Milk and Milk Products: Technology, Chemistry and Microbiologynot only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and • points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer. |
Contents
INTRODUCTION | 1 |
13 BIOSYNTHESIS OF MILK | 6 |
14 THE COMPOSITION OF MILK | 8 |
15 THE FLAVOUR AND SENSORY PROPERTIES OF MILK | 27 |
16 POTENTIALLY HAZARDOUS SUBSTANCES IN MILK | 28 |
17 THE MICROBIOLOGY OF MILK AT FARM LEVEL | 33 |
LIQUID MILK AND LIQUID MILK PRODUCTS | 42 |
22 TECHNOLOGY | 47 |
54 MICROBIOLOGY | 216 |
BUTTER MARGARINE AND SPREADS | 224 |
62 TECHNOLOGY | 227 |
63 CHEMISTRY | 257 |
64 MICROBIOLOGY | 266 |
CHEESE | 273 |
72 TECHNOLOGY | 274 |
73 CHEMISTRY | 319 |
23 CHEMISTRY | 76 |
24 MICROBIOLOGY | 88 |
CONCENTRATED AND DRIED MILK PRODUCTS | 103 |
32 TECHNOLOGY | 104 |
33 CHEMISTRY | 138 |
34 MICROBIOLOGY | 149 |
DAIRY PROTEIN PRODUCTS | 159 |
42 TECHNOLOGY | 162 |
43 CHEMISTRY | 179 |
44 MICROBIOLOGY | 180 |
CREAM AND CREAM BASED PRODUCTS | 183 |
53 CHEMISTRY | 211 |
74 MICROBIOLOGY | 330 |
FERMENTED MILKS | 344 |
82 TECHNOLOGY | 345 |
83 CHEMISTRY | 368 |
84 MICROBIOLOGY | 378 |
ICE CREAM AND RELATED PRODUCTS | 385 |
92 TECHNOLOGY | 389 |
93 CHEMISTRY | 418 |
94 MICROBIOLOGY | 424 |
BIBLIOGRAPHY | 430 |
Index | 435 |
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Common terms and phrases
bacteria butter calcium casein micelles CCP2 Cheddar coagulum concentrated milk containing CONTROL POINT cooling crystals curd dairy determined dried milk dryer drying effect emulsifier emulsion endospores ensure enzymes equipment evaporation fat content fat globules fatty acids fermented milks flavour formation freezer growth heat treatment homogenization ice cream important in-bottle sterilized increase ingredients involves K-casein lactic acid lactis ssp lactose large number lipolysis liquid manufacture margarine membrane micelles micro-organisms microbiological milk fat Monitoring moulds operation organoleptic packaging pasteurized milk pathogens permitted pH value plant plasmin problems properties proteolysis quantities raw milk reduced rennet ripening Salmonella significant skim milk powder soft cheese species spoilage spray drying stability stage starter cultures starter micro-organisms storage strains surface sweetened temperature texture types UHT milk UHT sterilized ultrafiltration usually viscosity vitamin whey proteins whipping whole milk yeasts yoghurt