Dairy Processing And Quality Assurance

Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Page : 696 pages
File Size : 47,5 Mb
Release : 2015-10-15
Category : Technology & Engineering
ISBN : 9781118810309

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Dairy Processing and Quality Assurance by Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah Pdf

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.

Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Page : 601 pages
File Size : 50,5 Mb
Release : 2009-03-03
Category : Technology & Engineering
ISBN : 9780813804040

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Dairy Processing and Quality Assurance by Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah Pdf

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. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.

Author : Lane Upton
Publisher : Unknown
Page : 278 pages
File Size : 50,6 Mb
Release : 2020
Category : Dairy processing
ISBN : OCLC:1176451740

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Dairy Processing and Quality Assurance by Lane Upton Pdf

Author : Saurav Singh
Publisher : Unknown
Page : 272 pages
File Size : 52,8 Mb
Release : 2018
Category : Dairy processing
ISBN : 9350303477

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Dairy Processing and Quality Assurance by Saurav Singh Pdf

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 344 pages
File Size : 47,6 Mb
Release : 2009-01-30
Category : Technology & Engineering
ISBN : 9781444301656

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Milk Processing and Quality Management by Adnan Y. Tamime Pdf

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

Author : Kamal Gandhi,Rajan Sharma,Priyae Brath Gautam,Bimlesh Mann
Publisher : Springer Nature
Page : 363 pages
File Size : 51,5 Mb
Release : 2020-06-29
Category : Technology & Engineering
ISBN : 9789811541674

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Chemical Quality Assurance of Milk and Milk Products by Kamal Gandhi,Rajan Sharma,Priyae Brath Gautam,Bimlesh Mann Pdf

This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect such adulteration. Further, the book examines food laws, guidelines and regulations laid down by FSSAI, CODEX, ISO, IDF and USFDA, and addresses the functioning of a number of international and national organizations, including the WTO, Codex Alimentarius Commission, and BIS. Familiarizing readers with the concepts of QC, TQM, PDCA cycle and related concepts of quality assurance, the book also provides information on other topics that indirectly contribute to the quality of milk and milk products, like the calibration of milk testing equipment, quality of water used in milk processing and the standardization of various chemicals used for testing. This book is a valuable resource for researchers and industry professionals dealing with dairy products.

Author : D. K. Thompkinson
Publisher : New India Publishing Agency
Page : 306 pages
File Size : 46,9 Mb
Release : 2012-01-01
Category : Dairy processing
ISBN : 9380235895

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Quality Milk Production and Processing Technology by D. K. Thompkinson Pdf

Dairying is an integral part of the diverse system of agriculture that prevails in India and therefore, plays a vital role in agricultural economy and food Production of the country. It provides essential food value in the form of milk and milk products to the millions of the country's inhabitants. Dairying is the major source of Income for the rural masses, as about 70% of the population comprises of small, marginal and br> Landless farmers who benefit directly from dairying activities. India has about 15% of the global cattle population, 56% of the world's buffalo population and accounts for 15-16% of the word's annual milk production. The growth in milk production is about 4%. India stands tall among the milk producing countries with an annual production of about 120 million metric tons, though the organized sector handles only about 30% of the total milk produced. The authors with their strengths of academics and research in the discipline of dairy technology have been involved in developing manpower for the dairy industry and imparting training at an Institute of National repute. This book is the result of their strong feeling of the need to compile information and integrate traditional and novel technologies that exist worldwide in the processing of liquid milk. The book has been organized in various chapters that include the history of dairy development in India, procurement and consumption pattern of milk, processing, quality assurance and packaging of fluid milk products and food safety laws. The authors hope that this work will serve the students of dairy technology in the country and also provide a ready reference to the teachers involved in shaping the human Resource needs of the Indian dairy industry.

Author : Shivashraya Singh
Publisher : New India Publishing
Page : 12 pages
File Size : 49,6 Mb
Release : 2014-01-01
Category : Technology & Engineering
ISBN : 9789383305094

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Dairy Technology - Vol.02 by Shivashraya Singh Pdf

Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

Author : C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi
Publisher : CRC Press
Page : 436 pages
File Size : 43,5 Mb
Release : 2018-02-28
Category : Science
ISBN : 9781351869621

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Food Process Engineering and Quality Assurance by C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi Pdf

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Author : Jane Selia dos Reis Coimbra,Jose A. Teixeira
Publisher : CRC Press
Page : 275 pages
File Size : 48,9 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781420090390

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Engineering Aspects of Milk and Dairy Products by Jane Selia dos Reis Coimbra,Jose A. Teixeira Pdf

Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu

Author : Megh R. Goyal,Subrota Hati
Publisher : CRC Press
Page : 396 pages
File Size : 45,7 Mb
Release : 2019-09-30
Category : Science
ISBN : 9780429559570

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Engineering Practices for Milk Products by Megh R. Goyal,Subrota Hati Pdf

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

Author : Gösta Bylund
Publisher : Unknown
Page : 472 pages
File Size : 46,6 Mb
Release : 2003
Category : Dairy processing
ISBN : CORNELL:31924090216544

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Dairy Processing Handbook by Gösta Bylund Pdf

Author : Ramesh C. Chandan,Arun Kilara
Publisher : John Wiley & Sons
Page : 604 pages
File Size : 46,7 Mb
Release : 2011-03-15
Category : Technology & Engineering
ISBN : 9780813817460

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Dairy Ingredients for Food Processing by Ramesh C. Chandan,Arun Kilara Pdf

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

Author : Ramesh C. Chandan
Publisher : American Association of Cereal Chemists
Page : 148 pages
File Size : 45,6 Mb
Release : 1997
Category : Concentrated milk
ISBN : WISC:89063190482

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Dairy-based Ingredients by Ramesh C. Chandan Pdf

Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications. Puts Practical Answers at Your Finger Tips Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients. Properties of Milk and Its Components. Basic Milk Processing. Production and Specifications of Milk Concentrates. Processing and Specifications of Dairy Foods. Baked Products. Chocolate and Confectionery Products. Sauces, Dressings, and Dairy Desserts. Snack Foods, Meats, and Other Applications. Nutrition and Labeling. Regulatory and Safety Aspects. Glossary. Index.

Author : Inteaz Alli
Publisher : CRC Press
Page : 116 pages
File Size : 41,8 Mb
Release : 2003-08-27
Category : Technology & Engineering
ISBN : 9781135459987

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Food Quality Assurance by Inteaz Alli Pdf

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have some basic training in these systems as part of the curricula in their university or college programs. Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP. Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students.