Dairy processing: Improving quality

Hardback  536 pages  ISBN 1855736764      £155.00

Part 1 The first two chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in Part 1 discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products.

Part 2 reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk.

Part 3 looks in more detail at key advances in cheese manufacture.

Dairy processing: improving quality will be a standard reference for the dairy industry in improving process efficiency and product quality.

Contents

Introduction

Part 1: Dairy product safety and quality
The major constituents of milk
Influences on raw milk quality
Good hygienic practice in milk processing
Improvements in the pasteurisation and sterilisation of milk
Modelling the effectiveness of pasteurisation
Flavour generation in dairy products
Controlling the texture of dairy products: the case of yoghurt
Factors affecting the shelf-life of milk and milk products
Testing the authenticity of milk and milk products
Functional dairy products
Developing and approving health claims for functional dairy products

Part 2: New technologies to improve quality
On-line measurement of product quality in dairy processing
Rapid on-line instrumentation to ensure the safety of milk
High-pressure processing to improve dairy product quality
Optimising product quality and process control for powdered dairy products
Separation technologies to produce dairy ingredients
The use of dissolved carbon dioxide to extend the shelf-life of milk

Part 3: Cheese manufacture
Acceleration of cheese ripening
Non-starter lactic acid bacteria (NSLAB) and cheese quality
The production of smear cheeses
Flavour formation in cheese



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