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E-raamat: Milk and Dairy Product Technology [Taylor & Francis e-raamat]

(Consultant, Dresden, Germany)
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Milk and Dairy Product TechnologySuurem pilt
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The author an independent consultant and member of the Central German Dairy Association examines energy supply and electricity, refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies. Topics include basic dairy technology; the composition and characteristics of milk; raw milk storage, clarification, decreaming, and homogenization; milk quality evaluation; packaging, labeling, and distribution; the use of food additives in milk products; the manufacture of cheese, butter, buttermilk, yogurt, evaporated and condensed milk, and milk powder; and the importance and usage of whey. Annotation c. by Book News, Inc., Portland, Or.
Preface iii(1)
About the Translator iv
1 Introduction to Technology
1(8)
1.1. Basic technological terms
3(1)
1.2. Dairy technology
4(2)
1.3. Dairy plants
6(1)
1.4. Professional requirements
7(2)
2 Milk as a Raw Material and Food
9(50)
2.1. Terms
11(1)
2.2. Milk as a food
11(1)
2.3. Composition and characteristics of milk
12(27)
2.4. Microbiology of milk
39(5)
2.5. Cell count of milk
44(1)
2.6. Quality assurance
45(3)
2.7. Raw milk
48(11)
3 Milk Reception
59(12)
3.1. Quantity determination
61(4)
3.2. Quality evaluation
65(1)
3.3. Cleaning and disinfection of transport facilities
66(1)
3.4. Milk returns
67(1)
3.5. Procedures for reception and returns
68(3)
4 Milk Processing
71(84)
4.1. Terms and definitions
73(1)
4.2. Technology
73(49)
4.3. Process lines
122(10)
4.4. Dairy equipment
132(23)
5 Market Milk, Milk Drinks and Cream Products
155(48)
5.1. Market milk, industrial milk
157(25)
5.2. Milk drinks
182(7)
5.3. Cream products
189(6)
5.4. Desserts and cream products
195(2)
5.5. Reconstituted and recombined milk
197(1)
5.6. Milk imitations
198(5)
6 Butter Manufacture
203(40)
6.1. Terms, importance and characterization of butter
205(2)
6.2. Technology of butter manufacture
207(17)
6.3. Process lines for continuous butter manufacture
224(5)
6.4. Batch butter manufacturing
229(2)
6.5. Fat concentrate chilling process (separation process)
231(2)
6.6. Indirect biological acidification process (IBA)
233(1)
6.7. Fat emulsion process
233(1)
6.8. AMF manufacturing process
233(3)
6.9. Mixed fats products manufacturing process
236(1)
6.10. Manufacturing process for cholesterol reduction
237(1)
6.11. Packaging and labeling of butter
237(2)
6.12. Storage and transport of butter
239(1)
6.13. Quality evaluation
240(1)
6.14. Butter yield
241(2)
7 Cheese Manufacture
243(96)
7.1. Terms and definitions
245(1)
7.2. Classification
245(3)
7.3. Technology of rennet cheese manufacturing
248(46)
7.4. Fresh cheese
294(22)
7.5. Cheese from sour milk quarg
316(3)
7.6. Cheese with herbs
319(1)
7.7. Processed cheese
319(10)
7.8. Packaging of cheese
329(5)
7.9. Dairy protein products
334(5)
8 Acidified Milk Products
339(26)
8.1. Terms, importance and categories
341(1)
8.2. Yogurt products
342(16)
8.3. Kefir
358(1)
8.4. Acidophilus milk
359(1)
8.5. Buttermilk
360(1)
8.6. Sour milk
361(1)
8.7. Quality evaluation
362(1)
8.8. Labeling, storage and transport
362(3)
9 Long-Life Milk Products
365(40)
9.1. Terms and importance
367(1)
9.2. Technology
367(12)
9.3. Evaporated milk
379(6)
9.4. Sweetened condensed milk
385(4)
9.5. Milk powder
389(14)
9.6. Labeling, storage and transport
403(1)
9.7. Quality evaluation
404(1)
10 Whey and Whey Utilization
405(18)
10.1. Terms and composition of whey
407(1)
10.2. Importance and utilization of whey
408(12)
10.3. Whey fermentation
420(3)
11 Cleaning and Disinfection in a Dairy
423(14)
11.1. Terms and definitions
425(1)
11.2. Type and characteristics of dirt
425(1)
11.3. Form, materials and surface characteristics of the surfaces to be cleaned
426(1)
11.4. Requirements, type and effects of cleaning and disinfection agents
427(5)
11.5. Cleaning and disinfection processes
432(4)
11.6. Quality of utilized water
436(1)
12 Water Supply and Wastewater Treatment in a Dairy
437(12)
12.1. Water supply
439(4)
12.2. Wastewater treatment
443(6)
13 Refrigeration in a Dairy
449(10)
13.1. Terms
451(1)
13.2. Refrigeration installations
451(1)
13.3. Refrigerants and storage
452(4)
13.4. Refrigerant distribution
456(3)
14 Energy Supply in a Dairy
459(8)
14.1. Steam
461(1)
14.2. Steam distribution and steam requirements
461(2)
14.3. Hot water production
463(1)
14.4. Heating and air-conditioning
464(3)
15 Electricity in a Dairy
467(4)
15.1. Electrical motors
469(1)
15.2. Electrical energy requirements
469(2)
16 Hygiene and Occupational Safety
471(4)
Source of Pictures 475(2)
Index 477
Spreer, Edgar
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