Dairy processing : improving quality
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 fro...
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| Other Authors | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton, Fla. : Cambridge, Eng. :
CRC Press ; Woodhead Pub.,
2003.
|
| Series | Woodhead Publishing in food science and technology.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 1591246377 9781591246374 1855737078 9781855737075 0849317584 9780849317583 9780203486207 020348620X 1855736764 9781855736764 1280372958 9781280372957 9786610372959 6610372950 |
| Physical Description | 1 online resource (xvii, 546 pages) : illustrations |
Cover
Table of Contents:
- Cover
- Contents
- Contributor contact details
- 1 Introduction
- Part I Dairy product safety and quality
- 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:
- 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
- Part II New technologies to improve quality
- 13 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
- 17 Separation technologies to produce dairy ingredients
- 18 The use of dissolved carbon dioxide to extend the
- Part III Cheese manufacture
- 19 Acceleration of cheese ripening
- 20 Non-starter lactic acid bacteria (NSLAB) and cheese quality
- 21 The production of smear cheeses
- 22 Flavour formation in cheese
- Part IV Appendix
- 23 Improving the nutritional quality of milk.