Milk and Dairy Product Technology

by Spreer; Edgar

• ISBN13: 9780824700942
• ISBN10: 0824700945
• eBook ISBN(s): 9781351431354
• Edition: 1st
• Format: Hardcover
• Copyright: 1998-01-07
• Publisher: CRC Press
• More Book Details

Summary

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.

Table of Contents

Preface	iii	(1)
About the Translator	iv
1 Introduction to Technology	1	(8)
1.1. Basic technological terms	3	(1)
1.2. Dairy technology	4	(2)
1.3. Dairy plants	6	(1)
1.4. Professional requirements	7	(2)
2 Milk as a Raw Material and Food	9	(50)
2.1. Terms	11	(1)
2.2. Milk as a food	11	(1)
2.3. Composition and characteristics of milk	12	(27)
2.4. Microbiology of milk	39	(5)
2.5. Cell count of milk	44	(1)
2.6. Quality assurance	45	(3)
2.7. Raw milk	48	(11)
3 Milk Reception	59	(12)
3.1. Quantity determination	61	(4)
3.2. Quality evaluation	65	(1)
3.3. Cleaning and disinfection of transport facilities	66	(1)
3.4. Milk returns	67	(1)
3.5. Procedures for reception and returns	68	(3)
4 Milk Processing	71	(84)
4.1. Terms and definitions	73	(1)
4.2. Technology	73	(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