Dairy Processing

Improving Quality

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Dairy Processing by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781855737075
Publisher: Elsevier Science Publication: July 29, 2003
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781855737075
Publisher: Elsevier Science
Publication: July 29, 2003
Imprint: Woodhead Publishing
Language: English

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 of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including 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 three looks in more detail at key advances in cheese manufacture.

Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.

  • 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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including 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 three looks in more detail at key advances in cheese manufacture.

Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.

More books from Elsevier Science

Cover of the book Up and Running with AutoCAD 2017 by
Cover of the book Neural Data Science by
Cover of the book Neuropathology by
Cover of the book Lexical Ambiguity Resolution by
Cover of the book Global Perspectives on Childhood Obesity by
Cover of the book Handbook of Thermoset Plastics by
Cover of the book Handbook of Arsenic Toxicology by
Cover of the book Advances in Cancer Research by
Cover of the book Biotechnology in the Pulp and Paper Industry by
Cover of the book Fatigue in Railway Infrastructure by
Cover of the book International Review of Cell and Molecular Biology by
Cover of the book Biological Inorganic Chemistry by
Cover of the book Biology of Disease Vectors by
Cover of the book Software and System Development using Virtual Platforms by
Cover of the book The Chorleywood Bread Process by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy