Dairy Processing: Improving QualityG Smit The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality. The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture. Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.
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Contents
Background to manufacturing practice | 11 |
23 | 90 |
24 | 99 |
109 | |
Processing plants and equipment | 129 |
5 | 130 |
Plant cleaning hygiene and effluent treatment | 249 |
Traditional and recent developments in yoghurt production | 306 |
Preservation and production of starter cultures | 486 |
Nutritional value of yoghurt | 515 |
Quality control in yoghurt manufacture | 535 |
Different ways in which titratable acidity is expressed | 588 |
Weightmass units | 595 |
Workenergy and other related units | 597 |
Developing and approving health claims for functional dairy | 246 |
Online measurement of product quality in dairy processing 263 | 263 |
Microbiology of yoghurt and bio starter cultures | 389 |
Biochemistry of fermentation | 432 |
Rapid online analysis to ensure the safety of milk 292 | 292 |
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Common terms and phrases
acetaldehyde acidophilus activity and/or Anon bacteriophages Bifidobacterium Brussels bulgaricus casein casein micelles cells cheese chemical cleaning coagulum composition compounds concentration containing cooling cream Cultured Dairy Products Dairy Journal Dairy Products Journal Dairy Research Dairy Science Abstracts Dairy Technology delbrueckii subsp detergent effect enzymes fat globules fatty acids fermented milk flavour Food Science growth heat treatment homogenisation hydrolysis inactivation increased incubation International Dairy Federation Journal of Dairy Journal of Food labneh lactic acid bacteria Lactobacillus lactose lactulose Maillard reaction manufacture method micelles micro-organisms Microbiology Milchwissenschaft milk base milk fat milk powder milk products milk proteins Nutrition packaging pasteurisation Patent Application plant pressure probiotic properties pump raw milk sensory shelf-life skimmed milk specific starter cultures sterilisation stirred yoghurt storage strains Table Tamime tank temperature Tetra Pak thermophilus viscosity vitamins whey proteins yoghurt starter cultures
References to this book
Flavour Science: Recent Advances and Trends Wender L.P. Bredie,Mikael Agerlin Petersen Limited preview - 2006 |