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Dairy processing: Improving quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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ISBN
:
9781855736764
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Publisher
:
Woodhead Publishing
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Subject
:
Environmental Science, Engineering & Technology
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Binding
:
HARDCOVER
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Pages
:
536
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Year
:
2003
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27296.0
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₹
23474.0
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Description
The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, this book reviews key developments and their impact on product safety and quality. The first two chapters provide a foundation for the rest of the book, summarizing the latest research on the constituents of milk and reviewing how agricultural practice influences raw milk quality. The remainder of part one focuses on key aspects of safety: good hygienic practice; improvements in pasteurization and sterilization and the use of modellingto assess the effectiveness of pasteurization. Parts two and three review some of the major technological advances in the sector and looksin detail at key advances in cheese manufacturing.
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Author Biography
Gerrit Smit is Manager of the Flavour, Nutrition and Ingredients Department at NIZO Food Research (The Netherlands), one of Europe's leading centers for dairy research.
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