Dairy Processing: Maximising Quality

CONTENTS Part 1 Dairy product safety and quality: 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. Part 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 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. Part 3 Cheese manufacture: Acceleration of cheese ripening; Non-starter lactic acid bacteria (NSLAB) and cheese quality; The production of smear cheeses; Flavour formation in cheese. Part 4 Appendix: Improving the nutritional quality of milk.Smit, G. is the author of 'Dairy Processing: Maximising Quality', published 2003 under ISBN 9781855736764 and ISBN 1855736764.