Dairy Processing: Improving Quality

The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality The first two chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation. Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part 3 looks in detail at key advances in cheese manufacturing. This volume serves as a standard reference for the dairy industry in improving process efficiency and product quality.

Table of Contents:
Introduction DAIRY PRODUCT SAFETY AND QUALITY The Major Constituents of Milk P.F. 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.C. te Giffel, NIZO Food Research, The Netherlands Introduction The Principal Hazards Good Hygienic Practice Future Trends Sources of Further Information and Advice Bibliography 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.E.M. 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 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 A Amine, Universite Hassan II-Mahammedia, Morocco 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 W Messens, Agricultural Research Centre - Ghent, Belgium 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 The 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 Dairy Products 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 of Dissolved Carbon Dioxide during Thermal Processing References 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 APPENDIX Improving the Nutritional Quality of Milk D.I. Givens and K.J. Shingfield, The University of Reading, UK Introduction Factors Affecting Milk Protein Content Factors Affecting Milk Fat Content Future Trends References