Articoli correlati a Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance - Rilegato

 
9781118810316: Dairy Processing and Quality Assurance
Rilegato
ISBN 10: 1118810317 ISBN 13: 9781118810316
Casa editrice: Blackwell Pub, 2015

Sinossi

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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Informazioni sull'autore

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.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
Blackwell Pub
Data di pubblicazione
2015
Lingua
Inglese
ISBN 10 
1118810317
ISBN 13 
9781118810316
Rilegatura
Copertina rigida
Numero edizione
2
Numero di pagine
683
Redattore
Chandan Ramesh C., Kilara Arun, Shah Nagendra P.
Contatto del produttore
non disponibile
Persona responsabile
non disponibile