Advances in Dairy Products

Francesco Contò, Department of Economics, University of Foggia, Italy. Matteo A. Del Nobile, Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy. Michele Faccia, Department of Soil, Plant and Food Sciences, University of Bari, Italy. Angelo V. Zambrini, Granarolo S.p.A., Bologna, Italy. Amalia Conte, Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy.

Part I Ingredients for Dairy Products Manufacturing 1

1.1 Milk 3

1.1.1 Milk Quality and Processing 4
Germano Mucchetti and Angelo V. Zambrini

1.1.2 Milk Preparation for Further Processing into Dairy Products 21
Angelo V. Zambrini and Germano Mucchetti

1.2 Starter Cultures 37

1.2.1 Probiotics and Prebiotics 38
Carla Orsi and Angelo V. Zambrini

1.2.2 Starter and Ancillary Cultures 58
Carla Orsi and Angelo V. Zambrini

1.3 Other Ingredients 75

1.3.1 Vitamins, Minerals, and Bioactive Compounds 76
Emanuela Donati

1.3.2 Fruit and Vegetables 98
Carlo Tagliabue

1.4 Additives and Processing Aids 117

1.4.1 Acidity Regulators, Preservatives, and Antioxidants 118
Andelka Bacak

1.4.2 Flavors, Colors, Thickeners, and Emulsifiers 132
Andelka Bacak

1.4.3 Enzymes 146
Martino Verga

Part II Processing of Dairy Products 163

2.1 Process innovation 165

2.1.1 Enzymes Applications for the Dairy Industry 166
Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

2.1.2 Plant Cleaning and Sanitizing 176
Pierangelo Galimberti

2.1.3 Membrane Technologies Applied to Cheese Milk 194
Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques 202
Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia

2.2 Product innovation 215

2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics 216
Fabio Minervini, Maria De Angelis and Marco Gobbetti

2.2.2 Dairy Products and Their Role in Human Health 248
Teresa Trotta, Francesca Posa, Giorgio Mori and Chiara Porro

Part III Shelf Life of Dairy Products 263

3.1 Technological Options to Prolong Shelf Life 265

3.1.1 Freezing of Dairy Products 266
Sebnem Tavman and Tuncay Yilmaz

3.1.2 Antimicrobial Compounds Applied to Dairy Food 274
Luisa Angiolillo, Annalisa Lucera, Matteo A. Del Nobile and Amalia Conte

3.2 Modern packaging systems to prolong shelf life 295

3.2.1 Active Packaging Applied to Dairy Products 296
Ozlem Kizilirmak Esmer and Busra Sahin

3.2.2 Nanotechnology Applied to the Dairy Sector 314
Cristina Costa, Matteo A. Del Nobile and Amalia Conte

3.2.3 Biodegradable Packaging Applied to Dairy Products 328
Lia Noemi Gerschenson, Rosa Jagus and Carolina Patricia Olle Resa

Part IV Consumer Acceptance 341

4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making 343

4.1.1 The Quality Concept 344
Mariantonietta Fiore and Francesco Contò

4.1.2 Food Quality Perception 355
Raffaele Silvestri and Piermichele La Sala

4.1.3 Consumer Behavior Models Applied to Food Sector 367
Elka Vasileva

4.1.4 Evaluation, Choice, and Purchase 374
Daniela Ivanova

4.2 Consumer insight in the process of new dairy products development 381

4.2.1 The New Product Development Process 382
Plamen Dimitrov Mishev and Yulia Vladimirova Dzhabarova

4.2.2 Market Opportunities 394
Raffaele Silvestri

4.2.3 Consumer Insight and Approaches in New Dairy Products Development 404
Minna Mikkola and Fedele Colantuono

Part V Environmental and Policy Issues 421

5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues 423
Caterina De Lucia, Pasquale Pazienza and Vincenzo Vecchione

5.1.2 Policies and Strategies for Eco-Friendly Dairy Product 438
Gerrit Willem Ziggers

Index 449