- Reviews key developments in dairy food processing and their impact on product safety and quality
- Summarises the latest research on the constituents of milk and reviews how agricultural practice influences the quality of raw milk
- Outlines the key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation
Table of Contents
- Part 1 Dairy product safety and quality: The major constituents of milk; Influences on raw milk quality; Good hygienic practice in milk processing; Improvements in the pasteurisation and sterilisation of milk; Modelling the effectiveness of pasteurisation; Flavour generation in dairy products; Controlling the texture of fermented dairy products: The case of yoghurt; Factors affecting the shelf-life of milk and milk products; Testing the authenticity of milk and milk products; Functional dairy products; Developing and approving health claims for functional dairy products. Part 2 New technologies to improve quality: On-line measurement of product quality in dairy processing; Rapid on-line analysis to ensure the safety of milk; High-pressure processing to improve dairy product quality; Optimising product quality and process control for powdered dairy products; Separation technologies to produce dairy ingredients; The use of dissolved carbon dioxide to extend the shelf-life of dairy products. Part 3 Cheese manufacture: Acceleration of cheese ripening; Non-starter lactic acid bacteria (NSLAB) and cheese quality; The production of smear cheeses; Flavour formation in cheese. Part 4 Appendix: Improving the nutritional quality of milk.
- No. of pages: 536
- Language: English
- Copyright: © Woodhead Publishing 2003
- Published: July 29, 2003
- Imprint: Woodhead Publishing
- eBook ISBN: 9781855737075
About the Editor
Affiliations and Expertise
Ratings and Reviews
There are currently no reviews for "Dairy Processing"