Dairy processing & quality assurance / editor, Ramesh C. Chandan ; associate editors, Arun Kilara, Nagendra P. Shah.

Includes bibliographical references and index.

1. Dairy Processing and Quality Assurance: An Overview Ramesh C. Chandan / 2 Dairy Industry: Production and Consumption Trends Ramesh C. Chandan -- 3. Mammary Gland and Milk Biosynthesis: Nature's Virtual Bioprocessing Factory Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, Stephen P. Oliver / 4 Chemical Composition, Physical and Functional Properties of Milk and Milk Ingredients -- 5. Microbiological Considerations Related to Dairy Processing Ronald H. Schmidt / 6 Regulations for Product Standards and Labeling Cary P. Frye -- 7. Milk from Farm to Plant Cary P. Frye / Arun Kilara -- 8. Ingredients in Dairy Products / Douglas Olson, Kayanush J. Aryana -- 9. Fluid Milk Products / John Partridge -- 10. Cultured Milk and Yogurt T. Vasiljevic, N. P. Shah / 11 Butter and Spreads: Manufacture and Quality Assurance Anna M. Fearon -- 12. Cheese Tanoj K. Singh, Keith R. Cadwallader / 13 Evaporated and Sweetened Condensed Milks Nana Y. Farkye -- 14. Dry Milk Products Mary Ann Augustin, Phillip Terence Clarke / 15 Whey and Whey Products -- 16. Ice Cream and Frozen Desserts / Arun Kilara, Ramesh C. Chandan -- 17. Puddings and Dairy-Based Desserts / Ramesh C. Chandan -- 18. Role of Milk and Dairy Foods in Nutrition and Health Ramesh C. Chandan / Arun Kilara -- 19. Product Development Strategies Vijay Kumar Mishra / 20 Packaging Milk and Milk Products Aaron L. Brody -- 21. Nonthermal Preservation Technologies for Dairy Applications Hasmukh A. Palel / Tim Carroll, Alan L. Kelly -- 22. Management Systems for Safety and Quality Dilip A. Patel, Stephen P. Oliver, Raul A. Almeida, Ebenezer R. Vedamuthu / 23 Laboratory Analysis of Milk and Dairy Products C. T. Deibel, R. H. Deibel.

"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. Information is conveniently grouped under three sections. Milk Production and Handling has three chapters covering an overview of the dairy industry; dairy livestock and statistics; and dairy market and trends. The second section, Chemical and Microbiological Basis of Milk Processing, has six chapters, dealing with chemical, composition, physical and functional properties of milk; microbiological considerations related to milk processing; regulatory compliance; transportation to the processing plant; milk storage and handling at the plant; and the ingredients used in processing of dairy products. Section 3, the main section of the book, is dedicated to Processing and Production. 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; sensory analysis of milk and dairy products; new processing technologies; packaging systems; new process and product development strategies; management systems for safety and quality; and nutrition and health. Quality assurance procedures are given for each product at the end of the appropriate chapter. Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance also appeals to professors and students in dairy science for its contemporary information and experience-based applications."--Publisher description.

Machine converted from AACR2 source record.