Chapter 1. Dairy Processing and Quality Assurance: An Overview

  1. Ramesh C. Chandan Ph.D. Chief Editor Consultant
  1. Ramesh C. Chandan Ph.D. Chief Editor Consultant

Published Online: 27 MAR 2009

DOI: 10.1002/9780813804033.ch1

Dairy Processing & Quality Assurance

Dairy Processing & Quality Assurance

How to Cite

Chandan, R. C. (2008) Dairy Processing and Quality Assurance: An Overview, in Dairy Processing & Quality Assurance (ed R. C. Chandan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813804033.ch1

Editor Information

  1. 1364, 126th Avenue NW, Minneapolis, MN 55448-4004, USA

Author Information

  1. 1364, 126th Avenue NW, Minneapolis, MN 55448-4004, USA

Publication History

  1. Published Online: 27 MAR 2009
  2. Published Print: 10 OCT 2008

ISBN Information

Print ISBN: 9780813827568

Online ISBN: 9780813804033

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Keywords:

  • heat treatment – killing pathogenic organisms;
  • dual-stage homogenizers;
  • Scandinavian and Eastern European fermented milks, having distinctive flavor and texture;
  • cold pack cheese food – comminuting and mixing cheeses;
  • Enzyme-modified cheeses (EMC);
  • Hazard Control and Critical Control Points (HACCP) - safe manufacture of a food product

Summary

This chapter contains sections titled:

  • Introduction

  • Basic Steps in Milk Processing

  • Manufacture of Fluid Milk Products

  • Concentrated Milk Fat Products

  • Concentrated/Condensed Fluid Milk Products

  • Dry Milk Products

  • Fermented/Cultured Dairy Products

  • Cheese and Cheese Products

  • Whey Products

  • Refrigerated Dairy Desserts/Snacks

  • Ice Cream and Frozen Desserts

  • Nutrient Profiles of Dairy Foods

  • Quality Assurance

  • References