Dairy Processing & Quality Assurance

Copyright © 2008 John Wiley & Sons, Inc

Dairy Processing & Quality Assurance

Editor(s): Ramesh C. Chandan

Published Online: 27 MAR 2009

Print ISBN: 9780813827568

Online ISBN: 9780813804033

DOI: 10.1002/9780813804033

About this Book

Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.

Table of contents

    1. You have free access to this content
      Front Matter (pages i–xii)

    2. Chapter 1

      Dairy Processing and Quality Assurance: An Overview (pages 1–40)

      Ramesh C. Chandan

    3. Chapter 2

      Dairy Industry: Production and Consumption Trends (pages 41–58)

      Ramesh C. Chandan

    4. Chapter 3

      Mammary Gland and Milk Biosynthesis: Nature's Virtual Bioprocessing Factory (pages 59–74)

      Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida and Stephen P. Oliver

    5. Chapter 4

      Chemical Composition, Physical and Functional Properties of Milk and Milk Ingredients (pages 75–103)

      Kasipathy Kailasapathy

    6. Chapter 5

      Microbiological Considerations Related to Dairy Processing (pages 105–143)

      Ronald H. Schmidt

    7. Chapter 6

      Regulations for Product Standards and Labeling (pages 145–168)

      Cary P. Frye and Arun Kilara

    8. Chapter 7

      Milk from Farm to Plant (pages 169–187)

      Cary P. Frye and Arun Kilara

    9. Chapter 8

      Ingredients in Dairy Products (pages 189–202)

      Douglas Olson and Kayanush J. Aryana

    10. Chapter 9

      Fluid Milk Products (pages 203–217)

      John Partridge

    11. Chapter 10

      Cultured Milk and Yogurt (pages 219–251)

      T. Vasiljevic and N. P. Shah

    12. Chapter 11

      Butter and Spreads: Manufacture and Quality Assurance (pages 253–271)

      Anna M. Fearon and Matthew Golding

    13. Chapter 12

      Cheese (pages 273–307)

      Tanoj K. Singh and Keith R. Cadwallader

    14. Chapter 13

      Evaporated and Sweetened Condensed Milks (pages 309–318)

      Nana Y. Farkye

    15. Chapter 14

      Dry Milk Products (pages 319–336)

      Mary Ann Augustin and Phillip Terence Clarke

    16. Chapter 15

      Whey and Whey Products (pages 337–355)

      Arun Kilara

    17. Chapter 16

      Ice Cream and Frozen Desserts (pages 357–386)

      Arun Kilara and Ramesh C. Chandan

    18. Chapter 17

      Puddings and Dairy-Based Desserts (pages 387–410)

      Ramesh C. Chandan and Arun Kilara

    19. Chapter 18

      Role of Milk and Dairy Foods in Nutrition and Health (pages 411–428)

      Ramesh C. Chandan and Arun Kilara

    20. Chapter 19

      Product Development Strategies (pages 429–442)

      Vijay Kumar Mishra

    21. Chapter 20

      Packaging Milk and Milk Products (pages 443–464)

      Aaron L. Brody

    22. Chapter 21

      Nonthermal Preservation Technologies for Dairy Applications (pages 465–482)

      Hasmukh A. Patel, Dr. Tim Carroll and Alan L. Kelly

    23. Chapter 22

      Management Systems for Safety and Quality (pages 483–527)

      Dilip A. Patel, Stephen P. Oliver, Raul A. Almeida and Ebenezer R. Vedamuthu

    24. Chapter 23

      Laboratory Analysis of Milk and Dairy Products (pages 529–574)

      C. T. Deibel and R. H. Deibel

    25. You have free access to this content
      Index (pages 575–586)

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