Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.

Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions of the chemical, composition, physical and functional properties of milk; microbiological considerations related to milk processing; regulatory compliance; transportation to the processing plant; and the ingredients used in processing of dairy products. The main section of the book is dedicated toprocessing and production with coverage of: fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.Dairy Processing and Quality Assurance presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture. Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance also appeals to professors and students in dairy science for its contemporary information and experience-based applications.

Contributors, vii
Preface, xi
1. Dairy Processing and Quality Assurance: An Overview, 1
Ramesh C. Chandan
2. Dairy Industry: Production and Consumption Trends, 41
Ramesh C. Chandan
3. Mammary Gland and Milk Biosynthesis: Nature's Virtual Bioprocessing Factory, 59
Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver
4. Chemical Composition, Physical and Functional Properties of Milk and Milk Ingredients, 75
Kasipathy Kailasapathy
5. Microbiological Considerations Related to Dairy Processing, 105
Ronald H. Schmidt
6. Regulations for Product Standards and Labeling, 145
Cary P. Frye and Arun Kilara
7. Milk from Farm to Plant, 169
Cary P. Frye and Arun Kilara
8. Ingredients in Dairy Products, 189
Douglas Olson and Kayanush J. Aryana
9. Fluid Milk Products, 203
John Partridge
10. Cultured Milk and Yogurt, 219
T. Vasiljevic and N. P. Shah
11. Butter and Spreads: Manufacture and Quality Assurance, 253
Anna M. Fearon and Matthew Golding
12. Cheese, 273
Tanoj K. Singh and Keith R. Cadwallader
13. Evaporated and Sweetened Condensed Milks, 309
Nana Y. Farkye
14. Dry Milk Products, 319
Mary Ann Augustin and Phillip Terence Clarke
15. Whey and Whey Products, 337
Arun Kilara
16. Ice Cream and Frozen Desserts, 357
Arun Kilara and Ramesh C. Chandan
17. Puddings and Dairy-Based Desserts, 387
Ramesh C. Chandan and Arun Kilara
18. Role of Milk and Dairy Foods in Nutrition and Health, 411
Ramesh C. Chandan and Arun Kilara
19. Product Development Strategies, 429
Vijay Kumar Mishra
20. Packaging Milk and Milk Products, 443
Aaron L. Brody
21. Nonthermal Preservation Technologies for Dairy Applications, 465
Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly
22. Management Systems for Safety and Quality, 483
Dilip A. Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu
23. Laboratory Analysis of Milk and Dairy Products, 529
C. T. Deibel and R. H. Deibel
Index, 575