Dairy Powders and Concentrated Products By
2009 | 398 Pages | ISBN: 140515764X | PDF | 6 MB
The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world.For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected]o available from Wiley-BlackwellMilk Processing and Quality ManagementEdited by A.Y. TamimeISBN 978 1 4051 4530 5Cleaning-in-PlaceEdited by A.Y. TamimeISBN 978 1 4051 5503 8Advanced Dairy Science and TechnologyEdited by T. Britz and R. RobinsonISBN 978 1 4051 3618 1International Journal of Dairy TechnologyPublished quarterlyPrint ISSN: 1364 727XOnline ISSN: 1471 0307Content: Chapter 1 Chemistry of Milk - Role of Constituents in Evaporation and Drying (pages 1-27): Dr H. C. Deeth and Mr J. HartantoChapter 2 Current Legislation on Concentrated and Dried Milk Products (pages 28-98): Dr M. HickeyChapter 3 Technology of Evaporators, Membrane Processing and Dryers (pages 99-148): Professor M. Caric, Dr Ir. J. C. Akkerman, S. Milanovic, Dr S. E. Kentish and A. Y. TamimeChapter 4 Production of Evaporated Milk, Sweetened Condensed Milk and 'Dulce de Leche' (pages 149-179): Professor M. N. Oliveira, Dr A. L. B. Penna and Professor H. Garcia NevarezChapter 5 Dried Milk Products (pages 180-234): Dr M. Skanderby, Dr V. Westergaard, Mr A. Partridge and Professor D. D. MuirChapter 6 Casein and Related Products (pages 235-254): Dr H. S. Rollema and Professor D. D. MuirChapter 7 Dried Whey, Whey Proteins, Lactose and Lactose Derivative Products (pages 255-267): Dr P. JelenChapter 8 Specialised and Novel Powders (pages 268-293): Dr P. Havea, Mr A. J. Baldwin and Dr A. J. CarrChapter 9 Infant Formulae - Powders and Liquids (pages 294-331): Ir D.?H. Montagne, Dr P. Van Dael, Dr M. Skanderby and W. HugelshoferChapter 10 Process Control in Evaporation and Drying (pages 332-350): Dr C. G. Bloore and Dr D. J. O'CallaghanChapter 11 Hazards in Drying (pages 351-369): Dr C. G. Bloore and Dr D. J. O'Callaghan
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