Dairy Processing: improving quality

Asses key developments in dairy product processing and their contribution to maximising dairy product quality

Although making cheese and yoghurt are amongst the oldest processes know, dairy product processing is still the focus of considerable innovation: new technologies facilitate the development of products with extended shelf-life or improved quality while different formulations of dairy ingredients allow the creation of entirely new products. This hardback reference book - the work of an international panel of experts - pulls together a wealth of information on milk and the production of dairy products. It will be of value to anyone involved in dairy product development or manufacture, or who uses dairy ingredients as part of other formulated, added value products.

Part I looks at dairy product safety and quality in the broadest terms - covering subjects such as milk composition, factors that affect quality, hygiene, pasteurisation, shelf-life, texture and authenticity testing. Part II focuses on new technologies and how these can be used to improve quality. It covers on-line measurement and analysis, high pressure processing, separation technologies and use of dissolved carbon dioxide to extend shelf-life. Part III concentrates on cheese manufacture and particularly ripening, flavour information, smear cheeses and non-starter lactic acid bacteria.

Contents

• Introduction

Part I - Diary product safety and quality

• The major constituents of milk
• Influences on raw milk quality
• Good hygienic practice in milk processing
• Improvements in the pasturisation and sterilisation of milk
• Modelling the effectiveness of pasturisation
• Flavour generation in dairy products
• Controlling the texture of fermented dairy products: yoghurt
• Factors affecting the shelf-life of milk and milk products
• Testing the authenticity milk and milk products
• Functional dairy products
• Developing and approving health claims for functional diary products

Part II - New technologies to improve quality

• On-line measurement of product quality in dairy processing
• Rapid on-line analysis to ensure the safety
• 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 dairy products

Part III - Cheese manufacture

• Acceleration of cheese ripening
• Non-starter lactic acid bacteria and cheese quality
• The production of smear cheeses
• Flavour formation in cheese

Part IV - Appendix

• Improving the nutritional quality of milk

Hardback book - 392 pages