ENGLISH

Milk and Dairy Product Technology

By Edgar Spreer

Book information

Publisher
CRC Press
Year
1998
ISBN
9780824700942, 0-8247-0094-5, 9781351431361, 1351431366
Language
english
Format
PDF
Filesize
28 MB (29010556 bytes)
Series
Food science and technology (Academic Press)
Pages
498\498
Time added
2018-08-19 10:10:41
Dairy processing

Description

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies. Content: ""Cover"" ""Half Title"" ""Title Page"" ""Copyright Page"" ""Contents"" ""Preface"" ""About the Translator"" ""1 Introduction to Technology"" ""1.1. Basic technological terms"" ""1.2. Dairy technology"" ""1.3. Dairy plants"" ""1.4. Professional requirements"" ""2 Milk as a Raw Material and Food"" ""2.1. Terms"" ""2.2. Milk as a food"" ""2.3. Composition and characteristics of milk"" ""2.4. Microbiology of milk"" ""2.5. Cell count of milk"" ""2.6. Quality assurance"" ""2.7. Raw milk"" ""3 Milk Reception"" ""3.1. Quantity determination"" ""3.2. Quality evaluation"" ""3.3. Cleaning and disinfection of transport facilities""""3.4. Milk returns"" ""3.5. Procedures for reception and returns"" ""4 Milk Processing"" ""4.1. Terms and definitions"" ""4.2. Technology"" ""4.3. Process lines"" ""4.4. Dairy equipment"" ""5 Market Milk, Milk Drinks and Cream Products"" ""5.1. Market milk, industrial milk"" ""5.2. Milk drinks"" ""5.3. Cream products"" ""5.4. Desserts and cream products"" ""5.5. Reconstituted and recombined milk"" ""5.6. Milk imitations"" ""6 Butter Manufacture"" ""6.1. Terms, importance and characterization of butter"" ""6.2. Technology of butter manufacture""""6.3. Process lines for continuous butter manufacture"" ""6.4. Batch butter manufacturing"" ""6.5. Fat concentrate chilling process (separation process)"" ""6.6. Indirect biological acidification process (IBA)"" ""6.7. Fat emulsion process"" ""6.8. AMF manufacturing process"" ""6.9. Mixed fats products manufacturing process"" ""6.10. Manufacturing process for cholesterol reduction"" ""6.11. Packaging and labeling of butter"" ""6.12. Storage and transport of butter"" ""6.13. Quality evaluation"" ""6.14. Butter yield"" ""7 Cheese Manufacture""""7.1. Terms and definitions"" ""7.2. Classification"" ""7.3. Technology of rennet cheese manufacturing"" ""7.4. Fresh cheese"" ""7.5. Cheese from sour milk quarg"" ""7.6. Cheese with herbs"" ""7.7. Processed cheese"" ""7.8. Packaging of cheese"" ""7.9. Dairy protein products"" ""8 Acidified Milk Products"" ""8.1. Terms, importance and categories"" ""8.2. Yogurt products"" ""8.3. Kefir"" ""8.4. Acidophilus milk"" ""8.5. Buttermilk"" ""8.6. Sour milk"" ""8.7. Quality evaluation"" ""8.8. Labeling, storage and transport"" ""9 Long-Life Milk Products"" ""9.1. Terms and importance""""9.2. Technology"" ""9.3. Evaporated milk"" ""9.4. Sweetened condensed milk"" ""9.5. Milk powder"" ""9.6. Labeling, storage and transport"" ""9.7. Quality evaluation"" ""10 Whey and Whey Utilization"" ""10.1. Terms and composition of whey"" ""10.2. Importance and utilization of whey"" ""10.3. Whey fermentation"" ""11 Cleaning and Disinfection in a Dairy"" ""11.1. Terms and definitions"" ""11.2. Type and characteristics of dirt"" ""11.3. Form, materials and surface characteristics of the surfaces to be cleaned""

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