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Water in Dairy Products

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Advanced Dairy Chemistry

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Abstract

Milk is, on average, constituted of 88% water, with the exact content being a function of a combination of seasonal, genetic and dietary factors (Holland et al. 1991; Timlin et al. 2021). Processing of milk into various products and derivatives involves numerous operations which change both the content of water in systems (see Fig. 11.1) and influences how water interacts with constituent dairy solids. Across products of all moisture contents, from liquid milks to powders, water remains a key constituent, the unusual properties (compared to similar molecules) of which have important effects on microbial and overall physical characteristics of such products. As a result, significant focus has been placed on understanding water in dairy products over the last 60 years.

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Authors and Affiliations

  1. Teagasc Food Research Centre, Co. Cork, Ireland

    Eoin Murphy

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  1. Eoin Murphy
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Correspondence to Eoin Murphy .

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  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Paul L. H. McSweeney

  2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    James A. O'Mahony

  3. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Alan L. Kelly

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Murphy, E. (2022). Water in Dairy Products. In: McSweeney, P.L.H., O'Mahony, J.A., Kelly, A.L. (eds) Advanced Dairy Chemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-92585-7_11

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