Dairy processing : improving quality

Part 1 Dairy product safety and quality: The major constituents of milk Influences on raw milk quality Good hygienic practice in milk processing Improvements in the pasteurisation and sterilisation of milk Modelling the effectiveness of pasteurisation Flavour generation in dairy products Controlling the texture of fermented dairy products: the case of yoghurt Factors affecting the shelf-life of milk and milk products Testing the authenticity of milk and milk products Functional dairy products Developing and approving health claims for functional dairy products. Part 2 New technologies to improve quality: On-line measurement of product quality in dairy processing Rapid on-line analysis to ensure the safety of milk High-pressure processing to improve dairy product quality Optimising product quality and process control for powdered dairy products Separation technologies to produce dairy ingredients The use of dissolved carbon dioxide to extend the shelf-life of dairy products. Part 3 Cheese manufacture: Acceleration of cheese ripening Non-starter lactic acid bacteria (NSLAB) and cheese quality The production of smear cheeses Flavour formation in cheese. Part 4 Appendix: Improving the nutritional quality of milk.