Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions of the chemical, composition, physical and functional properties of milk; microbiological considerations related to milk processing; regulatory compliance; transportation to the processing plant; and the ingredients used in processing of dairy products.
The main section of the book is dedicated toprocessing and production with coverage of: fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Dairy Processing and Quality Assurance presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture. Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance also appeals to professors and students in dairy science for its contemporary information and experience-based applications.
Key Features
- Offers hands-on applications for dairy manufacturers.
- Focuses on quality assurance and technology in the dairy industry.
- One of the few recent books on the topic.
- World-wide expertise from over 20 noted experts.
Contents
- Chapter 1. Dairy Processing and Quality Assurance: An Overview
- Chapter 2. Dairy Industry: Production and Consumption Trends
- Chapter 3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory
- Chapter 4. Chemical composition, physical and functional properties of milk and milk ingredients
- Chapter 5. Microbiological Considerations Related to Dairy Processing
- Chapter 6. Regulations for Product Standards and Labeling
- Chapter 7. Milk from Farm to Plant
- Chapter 8. Ingredients in Dairy Products
- Chapter 9. Fluid Milk Products
- Chapter 10. Cultured Milk and Yogurt
- Chapter 11. Butter and Spreads: Manufacture and Quality Assurance
- Chapter 12. Cheese
- Chapter 13. Evaporated and Sweetened Condensed Milks
- Chapter 14. Dry Milk Products
- Chapter 15. Whey and Whey Products
- Chapter 16. Ice Cream and Frozen Desserts
- Chapter 17. Puddings and Dairy Based Desserts
- Chapter 18. Role of Milk and Dairy Foods in Nutrition and Health
- Chapter 19. Product Development Strategies
- Chapter 20. Packaging Milk and Milk Products
- Chapter 21. Nonthermal Preservation Technologies for Dairy Applications
- Chapter 22. Management Systems for Safety and Quality
- Chapter 23. Laboratory Analysis of Milk and Dairy Products
- Index.
About the Authors
- Ramesh C. Chandan, Ph.D., heads up the editorial team. Dr. Chandan, a consultant in dairy science and technology, served for more than 40 years in various food companies, including Unilever, Land O’Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years.
- Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University.
- Nagendra P. Shah, Ph.D., a Professor at Victoria University, Australia is very well known for his contribution in Dairy Technology area.
Book Details
- Hardcover: 600 pages
- Publisher: Wiley-Blackwell; 1 edition (August 5, 2008)
- Language: English
- ISBN-10: 0813827566
- ISBN-13: 978-0813827568
- Product Dimensions: 7.4 x 1.4 x 10.3 inches
List Price: $240.00