Processing and Quality Assurance Aspects of Dairy Products

Description

Dairy processing involves conversion of raw milk into fluid milk products, and an array of dairy products such as butter, yogurt, and fermented milks, cheeses, dry milk powders, dry whey products, ice cream, and frozen and refrigerated desserts. Dairy technology may be defined as the application of theoretical and applied scientific knowledge to transforming milk into articles of commerce. Dairy processing involves chemical, microbiological, physical, and engineering principles and it is imperative to understand them for effective management of a dairy plant. Additionally, meeting consumer expectations by controlling the processes to deliver quality, safety, and shelf life of the products is paramount to successful dairy processing operation. In the recent past, major advances in dairy processing have resulted in improvement in safety and quality of products. This book “Processing and Quality Assurance Aspects of Dairy Products” deals with major products and outlines of basic dairy processes used for making them. The details of the processes and quality assurance and procedures follow in succeeding chapters of this book.