Technology of Dairy Products

Front Cover
Ralph Early
Springer Science & Business Media, Jul 31, 1997 - Technology & Engineering - 446 pages
3 Reviews
The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or a less obvious ingredient. This new edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. Coverage is expanded to fill some important gaps, and in addition to three new chapters (microbiology, packaging, editorial introduction) The other chapters have been revised, enlarged, and brought up to date, Written for food technologists making dairy products, the book is also an essential source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions. The contributors have extensive practical experience of the industry.
  

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Contents

Liquid milk and cream
1
121 Mastitis
2
122 Hygienic quality
3
123 Adulteration
5
124 Assessment of compositional and hygienic quality
6
13 Destruction of microorganisms by heat
7
132 Factors affecting the heat resistance of microorganisms
8
133 Quantifying heat destruction and sterilization
9
623 Factors affecting milkfat flavour
203
624 Assessment of milkfat quality
204
625 Colour of milkfat
207
627 Food functional properties
208
628 Food nutritional properties
210
63 Manufacturing process for milkfat products
211
632 Fractionation of milkfat
213
633 Blending and plasticising of milkfat products
215

14 Raw milk handling prior to processing
11
142 Milk reception and storage
12
15 Heat treatment of milk and cream
13
152 Pasteurization
14
153 Ultrahigh temperature processing
17
154 Sterilization
19
16 Milk processing
20
162 UHT milk
32
163 Sterilized milk
37
17 Cream processing
40
172 Cream processing and packaging
41
References
46
Microbiology of fermented milk products
50
22 LAB historical review
51
23 Microbiology of starter LAB
53
231 Mesophilic LAB
55
232 Thermophilic LAB
57
241 Moulds
58
242 Yeasts
59
25 Functions of starter LAB
60
251 Acidification
61
252 Texture development
62
253 Flavour contribution
63
26 Functions of secondary flora
66
27 Selection production and use of LAB
67
272 Production of LAB
69
273 Use of LAB
71
274 Culture selection in cheese plants
73
28 Microbial defects and quality problems
74
282 Microbial contamination
77
283 Flavour defects associated with LAB
78
References
79
Cheese
81
312 Cheese production and consumption
82
32 Raw materials
87
322 Microorganisms
93
323 Rennet
95
33 Flavour and texture formation in cheese
96
332 Development of texture
97
333 Cheese ripening
99
34 Manufacturing techniques
102
References
121
Cultured Milk and Fresh Cheeses
123
42 Yogurt
124
421 Types of yogurt
125
422 Nutritional value
126
423 Compositional standards
128
431 Ingredients
129
432 Yogurt cultures
134
433 Processing
136
44 Manufacture of thermised yogurt
145
45 Kefir and koumiss
147
471 Quarg and fromage frais market
148
472 Composition of quargfromage frais
149
473 Manufacture of quargfromage frais
150
48 Cultured cream soured cream creme fraiche creme frais
153
49 Future developments
155
References
156
Butter and mixed fat spreads
158
52 Butter
159
521 Colour and appearance
160
523 Texture and mouthfeel
161
524 Spreadability
162
525 Keeping quality
163
production and processing
165
532 Cream ageing and ripening
166
533 Cream tempering methods to improve butter consistency
168
534 Cultured cream
169
535 Alternative methods for producing cultured style butters
170
536 Equipment considerations
171
537 The churning stage
172
538 Buffer storage and pumping of butter
175
539 Setting up and worksoftening of butter
176
5310 Buttermaking from high fat creams
177
5311 Recombined butter
181
541 Methods of improving the spreadability of butter or milkfat based spreads
184
542 Products based on blends of milkfat and other fats
187
543 Reduced and low fat spreads
190
References
195
Concentrated milkfat products
198
622 Flavour deterioration
200
64 Products and application
216
642 Recombined dairy products
217
643 Functional ingredients for foods other than dairy products
218
65 Conclusion
223
References
224
Milk concentrates and milk powders
228
73 Concentrated milks
231
732 Heat treatment
233
74 Concentrated milk product manufacture
238
742 Evaporated milk
242
743 Skimmed milk concentrate
244
744 Skimmed milkwhey concentrates
245
745 Buttermilk concentrate
246
748 Whey concentrates
247
749 Lactose hydrolyzed whey concentrates
248
75 Milk powders
250
751 Preparing milk for spray drying
251
752 Principles of drying foods
256
753 Principles of spray drying
258
754 Spray drying systems
265
755 Raw milk quality
275
756 Milk powder properties
276
757 Principal milk powder products
285
Acknowledgement
297
Ice cream and aerated desserts
301
812 Composition
303
814 Ice cream processing
311
82 Aerated desserts
322
823 Mousse processing
324
Milk based desserts
327
92 Starches and hydrocolloids used in dairy desserts
328
922 Hydrocolloids
330
93 Dairy dessert types and ingredients
336
932 Milk dessert ingredients
339
94 Manufacturing processes of readytoeat milk desserts
341
942 Sterilised readytoeat milk desserts
342
95 Process parameters and their influence on dessert properties
344
952 Evaluation of starchgum combinations and the optimisation of UHTST process parameters
346
953 Influence of process parameters
348
References
352
Milk chemistry and nutritive value
353
103 Milk proteins
357
104 Lactose
361
105 Minerals in milk
363
106 Minor components and micronutrients
365
107 Conclusion
367
Laboratory control in milk product manufacture
368
1121 Spoilage and indicator organisms
369
1122 Pathogenic microorganisms
373
1123 The examination of milk products using traditional techniques
375
1124 Rapid methods of microbiological analysis
380
1125 Antibiotics
382
113 The chemical aspects of laboratory control
383
1132 The determination of microcomponents
390
1133 Functional and physical tests
393
1134 Assessment of the heat treatment applied to milk
394
1135 Methods for the assessment of oils and fats
397
References
400
Hygiene in milk product manufacture
405
122 Microorganisms of concern
406
123 Assessment of hygienic requirements
407
1232 Application of HACCP principles
408
124 HACCP outline examples
410
1241 Skimmed milk powder
412
1242 Mould ripened soft cheese
416
1243 Chilled dairy desserts
417
1244 Extended life desserts
418
125 Pasteurisation
420
126 Factory hygiene
422
1262 Barrier hygiene
424
127 Services
426
1271 Water supplies
427
1273 Other uses of water
428
1274 Air supplies
429
128 Cleaning
430
1281 Cleaninplace CIP systems
431
1283 Manual cleaning
432
1286 Dry process areas
433
129 Conclusion
434
INDEX
436
Copyright

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