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Dairy Processing Related Titles from Woodhead’S Food Science, Technology and Nutrition List

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Dairy Processing Related Titles from Woodhead’S Food Science, Technology and Nutrition List Dairy processing Related titles from Woodhead’s food science, technology and nutrition list: Functional dairy products (ISBN: 1 85573 584 9) Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, this major collection first reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part II considers product development and such issues as clinical trials and safety evaluation. Part III reviews particular types of product from oligosaccharides to lactic acid bacteria. Texture in food, Volume 1: Semi-solid foods (ISBN: 1 85573 673 X) Understanding and controlling the texture of semi-solid foods such as yoghurt and ice cream is a complex process. With a distinguished international team of contributors, this important collection summarises some of the most significant research in this area. The first part of the book looks at the behaviour of gels and emulsions, how they can be measured and their textural properties improved. The second part of the collection discusses the control of texture in particular foods such as yoghurt, ice cream, soups, spreads and sauces. Taints and off-flavours in foods (ISBN: 1 85573 449 4) Taints and off-flavours are a major problem for the food industry. Part 1 of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically derived off-flavours, to packaging materials as a source of taints. The second part of the book discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our website at www.woodhead-publishing.com • contacting Customer Services (e-mail: [email protected]; fax: +44 (0) 1223 893694; tel: +44 (0) 1223 891358, ext. 30; address: Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, telephone and fax as above; e-mail: [email protected]). Please confirm which subject areas you are interested in. Dairy processing Improving quality Edited by Gerrit Smit Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2003, Woodhead Publishing Limited and CRC Press LLC ß 2003, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing Limited ISBN 1 85573 676 4 (book); 1 85573 707 8 (e-book) CRC Press ISBN 0-8493-1758-4 CRC Press order number: WP1758 Cover design by The ColourStudio Project managed by Macfarlane Production Services, Markyate, Hertfordshire (e-mail: [email protected]) Typeset by MHL Typesetting Limited, Coventry, Warwickshire Printed by TJ International Ltd, Padstow, Cornwall, England Contents Contributor contact details ............................................. xiii 1 Introduction ........................................................ 1 G. Smit, NIZO Food Research, The Netherlands Part I Dairy product safety and quality ........................... 3 2 The major constituents of milk .................................... 5 P. F. Fox, University College Cork, Ireland 2.1 Introduction . ................................................ 5 2.2 Lactose . ................................................ 7 2.3 Lipids . ....................................................... 12 2.4 Proteins . ................................................ 18 2.5 Minor proteins . ...................................... 26 2.6 Salts . ....................................................... 36 2.7 References . ................................................ 38 3 Influences on raw milk quality .................................... 42 M. Boland, Fonterra Research Centre, New Zealand 3.1 Introduction . ................................................ 42 3.2 Breed, genetics and milk quality . ........................ 45 3.3 Cow diet and milk quality . ............................... 52 3.4 Other aspects of animal husbandry and milk quality . 55 3.5 Future trends . ................................................ 59 3.6 Sources of further information and advice . ................. 61 3.7 Acknowledgements . ...................................... 62 3.8 References . ................................................ 62 vi Contents 4 Good hygienic practice in milk processing ........................ 68 M. C. te Giffel, NIZO Food Research, The Netherlands 4.1 Introduction . ......................................... 68 4.2 The principal hazards . .................................. 69 4.3 Good hygienic practice . .................................. 72 4.4 Future trends . ......................................... 77 4.5 Sources of further information and advice . ............. 79 4.6 Bibliography . ......................................... 79 5 Improvements in the pasteurisation and sterilisation of milk .... 81 M. J. Lewis, The University of Reading, UK 5.1 Introduction . ......................................... 81 5.2 Kinetic parameters in heat inactivation . .................... 82 5.3 Thermisation and tyndallisation . ........................... 83 5.4 Pasteurisation . ......................................... 85 5.5 Factors affecting the effectiveness of pasteurisation . 86 5.6 Extended shelf-life milks . .................................. 92 5.7 Sterilisation . ......................................... 92 5.8 Ultra-high temperature (UHT) sterilisation . ............. 95 5.9 Aseptic packaging and storage . ........................... 100 5.10 References ................................................... 100 6 Modelling the effectiveness of pasteurisation ...................... 104 R. C. McKellar, Agriculture and Agri-Food Canada 6.1 Introduction: the role of predictive modelling . ............. 104 6.2 The development of thermal models . .................... 105 6.3 Key steps in model development . ........................... 110 6.4 Models for key enzymes and pathogens . .................... 115 6.5 Modelling and risk assessment . ........................... 117 6.6 Risk assessment and pasteurisation . .................... 121 6.7 Future trends . ......................................... 124 6.8 Sources of further information and advice . ............. 125 6.9 References ................................................... 126 7 Flavour generation in dairy products ............................. 130 A. E. M. Boelrijk, C. de Jong and G. Smit, NIZO Food Research, The Netherlands 7.1 Introduction . ......................................... 130 7.2 Raw and heat-treated milk . .................................. 134 7.3 Yoghurt and buttermilk . .................................. 142 7.4 Conclusion and future trends . ........................... 147 7.5 Acknowledgements . ......................................... 148 7.6 References ................................................... 148 Contents vii 8 Controlling the texture of fermented dairy products: the case of yoghurt ................................................. 155 D. Jaros and H. Rohm, Dresden University of Technology, Germany 8.1 Introduction . ................................................ 155 8.2 The manufacture of yoghurt . ............................... 155 8.3 Factors affecting yoghurt texture . ........................ 160 8.4 Measuring the rheological and textural properties of yoghurt 166 8.5 Future trends . ................................................ 174 8.6 Sources of further information and advice . ................. 176 8.7 References . ................................................ 176 9 Factors affecting
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