The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or a less obvious ingredient. This new edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products.

Written for food technologists making dairy products, the book is also an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and those working in academic and research institutions.

Contents:
Introduction.
Liquid milk and creams: Milk quality. Destruction of microorganisms by heat. Raw milk handling prior to processing. Heat treatment of milk and cream. Milk processing. Cream processing.
Microbiology of fermented milk products: LAB historical review. Microbiology of starter LAB. Microbiology of secondary flora. Functions of starter LAB. Functions of secondary flora. Selection, production and use of LAB. Microbial defects and quality problems.
Cheese: Raw materials. Flavor and texture formation in cheese. Manufacturing techniques.
Cultured milk and fresh cheeses: Yogurt. The manufacture of yogurt. Manufacture of thermised yoghurt. Kefir and koumiss. Kishk. Quarg and fromage frais. Cultured cream (soured cream; creme fraiche; creme frais). Future developments.
Butter and mixed fat spreads: Butter. Industrial butter-making processes. Butter: its perceived shortcomings.
Concentrated milkfat products: Flavor and properties of milkfat. Manufacturing process for milkfat products. Products and application.
Milk concentrates and milk powders: Water activity and food preservation. Concentrated milk product manufacture. Milk powders.
Ice cream and aerated desserts: Ice cream. Aerated desserts.
Milk based desserts: Starches and hydrocolloids used in dairy desserts. Dairy dessert types and ingredients. Manufacturing processes of ready-to-eat milk desserts. Process parameters and their influence on dessert properties.
Milk chemistry and nutritive value: Milk fat. Milk proteins. Lactose. Minerals in milk. Minor components and micronutrients.
Laboratory control in milk product manufacture: The microbiological aspects of laboratory control. The chemical aspects of laboratory control.
Hygiene in milk product manufacture: Microorganizms of concern. assessment of hygienic requirements. HACCP outline examples. Pasteurization. Factory hygiene. Services. Cleaning.
Index.

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