Overview

The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality The first two chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation. Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part 3 looks in detail at key advances in cheese manufacturing. This volume serves as a standard reference for the dairy industry in improving process efficiency and product quality.

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