by Ramesh Chandan

Dairy-Based Ingredients offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry. It is the first single source to bring together the practical information needed to understand and work with dairy-based ingredients in a concise, easy-to-follow format.

Equipped with this guide, food professionals no longer need to spend time searching for answers to questions about dairy-based ingredients in the scattered scientific literature or the product-specific information provided by suppliers.

Designed for anyone working in the food industry--not just technical staff--this ready reference offers quick access to basic technical information. Among the dairy ingredients covered are fluid milk, milk concentrates, cheese and cheese products, frozen deserts, whey products and lactose, fermented milks, and milkfat concentrates. This book also covers the use of these components in a wide variety of finished food products, including baked goods, confectionery, sauces, dressings, puddings, infant formulas, snack foods, meats, and more. Details include basic chemistry, functional properties, food applications, tips on problem-solving, analytical testing, processing characteristics, production and specifications, nutrition, labeling, safety, and regulatory issues.

Dairy-Based Ingredients is designed for maximum convenience. The presentation is direct and easy-to-read. Definitions, facts, and principles appear in the page margins to highlight key information. Troubleshooting tables allow readers to quickly look up symptoms, causes, and solutions to common application problems. A generous supply of illustrations, diagrams, and charts simplifies important processes and data. Tables summarize specifications, chemical composition, and other critical information. Photographs show examples of current technology, equipment, and products at key stages in the production process.

This handbook is a valuable resource for a wide range of professionals in the food industry, including new product developers, quality assurance staff, production personnel, plant managers and supervisors, course instructors, students, engineers, chemists, microbiologists, purchasing agents, suppliers, and technical sales representatives.

Contents

1. Properties of Milk and Its Components
2. Basic Milk Processing
3. Production and Specifications of Milk Concentrates
4. Processing and Specifications of Dairy Foods
5. Baked Products
6. Chocolate and Confectionery Products
7. Sauces, Dressings, and Dairy Desserts
8. Snack Foods, Meats, and Other Applications
9. Nutrition and Labeling
10. Regulatory and Safety Aspects

Appendices
Glossary
Index

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