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Dairy Processing: Improving Quality
Woodhead Publishing Ltd, July 2003, Pages: 536
Part 1: Dairy product safety and quality
Part 2: New technologies to improve quality
Part 3: Cheese manufacture
Introduction
Part 1: Dairy product safety and quality
The major constituents of milk
P Fox, University College Cork, Ireland
- Introduction
- Lactose
- Lipids
- Proteins
- Minor proteins
- Salts
- References
Influences on raw milk quality
M Boland, Fonterra Research Centre, New Zealand
- Introduction
- Breed, genetics and milk quality
- Cow diet and milk quality
- Other aspects of animal husbandry and milk quality
- Future trends
- Sources of further information and advice
- Acknowledgements
- References
Good hygienic practice in milk processing
M te Giffel, NIZO Food Research, The Netherlands
- Introduction
- The principal hazards
- Good hygienic practice
- Future trends
- Sources of further information and advice
- References
Improvements in the pasteurisation and sterilisation of milk
M Lewis, The University of Reading, UK
- Introduction
- Kinetic parameters in heat inactivation
- Thermization and tyndallisation
- Pasteurisation
- Factors affecting the effectiveness of pasteurisation
- Extended shelf-life milks
- Sterilisation
- Ultra-high temperature (UHT) sterilisation
- Aseptic packaging and storage
- References
Modelling the effectiveness of pasteurisation
R McKellar, Agriculture and Agri-Food Canada
- Introduction: the role of predictive modelling
- The development of thermal models
- Key steps in model development
- Models for key enzymes and pathogens
- Modelling and risk assessment
- Risk assessment and pasteurisation
- Future trends
- Sources of further information and advice
- References
Flavour generation in dairy products
A Boelrijk, C de Jong and G Smit, NIZO Food Research, The Netherlands
- Introduction
- Raw and heat-treated milk
- Yoghurt and buttermilk
- Conclusion and future trends
- Acknowledgements
- References
Controlling the texture of dairy products: the case of yoghurt
D Jaros and H Rohm, Dresden University of Technology, Germany
- Introduction
- The manufacture of yoghurt
- Factors affecting yoghurt texture
- Measuring the rheological and textural properties of yoghurt
- Future trends
- Sources of further information and advice
- References
Factors affecting the shelf-life of milk and milk products
D Muir and J Banks, Hannah Research Institute, UK
- Introduction
- Chemical composition and principal reactions of milk
- Bacteria in milk and related enzyme activity
- Raw milk enzymes
- Control of the quality of short shelf-life products
- Yoghurt and fermented milk
- Factors affecting the stability of long-shelf-life products
- Control of the stability of long-life milk products
- Summary
- Acknowledgement
- Bibliography
Testing the authenticity of milk and milk products
F Ulberth, University of Agricultural Sciences, Austria
- Introduction
- Detecting and quantifying foreign fats
- Detecting milk of different species
- Detection of non-milk proteins, watering of milk and alteration of the casein/whey protein ratio
- Measuring heat load
- Identifying geographical origin
- Conclusions
- References
Functional dairy products
M Saxelin, R Korpela and A Mayra-Makinen, Valio Ltd, Finland
- Introduction
- Composition of milk
- Fermented milk products
- What do we mean by functional dairy products?
- Examples of functional dairy products: gastrointestinal health and general well-being
- Examples of functional dairy products: cardiovascular health
- Examples of functional dairy products: osteoporosis and other conditions
- Future trends
- Sources of further information and advice
- References
Developing and approving health claims for functional dairy products
J Snel and R van der Meer, NIZO Food Research, The Netherlands
- Introduction
- The body's defence mechanisms
- In vitro studies
- Animal studies
- Human studies
- Making health claims
- Future trends
- Sources of further information and advice
- References
Part 2: New technologies to improve quality
On-line measurement of product quality in dairy processing
G Ellen and A Tudos, NIZO Food Research, The Netherlands
- Introduction
- On-line measurement of physical parameters
- Measuring product composition
- On-line microbiological testing
- Monitoring fouling and cleaning in place
- Future trends
- Sources of further information and advice
- References
Rapid on-line instrumentation to ensure the safety of milk
L Micheli, D Moscone and G Palleschi, University di Roma 'Tor Vergata', Italy
- Introduction
- Monitoring contamination during milking: faecal contamination and mycotoxins
- Measuring the effectiveness of heat treatment
- Future trends
- References
High-pressure processing to improve dairy product quality
J van Camp and K Dewettinck, Ghent University, Belgium
- Introduction: high pressure principles and technologies
- The effects of high pressure on nutritional and other qualities in milk
- The effects of high pressure on bacteria and enzymes
- The effects of high pressure on milk proteins
- Effects on other properties of milk
- Effects on cheese and yoghurt-making properties of milk
- High-pressure treatment of cheese
- Future trends
- Sources of further information and advice
- References
Optimising product quality and process control for powdered dairy products
E Verdurmen and P de Jong, NIZO Food Research, The Netherlands
- Introduction: evapouration and drying processes
- Quality criteria for dairy-based powders
- Modelling quality
- Process and product control
- Ensuring process safety
- Sources of further information and advice
- References
Separation technologies to produce dairy ingredients
G Bargeman, Akzo Nobel Chemicals bv, The Netherlands
- Introduction
- Separation technologies
- Isolation of ingredients
- Developments in separation technology
- Sources of further information and advice
- References
The use of dissolved carbon dioxide to extend the shelf-life of milk
C Loss and J Hotchkiss, Cornell University, USA
- Introduction: factors limiting the shelf-life of dairy products
- The effect of carbon dioxide on bacterial growth
- Effects of carbon dioxide on raw milk quality
- Effects of carbon dioxide on dairy product quality
- Bacteriocidal and sporicidal effects if dissolved carbon dioxide during thermal processing
- References
Part 3: Cheese manufacture
Acceleration of cheese ripening
V Upadhyay and P McSweeney, University College Cork, Ireland
- Introduction
- Accelerating cheese ripening: elevated temperature
- Addition of exogenous enzymes or attenuated starters
- Use of adjunct cultures
- Genetic modification of starter bacteria
- High pressure technology
- Enzyme modified cheeses as flavourings
- Future trends
- Acknowledgement
- Sources of further information and advice
- References
Non-starter lactic acid bacteria (NSLAB) and cheese quality
T Beresford, Dairy Products Research Centre, Ireland
- Introduction
- Bacteria comprising the NSLAB complex
- NSLAB in different cheese varieties
- The source of NSLAB in cheese
- The growth of NSLAB in cheese
- The influence of NSLAB on cheese quality
- Selection of NSLAB adjuncts for quality improvement of cheese
- Conclusions
- References
The production of smear cheeses
W Bockelman, BafM, Germany
- Introduction: smear-ripened cheese varieties
- Production and ripening
- Developing ripening cultures
- Conclusions and future trends
- Sources of further information and advice
- References
Flavour formation in cheese
W Engels, J van Hylckama Vlieg and G Smit, NIZO Food Research, The Netherlands
- Introduction
- Amino acid conversion
- Amino acid catabolism
- Methionine catabolism
- Branched-chain and aromatic amino acid conversion
- Conversion of other amino acids
- Natural biodiversity and tailor-made starter cultures
- Future trends
- References
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