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Dairy processing: improving quality.

Transformation des produits laitiers : améliorer la qualité.

Auteurs : SMIT G.

Type de monographie : Ouvrage

Résumé

This book, part of the "Woodhead Publishing in food science and technology" series, summarises key developments in the field and how they enhance dairy product safety and quality. It discusses raw milk composition, production and quality and reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified-atmosphere packaging. Extract from the table of contents: 1. Dairy product safety of milk: the major constituents of milk; influences on raw milk quality; good hygienic practice in milk processing; improvements in the pasteurisation and sterilisation of milk; modelling the effectiveness of pasteurisation; flavour generation; controlling the texture of fermented dairy products: the case of yoghurt; factors affecting the shelf life; testing the authenticity of milk and milk products; functional dairy products; developing and approving health claims for functional dairy products. 2. New technologies to improve quality: on-line measurement of product quality in dairy processing; rapid on-line analysis to ensure the safety of milk; high-pressure processing to improve quality; optimising product quality and process control for powdered products; separation technologies to produce dairy ingredients; the use of dissolved carbon dioxide to extend the shelf life. 3. Cheese manufacture: acceleration of cheese ripening; non-starter lactic acid bacteria and cheese quality; the production of smear cheeses; flavour formation. 4. Appendix: improving the nutritional quality of milk.

Détails

  • Titre original : Dairy processing: improving quality.
  • Identifiant de la fiche : 2004-3087
  • Langues : Anglais
  • Édition : Woodhead publishing - Etats-unis/Etats-unis/Royaume-uni/Royaume-uni
  • Date d'édition : 2004
  • ISBN : 1855736764
  • Disponible à la bibliothèque de l'IIF