Dairy Processing and Quality Assurance, Second Edition describes 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 the quality assurance aspects.
The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques.
This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes:
- New regulatory developments
- The latest market trends
- New processing developments, particularly with regard to yogurt and cheese products
- Functional aspects of probiotics, prebiotics and synbiotics
- A new chapter on the sensory evaluation of dairy products
Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
| Contributors |
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vii | |
| Preface to the Second Edition |
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ix | |
| Preface to the First Edition |
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xi | |
| 1 Dairy Processing and Quality Assurance: An Overview |
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1 | (40) |
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| 2 Dairy Industry: Production and Consumption Trends |
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41 | (19) |
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| 3 Mammary Gland and Milk Biosynthesis: Nature's Virtual Bioprocessing Factory |
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60 | (17) |
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| 4 Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients |
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77 | (29) |
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| 5 Microbiological Considerations Related to Dairy Processing |
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106 | (46) |
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| 6 Regulations for Product Standards and Labeling |
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152 | (26) |
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| 7 Milk from Farm to Plant |
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178 | (19) |
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| 8 Dairy-Based Ingredients |
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197 | (23) |
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| 9 Fluid Milk Products |
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220 | (15) |
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| 10 Cultured Milk and Yogurt |
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235 | (31) |
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| 11 Butter and Fat Spreads: Manufacture and Quality Assurance |
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266 | (21) |
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| 12 Cheese |
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287 | (23) |
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| 13 Evaporated and Sweetened Condensed Milks |
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310 | (23) |
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| 14 Dry Milk Products |
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333 | (16) |
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| 15 Whey and Whey Products |
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349 | (18) |
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| 16 Ice Cream and Frozen Desserts |
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367 | (30) |
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| 17 Puddings and Dairy-Based Desserts |
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397 | (31) |
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| 18 Role of Milk and Dairy Foods in Nutrition and Health |
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428 | (39) |
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| 19 Sensory Evaluation of Milk and Milk Products |
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467 | (21) |
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| 20 Product Development Strategies |
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488 | (18) |
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| 21 Packaging Milk and Milk Products |
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506 | (22) |
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| 22 Potential Applications of Nonthermal Processing Technologies in the Dairy Industry |
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528 | (25) |
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| 23 Management Systems for Safety and Quality |
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553 | (47) |
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| 24 Laboratory Analysis of Milk and Dairy Products |
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600 | (47) |
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| Index |
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647 | |
Ramesh C. Chandan, Ph.D., a consultant in dairy science and technology, served for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited nine other books in the area of dairy food science.
Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. He has authored/edited five books related to dairy food science.
Nagendra P. Shah, Ph.D., a Professor at the University of Hong Kong is very well known for his contribution in Dairy Technology area. He has served on the Faculty of Victoria University, Melbourne, Australia for 22 years.
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