{"product_id":"dairy-processing-and-quality-assurance-isbn-9781118810316","title":"Dairy Processing and Quality Assurance","description":"\u003cp\u003e\u003ci\u003eDairy Processing and Quality Assurance, Second Edition\u003c\/i\u003e 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.\u003c\/p\u003e  \u003cp\u003eThe 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.\u003c\/p\u003e  \u003cp\u003eThis fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes:\u003c\/p\u003e  \u003cul\u003e\n\u003cli\u003eNew regulatory developments\u003c\/li\u003e \u003cli\u003eThe latest market trends\u003c\/li\u003e \u003cli\u003eNew processing developments, particularly with regard to yogurt and cheese products\u003c\/li\u003e \u003cli\u003eFunctional aspects of probiotics, prebiotics and synbiotics\u003c\/li\u003e \u003cli\u003eA new chapter on the sensory evaluation of dairy products\u003c\/li\u003e\n\u003c\/ul\u003e  \u003cp\u003eIntended for professionals in the dairy industry, \u003ci\u003eDairy Processing and Quality Assurance, Second Edition\u003c\/i\u003e, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.\u003c\/p\u003e Contributors, vii \u003cp\u003ePreface to the Second Edition, ix\u003c\/p\u003e \u003cp\u003ePreface to the First Edition, xi\u003c\/p\u003e \u003cp\u003e1. Dairy Processing and Quality Assurance: An Overview, 1\u003cbr\u003e\u003ci\u003eRamesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Dairy Industry: Production and Consumption Trends, 41\u003cbr\u003e\u003ci\u003eRamesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory, 60\u003cbr\u003e\u003ci\u003eRamesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients, 77\u003cbr\u003e\u003ci\u003eKasipathy Kailasapathy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Microbiological Considerations Related to Dairy Processing, 106\u003cbr\u003e\u003ci\u003eRonald H. Schmidt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. Regulations for Product Standards and Labeling, 152\u003cbr\u003e\u003ci\u003eCary P. Frye and Arun Kilara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Milk from Farm to Plant, 178\u003cbr\u003e\u003ci\u003eCary P. Frye and Arun Kilara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Dairy-Based Ingredients, 197\u003cbr\u003e\u003ci\u003eRamesh C. Chandan and Arun Kilara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Fluid Milk Products, 220\u003cbr\u003e\u003ci\u003eJohn Partridge\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. Cultured Milk and Yogurt, 235\u003cbr\u003e\u003ci\u003eNagendra P. Shah and Claude P. Champagne\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266\u003cbr\u003e\u003ci\u003eAshok A. Patel, Prateek Sharma, and Hasmukh Patel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Cheese, 287\u003cbr\u003e\u003ci\u003eDonald J. McMahon and Maria Brym\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Evaporated and Sweetened Condensed Milks, 310\u003cbr\u003e\u003ci\u003ePrateek Sharma, Hasmukh Patel, and Ashok Patel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14. Dry Milk Products, 333\u003cbr\u003e\u003ci\u003ePranav K. Singh and Harjinder Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Whey and Whey Products, 349\u003cbr\u003e\u003ci\u003eArun Kilara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16. Ice Cream and Frozen Desserts, 367\u003cbr\u003e\u003ci\u003eArun Kilara and Ramesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17. Puddings and Dairy-Based Desserts, 397\u003cbr\u003e\u003ci\u003eRamesh C. Chandan and Arun Kilara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18. Role of Milk and Dairy Foods in Nutrition and Health, 428\u003cbr\u003e\u003ci\u003eRamesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19. Sensory Evaluation of Milk and Milk Products, 467\u003cbr\u003e\u003ci\u003eValente B. Alvarez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20. Product Development Strategies, 488\u003cbr\u003e\u003ci\u003eVijay Kumar Mishra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21. Packaging Milk and Milk Products, 506\u003cbr\u003e\u003ci\u003eAaron L. Brody\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22. Potential Applications of Nonthermal Processing Technologies in the Dairy Industry, 528\u003cbr\u003e\u003ci\u003eHasmukh A. Patel, Tim Carroll, and Alan L. Kelly\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23. Management Systems for Safety and Quality, 553\u003cbr\u003e\u003ci\u003eDilip Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24. Laboratory Analysis of Milk and Dairy Products, 600\u003cbr\u003e\u003ci\u003eC. T. Deibel and R. H. Deibel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex, 647\u003c\/p\u003e \u003cp\u003e\u003cb\u003eRamesh C. Chandan\u003c\/b\u003e, Ph.D., a consultant in dairy science and technology, served for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored\/edited nine other books in the area of dairy food science.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eArun Kilara\u003c\/b\u003e, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. He has authored\/edited five books related to dairy food science.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eNagendra P. Shah\u003c\/b\u003e, Ph.D., a Professor at the University of Hong Kong is very well known for his contribution in Dairy Technology area. He has served on the Faculty of Victoria University, Melbourne, Australia for 22 years.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989020950757,"sku":"NP9781118810316","price":262.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118810316.jpg?v=1761782469","url":"https:\/\/k12savings.com\/es\/products\/dairy-processing-and-quality-assurance-isbn-9781118810316","provider":"K12savings","version":"1.0","type":"link"}