DOCSLIB.ORG

Drying in the Dairy Industry Advances in Drying Science and Technology Series Editor: Arun S

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Drying in the Dairy Industry Advances in Drying Science and Technology Series Editor: Arun S Drying in the Dairy Industry Advances in Drying Science and Technology Series Editor: Arun S. Mujumdar McGill University, Quebec, Canada Handbook of Industrial Drying, Fourth Edition Arun S. Mujumdar Advances in Heat Pump-Assisted Drying Technology Vasile Minea Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide Meng Wai Woo Handbook of Drying of Vegetables and Vegetable Products Min Zhang, Bhesh Bhandari, and Zhongxiang Fang Intermittent and Nonstationary Drying Technologies: Principles and Applications Azharul Karim and Chung-Lim Law Thermal and Nonthermal Encapsulation Methods Magdalini Krokida Industrial Heat Pump-Assisted Wood Drying Vasile Minea Intelligent Control in Drying Alex Martynenko and Andreas Bück Drying of Biomass, Biosolids, and Coal: For Efficient Energy Supply and Environmental Benefits Shusheng Pang, Sankar Bhattacharya, Junjie Yan Drying and Roasting of Cocoa and Coffee Ching Lik Hii and Flavio Meira Borem Heat and Mass Transfer in Drying of Porous Media Peng Xu, Agus P. Sasmito, and Arun S. Mujumdar Freeze Drying of Pharmaceutical Products Davide Fissore, Roberto Pisano, and Antonello Barresi Frontiers in Spray Drying Nan Fu, Jie Xiao, Meng Wai Woo, Xiao Dong Chen Drying in the Dairy Industry Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet For more information about this series, please visit: www.c rcpre ss.co m/Adv ances -in-D rying -Scie nce-a nd-Te chnol ogy/b ook-s eries /CRCA DVSCI TEC Drying in the Dairy Industry From Established Technologies to Advanced Innovations Edited by Cécile Le Floch-Fouéré Pierre Schuck Gaëlle Tanguy Luca Lanotte Romain Jeantet MATLAB® is a trademark of The MathWorks, Inc. and is used with permission. The MathWorks does not warrant the accuracy of the text or exercises in this book. This book’s use or discus- sion of MATLAB® software or related products does not constitute endorsement or sponsorship by The MathWorks of a particular pedagogical approach or particular use of the MATLAB® software. First edition published 2021 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 and by CRC Press 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN © 2021 Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, LLC Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copy- right holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, includ- ing photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, access www.copyright.com or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. For works that are not available on CCC please contact [email protected] Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Names: Le Floch-Fouéré, Cécile, editor. Title: Drying in the dairy industry : from established technologies to advanced innovations / edited by Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet. Description: Boca Raton : CRC Press, 2021. | Series: Advances in drying science & technologies | Includes bibliographical references and index. Identifiers: LCCN 2020027410 (print) | LCCN 2020027411 (ebook) | ISBN 9780815359982 (hardback) | ISBN 9781351119504 (ebook) Subjects: LCSH: Dairy products--Drying. | Dried milk. | Infant formula industry--Technological innovations. | Dairy products industry--Technological innovations. | Dairy processing--Technological innovations. | Dried milk industry--Technological innovations. Classification: LCC SF259 .D79 2021 (print) | LCC SF259 (ebook) | DDC 6 3 7/.1- - d c 2 3 LC record available at https://lccn.loc.gov/2020027410 LC ebook record available at https://lccn.loc.gov/2020027411 ISBN: 978-0-8153-5998-2 (hbk) ISBN: 978-1-351-11950-4 (ebk) Typeset in Times by Deanta Global Publishing Services, Chennai, India Contents Advances in drying science and technology .......................................................................... vii Preface .............................................................................................................................................ix Series editor....................................................................................................................................xi Editors .......................................................................................................................................... xiii Contributors ..................................................................................................................................xv Chapter 1 Spray-dried dairy product categories .....................................................................1 Thao Minh Ho, Nidhi Bansal and Bhesh Bhandari Chapter 2 Technology, modeling and control of the processing steps ..............................25 Mathieu Persico, Laurent Bazinet, Gaëlle Tanguy, Pierre Schuck, Christelle Lopez, Meng Wai Woo, Cordelia Selomulya, Xiao Dong Chen, Mathieu Person, Romain Jeantet, Cécile Le Floch-Fouéré, Bernard Cuq and Nima Yazdanpanah Chapter 3 Powder properties and influencing factors ....................................................... 133 Yrjö H. Roos, Zahra Afrassiabian, Khashayar Saleh, Marie-Hélène Famelart, Alexia Audebert, Muhammad Gulzar, Thomas Croguennec, Jennifer Burgain, Tristan Fournaise, Claire Gaiani, Joël Scher, Jérémy Petit, Evandro Martins, Ramila Cristiane Rodrigues, Pierre Schuck, Ítalo Tuler Perrone, Solimar Gonçalves Machado and Antônio Fernandes de Carvalho Chapter 4 Innovations and prospects ................................................................................... 201 Mark A. Fenelon, Eoin G. Murphy, Evandro Martins, Tatiana Lopes Fialho, Pierre Schuck, Antônio Fernandes de Carvalho, Rodrigo Stephani, Ítalo Tuler Perrone, Thao Minh Ho, Zhengzheng Zou, Bhesh Bhandari, Nidhi Bansal, Gaëlle Tanguy, Serge Méjean, Romain Jeantet, Anne Dolivet, Song Huang and Gwénaël Jan Chapter 5 The drying of milk at the laboratory scale: from the industrial need to the scientific challenge ......................................................................................... 261 Luca Lanotte Index .............................................................................................................................................275 v Advances in drying science and technology It is well-known that the unit operation of drying is a highly energy-intensive process encountered in diverse industrial sectors ranging from agricultural processing, to ceram- ics, chemicals, minerals processing, pulp and paper, pharmaceuticals, coal polymer, food and forest products industries as well as waste management. Drying also determines the quality of the final products. Making drying technologies sustainable and cost effective via the application of modern scientific techniques is the goal of academic as well as indus- trial R&D activities around the world. Drying is a truly multi- and interdisciplinary area. Over the last four decades the sci- entific and technical literature on drying has seen exponential growth. The continuously rising interest in this field is also evident from the success of numerous international con- ferences devoted to drying science and technology. The establishment of this new series of books entitled Advances in Drying Science and Technology is designed to provide authoritative and critical reviews and monographs focusing on current developments as well as future needs. It is expected that books in this series will be valuable to academic researchers as well as to industry personnel involved in any aspect of drying and dewatering. The series will also encompass themes and topics closely associated with drying oper- ations, e.g., mechanical dewatering, energy savings in drying, environmental aspects, life cycle analysis, technoeconomics of drying, electrotechnologies, control and safety aspects and so on. Arun S. Mujumdar Series Editor McGill University, Quebec, Canada vii Preface A universal food par excellence and of great nutritional value, milk has been the subject, over the centuries, of fundamental discoveries to improve its shelf life, to allow its trans- port and to guarantee its quality, e.g., milk dehydration aimed at stabilizing the surplus coming from the dairy industry and ensuring storage. Applied first on products long considered as by-products (whey, etc.), the resulting powders were mainly intended for animal feed and had a low added-value. But dairy powders are nowadays used as food ingredients and are produced on a large scale. Indeed, the global market for dairy pow- ders
Load more

Recommended publications
  • Food and Identity in Central Asia Halle (Saale) 2017
    CASCACENTRE FOR ANTHROPOLOGICAL STUDIES ON CENTRAL ASIA II [Ed. Aida Aaly Alymbaeva] FOOD AND IDENTITY IN CENTRAL ASIA HALLE (SAALE) 2017 MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPartment ‘IntegraTION AND CONFLICt’ FIELD NOTES AND RESEARCH PROJECTS XIX MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPARTMent ‘IntegraTION AND CONFLICT’ FIELD NOTES AND RESEARCH PROJECTS XIX CASCA – Centre for Anthropological Studies on Central Asia II: Food and Identity in Central Asia http://www.eth.mpg.de/pubs/series_fieldnotes/vol0019.html Published by Max Planck Institute for Social Anthropology, Halle (Saale) P. O. Box 11 03 51 D - 06017 Halle /Saale (Germany) Phone +49 (0) 345 2927 0 http://www.eth.mpg.de ISSN 2193-987X Editor: Aida Aaly Alymbaeva I Series Editor: Günther Schlee Assisted by: Viktoria Zeng and Robert Dobslaw Cover Photo: How to eat tandyr samsa (Osh City, Kyrgyzstan), 2015 © Baktygul Karimova (U. Abdrashitov) Printed 2017 by Max Planck Institute for Social Anthropology, Halle (Saale) © 2017 Max Planck Institute for Social Anthropology TaBLE OF CONTENTS Series Editor’s Preface (Günther Schlee) .................................................... iv Foreword (Bettina Mann) ............................................................................ v Introduction (Aida Aaly Alymbaeva) ......................................................... vii MINORITIES’ CUISINE AND DIFFERENTIATING PROCESSES IN MULTICULTURAL SETTINGS Internationalism on the Table: Dining Ethnicity in One’s Homeland Kazakhstan (Rita Sanders) ..........................................................................
    [Show full text]
  • Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy
    Journal of Fluorescence (2019) 29:1411–1421 https://doi.org/10.1007/s10895-019-02453-6 ORIGINAL ARTICLE Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy Naveed Ahmad1 & M. Saleem2 & Babar Manzoor Atta2 & S. Mahmood1 Received: 20 May 2019 /Accepted: 15 October 2019 /Published online: 22 November 2019 # Springer Science+Business Media, LLC, part of Springer Nature 2019 Abstract In the current study, the effect of ghee extraction methods (direct cream DC, milk butter MB and milk skin MS) on its molecular composition has been investigated using Fluorescence spectroscopy. The excitation wavelength of 300 nm was found the best to produce pronounced spectral signatures of beta-carotene, vitamins and conjugated linoleic acid (CLA) in both cow and buffalo ghee types. Principal component analysis (PCA) has been applied on the spectral data to visualize the classification among ghee samples extracted by three methods. Both cow and buffalo ghee contain spectral signatures of vitamin A, E, K, D and CLAwhich has been verified through plotting loading vectors. The analysis of loading plots has been suggested that for cow ghee, MS extraction method conserve relatively higher concentration of beta carotene while DC and MB methods are a good choice for preserving relatively more concentrations of vitamins D, E and K. Similarly, for buffalo ghee, MS extraction method appear with higher concentration of CLA, whereas DC extraction method looks to preserve relatively higher concentration of vitamin Awhile MB method retains relatively low concentration of CLA and vitamins as compared to other two methods. Keywords Cow and buffalo desi ghee . Ghee extraction methods: Direct cream (DC) .
    [Show full text]
  • Tick Borne Viral Zoonotic Diseases: a Review
    Journal of Entomology and Zoology Studies 2020; 8(6): 2034-2042 E-ISSN: 2320-7078 P-ISSN: 2349-6800 Tick borne viral zoonotic diseases: a review www.entomoljournal.com JEZS 2020; 8(6): 2034-2042 © 2020 JEZS Received: 04-09-2020 Renuka Patel, Ranvijay Singh, Bhavana Gupta, Ajay Rai, Shreya Dubey, Accepted: 06-10-2020 Braj Mohan Singh Dhakad and Divya Soni Renuka Patel M.V.Sc. Scholar, NDVSU, Abstract Jabalpur, Madhya Pradesh, Ticks are the important arthropod vectors for transmission of numerous infectious agents and are India responsible for causing human and animal diseases. Among the world’s tick fauna, 80% are hard ticks and remaining 20% are soft ticks. However, only 10% of the total hard and soft tick species are known to Ranvijay Singh be involved in disease transmission to domestic animals and humans. The global loss due to ticks and Associate Professor & Head, tickborne diseases (TTBDs) was estimated to be between US$ 21.38- 28.76 billion annually, while in NDVSU, Jabalpur, Madhya India the cost of controlling TTBDs has been estimated as US$ 498.7 million/annum. A number of tick Pradesh, India species have been recognised since long as vectors of lethal pathogens, viz. Crimean-Congo Bhavana Gupta haemorrhagic fever virus (CCHFV), Kyasanur forest disease virus (KFDV), Nairobi sheep disease virus, Assistant Professor, NDVSU, Tick borne encephalitis virus etc. and the damages caused by them are well-recognised. Hyalomma Jabalpur, Madhya Pradesh, anatolicum anatolicum and Haemaphysalis spinigera are the two important species of ticks present in India India, which are responsible for causing CCHF and KFD respectively.
    [Show full text]
  • The Yak Second Edition
    THE YAK SECOND EDITION RAP publication 2003/06 RAP publication 2003/06 THE YAK SECOND EDITION REVISED AND ENLARGED By GERALD WIENER HAN JIANLIN LONG RUIJUN Published by the Regional Office for Asia and the Pacific Food and Agriculture Organization of the United Nations, Bangkok, Thailand Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific Bangkok, Thailand This publication is produced by FAO Regional Office for Asia and the Pacific Research funded by FAO Regional Project "Conservation and Use of Animal Genetic Resources in Asia and the Pacific" (GCP/RAS/144/JPN) The Government of Japan Jacket design and illustration and frontispiece by John Frisby, RIAS © FAO 2003 RAP Publication 2003/06 ISBN 92-5-104965-3 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to FAO Regional Office for Asia and the Pacific (RAP), Maliwan Mansion, 39 Phra Atit Road, Bangkok 10200 Thailand. The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries For copies write to: The Animal Production Officer FAO Regional Office for Asia and the Pacific 39 Phra Atit Road Bangkok 10200 Thailand Tel : +66 (0)2 697-4000 Fax : +66 (0)2 697 4445 Email: [email protected] ii THE YAK SECOND EDITION -o- FIRST EDITION CAI LI B.Sc.
    [Show full text]
  • Ethnic and Cultural Diversity Amongst Yak Herding Communities in the Asian Highlands
    sustainability Review Ethnic and Cultural Diversity amongst Yak Herding Communities in the Asian Highlands Srijana Joshi 1,* , Lily Shrestha 1, Neha Bisht 1, Ning Wu 2, Muhammad Ismail 1, Tashi Dorji 1, Gauri Dangol 1 and Ruijun Long 1,3,* 1 International Centre for Integrated Mountain Development (ICIMOD), G.P.O. Box 3226, Kathmandu 44700, Nepal; [email protected] (L.S.); [email protected] (N.B.); [email protected] (M.I.); [email protected] (T.D.); [email protected] (G.D.) 2 Chengdu Institute of Biology, Chinese Academy of Sciences (CAS), No.9 Section 4, Renmin Nan Road, Chengdu 610041, China; [email protected] 3 State Key Laboratory of Grassland and Agro-Ecosystems, International Centre for Tibetan Plateau Ecosystem Management, School of Life Sciences, Lanzhou University, Lanzhou 730000, Gansu, China * Correspondence: [email protected] (S.J.); [email protected] (R.L.) Received: 29 November 2019; Accepted: 18 January 2020; Published: 28 January 2020 Abstract: Yak (Bos grunniens L.) herding plays an important role in the domestic economy throughout much of the Asian highlands. Yak represents a major mammal species of the rangelands found across the Asian highlands from Russia and Kyrgyzstan in the west to the Hengduan Mountains of China in the east. Yak also has great cultural significance to the people of the Asian highlands and is closely interlinked to the traditions, cultures, and rituals of the herding communities. However, increasing issues like poverty, environmental degradation, and climate change have changed the traditional practices of pastoralism, isolating and fragmenting herders and the pastures they have been using for many years.
    [Show full text]
  • History of Yuba - the Film That Forms
    HISTORY OF YUBA - THE FILM THAT FORMS... 1 HISTORY OF YUBA - THE FILM THAT FORMS ATOP HEATED SOYMILK (1587-2012): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Also known in Chinese as doufu-pi (“bean curd skin”), doufu i (“bean curd robes / lingerie”), and fuzhu (“dried bean curd sticks”) Compiled by William Shurtleff & Akiko Aoyagi 2012 Copyright © 2012 by Soyinfo Center HISTORY OF YUBA - THE FILM THAT FORMS... 2 Copyright (c) 2012 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 9781928914501 (Yuba without hyphens) ISBN 978-1-928914-50-1 (Yuba with hyphens) Printed 1 Nov. 2012 Price: Available on the Web free of charge Search engine keywords: About the Chinese and Japanese characters History of beancurd skin on the title page: History of bean curd skin History of bean-curd skin Left side: Chinese characters History of soymilk skin Top: Doufu pi = Bean curd skin History of bean curd sheets Middle: Doufu i = Bean curd robes / lingerie History of tofu skin Bottom: Fuzhu = Dried bean curd sticks History of the fi lm that forms atop soymilk when heated History of protein-lipid fi lm Middle (color): Chinese characters from a label History of doufu pi Fuzhu = Dried bean curd sticks (dried tofu sticks) History of toufu p’i ...
    [Show full text]
  • Camel Workshop Report
    Regional Pastoral Livelihood Resilience Project (RPLRP) Background IGAD region is home to 17,506,106 camels (51% of the world population) which dwell in arid and semi-arid land (ASALs). Camel is drought resilient and expanding to new frontier as introduced by pastoralists to counter recurrent droughts. The demand for live camels, its meat and milk in the IGAD region and Middle East and North Africa countries is high because of the affordable price of its meat and the traditional belief of the potential medicinal value of the milk and perceived low risks from tuberculosis (TB) and Brucellosis. As a consequence, camel milk is favorably utilized in the diets of children, sick and elderly persons for medicinal purposes1. Moreover, camels withstand drought rendering them easier to expand in many areas in the region. Therefore, a two days regional workshop was organized to review the current status of camel production and marketing; good practices and lessons learnt from past investments and 1 Michele N, Mathew BK, Mohammed AY, Fadhumo HM (2006): Milking Drylands: the Marketing of Camel Milk in North-East Somalia, from http://www.igaddata.org/index.php?option=com_docmanandtask=doc_downloadandgid=1 362andItemid=43 challenges that affect the value chain. Workshop participants included veterinary technical personnel from ministries responsible of animal resources, the private sector (milk processors, exporter and association), research institutions (ILRI and KALRO), non-governmental organizations (Mercy Corp, World vision and Save the Children) and (USAID). Welcome and opening remarks In his welcoming remarks Dr. Munyua pointed out that the IGAD region with about 60% of the World’s camel population is yet to fully exploit the economic potential of this very hardy animal, which has increased in number, production and productivity despite the challenges of climate change.
    [Show full text]
  • Goat Care Booklet
    Specialty Dairy, Natural Herd Health + More Published by Blue Rock Station LLC ISBN: 978-0-9791611-0-0 Text & Illustrations © 2018 Blue Rock Station LLC Photos by Cat Harrier Graphics by Matt Moore, Air-Loom Contact us at: Blue Rock Station 1190 Virginia Ridge Road Philo, Ohio 43771 USA Telephone: +1 (740) 674- 4300, Email: [email protected] www.bluerockstation.com Printed in the USA Table of Contents INTRODUCTION .................................................................................................................................. 1 WOMAN’S STORY –SASHA SIGETIC .……………..……………….…….....................................................…………. 3 SETTING THE COURSE .……..……..……..……..……………..…....................................................…..……..……… 5 GOAT DO’S & DON’TS ........................................................................................................................ 8 BASICS OF HUMANE CARE ................................................................................................................... 12 BASIC PLANNING AND AWARENESS FOR HERD MANAGERS ........................................................................ 13 PLANNING FOR ANIMAL DEATH – OR INJURY AND DISEASE ......................................................................... 14 STANDARDS AND CERTIFICATIONS .......................................................................................................... 15 RECOGNIZING A HEALTHY GOAT ...........................................................................................................
    [Show full text]
  • HANDBOOK of Spices, Seasonings, and Flavorings SECOND EDITION
    HANDBOOK OF Spices, Seasonings, and Flavorings SECOND EDITION HANDBOOK OF Spices, Seasonings, and Flavorings SECOND EDITION Susheela Raghavan Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2007 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 0-8493-2842-X (Hardcover) International Standard Book Number-13: 978-0-8493-2842-8 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the conse- quences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www. copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400.
    [Show full text]
  • Cariostatic Effect of Dairy Products - a Review
    COMPETITIVE STRATEGY MODEL AND ITS IMPACT ON MICRO BUSINESS UNITOF LOCAL DEVELOPMENT BANKSIN JAWA PJAEE, 17 (7) (2020) CARIOSTATIC EFFECT OF DAIRY PRODUCTS - A REVIEW V Sri Sreshtaa1, Dr. Anjaneyulu K2 1Saveetha Dental College, Saveetha institute of Medical and Technical Sciences, SaveethaUniversity,Chennai 77, India. 2Reader, Department of Conservative Dentistry and Endodontics,Saveetha Dental College, Saveetha institute of Medical and Technical Sciences,Saveetha University, Chennai 77, India. [email protected],[email protected] V Sri Sreshtaa, Dr. Anjaneyulu K. CARIOSTATIC EFFECT OF DAIRY PRODUCTS - A REVIEW--Palarch’s Journal Of Archaeology Of Egypt/Egyptology 17(7), 608-617. ISSN 1567-214x Keywords: Dental Caries; Cariostatic Effect; Dairy Products; Milk; Dietary Sources; Anti Carcinogenic Properties; Benefits; Dental Health. ABSTRACT The study reviews the effect of intake of dairy products on the risk of dental caries. Dental caries (tooth decay) are a major health problem that is common all around the world, Milk and dairy products have been identified to possess anti - cariogenic activity. Milk products tend to reduce the influence of acids produced by the bacteria , due to their high buffering capacity, inorganic salts and proteins. The calcium in cheese, the calcium and phosphates in milk and other dairy products, help bring back minerals your teeth might have lost due to other foods and help rebuild tooth enamel. The various dietary sources of dairy products and their health benefits draws a conclusion that the sugar present in milk-lactose is least damaging to teeth.Several evidence suggests that milk and dairy product sources are “tooth friendly “ and they help in making teeth and jaw bone stronger.
    [Show full text]
  • Nutrition and Allergic Diseases
    nutrients Nutrition and Allergic Diseases Edited by Joost van Neerven and Huub Savelkoul Printed Edition of the Special Issue Published in Nutrients www.mdpi.com/journal/nutrients Nutrition and Allergic Diseases Special Issue Editors Joost van Neerven Huub Savelkoul MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editors Joost van Neerven Huub Savelkoul Wageningen University & Research Wageningen University & Research The Netherlands The Netherlands Editorial Office MDPI AG St. Alban-Anlage 66 Basel, Switzerland This edition is a reprint of the Special Issue published online in the open access journal Nutrients (ISSN 2072-6643) in 2017 (available at: http://www.mdpi.com/journal/nutrients/special_issues/nutrients_allergic). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: Lastname, F.M.; Lastname, F.M. Article title. Journal Name. Year. Article number, page range. First Edition 2018 ISBN 978-3-03842-849-7 (Pbk) ISBN 978-3-03842-850-3 (PDF) Articles in this volume are Open Access and distributed under the Creative Commons Attribution license (CC BY), which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is © 2018 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons license CC BY-NC-ND (http://creativecommons.org/licenses/by-nc-nd/4.0/). Table of Contents About the Special Issue Editors ..................................... v Preface to ”Nutrition and Allergic Diseases” ..............................vii R.
    [Show full text]