Dairy Processing and Quality Assurance
696Dairy Processing and Quality Assurance
696eBook
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Overview
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.
Product Details
ISBN-13: | 9781118810309 |
---|---|
Publisher: | Wiley |
Publication date: | 10/15/2015 |
Sold by: | JOHN WILEY & SONS |
Format: | eBook |
Pages: | 696 |
File size: | 14 MB |
Note: | This product may take a few minutes to download. |
About the Author
Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. He has authored/edited five books related to dairy food science.
Nagendra P. Shah, Ph.D., a Professor at the University of Hong Kong is very well known for his contribution in Dairy Technology area. He has served on the Faculty of Victoria University, Melbourne, Australia for 22 years.
Read an Excerpt
Table of Contents
Contributors, viiPreface to the Second Edition, ix
Preface to the First Edition, xi
1. Dairy Processing and Quality Assurance: An Overview, 1Ramesh C. Chandan
2. Dairy Industry: Production and Consumption Trends, 41Ramesh C. Chandan
3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory, 60Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver
4. Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients, 77Kasipathy Kailasapathy
5. Microbiological Considerations Related to Dairy Processing, 106Ronald H. Schmidt
6. Regulations for Product Standards and Labeling, 152Cary P. Frye and Arun Kilara
7. Milk from Farm to Plant, 178Cary P. Frye and Arun Kilara
8. Dairy-Based Ingredients, 197Ramesh C. Chandan and Arun Kilara
9. Fluid Milk Products, 220John Partridge
10. Cultured Milk and Yogurt, 235Nagendra P. Shah and Claude P. Champagne
11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266Ashok A. Patel, Prateek Sharma, and Hasmukh Patel
12. Cheese, 287Donald J. McMahon and Maria Brym
13. Evaporated and Sweetened Condensed Milks, 310Prateek Sharma, Hasmukh Patel, and Ashok Patel
14. Dry Milk Products, 333Pranav K. Singh and Harjinder Singh
15. Whey and Whey Products, 349Arun Kilara
16. Ice Cream and Frozen Desserts, 367Arun Kilara and Ramesh C. Chandan
17. Puddings and Dairy-Based Desserts, 397Ramesh C. Chandan and Arun Kilara
18. Role of Milk and Dairy Foods in Nutrition and Health, 428Ramesh C. Chandan
19. Sensory Evaluation of Milk and Milk Products, 467Valente B. Alvarez
20. Product Development Strategies, 488Vijay Kumar Mishra
21. Packaging Milk and Milk Products, 506Aaron L. Brody
22. Potential Applications of Nonthermal Processing Technologies in the Dairy Industry, 528Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly
23. Management Systems for Safety and Quality, 553Dilip Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu
24. Laboratory Analysis of Milk and Dairy Products, 600C. T. Deibel and R. H. Deibel
Index, 647
What People are Saying About This
'It will be of value to both technologists in dairy processing and to academic staff and university-level students seeking to understand current processing approaches. The strength of the book lies in having each specific sector written by an expert in that field, with 28 authors in total, combined with a strong editorial team with extensive industry and academic experience.? ( Journal of Dairy Technology, May 2009)
• Presents basic information on the subject in a concise, easily understandable style. This is remarkable data. This excellent book will appeal to professors, extension staff, and students in dairy science for its contemporary information and experience-based applications. Also, the book should be useful for food scientists, regulatory personnel, dairy equipment manufacturers and technical specialists in the dairy food industry. The index, references, photographs, flow pathways and formulae are easy to understand and most informative. They are not only suitable for people working in the dairy industry, but in its numerous allied industries.? (Develop Technology, November 2008)