Dairy Processing and Quality Assurance

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.

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 productsIntended 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.

Contributors, viiPreface to the Second Edition, ixPreface to the First Edition, xi1. Dairy Processing and Quality Assurance: An Overview, 1Ramesh C. Chandan2. Dairy Industry: Production and Consumption Trends, 41Ramesh C. Chandan3. Mammary Gland and Milk Biosynthesis: Nature's Virtual Bioprocessing Factory, 60Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver4. Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients, 77Kasipathy Kailasapathy5. Microbiological Considerations Related to Dairy Processing, 106Ronald H. Schmidt6. Regulations for Product Standards and Labeling, 152Cary P. Frye and Arun Kilara7. Milk from Farm to Plant, 178Cary P. Frye and Arun Kilara8. Dairy-Based Ingredients, 197Ramesh C. Chandan and Arun Kilara9. Fluid Milk Products, 220John Partridge10. Cultured Milk and Yogurt, 235Nagendra P. Shah and Claude P. Champagne11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266Ashok A. Patel, Prateek Sharma, and Hasmukh Patel12. Cheese, 287Donald J. McMahon and Maria Brym13. Evaporated and Sweetened Condensed Milks, 310Prateek Sharma, Hasmukh Patel, and Ashok Patel14. Dry Milk Products, 333Pranav K. Singh and Harjinder Singh15. Whey and Whey Products, 349Arun Kilara16. Ice Cream and Frozen Desserts, 367Arun Kilara and Ramesh C. Chandan17. Puddings and Dairy-Based Desserts, 397Ramesh C. Chandan and Arun Kilara18. Role of Milk and Dairy Foods in Nutrition and Health, 428Ramesh C. Chandan19. Sensory Evaluation of Milk and Milk Products, 467Valente B. Alvarez20. Product Development Strategies, 488Vijay Kumar Mishra21. Packaging Milk and Milk Products, 506Aaron L. Brody22. Potential Applications of Nonthermal Processing Technologies in the Dairy Industry, 528Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly23. Management Systems for Safety and Quality, 553Dilip Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu24. Laboratory Analysis of Milk and Dairy Products, 600C. T. Deibel and R. H. DeibelIndex, 647