By: Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts

Hardcover

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Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations.

The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, "Milk," discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, "Processes," illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products.

In Part III, "Products," the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, "Cheese," describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses.A

An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milka (TM)s composition and properties and the changes that occur in milk and its products during processing and storage. A

Milk
Milk: Main Characteristics	p. 3
Composition and Structure	p. 3
Milk Formation	p. 7
Some Properties of Milk	p. 11
Variability	p. 12
Changes	p. 13
Suggested Literature	p. 16
Milk Components	p. 17
Lactose	p. 17
Salts	p. 26
Lipids	p. 37
Proteins	p. 63
Enzymes	p. 84
Other Components	p. 93
Variability	p. 98
Suggested Literature	p. 108
Colloidal Particles of Milk	p. 109
Basic Aspects	p. 109
Fat Globules	p. 127
Casein Micelles	p. 140
Suggested Literature	p. 157
Milk Properties	p. 159
Solution Properties	p. 159
Acidity	p. 160
Redox Potential	p. 162
Flavor	p. 164
Density	p. 166
Optical Properties	p. 167
Viscosity	p. 169
Suggested Literature	p. 174
Microbiology of Milk	p. 175
General Aspects	p. 175
Undersirable Microorganisms	p. 190
Sources of Contamination	p. 197
Hygienic Measures	p. 201
Suggested Literature	p. 203
Processes
General Aspects of Processing	p. 207
Introduction	p. 207
Preservation Methods	p. 209
Quality Assurance	p. 212
Milk Storage and Transport	p. 217
Standardizing	p. 222
Suggested Literature	p. 223
Heat Treatment	p. 225
Objectives	p. 225
Changes Caused by Heating	p. 226
Heating Intensity	p. 242
Methods of Heating	p. 263
Suggested Literature	p. 272
Centrifugation	p. 273
Cream Separation	p. 273
Removal of Particles	p. 276
Suggested Literature	p. 277
Homogenization	p. 279
Objectives	p. 279
Operation of the Homogenizer	p. 280
Effects of Turbulence	p. 282
Factors Affecting Fat Globule Size	p. 285
Surface Layers	p. 287
Colloidal Stability	p. 289
Homogenization Clusters	p. 290
Creaming	p. 292
Other Effects of Homogenization	p. 293
Other Ways of Working	p. 295
Suggested Literature	p. 296
Concentration Processes	p. 297
General Aspects	p. 297
Evaporating	p. 307
Drying: General Aspects	p. 314
Spray Drying	p. 318
Suggested Literature	p. 335
Cooling and Freezing	p. 337
Cooling	p. 337
Freezing	p. 338
Suggested Literature	p. 340
Membrane Processes	p. 341
General Aspects	p. 341
Ultrafiltration	p. 346
Reverse Osmosis	p. 351
Desalting	p. 354
Suggested Literature	p. 356
Lactic Fermentations	p. 357
Lactic Acid Bacteria	p. 357
Acid Production	p. 374
Bacteriophages	p. 377
Ecological Aspects	p. 384
Starters	p. 385
Suggested Literature	p. 396
Fouling and Sanitizing	p. 399
Deposit Formation	p. 399
Cleaning	p. 405
Disinfection	p. 408
Suggested Literature	p. 410
Packaging	p. 411
Distribution Systems	p. 411
Packaging Materials	p. 412
Filling Operation	p. 415
Suggested Literature	p. 417
Products
Milk for Liquid Consumption	p. 421
Pasteurized Milk	p. 421
Sterilized Milk	p. 431
Reconstituted Milks	p. 437
Flavor	p. 437
Nutritive Value	p. 439
Infant Formulas	p. 441
Suggested Literature	p. 444
Cream Products	p. 447
Sterilized Cream	p. 447
Whipping Cream	p. 452
Ice Cream	p. 458
Suggested Literature	p. 466
Butter	p. 467
Description	p. 467
Manufacture	p. 468
Properties	p. 478
Cultured Butter from Sweet Cream	p. 486
High-Fat Products	p. 489
Suggested Literature	p. 495
Concentrated Milks	p. 497
Evaporated Milk	p. 497
Sweetened Condensed Milk	p. 507
Suggested Literature	p. 512
Milk Powder	p. 513
Objectives	p. 513
Manufacture	p. 514
Hygienic Aspects	p. 517
Powder Characteristics	p. 522
Deterioration	p. 531
Other Types of Milk Powder	p. 535
Suggested Literature	p. 535
Protein Preparations	p. 537
Manufacture	p. 538
Functional Properties	p. 543
Suggested Literature	p. 550
Fermented Milks	p. 551
General Aspects	p. 551
Types of Fermented Milks	p. 552
Cultured Buttermilk	p. 557
Yogurt	p. 558
Nutritional Aspects	p. 569
Suggested Literature	p. 573
Cheese
Principles of Cheese Making	p. 577
Introduction	p. 577
Essential Process Steps	p. 579
Changes Occurring	p. 580
Suggested Literature	p. 582
Cheese Manufacture	p. 583
Milk Properties and Pretreatment	p. 583
Starters	p. 586
Enzyme-Induced Clotting	p. 588
Curd Making	p. 596
Shaping and Pressing	p. 613
Salting	p. 615
Curing, Storage, and Handling	p. 625
Cheese Composition and Yield	p. 631
Suggested Literature	p. 638
Cheese Ripening and Properties	p. 641
Lactic Fermentation	p. 641
Enzyme Sources	p. 642
Proteolysis	p. 644
Lipolysis	p. 653
Development of Flavor	p. 654
Development of Texture	p. 659
Accelerated Ripening	p. 669
Nutritive Value and Safety	p. 672
Suggested Literature	p. 675
Microbial Defects	p. 677
Coliform Bacteria	p. 679
Butyric Acid Bacteria	p. 680
Lactobacilli	p. 683
Heat-Resistant Streptococci	p. 684
Propionic Acid Bacteria	p. 684
Organisms on the Rind	p. 685
Other Aspects	p. 686
Suggested Literature	p. 686
Cheese Varieties	p. 687
Overview	p. 687
Fresh Cheese	p. 696
Gouda-Type Cheeses	p. 702
Cheddar-Type Cheeses	p. 712
Swiss and Pasta-Filata Types	p. 718
Cheeses with a Specific Flora	p. 724
Processed Cheese	p. 737
Suggested Literature	p. 739
Appendix and Index
Often-Used Symbols	p. 743
Abbreviations	p. 745
Conversion Factors	p. 746
Physical Properties of Milk Fat	p. 747
Amino Acid Composition of Milk Proteins	p. 748
Amino Acid Sequences of Caseins	p. 750
Some Properties of Lactose	p. 754
Trace Elements in Cows' Milk	p. 755
Physical Properties of Milk and Milk Products	p. 756
Mass Density and Viscosity of Some Milk Fractions	p. 757
Heat Transfer	p. 758
Data on Some Cheese Varieties	p. 762
Index	p. 765
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780824727635
ISBN-10: 0824727630
Series: Food Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 808
Published: 29th September 2005
Dimensions (cm): 23.5 x 16.5  x 4.0
Weight (kg): 9.34