Dairy Processing and Quality Assurance E-Book

Ramesh C. Chandan

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1907

Veröffentlichungsjahr: 2015

Beschreibung

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.

Leseprobe

CONTENTS

Cover

Title Page

Copyright

Contributors

Preface to the Second Edition

Preface to the First Edition

Chapter 1: Dairy Processing and Quality Assurance: An Overview

Introduction

Basic Steps in Milk Processing

Manufacture of Fluid Milk Products

Concentrated Milk Fat Products

Concentrated/Condensed Fluid Milk Products

Dry Milk Products

Fermented/Cultured Dairy Products

Cheese and Cheese Products

Whey Products

Refrigerated Dairy Desserts/Snacks

Ice Cream and Frozen Desserts

Nutrient Profiles of Dairy Foods

Quality Assurance

Bibliography

Chapter 2: Dairy Industry: Production and Consumption Trends

Introduction

Overview of the World Dairy Industry

Dairy Processing Industry in the United States

References

Chapter 3: Mammary Gland and Milk Biosynthesis: Nature's Virtual Bioprocessing Factory

Introduction

Mammary Gland

Biosynthesis of Milk Proteins

Biosynthesis of Milk Lipids

Biosynthesis of Milk Sugar, Lactose

Secretion of Milk Constituents Into Lumen

Milk Fat Globule Membrane (FGM)

Rate of Milk Secretion

Current and Future Mammary Gland Based Research

Conclusions

References

Chapter 4: Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients

Definition of Milk and Safe Processing of Milk at the Farm

Milk Composition

Factors Affecting Composition, Quality and Safety of Milk

Functional and Dairy-Derived Ingredients

Physical Characteristics of Milk

Effects of Heat on Milk

Quality and Safety Tests and Future Trends

Future Trends

References and Further Reading

Chapter 5: Microbiological Considerations Related to Dairy Processing

Introduction

Microorganisms Associated with Milk and Milk Products

Sources of Contamination and Growth of Microorganisms

Pathogens Associated with Milk and Milk Products

Impact of Food-Borne Illness on Dairy Industry Practices and Regulations

Impact of Microorganisms on the Quality and Spoilage of Milk and Milk Products

Interactions of Microorganisms in Milk and Milk Products

Microbiological Analyses of Milk and Milk Products

Processing and Handling Interventions

Current and Future Microbiological Issues

References

Chapter 6: Regulations for Product Standards and Labeling

U.S. Code of Federal Regulations

Glossary

References

Chapter 7: Milk from Farm to Plant

Introduction

From Farm to Factory

Storage of Raw Milk

Glossary

References

Chapter 8: Dairy-Based Ingredients

Introduction

Fluid Milk Products

Fluid Cream

Fat-Rich Products

Concentrated/Condensed Fluid Milk Products

Dry Milk Products

Cultured/Fermented Dairy Products

Cheese

Cheese Powders

Enzyme-Modified Cheeses

Cheese Sauces

Whey Products

Casein and Caseinates

Milk Protein Concentrate

References

Chapter 9: Fluid Milk Products

Introduction

Fluid Milk Products

Receiving

Raw Storage

Separation

Standardization

Vitamin Supplementation

Homogenization

Heat Treatment

Packaging

Product Safety and Quality Assurance

References

Chapter 10: Cultured Milk and Yogurt

Introduction

Varieties of Cultured Milk

Characteristics of Starter Cultures

Fermentation Principles

The Manufacture of Cultured Milk and Yogurt

Cultured Milks Produced by Mesophilic Lactic Starter Cultures

Cultured Milks Produced by Thermophilic Lactic Starter Cultures

Cultured Milks Produced by Mixed Fermentation

Probiotics

References

Chapter 11: Butter and Fat Spreads: Manufacture and Quality Assurance

Introducti`on

Definition and Types of Butter

Essentials of Butter-Making

Special Butters

Spreadability of Butter

Fat Spreads

Quality Assurance

References

Chapter 12: Cheese

Introduction

Cheese Manufacture

Milk and Cheese Chemistry

Milk Microbiology

Starter Cultures

Cheese Aging and Ripening

References

Chapter 13: Evaporated and Sweetened Condensed Milks

Introduction

Definitions and Standards

The Principle of Preservation

Evaporation of Milk Under Vacuum

Manufacture of Evaporated Milk

Defects and Problems Associated with Evaporated Milk

Manufacture of Sweetened Condensed Milk (SCM)

Defects and Problems Associated with SCM

References

Chapter 14: Dry Milk Products

Introduction

Milk Powder Processing

Interactions of Milk Proteins During the Manufacture of MPC Powders

Reconstitution Properties of Milk Powders

Applications of Dry Milk Products

Conclusions

References

Chapter 15: Whey and Whey Products

Introduction

Basic Whey Products

Basic Why Protein Products

The Structure of Whey Proteins

Use of Whey Proteins as Ingredients

Analytical Methods

References

Chapter 16: Ice Cream and Frozen Desserts

Introduction

Trade Classification of Ice Cream

Manufacture of Ice Cream Novelties

Recent Developments

References

Chapter 17: Puddings and Dairy-Based Desserts

Introduction

Market Value

Types of Puddings and Dairy Desserts

Ready-to-Eat Dairy Desserts

General Processing Procedures for of Major Types of Pudding

Quality Control Essentials

Dry Pudding and Dessert Mixes

References

Chapter 18: Role of Milk and Dairy Foods in Nutrition and Health

Introduction

Definition of Milk

Chemical Composition of Milk

Role of Milk Constituents in American Diet

Nutritional Role of Milk

Nutrient Profiles of Milk and Dairy Foods

References

Chapter 19: Sensory Evaluation of Milk and Milk Products

Introduction

Sensory Evaluations and Product Attributes

Acknowledgements

References

Chapter 20: Product Development Strategies

Introduction

Reasons for Product Development

Classification of New Food Products

Product Development Strategy

Product Development Team

Food Product Development Process

Improving Chances of Success of New Product Development

Functional Dairy Foods: Opportunities and Challenges for Product Development

Conclusion

References

Chapter 21: Packaging Milk and Milk Products

Introduction

Fundamentals Of Packaging

Packaging Systems for Dairy Products

Shelf Stable Fluid Dairy Products

Aseptic Packaging

Extended Shelf Life Packaging

Solid Dairy Product Packaging

Future Trends

References

Chapter 22: Potential Applications of Nonthermal Processing Technologies in the Dairy Industry

Introduction

Application of Pulsed Electric Fields

Ultrasonication Treatment

High-Pressure Homogenization

High-Pressure Processing

Commercialization and Implementation Challenges

Product Development Challenges

Commercial Hp Processing of Dairy Products Today

Summary

Acknowledgments

References

Chapter 23: Management Systems for Safety and Quality

Essential Elements of Food Ethics

Corporate Business Culture, Market Economy and Quality Movement

Current Good Manufacturing Practices

Principles and Essential Elements

Food Safety Modernization Act FSMA

What It Brings/Entails?

What is New?

Global Food Safety Initiative

Basic Elements of Modern Food Safety and Quality Management Systems

Haccp-Based FSQMS Elements

Good Manufacturing Practices-Based FSQMS Elements

Characteristics of Selected FSQM System Certification Schemes

BRC

FSSC 22000

IFS

SQF

Dairy Food Safety Systems

Hazard Analysis

Principle 2: Determine Critical Control Points (CCP)

Section 3 HACCP Plan Critical Control Points (CCP)

Principle 3: Establish Critical Limits

Principle 4: Establish Monitoring Procedures

Section 5 HACCP Plan Monitoring

Principle 5: Establish Corrective Actions

Principle 6: Establish Verification Procedures

Principle 7: Establish Record Keeping and Documentation Procedures

Deming's Quality Doctrine

Kaizen, Six Sigma, and its Relevance to Food Safety and Quality

Codex Standards and the Global Food Trade

Main Functions of Codex Commission

Functional Structure of Codex

General Committees

Commodity Committees

Conclusions

References

Further Reading

Chapter 24: Laboratory Analysis of Milk and Dairy Products

Introduction

Compositional Tests

Chemical Tests for Flavorful Substances

Milk Testing

Microbial Ecology in Foods in Relation to Processing (The Following is Taken from the Deibel Laboratories Client Education Manual)

Sampling Considerations

Summary

Microbiological Testing in Dairy Processing

Probiotics

Phage Concerns

References

Index

End User License Agreement

List of Tables

Table 1.1

Table 1.2

Table 1.3

Table 1.4

Table 1.5

Table 1.6

Table 1.7

Table 1.8

Table 1.9

Table 1.10

Table 1.11

Table 1.12

Table 1.13

Table 2.1

Table 2.2

Table 2.3

Table 2.4

Table 2.5

Table 2.6

Table 2.7

Table 2.8

Table 2.9

Table 2.10

Table 2.11

Table 2.12

Table 2.13

Table 2.14

Table 3.1

Table 3.2

Table 3.3

Table 3.4

Table 3.5

Table 3.6

Table 3.7

Table 4.1

Table 4.2

Table 4.3

Table 4.4