Dairy Processing and Quality Assurance by Ramesh C Chandan

Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance by Ramesh C. Chandan

Contents of Dairy Processing and Quality Assurance

  • Dairy Industry: Production and Consumption Trends
  • Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory
  • Chemical Composition Physical and Functional Properties of Milk and Milk Ingredients
  • Microbiological Considerations Related to Dairy Processing
  • Regulations for Product Standards and Labeling
  • Milk from Farm to Plant
  • Ingredients in Dairy Products
  • Fluid Milk Products
  • Cultured Milk and Yogurt
  • Butter and Spreads: Manufacture and Quality Assurance
  • Cheese
  • Evaporated and Sweetened Condensed Milks
  • Dry Milk Products
  • Whey and Whey Products
  • Ice Cream and Frozen Desserts
  • Puddings and Dairy-Based Desserts
  • Role of Milk and Dairy Foods in Nutrition and Health
  • Product Development Strategies
  • Packaging Milk and Milk Products
  • Nonthermal Preservation Technologies for Dairy Applications
  • Management Systems for Safety and Quality
  • Laboratory Analysis of Milk and Dairy Products

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