Woodhead Publishing Dairy Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part two reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses. Key Features: reviews key developments in dairy food processing and their impact on product safety and quality; summarises the latest research on the constituents of milk and reviews how agricultural practice influences the quality of raw milk; outlines the key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. Contents: Part 1 Dairy product safety and quality: The major constituents of milk; Influences on raw milk quality; Good hygienic practice in milk processing; Improvements in the pasteurisation and sterilisation of milk; Modelling the effectiveness of pasteurisation; Flavour generation in dairy products; Controlling the texture of fermented dairy products: the case of yoghurt; Factors affecting the shelf-life of milk and milk products; Testing the authenticity of milk and milk products; Functional dairy products; Developing and approving health claims for functional dairy products. Part 2 New technologies to improve quality: On-line measurement of product quality in dairy processing; Rapid on-line analysis to ensure the safety of milk; 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 3 Cheese manufacture: Acceleration of cheese ripening; Non-starter lactic acid bacteria (NSLAB) and cheese quality; The production of smear cheeses; Flavour formation in cheese. Part 4 Appendix: Improving the nutritional quality of milk.