Dairy Processing and Quality Assurance

Description

Dairy processing involves conversion of raw milk into fluid milk products, and an array of dairy products such as butter, yogurt and fermented milks, cheeses, dry milk powders, dry whey products, ice cream, and frozen desserts, and refrigerated desserts. Dairy 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. Each country has its own regulations for marketable milk production that have to be followed precisely. Hygiene and compliance with regulations are key to guaranteeing the quality of packaged milk. As computerized systems become instrumental in providing for the safety of dairy products, it verify that proper controls were employed to assure that accurate, consistent and reliable results are obtained from computer control and data storage systems. This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. The book begins with an overview of the dairy industry, dairy production and consumption trends.