iii 20. Use of whey in dulce de leche manufacturing - p. iii 21. Kettle design for arequipe production - p. iii 22. Experimental designs applied in research and development of dulces de leche - p. iii 23. Index - p. iii
