Dairy processing : improving quality
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Gerrit Smit
- ناشر : Cambridge : Woodhead Publishing Limited, cop.
- چاپ و سال / کشور: 2003
- شابک / ISBN : 9781855736764
Description
Preliminaries; Contents; Contributor contact details; 1 Introduction; 2 The major constituents of milk; 3 Influences on raw milk quality; 4 Good hygienic practice in milk processing; 5 Improvements in the pasteurisation and sterilisation of milk; 6 Modelling the effectiveness of pasteurisation; 7 Flavour generation in dairy products; 8 Controlling the texture of fermented dairy products the case of yoghurt; 9 Factors affecting the shelf life of milk and milk products; 10 Testing the authenticity of milk and milk products; 11 Functional dairy products. 12 Developing and approving health claims for functional dairy products13 On line measurement of product quality in dairy processing; 14 Rapid on line analysis to ensure the safety of milk; 15 High pressure processing to improve dairy product quality; 16 Optimising product quality and process control for powdered dairy products; 17 Separation technologies to produce dairy ingredients; 18 The use of dissolved carbon dioxide to extend the shelf life of dair.
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
