Dairy Processing Improving Quality 1st Edition by Gerrit Smit 9781855737075 1855737078
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ISBN 10:1855737078
ISBN 13:9781855737075
Author:Gerrit Smit
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
Dairy Processing Improving Quality 1st Table of contents:
Chapter 1. Introduction
Part I: Dairy product safety and quality
Chapter 2. The major constituents of milk
2.1 Introduction
2.2 Lactose
2.3 Lipids
2.4 Proteins
2.5 Minor proteins
2.6 Salts
2.7 References
Chapter 3. Influences on raw milk quality
3.1 Introduction
3.2 Breed, genetics and milk quality
3.3 Cow diet and milk quality
3.4 Other aspects of animal husbandry and milk quality
3.5 Future trends
3.6 Sources of further information and advice
3.7 Acknowledgements
3.8 References
Chapter 4. Good hygienic practice in milk processing
4.1 Introduction
4.2 The principal hazards
4.3 Good hygienic practice
4.4 Future trends
4.5 Sources of further information and advice
4.6 Bibliography
Chapter 5. Improvements in the pasteurisation and sterilisation of milk
5.1 Introduction
5.2 Kinetic parameters in heat inactivation
5.3 Thermisation and tyndallisation
5.4 Pasteurisation
5.5 Factors affecting the effectiveness of pasteurisation
5.6 Extended shelf-life milks
5.7 Sterilisation
5.8 Ultra-high temperature (UHT) sterilisation
5.9 Aseptic packaging and storage
5.10 References
Chapter 6. Modelling the effectiveness of pasteurisation
6.1 Introduction: the role of predictive modelling
6.2 The development of thermal models
6.3 Key steps in model development
6.4 Models for key enzymes and pathogens
6.5 Modelling and risk assessment
6.6 Risk assessment and pasteurisation
6.7 Future trends
6.8 Sources of further information and advice
6.9 References
Chapter 7. Flavour generation in dairy products
7.1 Introduction
7.2 Raw and heat-treated milk
7.3 Yoghurt and buttermilk
7.4 Conclusion and future trends
7.5 Acknowledgements
7.6 References
Chapter 8. Controlling the texture of fermented dairy products: the case of yoghurt
8.1 Introduction
8.2 The manufacture of yoghurt
8.3 Factors affecting yoghurt texture
8.4 Measuring the rheological and textural properties of yoghurt
8.5 Future trends
8.6 Sources of further information and advice
8.7 References
Chapter 9. Factors affecting the shelf-life of milk and milk products
9.1 Introduction
9.2 Chemical composition and principal reactions of milk
9.3 Bacteria in milk and related enzyme activity
9.4 Raw milk enzymes
9.5 Control of the quality of short shelf-life products
9.6 Yoghurt and fermented milk
9.7 Factors affecting the stability of long shelf-life products
9.8 Control of the stability of long-life milk products
9.9 Summary
9.10 Acknowledgement
9.11 Bibliography
Chapter 10. Testing the authenticity of milk and milk products
10.1 Introduction
10.2 Detecting and quantifying foreign fats
10.3 Detecting milk of different species
10.4 Detection of non-milk proteins, watering of milk and alteration of the casein/whey protein rati
10.5 Measuring heat load
10.6 Identifying geographical origin
10.7 Conclusions
10.8 References
Chapter 11. Functional dairy products
11.1 Introduction
11.2 Composition of milk
11.3 Fermented milk products
11.4 What do we mean by functional dairy products?
11.5 Examples of functional dairy products: gastrointestinal health and general well-being
11.6 Examples of functional dairy products: cardiovascular health
11.7 Examples of functional dairy products: osteoporosis and other conditions
11.8 Future trends
11.9 Sources of further information and advice
11.10 References
Chapter 12. Developing and approving health claims for functional dairy products
12.1 Introduction
12.2 The body’s defence mechanisms
12.3 In vitro studies
12.4 Animal studies
12.5 Human studies
12.6 Making health claims
12.7 Future trends
12.8 Sources of further information and advice
12.9 References
Part II: New technologies to improve quality
Chapter 13. On-line measurement of product quality in dairy processing
13.1 Introduction
13.2 On-line measurement of physical parameters
13.3 Measuring product composition
13.4 On-line microbiological testing
13.5 Monitoring fouling and cleaning-in-place
13.6 Future trends
13.7 Sources of further information and advice
13.8 References
Chapter 14. Rapid on-line analysis to ensure the safety of milk
14.1 Introduction
14.2 Monitoring contamination during milking: faecal contamination and mycotoxins
14.3 Measuring the effectiveness of heat treatment
14.4 Future trends
14.5 References
Chapter 15. High-pressure processing to improve dairy product quality
15.1 Introduction: high-pressure principles and technologies
15.2 The effects of high pressure on nutritional and other qualities in milk
15.3 The effects of high pressure on bacteria and enzymes
15.4 The effects of high pressure on milk proteins
15.5 The effects on other properties of milk
15.6 The effects on cheese and yoghurt-making properties of milk
15.7 High-pressure treatment of cheese
15.8 Future trends
15.9 Sources of further information and advice
15.10 References
Chapter 16. Optimising product quality and process control for powdered dairy products
16.1 Introduction: evaporation and drying processes
16.2 Quality criteria for dairy-based powders
16.3 Modelling quality
16.4 Process and product control
16.5 Ensuring process safety
16.6 Sources of further information and advice
16.7 References
Chapter 17. Separation technologies to produce dairy ingredients
17.1 Introduction
17.2 Separation technologies
17.3 Isolation of ingredients
17.4 Developments in separation technology
17.5 Sources of further information and advice
17.6 References
Chapter 18. The use of dissolved carbon dioxide to extend the shelf-life of dairy products
18.1 Introduction: factors limiting the shelf-life of dairy products
18.2 The effects of CO2 on bacterial growth
18.3 The effects of CO2 on raw milk quality
18.4 The effects of CO2 on dairy product quality
18.5 Bactericidal and sporicidal effects of dissolved CO2 during thermal processing
18.6 Conclusions
18.7 References
Part III: Cheese manufacture
Chapter 19. Acceleration of cheese ripening
19.1 Introduction
19.2 Accelerating cheese ripening: elevated temperature
19.3 Addition of exogenous enzymes or attenuated starters
19.4 Use of adjunct cultures
19.5 Genetic modification of starter bacteria
19.6 High-pressure technology
19.7 Enzyme-modified cheeses as flavourings
19.8 Future trends
19.9 Acknowledgement
19.10 Sources of further information and advice
19.11 References
Chapter 20. Non-starter lactic acid bacteria (NSLAB) and cheese quality
20.1 Introduction
20.2 Bacteria comprising the NSLAB complex
20.3 NSLAB in different cheese varieties
20.4 The source of NSLAB in cheese
20.5 The growth of NSLAB in cheese
20.6 The influence of NSLAB on cheese quality
20.7 Selection of NSLAB adjuncts for quality improvement of cheese
20.8 Conclusions
20.9 References
Chapter 21. The production of smear cheeses
21.1 Introduction: smear-ripened cheese varieties
21.2 Production and ripening
21.3 Developing ripening cultures
21.4 Conclusions and future trends
21.5 Sources of further information and advice
21.6 References
Chapter 22. Flavour formation in cheese
22.1 Introduction
22.2 Amino acid conversion
22.3 Amino acid catabolism
22.4 Methionine catabolism
22.5 Branched-chain and aromatic amino acid conversion
22.6 Conversion of other amino acids
22.7 Natural biodiversity and tailor-made starter cultures
22.8 Future trends
22.9 References
Part IV: Appendix
Chapter 23. Improving the nutritional quality of milk
23.1 Introduction
23.2 Factors affecting milk protein content
23.3 Factors affecting milk fat content
23.4 Future trends
23.5 References
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