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
Table of Contents:
Contributors vii
Preface xi
1. Dairy Ingredients for Food Processing: An Overview 3
Ramesh C. Chandan
2. Chemical, Physical, and Functional Characteristics of Dairy Ingredients 35
Stephanie R. Pritchard and Kasipathy Kailasapathy
3. Microbiological Aspects of Dairy Ingredients 59
Michael Rowe and John Donaghy
4. Processing Principles of Dairy Ingredients 103
Arun Kilara
5. Concentrated Fluid Milk Ingredients 123
Nana Y. Farkye and Shakeel ur-Rehman
6. Dry Milk Ingredients 141
Mary Ann Augustin and Phillip Terence Clarke
7. Casein, Caseinates, and Milk Protein Concentrates 161
Mary Ann Augustin, Christine M. Oliver, and Yacine Hemar
8. Whey-based Ingredients 179
Lee M. Huffman and Lilian de Barros Ferreira
9. Butter and Butter Products 199
Anna M. Fearon
10. Principles of Cheese Technology 225
Ramesh C. Chandan and Rohit Kapoor
11. Manufacturing Outlines and Applications of Selected Cheese Varieties 267
Ramesh C. Chandan and Rohit Kapoor
12. Enzyme-modifi ed Dairy Ingredients 317
Arun Kilara and Ramesh C. Chandan
13. Fermented Dairy Ingredients 335
Junus Salampessy and Kasipathy Kailasapathy
14. Functional Ingredients from Dairy Fermentations 357
Ebenezer R. Vedamuthu
15. Dairy-based Ingredients: Regulatory Aspects 375
Dilip A. Patel
16. Nutritive and Health Attributes of Dairy Ingredients 387
Ramesh C. Chandan
17. Dairy Ingredients in Dairy Food Processing 421
Tonya C. Schoenfuss and Ramesh C. Chandan
18. Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods 473
Ramesh C. Chandan
19. Dairy Ingredients in Chocolate and Confectionery Products 501
Jorge Bouzas and Steven Hess
20. Dairy Ingredients in Infant and Adult Nutrition Products 515
Jeffrey Baxter, Steven Dimler, and Nagendra Rangavajala
Index 533
About the Author :
Ramesh C. Chandan, Ph.D., is a consultant in dairy science and technology and has worked for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science. Arun Kilara, Ph.D., also a food science consultant, has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.
Review :
"This book describes various dairy ingredients that are commonly used in food processing. It is intended for use by professionals engaged in management, research and development, quality assurance and manufacturing operations within the food industry." (International Food Information Service, 13 December 2010)
