Milk and Dairy Product Technology: Spreer, Edgar: 9780824700942: Book: : eCampus.com

Offers comprehensive coverage of the basic knowledge and scientific advances in the production of milk and milk-based products - addressing both theoretical and practical issues in dairy technology.

Preface

iii

(1)

About the Translator

1 Introduction to Technology

(8)

1.1. Basic technological terms

(1)

1.2. Dairy technology

(2)

1.3. Dairy plants

(1)

1.4. Professional requirements

(2)

2 Milk as a Raw Material and Food

(50)

2.1. Terms

(1)

2.2. Milk as a food

(1)

2.3. Composition and characteristics of milk

(27)

2.4. Microbiology of milk

(5)

2.5. Cell count of milk

(1)

2.6. Quality assurance

(3)

2.7. Raw milk

(11)

3 Milk Reception

(12)

3.1. Quantity determination

(4)

3.2. Quality evaluation

(1)

3.3. Cleaning and disinfection of transport facilities

(1)

3.4. Milk returns

(1)

3.5. Procedures for reception and returns

(3)

4 Milk Processing

(84)

4.1. Terms and definitions

(1)

4.2. Technology

(49)

4.3. Process lines

122

(10)

4.4. Dairy equipment

132

(23)

5 Market Milk, Milk Drinks and Cream Products

155

(48)

5.1. Market milk, industrial milk

157

(25)

5.2. Milk drinks

182

(7)

5.3. Cream products

189

(6)

5.4. Desserts and cream products

195

(2)

5.5. Reconstituted and recombined milk

197

(1)

5.6. Milk imitations

198

(5)

6 Butter Manufacture

203

(40)

6.1. Terms, importance and characterization of butter

205

(2)

6.2. Technology of butter manufacture

207

(17)

6.3. Process lines for continuous butter manufacture

224

(5)

6.4. Batch butter manufacturing

229

(2)

6.5. Fat concentrate chilling process (separation process)

231

(2)

6.6. Indirect biological acidification process (IBA)

233

(1)

6.7. Fat emulsion process

233

(1)

6.8. AMF manufacturing process

233

(3)

6.9. Mixed fats products manufacturing process

236

(1)

6.10. Manufacturing process for cholesterol reduction

237

(1)

6.11. Packaging and labeling of butter

237

(2)

6.12. Storage and transport of butter

239

(1)

6.13. Quality evaluation

240

(1)

6.14. Butter yield

241

(2)

7 Cheese Manufacture

243

(96)

7.1. Terms and definitions

245

(1)

7.2. Classification

245

(3)

7.3. Technology of rennet cheese manufacturing

248

(46)

7.4. Fresh cheese

294

(22)

7.5. Cheese from sour milk quarg

316

(3)

7.6. Cheese with herbs

319

(1)

7.7. Processed cheese

319

(10)

7.8. Packaging of cheese

329

(5)

7.9. Dairy protein products

334

(5)

8 Acidified Milk Products

339

(26)

8.1. Terms, importance and categories

341

(1)

8.2. Yogurt products

342

(16)

8.3. Kefir

358

(1)

8.4. Acidophilus milk

359

(1)

8.5. Buttermilk

360

(1)

8.6. Sour milk

361

(1)

8.7. Quality evaluation

362

(1)

8.8. Labeling, storage and transport

362

(3)

9 Long-Life Milk Products

365

(40)

9.1. Terms and importance

367

(1)

9.2. Technology

367

(12)

9.3. Evaporated milk

379

(6)

9.4. Sweetened condensed milk

385

(4)

9.5. Milk powder

389

(14)

9.6. Labeling, storage and transport

403

(1)

9.7. Quality evaluation

404

(1)

10 Whey and Whey Utilization

405

(18)

10.1. Terms and composition of whey

407

(1)

10.2. Importance and utilization of whey

408

(12)

10.3. Whey fermentation

420

(3)

11 Cleaning and Disinfection in a Dairy

423

(14)

11.1. Terms and definitions

425

(1)

11.2. Type and characteristics of dirt

425

(1)

11.3. Form, materials and surface characteristics of the surfaces to be cleaned

426

(1)

11.4. Requirements, type and effects of cleaning and disinfection agents

427

(5)

11.5. Cleaning and disinfection processes

432

(4)

11.6. Quality of utilized water

436

(1)

12 Water Supply and Wastewater Treatment in a Dairy

437

(12)

12.1. Water supply

439

(4)

12.2. Wastewater treatment

443

(6)

13 Refrigeration in a Dairy

449

(10)

13.1. Terms

451

(1)

13.2. Refrigeration installations

451

(1)

13.3. Refrigerants and storage

452

(4)

13.4. Refrigerant distribution

456

(3)

14 Energy Supply in a Dairy

459

(8)

14.1. Steam

461

(1)

14.2. Steam distribution and steam requirements

461

(2)

14.3. Hot water production

463

(1)

14.4. Heating and air-conditioning

464

(3)

15 Electricity in a Dairy

467

(4)

15.1. Electrical motors

469

(1)

15.2. Electrical energy requirements

469

(2)

16 Hygiene and Occupational Safety

471

(4)

Source of Pictures

475

(2)

Index

477


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