Dairy Processing and Quality Assurance
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.
Chapter 1. Dairy Processing and Quality Assurance: An Overview (Ramesh C. Chandan).
Chapter 2. Dairy Industry: Production and Consumption Trends (Ramesh C. Chandan).
Chapter 3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory (Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida and Stephen P. Oliver).
Chapter 4. Chemical composition, physical and functional properties of milk and milk ingredients (Kasipathy Kailasapathy).
Chapter 5. Microbiological Considerations Related to Dairy Processing (Ronald H. Schmidt).
Chapter 6. Regulations for Product Standards and Labeling (Cary P. Frye and Arun Kilara).
Chapter 7. Milk from Farm to Plant (Cary P. Frye and Arun Kilara).
Chapter 8. Ingredients in Dairy Products (Douglas Olson and Kayanush J. Aryana).
Chapter 9. Fluid Milk Products (John Partridge).
Chapter 10. Cultured Milk and Yogurt (T. Vasiljevic and N.P. Shah).
Chapter 11. Butter and Spreads: Manufacture and Quality Assurance (Anna M. Fearon and Matthew Golding).
Chapter 12. Cheese (Tanoj K. Singh and Keith R. Cadwallader).
Chapter 13. Evaporated and Sweetened Condensed Milks (Nana Y. Farkye).
Chapter 14. Dry Milk Products (Mary Ann Augustin and Phillip Terence Clarke).
Chapter 15. Whey and Whey Products (Arun Kilara).
Chapter 16. Ice Cream and Frozen Desserts (Arun Kilara and Ramesh C. Chandan).
Chapter 17. Puddings and Dairy Based Desserts (Ramesh C. Chandan and Arun Kilara).
Chapter 18. Role of Milk and Dairy Foods in Nutrition and Health (Ramesh C. Chandan and Arun Kilara).
Chapter 19. Product Development Strategies (Vijay Kumar Mishra).
Chapter 20. Packaging Milk and Milk Products (Aaron L. Brody).
Chapter 21. Nonthermal Preservation Technologies for Dairy Applications (Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly).
Chapter 22. Management Systems for Safety and Quality (Dilip A. Patel, Stephen P. Oliver, Raul A. Almeida and Ebenezer R. Vedamuthu).
Chapter 23. Laboratory Analysis of Milk and Dairy Products (C. T. Deibel and R. H. Deibel).