TY  - BOOK
AU  - Smit,Gerrit
TI  - Dairy processing: improving quality 
SN  - 1855736764
U1  - 637 22
PY  - 2003///
CY  - Cambridge
PB  - Woodhead
KW  - Dairy processing
KW  - Dairying
KW  - Dairy products
N1  - Includes bibliographical references and index; Contributor contact details --; 1; Introduction --; 2; The major constituents of milk --; 3; Influences on raw milk quality --; 4; Good hygienic practice in milk processing --; 5; Improvements in the pasteurisation and sterilisation of milk --; 6; Modelling the effectiveness of pasteurisation --; 7; Flavour generation in dairy products --; 8; Controlling the texture of fermented dairy products: the case of yoghurt --; 9; Factors affecting the shelf-life of milk and milk products --; 10; Testing the authenticity of milk and milk products --; 11; Functional dairy products --; 12; Developing and approving health claims for functional dairy products --; 13; On-line measurement of product quality in dairy processing --; 14; Rapid on-line analysis to ensure the safety of milk --; 15; High-pressure processing to improve dairy product quality --; 16; Optimising product quality and process control for powdered dairy products --; 17; Separation technologies to produce dairy ingredients --; 18; The use of dissolved carbon dioxide to extend the shelf-life of dairy products --; 19; Acceleration of cheese ripening --; 20; Non-starter lactic acid bacteria (NSLAB) and cheese quality --; 21; The production of smear cheeses --; 22; Flavour formation in cheese --; 23; Improving the nutritional quality of milk --; Index
ER  -