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.
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