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
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.
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.