Dairy Processing and Quality Assurance

<p><i>Dairy Processing and Quality Assurance, Second Edition</i> describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.</p> <p>The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques.</p> <p>This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes:</p> <ul><li>New regulatory developments</li> <li>The latest market trends</li> <li>New processing developments, particularly with regard to yogurt and cheese products</li> <li>Functional aspects of probiotics, prebiotics and synbiotics</li> <li>A new chapter on the sensory evaluation of dairy products</li></ul> <p>Intended for professionals in the dairy industry, <i>Dairy Processing and Quality Assurance, Second Edition</i>, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.</p>