Overview

Dairy Processing and Quality Assurance, Second Edition describes 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 the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Full Product Details

Author:   Ramesh C. Chandan (Consultant in dairy science and technology; Global Technologies, Inc., Coon Rapids, MN) ,  Arun Kilara (Arun Kilara Worldwide, Chapel Hill, NC) ,  Nagendra P. Shah (Victoria University, Australia)
Publisher:   John Wiley and Sons Ltd
Imprint:   Wiley-Blackwell
Edition:   2nd edition
Dimensions:   Width: 19.60cm , Height: 3.30cm , Length: 25.40cm
Weight:   1.474kg
ISBN:  

9781118810316

ISBN 10:   1118810317
Pages:   696
Publication Date:   18 December 2015
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Contributors, vii Preface to the Second Edition, ix Preface to the First Edition, xi 1. Dairy Processing and Quality Assurance: An Overview, 1 Ramesh C. Chandan 2. Dairy Industry: Production and Consumption Trends, 41 Ramesh C. Chandan 3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory, 60 Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver 4. Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients, 77 Kasipathy Kailasapathy 5. Microbiological Considerations Related to Dairy Processing, 106 Ronald H. Schmidt 6. Regulations for Product Standards and Labeling, 152 Cary P. Frye and Arun Kilara 7. Milk from Farm to Plant, 178 Cary P. Frye and Arun Kilara 8. Dairy-Based Ingredients, 197 Ramesh C. Chandan and Arun Kilara 9. Fluid Milk Products, 220 John Partridge 10. Cultured Milk and Yogurt, 235 Nagendra P. Shah and Claude P. Champagne 11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266 Ashok A. Patel, Prateek Sharma, and Hasmukh Patel 12. Cheese, 287 Donald J. McMahon and Maria Brym 13. Evaporated and Sweetened Condensed Milks, 310 Prateek Sharma, Hasmukh Patel, and Ashok Patel 14. Dry Milk Products, 333 Pranav K. Singh and Harjinder Singh 15. Whey and Whey Products, 349 Arun Kilara 16. Ice Cream and Frozen Desserts, 367 Arun Kilara and Ramesh C. Chandan 17. Puddings and Dairy-Based Desserts, 397 Ramesh C. Chandan and Arun Kilara 18. Role of Milk and Dairy Foods in Nutrition and Health, 428 Ramesh C. Chandan 19. Sensory Evaluation of Milk and Milk Products, 467 Valente B. Alvarez 20. Product Development Strategies, 488 Vijay Kumar Mishra 21. Packaging Milk and Milk Products, 506 Aaron L. Brody 22. Potential Applications of Nonthermal Processing Technologies in the Dairy Industry, 528 Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly 23. Management Systems for Safety and Quality, 553 Dilip Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu 24. Laboratory Analysis of Milk and Dairy Products, 600 C. T. Deibel and R. H. Deibel Index, 647

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Author Information

Ramesh C. Chandan, Ph.D., a consultant in dairy science and technology, served for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited nine other books in the area of dairy food science. Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. He has authored/edited five books related to dairy food science. Nagendra P. Shah, Ph.D., a Professor at the University of Hong Kong is very well known for his contribution in Dairy Technology area. He has served on the Faculty of Victoria University, Melbourne, Australia for 22 years.

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