? It will be of value to both technologists in dairy processing andto academic staff and university-level students seeking tounderstand current processing approaches. The strength of the booklies in having each specific sector written by an expert in thatfield, with 28 authors in total, combined with a strong editorialteam with extensive industry and academic experience.? ( Journalof Dairy Technology, May 2009)
? Presents basic information on the subject in a concise, easilyunderstandable style. This is remarkable data. This excellent bookwill appeal to professors, extension staff, and students in dairyscience for its contemporary information and experience-basedapplications. Also, the book should be useful for food scientists, regulatory personnel, dairy equipment manufacturers and technicalspecialists in the dairy food industry. The index, references, photographs, flow pathways and formulae are easy to understand andmost informative. They are not only suitable for people working inthe dairy industry, but in its numerous allied industries.?(Develop Technology, November 2008)
Dairy Processing and Quality Assurance
herausgegeben von Ramesh C. Chandan, Arun Kilara und Nagendra P. ShahDairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions of the chemical, composition, physical and functional properties of milk; microbiological considerations related to milk processing; regulatory compliance; transportation to the processing plant; and the ingredients used in processing of dairy products. The main section of the book is dedicated toprocessing and production with coverage of: fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Dairy Processing and Quality Assurance presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture. Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance also appeals to professors and students in dairy science for its contemporary information and experience-based applications.
