Dairy processing and quality assurance
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書誌事項
Dairy processing and quality assurance
Wiley Blackwell, 2016
2nd ed
- : [hardback]
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.
The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques.
This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes:
New regulatory developments
The latest market trends
New processing developments, particularly with regard to yogurt and cheese products
Functional aspects of probiotics, prebiotics and synbiotics
A new chapter on the sensory evaluation of dairy products
Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
目次
Contributors, vii Preface to the Second Edition, ix
Preface to the First Edition, xi
1. Dairy Processing and Quality Assurance: An Overview, 1
Ramesh C. Chandan
2. Dairy Industry: Production and Consumption Trends, 41
Ramesh C. Chandan
3. Mammary Gland and Milk Biosynthesis: Nature's Virtual Bioprocessing Factory, 60
Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver
4. Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients, 77
Kasipathy Kailasapathy
5. Microbiological Considerations Related to Dairy Processing, 106
Ronald H. Schmidt
6. Regulations for Product Standards and Labeling, 152
Cary P. Frye and Arun Kilara
7. Milk from Farm to Plant, 178
Cary P. Frye and Arun Kilara
8. Dairy-Based Ingredients, 197
Ramesh C. Chandan and Arun Kilara
9. Fluid Milk Products, 220
John Partridge
10. Cultured Milk and Yogurt, 235
Nagendra P. Shah and Claude P. Champagne
11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266
Ashok A. Patel, Prateek Sharma, and Hasmukh Patel
12. Cheese, 287
Donald J. McMahon and Maria Brym
13. Evaporated and Sweetened Condensed Milks, 310
Prateek Sharma, Hasmukh Patel, and Ashok Patel
14. Dry Milk Products, 333
Pranav K. Singh and Harjinder Singh
15. Whey and Whey Products, 349
Arun Kilara
16. Ice Cream and Frozen Desserts, 367
Arun Kilara and Ramesh C. Chandan
17. Puddings and Dairy-Based Desserts, 397
Ramesh C. Chandan and Arun Kilara
18. Role of Milk and Dairy Foods in Nutrition and Health, 428
Ramesh C. Chandan
19. Sensory Evaluation of Milk and Milk Products, 467
Valente B. Alvarez
20. Product Development Strategies, 488
Vijay Kumar Mishra
21. Packaging Milk and Milk Products, 506
Aaron L. Brody
22. Potential Applications of Nonthermal Processing Technologies in the Dairy Industry, 528
Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly
23. Management Systems for Safety and Quality, 553
Dilip Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu
24. Laboratory Analysis of Milk and Dairy Products, 600
C. T. Deibel and R. H. Deibel
Index, 647
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