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
