Dairy processing : improving quality /
edited by Gerrit Smit.
- xvii, 546 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Contributor contact details -- Introduction -- 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 in dairy products -- Controlling the texture of fermented dairy products: the case of yoghurt -- Factors affecting the shelf-life of milk and milk products -- Testing the authenticity of milk and milk products -- Functional dairy products -- Developing and approving health claims for functional dairy products -- On-line measurement of product quality in dairy processing -- Rapid on-line analysis to ensure the safety of milk -- High-pressure processing to improve dairy product quality -- Optimising product quality and process control for powdered dairy products -- Separation technologies to produce dairy ingredients -- The use of dissolved carbon dioxide to extend the shelf-life of dairy products -- Acceleration of cheese ripening -- Non-starter lactic acid bacteria (NSLAB) and cheese quality -- The production of smear cheeses -- Flavour formation in cheese -- Improving the nutritional quality of milk -- Index. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23.