2nd Edition
by Ramesh C. Chandan (Author), Arun Kilara (Author), Nagendra P. Shah (Author)
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.
