Advanced Dairy Science and Technology [Hardcover]

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors.

Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.

This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

List of Contributors x

Preface xi

1 Thermapl Processing of Milk 1
Peter de Jong

1.1 Introduction 2

1.1.1 Background 2

1.1.2 Outline 2

1.2 Heat-induced changes of milk 3

1.2.1 Heat-induced reactions in milk – bulk reactions 3

1.2.2 Heat-induced reactions in milk – surface reactions 7

1.2.3 Reaction engineering approach 7

1.3 Processes 9

1.3.1 Equipment 9

1.3.2 Classification of heating processes 11

1.3.3 Advanced processes 13

1.4 Operational considerations and limitations 15

1.4.1 Flow characteristics 15

1.4.2 Protein and mineral fouling 16

1.4.3 Adherence and growth of microorganisms 19

1.5 Optimization 22

1.5.1 Introduction 22

1.5.2 Approach 23

1.5.3 Case study: pasteurization 25

1.6 Conclusions and future trends 28

1.6.1 Longer operating timl³!