Dairy Processing And Quality Assurance

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Table of Contents

• Contents (p.6)
• Contributors (p.8)
• Preface (p.11)
• 1 Dairy Processing and Quality Assurance: An Overview (p.14)
• 2 Dairy Industry: Production and Consumption Trends (p.54)
• 3 Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory (p.72)
• 4 Chemical Composition, Physical and Functional Properties of Milk and Milk Ingredients (p.88)
• 5 Microbiological Considerations Related to Dairy Processing (p.117)
• 6 Regulations for Product Standards and Labeling (p.157)
• 7 Milk from Farm to Plant (p.181)
• 8 Ingredients in Dairy Products (p.201)
• 9 Fluid Milk Products (p.215)
• 10 Cultured Milk and Yogurt (p.231)
• 11 Butter and Spreads: Manufacture and Quality Assurance (p.265)
• 12 Cheese (p.285)
• 13 Evaporated and Sweetened Condensed Milks (p.321)
• 14 Dry Milk Products (p.331)
• 15 Whey and Whey Products (p.349)
• 16 Ice Cream and Frozen Desserts (p.369)
• 17 Puddings and Dairy-Based Desserts (p.399)
• 18 Role of Milk and Dairy Foods in Nutrition and Health (p.423)
• 19 Product Development Strategies (p.441)
• 20 Packaging Milk and Milk Products (p.455)
• 21 Nonthermal Preservation Technologies for Dairy Applications (p.477)
• 22 Management Systems for Safety and Quality (p.495)
• 23 Laboratory Analysis of Milk and Dairy Products (p.541)
• Index (p.587)

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