• developments in on-line control of process efficiency and product quality
• new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products
• the use of dissolved carbon dioxide to extend the shelf-life of milk

Part 3 addresses cheese manufacture in detail.

Contents

1. Introduction

Part 1: Dairy Product Quality and Safety

2. The major constituents of milk
   • Lactose
   • Lipids
   • Proteins
   • Minor proteins
   • Salts

3. Influences on raw milk quality
   • Breed, genetics and milk quality
   • Cow diet and milk quality
   • Other aspects of animal husbandry and milk quality

4. Good hygienic practice in milk processing
   • Introduction
   • The principal hazards
   • Good hygienic practice

5. Improvements in the pasteurisation and sterilisation of milk
   • Kinetic parameters in heat inactivation
   • Thermization and tyndallisation
   • Pasteurisation
   • Factors affecting the effectiveness of pasteurisation
   • Extended shelf-life milks
   • Sterilisation
   • Ultra-high temperature (UHT) sterilisation
   • Aseptic packaging and storage

6. Modelling the effectiveness of pasteurisation
   • The role of predictive modelling
   • The development of thermal models
   • Key steps in model development
   • Models for key enzymes and pathogens
   • Modelling and risk assessment
   • Risk assessment and pasteurisation

7. Flavour generation in dairy products
   • Raw and heat-treated milk
   • Yoghurt and buttermilk

8. Controlling the texture of dairy products: the case of yoghurt
   • The manufacture of yoghurt
   • Factors affecting yoghurt texture
   • Measuring the rheological and textural properties of yoghurt

9. Factors affecting the shelf-life of milk and milk products
   • Chemical composition and principal reactions of milk
   • Bacteria in milk and related enzyme activity
   • Raw milk enzymes
   • Control of the quality of short shelf-life products
   • Yoghurt and fermented milk
   • Factors affecting the stability of long-shelf-life products
   • Control of the stability of long-life milk products

10. Testing the authenticity of milk and milk products
    • Detecting and quantifying foreign fats
    • Detecting milk of different species
    • Detection of non-milk proteins, watering of milk and alteration of the casein/whey protein ratio
    • Measuring heat load
    • Identifying geographical origin

11. Functional dairy products
    • Composition of milk
    • Fermented milk products
    • What do we mean by functional dairy products?
    • Examples of functional dairy products: gastrointestinal health and general well-being
    • Examples of functional dairy products: cardiovascular health
    • Examples of functional dairy products: osteoporosis and other conditions

12. Developing and approving health claims for functional dairy products
    • The body's defence mechanisms
    • In vitro studies
    • Animal studies
    • Human studies
    • Making health claims

Part 2: New Technologies to Improve Quality

13. On-line measurement of product quality in dairy processing
    • On-line measurement of physical parameters
    • Measuring product composition
    • On-line microbiological testing
    • Monitoring fouling and cleaning in place

14. Rapid on-line instrumentation to ensure the safety of milk
    • Monitoring contamination during milking: faecal contamination and mycotoxins
    • Measuring the effectiveness of heat treatment

15. High-pressure processing to improve dairy product quality
    • High pressure principles and technologies
    • The effects of high pressure on nutritional and other qualities in milk
    • The effects of high pressure on bacteria and enzymes
    • The effects of high pressure on milk proteins
    • Effects on other properties of milk
    • Effects on cheese and yoghurt-making properties of milk
    • High-pressure treatment of cheese

16. Optimising product quality and process control for powdered dairy products
    • Evaporation and drying processes
    • Quality criteria for dairy-based powders
    • Modelling quality
    • Process and product control
    • Ensuring process safety

17. Separation technologies to produce dairy ingredients
    • Separation technologies
    • Isolation of ingredients
    • Developments in separation technology

18. The use of dissolved carbon dioxide to extend the shelf-life of milk
    • Factors limiting the shelf-life of dairy products
    • The effect of carbon dioxide on bacterial growth
    • Effects of carbon dioxide on raw milk quality
    • Effects of carbon dioxide on dairy product quality
    • Bacteriocidal and sporicidal effects if dissolved carbon dioxide during thermal processing

Part 3: Cheese Manufacture

19. Acceleration of cheese ripening
    • Accelerating cheese ripening: elevated temperature
    • Addition of exogenous enzymes or attenuated starters
    • Use of adjunct cultures
    • Genetic modification of starter bacteria
    • High pressure technology
    • Enzyme modified cheeses as flavourings

20. Non-starter lactic acid bacteria (NSLAB) and cheese quality
    • Bacteria comprising the NSLAB complex
    • NSLAB in different cheese varieties
    • The source of NSLAB in cheese
    • The growth of NSLAB in cheese
    • The influence of NSLAB on cheese quality
    • Selection of NSLAB adjuncts for quality improvement of cheese

21. The production of smear cheeses
    • Smear-ripened cheese varieties
    • Production and ripening
    • Developing ripening cultures

22. Flavour formation in cheese
    • Amino acid conversion
    • Amino acid catabolism
    • Methionine catabolism
    • Branched-chain and aromatic amino acid conversion
    • Conversion of other amino acids
    • Natural biodiversity and tailor-made starter cultures

Index