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E-raamat: Advanced Dairy Science and Technology

Edited by (University of Stellenbosch, South Africa), Edited by (University of Reading, UK)
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  • Ilmumisaeg: 30-Apr-2008
  • Kirjastus: Wiley-Blackwell
  • Keel: eng
  • ISBN-13: 9780470698051
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Advanced Dairy Science and TechnologySuurem pilt
  • Formaat: PDF+DRM
  • Ilmumisaeg: 30-Apr-2008
  • Kirjastus: Wiley-Blackwell
  • Keel: eng
  • ISBN-13: 9780470698051
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Scientists mostly from Greece and South Africa discuss some of the scientific and technical approaches that dairy companies can use to introduce new products, reduce costs, improve safety, and take other measures to remain competitive during the coming years. They include thermal processing, membrane separation, automation, the laboratory analysis of dairy products, and environmental issues. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors.

Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.

This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

Arvustused

?The most important recent advances ? .The Editors ? have drawn together and impressive and authoritative list of contributing authors. An essential purchase.? Food Industry News "This book provides an excellent account of dairy food product safety and quality, and new technologies to improve the quality, and new technologies to improve the quality and refining of a novel ingredients or to reduce the cost of effluent treatment. It is a most welcome addition to the literature of dairy science and technology because it concentrates on a range of fundamental aspects... technologists across the dairy industry may well find this book helpful. Similarly, students of food or dairy science will welcome access to this text." International Journal of Dairy Technology, Volume 61

List of Contributors x
Preface xi
1 Thermapl Processing of Milk 1
Peter de Jong
1.1 Introduction
2
1.1.1 Background
2
1.1.2 Outline
2
1.2 Heat induced changes of milk
3
1.2.1 Heat-induced reactions in milk – bulk reactions
3
1.2.1.1 Destruction of microorganisms
6
1.2.1.2 Inactivation of enzymes
6
1.2.1.3 Denaturation of proteins
6
1.2.1.4 Loss of nutrients
6
1.2.1.5 Formation of new components
6
1.2.2 Heat-induced reactions in milk – surface reactions
7
1.2.3 Reaction engineering approach
7
1.3 Processes
9
1.3.1 Equipment
9
1.3.1.1 Continuous indirect heating systems
9
1.3.1.2 Continuous direct heating systems
10
1.3.1.3 (Semi) Batch heating systems
10
1.3.2 Classification of heating processes
11
1.3.2.1 Thermization
12
1.3.2.2 Pasteurization
12
1.3.2.3 UHT
12
1.3.2.4 Sterilization
13
1.3.3 Advanced processes
13
1.3.3.1 ESL
13
1.3.3.2 ISI
14
1.4 Operational considerations and limitations
15
1.4.1 Flow characteristics
15
1.4.2 Protein and mineral fouling
16
1.4.2.1 Types of fouling
16
1.4.2.2 Fouling mechanism
17
1.4.2.3 Factors affecting fouling
18
1.4.3 Adherence and growth of microorganisms
19
1.5 Optimization
22
1.5.1 Introduction
22
1.5.2 Approach
23
1.5.3 Case study: pasteurization
25
1.6 Conclusions and future trends
28
1.6.1 Longer operating times
28
1.6.2 Integrating technologies
29
1.6.3 Model-based control of heating processes
30
References
31
2 Applications of Membrane Separation 35
Athanasios Goulas and Alistair S. Grandison
2.1 Introduction
36
2.2 Transport theory of membrane separation processes
37
2.2.1 Classification of processes
37
2.2.1.1 Microfiltration and ultrafiltration
38
2.2.1.2 Reverse osmosis and nanaltration
39
2.2.1.3 Electrodialysis and electro-membrane filtration
41
2.2.2 Concentration polarization and fouling
42
2.2.3 Physical parameters of membrane processes
45
2.2.4 Diafiltration
46
2.2.5 Parameters affecting flux and rejection
47
2.3 Membrane classification, production methods and characterization
48
2.4 Modules and modes of operation of pressure-driven membrane filtration processes
50
2.5 Hygiene and cleaning
54
2.6 Composition and properties of dairy fluids for membrane processing
55
2.7 Applications of membranes in the dairy industry
57
2.7.1 Reverse osmosis
57
2.7.2 Nanofiltration
58
2.7.3 Ultrafiltration
58
2.7.3.1 Manufacture of cheese and fermented products
59
2.7.3.2 Whey processing
60
2.7.3.3 Use of permeate
60
2.7.4 M icrofiltration
61
2.7.4.1 Removal of microorganisms
61
2.7.4.2 Removal of fat globules
62
2.7.4.3 Fractionation of macromolecules
62
2.7.5 Electrodialysis and electro-membrane filtration
62
2.7.6 Membrane bioreactors
63
2.7.6.1 Classification of membrane bioreactors and biocatalyst stability
64
2.7.6.2 Basic theory characterizing membrane bioreactor operation
67
2.7.6.3 Applications of membrane bioreactors and fermenters in the dairy industry
68
2.7.7 Selective separations of dairy-derived carbohydrates by nanofiltration
69
2.8 Future developments
70
References
71
3 Hygiene by Design 75
Ferdie Mostert and Elna M Buys
3.1 Introduction
76
3.2 Maintaining a clean working environment in dairy plant operations
77
3.2.1 Introduction
77
3.2.2 Regulations
77
3.2.3 Sources of contamination
79
3.2.3.1 Non-product contact surfaces
79
3.2.3.2 Environmental factors
83
3.2.3.3 Plant and manufacturing equipment
85
3.2.3.4 Human activities
87
3.2.3.5 Animals and pests
87
3.2.4 Waste and effluent management
90
3.3 Clean room design
91
3.3.1 Hygienic plant design
91
3.3.2 Dealing with airborne contamination
92
3.3.2.1 Sources and routes of airborne microorganisms
92
3.3.2.2 Air-quality control
93
3.3.3 Hygienic equipment design
94
3.4 Clean room operations
96
3.4.1 Objectives of plant cleaning
96
3.4.2 Cleaning operations
97
3.4.2.1 Principles of the cleaning process
97
3.4.2.2 Selection and functional properties of detergents
98
3.4.2.3 Methods for cleaning of dairy equipment
101
3.4.3 Sanitization and sterilization
105
3.4.3.1 Principles of sanitization and sterilization
105
3.4.3.2 Methods of sanitization and/or sterilization
105
3.5 Dealing with biofilms
107
3.5.1 Bi ofilm formation
108
3.5.2 Detection of biofilms
109
3.5.3 Biofilm control/removal
110
3.6 Monitoring dairy plant hygiene
111
3.6.1 Air quality
111
3.6.2 Cleanliness of sanitized surfaces
112
3.6.3 Water quality
114
References
114
4 Automation in the Dairy Industry 121
Evaggelos Doxanakis and Asterios Kefalas
4.1 Introduction
122
4.2 A brief history of automation in the dairy
122
4.3 Factors contributing to automation
124
4.3.1 Six factors driving automation
124
4.4 Benefits of automation
125
4.5 Conceptual framework of an automated system
125
4.5.1 What is a system?
125
4.5.2 Objects
126
4.5.2.1 Inputs
126
4.5.2.2 Processes
127
4.5.2.3 Outputs
127
4.5.2.4 Relationships
127
4.5.2.5 Attributes
128
4.5.2.6 Feedbacks
128
4.5.2.7 Boundary
128
4.5.2.8 Environment
128
4.6 Stages in automation in the dairy
129
4.6.1 First wave: mechanization
129
4.6.1.1 Summary
130
4.6.2 Second wave: automation
130
4.6.2.1 A typical example
130
4.6.2.2 Two examples
132
4.6.3 Third wave: cybernation
135
4.6.3.1 Some new applications
136
4.6.3.2 Lotus integrated food safety system
136
4.6.3.3 Goal of LIFSS
138
4.6.3.4 Sub-systems
139
4.6.3.5 Track & Trace System TRACER
142
4.6.3.6 Summary
142
4.7 Lotus integrated safety system a case study in the dairy industry
143
4.7.1 Summary
146
4.8 Automation at the enterprise level
147
4.8.1 Logistics in dairy: how it helps
149
4.8.2 Enterprise Resource Planning
150
4.8.2.1 ERP: benefits
151
4.8.2.2 Summary
151
4.9 Conclusions
152
References
152
5 Safety and Quality of Dairy Products 153
Peter J Jooste and Lucia E.C.M. Anelich
5.1 Introduction
154
5.2 Pathogens of special relevance
155
5.2.1 Introduction
155
5.2.2 Prions
156
5.2.3 Viruses
157
5.2.4 Rickettsiae
158
5.2.5 Protozoa
158
5.2.5.1 Cryptosporidium
159
5.2.6 Bacteria
160
5.2.6.1 Brucella
160
5.2.6.2 Mycobacterium
160
5.2.6.3 Enterobacteriaceae
161
5.2.6.4 Ca Ilmylobacler jejuni
164
5.2.6.5 Staphylococcus aureus
165
5.2.6.6 Listeria monocytogenes
166
5.2.6.7 Bacillus cereus
168
5.3 Chemical hazards
168
5.3.1 Mycotoxins
169
5.3.2 Antimicrobials
170
5.3.3 Allergens
171
5.3.4 Industrial and environmental contaminants
171
5.3.4.1 Pesticide residues
171
5.3.4.2 Dioxins and polychlorinated biphenyls
172
5.3.4.3 Heavy metals
173
5.3.5 Procedures to minimize risk of feed and milk contamination
173
5.4 Physical hazards
174
5.5 Traceability of ingredients
176
References
178
6 Modern Laboratory Practices — Analysis of Dairy Products 183
Thomas Bintsis, Apostolos S. Angelidis and Lelki Psoni
6.1 Introduction
184
6.2 Laboratory quality assurance
184
6.2.1 Accreditation of laboratories
185
6.2.2 Validation of analytical methods
187
6.2.3 Quantifying uncertainty, calibration and traceability
187
6.2.4 Quality aspects of microbiological media
188
6.2.5 Laboratory safety
189
6.3 Sampling
190
6.3.1 Sample collection
191
6.3.2 Sampling report
192
6.4 Chemical analyses
192
6.4.1 Fat content
193
6.4.2 Protein content
193
6.4.3 Total solids
196
6.4.4 Ash content
196
6.4.5 Lactose content
196
6.4.6 Urea determination
197
6.4.7 Salt content
197
6.4.8 Routine instrumental methods
197
6.5 Detection of antibiotic residues
198
6.6 Detection of adulteration in dairy products
203
6.7 Detection of abnormal milk
211
6.8 Microbiological methods
212
6.8.1 Standard plate count
212
6.8.2 Direct microscopic count
214
6.8.3 Direct epifluorescent technique
214
6.8.4 Spiral plate counting
214
6.8.5 Bactoscan
215
6.8.6 Dye reduction tests
215
6.8.7 Determination of pyruvate or ammonia
216
6.8.8 Contaminating microorganisms
216
6.8.9 Thermoduric bacteria
217
6.8.10 Coli forms and Enterobacteriaceae
217
6.8.11 Enterococcus spp.
218
6.8.12 Yeasts and moulds
219
6.8.13 Specific pathogenic bacteria
219
6.8.13.1 Listeria monocytogenes
219
6.8.13.2 Staphylococcus aureus
220
6.8.13.3 Escherichia coli
220
6.8.13.4 Salmonella spp.
220
6.8.13.5 Yersinia enterocolitica
221
6.8.13.6 Enterobarter sakazakii
221
6.9 Rapid microbiological methods
221
6.9.1 Antibody-based methods
222
6.9.2 Nucleic-acid-based methods
227
6.9.2.1 DNA hybridization
228
6.9.2.2 Polymerase chain reaction (FUR))
229
6.9.3 Membranes
232
6.9.3.1 Hydrophobic grid membrane filter
232
6.9.4 Impedance
232
6.9.5 Biochemical enzymatic methods and diagnostic kits
233
6.9.6 ATP bioluminence
234
6.10 Sensory evaluation of dairy products
234
Acknowledgements
238
References
238
7 Dealing with Environmental Issues 262
Trevor J Britz, Come Lamprecht and Gunnar O. Sigge
7.1 Introduction
263
7.2 Dairy wastewaters: sources and composition
263
7.2.1 General composition of dairy wastewaters
263
7.2.2 Milk reception and storage areas
264
7.2.3 Heat processing of milk
265
7.2.4 Production of evaporated milk products
265
7.2.5 Production of powdered dairy products
265
7.2.6 Cheese manufacture
266
7.2.7 Butter manufacture
266
7.2.8 Yoghurt manufacture
266
7.3 Treatment options
267
7.3.1 Direct discharge to a sewage-treatment works
267
7.3.2 Pre-treatment options
268
7.3.2.1 Screening
268
7.3.2.2 Equilibration tanks
268
7.3.2.3 FOG removal
269
7.3.3 Aerobic biological systems
271
7.3.3.1 Activated sludge systems
271
7.3.3.2 Sequencing batch reactors
272
7.3.3.3 Trickling filters
273
7.3.3.4 Rotating biological contactors
274
7.3.3.5 Lagoon technology
275
7.3.3.6 Natural treatment systems
277
7.3.3.7 Wetlands
278
7.3.4 Anaerobic biological systems
280
7.3.4.1 Conventional systems
280
7.3.4.2 High-rate anaerobic systems
281
7.3.4.3 Separated phase digesters
284
7.3.5 Chemical systems
286
7.3.5.1 Chemical treatments
286
7.3.5.2 Oxidation technology
286
7.4 Conclusions
287
References
288
Index 294


Dr Richard Robinson, UK Professor Trevor Britz, University of Stellenbosch, South Africa
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