Milk and Dairy Product Technology
By: Edgar Spreer
Edition: First edition.
Publisher: Taylor and Francis
Published: 2017
Place of publication: London
Language: eng
ISBN-13: 9781351431361
Subjects: Dairy processing; Dairy products; Dairy Products; Produits laitiers; Traitement
Description: "Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies."--Provided by publisher.
Table of contents: title: Chapter 1 Introduction to Technology; title: 1.1. Basic technological terms 1.2. Dairy technology 1.3. Dairy plants 1.4. Professional requirements; title: chapter 2 Milk as a Raw Material and Food; title: 2.1. Terms 2.2. Milk as a food 2.3. Composition and characteristics of milk 2.4. Microbiology of milk 2.5. Cell count of milk; title: chapter 3 Milk Reception; title: 3.1. Quantity determination 3.2. Quality evaluation 3.3. Cleaning and disinfection of transport facilities 3.4. Milk returns 3.5. Process for reception and returns; title: chapter 4 Milk Processing; title: 4.1. Terms and definitions 4.2. Technology 4.3. Process lines 4.4. Dairy equipment; title: chapter 4 Milk Processing; title: 4.1. Terms and definitions; title: chapter iii i i i; title: chapter 5 Market Milk, Milk Drinks and Cream Products; title: 5.1. Market milk, industrial milk 5.2. Milk drinks 5.3. Cream products 5.4. Desserts and cream products; title: chapter 6 Butter Manufacture; title: 6.1. Terms, importance and characterization of butter 6.2. Technology of butter manufacture 6.3. Process lines for continuous butter manufacture 6.4. Batch butter manufacturing 6.5. Fat concentrate chilling process (separation process); title: chapter 7 Cheese Manufacture; title: 7.1. Terms and definitions 7.2. Classification 7.3. Technology of rennet cheese manufacturing 7.4. Fresh cheese 7.5. Cheese from sour milk quarg; title: chapter 8 Acidified Milk Products; title: 8.1. Terms, importance and categories 8.2. Yogurt products 8.3. Kefir 8.4. Acidophilus milk 8.5. Buttermilk; title: chapter 9 Long-Life Milk Products; title: 9.1. Terms and importance 9.2. Technology 9.3. Evaporated milk 9.4. Sweetened condensed milk 9.5. Milk powder; title: chapter 10 Whey and Whey Utilization; title: 10.1. Terms and composition of whey; title: chapter 11 Cleaning and Disinfection in a Dairy; title: 11.1. Terms and definitions 11.2. Type and characteristics of dirt 11.3. Form, materials and surface characteristics of the surfaces to be cleaned 11.4. Requirements, type and effects of cleaning and; title: chapter 12 Water Supply and Wastewater Treatment in a Dairy; title: 12.1. Water supply 12.2. Wastewater treatment; title: chapter 13 Refrigeration in a Dairy; title: 13.1. Terms 13.2. Refrigeration installations 13.3. Refrigeration and storage 13.4. Refrigerant distribution; title: chapter 14 Energy Supply in a Dairy; title: 14.1. Steam 14.2. Steam distribution and steam requirements 14.3. Hot water production 14.4. Heating and air-conditioning; title: chapter 15 Electricity in a Dairy; title: 15.1. Electrical motors 15.2. Electrical energy requirements; title: chapter 16 Hygiene and Occupational Safety.