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Dairy Processing and Quality Assurance
Ramesh C. Chandan (Author), Arun Kilara (Author), Nagendra P. Shah (Author)
9781118810316, Wiley
Hardback, published 18 December 2015
696 pages
25.4 x 19.6 x 3.3 cm, 1.474 kg
Dairy Processing and Quality Assurance, Second Edition describes 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 the quality assurance aspects. 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: 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.
Contributors, vii Preface to the Second Edition, ix Preface to the First Edition, xi 1. Dairy Processing and Quality Assurance: An Overview, 1 2. Dairy Industry: Production and Consumption Trends, 41 3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory, 60 4. Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients, 77 5. Microbiological Considerations Related to Dairy Processing, 106 6. Regulations for Product Standards and Labeling, 152 7. Milk from Farm to Plant, 178 8. Dairy-Based Ingredients, 197 9. Fluid Milk Products, 220 10. Cultured Milk and Yogurt, 235 11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266 12. Cheese, 287 13. Evaporated and Sweetened Condensed Milks, 310 14. Dry Milk Products, 333 15. Whey and Whey Products, 349 16. Ice Cream and Frozen Desserts, 367 17. Puddings and Dairy-Based Desserts, 397 18. Role of Milk and Dairy Foods in Nutrition and Health, 428 19. Sensory Evaluation of Milk and Milk Products, 467 20. Product Development Strategies, 488 21. Packaging Milk and Milk Products, 506 22. Potential Applications of Nonthermal Processing Technologies in the Dairy Industry, 528 23. Management Systems for Safety and Quality, 553 24. Laboratory Analysis of Milk and Dairy Products, 600 Index, 647
Ramesh C. Chandan
Ramesh C. Chandan
Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver
Kasipathy Kailasapathy
Ronald H. Schmidt
Cary P. Frye and Arun Kilara
Cary P. Frye and Arun Kilara
Ramesh C. Chandan and Arun Kilara
John Partridge
Nagendra P. Shah and Claude P. Champagne
Ashok A. Patel, Prateek Sharma, and Hasmukh Patel
Donald J. McMahon and Maria Brym
Prateek Sharma, Hasmukh Patel, and Ashok Patel
Pranav K. Singh and Harjinder Singh
Arun Kilara
Arun Kilara and Ramesh C. Chandan
Ramesh C. Chandan and Arun Kilara
Ramesh C. Chandan
Valente B. Alvarez
Vijay Kumar Mishra
Aaron L. Brody
Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly
Dilip Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu
C. T. Deibel and R. H. Deibel
Subject Areas: Agriculture & farming [TV]
