4. Processing Principles of Dairy Ingredients

  1. Ramesh C. Chandan PhD1 and
  2. Arun Kilara PhD2
  1. Arun Kilara PhD

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch4

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Kilara, A. (2011) Processing Principles of Dairy Ingredients, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch4

Editor Information

  1. 1

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 2

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169

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Keywords:

  • processing principles of dairy ingredients;
  • product safety - major concern in dairy processing;
  • fluid transfer processes, and pumps - transferring milk, from receiving tankers to storage silos and unit operations;
  • main types of positive displacement pumps - rotary and reciprocating pumps;
  • heating and cooling - two common operations in dairy plants;
  • mixing dry ingredients - using a triblender;
  • microbial transformation - drying, condensing, and fermentation, methods of preserving milk;
  • bactofugation, third application of centrifugal force in dairy processing;
  • roller drying, and less space - installed in existing facilities

Summary

This chapter contains sections titled:

  • Introduction

  • From Farm to Factory

  • Storage of Raw Milk

  • Overview of Processing Equipment in a Dairy Plant

  • Suggested Reading