Dairy Processing and Quality Assurance / Edition 2

by Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah

Overview

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.

Product Details

ISBN-13:	9781118810316
Publisher:	Wiley
Publication date:	12/21/2015
Edition description:	2nd Revised ed.
Pages:	696
Product dimensions:	7.70(w) x 10.00(h) x 1.30(d)

About the Author

Ramesh C. Chandan, Ph.D., a consultant in dairy science and technology, served for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited nine other books in the area of dairy food science.

Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. He has authored/edited five books related to dairy food science.

Nagendra P. Shah, Ph.D., a Professor at the University of Hong Kong is very well known for his contribution in Dairy Technology area. He has served on the Faculty of Victoria University, Melbourne, Australia for 22 years.

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Table of Contents

Contributors, vii

Preface to the Second Edition, ix

Preface to the First Edition, xi

1. Dairy Processing and Quality Assurance: An Overview, 1
Ramesh C. Chandan

2. Dairy Industry: Production and Consumption Trends, 41
Ramesh C. Chandan

3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory, 60
Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver

4. Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients, 77
Kasipathy Kailasapathy

5. Microbiological Considerations Related to Dairy Processing, 106
Ronald H. Schmidt

6. Regulations for Product Standards and Labeling, 152
Cary P. Frye and Arun Kilara

7. Milk from Farm to Plant, 178
Cary P. Frye and Arun Kilara

8. Dairy-Based Ingredients, 197
Ramesh C. Chandan and Arun Kilara

9. Fluid Milk Products, 220
John Partridge

10. Cultured Milk and Yogurt, 235
Nagendra P. Shah and Claude P. Champagne

11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266
Ashok A. Patel, Prateek Sharma, and Hasmukh Patel

12. Cheese, 287
Donald J. McMahon and Maria Brym

13. Evaporated and Sweetened Condensed Milks, 310
Prateek Sharma, Hasmukh Patel, and Ashok Patel

14. Dry Milk Products, 333
Pranav K. Singh and Harjinder Singh

15. Whey and Whey Products, 349
Arun Kilara

16. Ice Cream and Frozen Desserts, 367
Arun Kilara and Ramesh C. Chandan

17. Puddings and Dairy-Based Desserts, 397
Ramesh C. Chandan and Arun Kilara

18. Role of Milk and Dairy Foods in Nutrition and Health, 428
Ramesh C. Chandan

19. Sensory Evaluation of Milk and Milk Products, 467
Valente B. Alvarez

20. Product Development Strategies, 488
Vijay Kumar Mishra

21. Packaging Milk and Milk Products, 506
Aaron L. Brody

22. Potential Applications of Nonthermal Processing Technologies in the Dairy Industry, 528
Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly

23. Management Systems for Safety and Quality, 553
Dilip Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu

24. Laboratory Analysis of Milk and Dairy Products, 600
C. T. Deibel and R. H. Deibel

Index, 647

What People are Saying About This

From the Publisher

'It will be of value to both technologists in dairy processing and to academic staff and university-level students seeking to understand current processing approaches. The strength of the book lies in having each specific sector written by an expert in that field, with 28 authors in total, combined with a strong editorial team with extensive industry and academic experience.? ( Journal of Dairy Technology, May 2009)

• Presents basic information on the subject in a concise, easily understandable style. This is remarkable data. This excellent book will appeal to professors, extension staff, and students in dairy science for its contemporary information and experience-based applications. Also, the book should be useful for food scientists, regulatory personnel, dairy equipment manufacturers and technical specialists in the dairy food industry. The index, references, photographs, flow pathways and formulae are easy to understand and most informative. They are not only suitable for people working in the dairy industry, but in its numerous allied industries.? (Develop Technology, November 2008)

Editorial Reviews

'It will be of value to both technologists in dairy processing and to academic staff and university-level students seeking to understand current processing approaches. The strength of the book lies in having each specific sector written by an expert in that field, with 28 authors in total, combined with a strong editorial team with extensive industry and academic experience.? ( Journal of Dairy Technology, May 2009)

• Presents basic information on the subject in a concise, easily understandable style. This is remarkable data. This excellent book will appeal to professors, extension staff, and students in dairy science for its contemporary information and experience-based applications. Also, the book should be useful for food scientists, regulatory personnel, dairy equipment manufacturers and technical specialists in the dairy food industry. The index, references, photographs, flow pathways and formulae are easy to understand and most informative. They are not only suitable for people working in the dairy industry, but in its numerous allied industries.? (Develop Technology, November 2008)

From the Publisher