Dairy Processing: Improving Quality

Smit, Gerrit

ISBN 10: 0849317584 / ISBN 13: 9780849317583

Published by CRC Press, 2003

About this Item

The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality. 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 raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation. The final chapters in Part I discuss aspects of product quality, from flavour, texture, shelf-life and authenticy to the increasingly important area of functional dairy products. Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, 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 detail at key advances in cheese manufacturing. 940 gr.

Seller Inventory # 9780849317583LEA75070

Bibliographic Details

• Title: Dairy Processing: Improving Quality
• Publisher: CRC Press
• Publication Date: 2003
• Language: English
• ISBN 10: 0849317584
• ISBN 13: 9780849317583
• Binding: Dura
• Illustrator: No Aplica
• Edition: 0.
• Condition: New
• Dust Jacket Condition: Nuevo
• Weight: 940 grams
• Book Type: Libro

About this title

Synopsis

The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality

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 raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation.

Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, 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 detail at key advances in cheese manufacturing.

This volume serves as a standard reference for the dairy industry in improving process efficiency and product quality.

About the Author

Professor Gerrit Smit is Manager of the Flavour, Nutrition and Ingredients Department at NIZO Food Research, one of Europe's leading centres for dairy research.