Dairy Processing and Quality Assurance: An Overview

Dairy Processing and Quality Assurance

Volumn , Issue , 2009, Pages 1-40

  Chandan, Ramesh C ^a  

^a NONE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PROCESSING;

QUALITY ASSURANCE;

EID: 84946750123     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813804033.ch1     Document Type: Chapter

References (52)

1. Aneja RP, Mathur BN, Chandan RC, Banerjee AK. 2002. Technology of Indian Milk Products. Dairy India Yearbook, New Delhi, India, pp. 183-196.
2. Chandan RC. 1997. Dairy-Based Ingredients. Eagan Press, St. Paul, MN, pp. 1-56.
3. Chandan RC. 2004. Dairy: Yogurt. In: JS Smith, YH Hui (Eds), Food Processing: Principles and Applications. Blackwell Publishing, Ames, IA, pp. 297-318.
4. Chandan RC. 2007a. Milk composition, physical and processing characteristics. In: YH Hui (Ed), RC Chandan, S Clark, N Cross, J Dobbs, WJ Hurst, LML Nollet, E Shimoni, N Sinha, EB Smith, S Surapat, A Titchenal, F Toldra (Associate Eds), Handbook of Food Products Manufacturing. Vol. 2: Health, Meat, Milk, Poultry, Seafood and Vegetables. John Wiley and Interscience Publishers, New York, pp. 347-377.
5. Chandan RC. 2007b. Functional properties of milk constituents. In: YH Hui (Ed), RC Chandan, S Clark, N Cross, J Dobbs, WJ Hurst, LML Nollet, E Shimoni, N Sinha, EB Smith, S Surapat, A Titchenal, F Toldra (Associate Eds), Handbook of Food Products Manufacturing. Vol. 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley and Interscience Publishers, New York, pp. 971-987.
6. Chandan RC. 2007c. Cheese varieties made by direct acidification of hot milk. In: YH Hui (Ed), RC Chandan, S Clark, N Cross, J Dobbs, WJ Hurst, LML Nollet, E Shimoni, N Sinha, EB Smith, S Surapat, A Titchenal, F Toldra (Associate Eds), Handbook of Food Products Manufacturing. Vol. 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley and Interscience Publishers, New York, pp. 635-650.
7. Chandan RC, O'Rell KR. 2006a. Ingredients for yogurt manufacture. In: RC Chandan (Ed), CH White, A Kilara, YH Hui (Associate Eds), Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, IA, pp. 179-193.
8. Chandan RC, O'Rell KR. 2006b. Manufacture of various types of yogurt. In: RC Chandan (Ed), CH White, A Kilara, YH Hui (Associate Eds), Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, IA, pp. 211-236.
9. Chandan RC, Shah NP. 2007. Functional foods based on dairy ingredients. In: YH Hui (Ed), RC Chandan, S Clark, N Cross, J Dobbs, WJ Hurst, LML Nollet, E Shimoni, N Sinha, EB Smith, S Surapat, A Titchenal, F Toldra (Associate Eds), Handbook of Food Products Manufacturing. Vol. 2: Health, Meat, Milk, Poultry, Seafood and Vegetables. John Wiley and Interscience Publishers, New York, pp. 957-970.
10. Chandan RC (Ed), White CW, Kilara A, Hui YH (Associate Eds). 2006. Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, IA, p. 364.
11. Frye CP. 2006. Regulatory requirements for milk production, transportation, and processing. In: RC Chandan (Ed), CH White, A Kilara, YH Hui (Associate Eds), Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, IA, pp. 41-56.
12. Kilara A. 2006. Basic dairy processing principles. In: RC Chandan (Ed), CH White, A Kilara, YH Hui (Associate Eds), Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, IA, pp. 73-87.
13. Kilara A, Chandan RC. 2007. Ice cream and frozen desserts. In: YH Hui (Ed), RC Chandan, S Clark, N Cross, J Dobbs, WJ Hurst, LML Nollet, E Shimoni, N Sinha, EB Smith, S Surapat, A Titchenal, F Toldra (Associate Eds), Handbook of Food Products Manufacturing, Vol. 2: Health, Meat, Milk, Poultry, Seafood and Vegetables. John Wiley and Interscience Publishers, New York, pp. 593-633.
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15. Nath RK. 1993. Cheese. In: YH Hui (Ed), Dairy Science and Technology Handbook, Vol. 2: Product Manufacturing. VCH Publishers, New York, pp.161-255.
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18. United States Department of Agriculture. October 2002. Nutritive Value of Foods, USDA, Washington, DC, pp. 22-23.
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20. Bibliography on Dairy Foods and Processing The literature on Dairy Processing and Quality Assurance is extensive. The reader should refer to the following books for supplementing information on the subject.
21. Caric M. 1994. Concentrated and Dry Milk Products. VCH Publishers, New York, p. 249.
22. Chandan RC. 1997. Dairy-Based Ingredients. Eagan Press, St. Paul, MN, p. 137.
23. Chandan RC (Ed), White C, Kilara A, Hui YH (Associate Eds). 2006. Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, IA, p. 364.
24. Clarke C. 2005. The Science of Ice Cream. Royal Institute of Chemistry, London, UK, p. 187.
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28. Fox PF (Ed). 2002. Advances in Dairy Chemistry, Proteins. Chapman and Hall, London, p. 768.
29. Fox PF, Guinee TP, Cogan TM, McSweeney PLH. 2000. Fundamentals of Cheese Science. Aspen Publishers, Gaithersberg, MD, p. 587.
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32. Hui YH (Ed). 1993. Dairy Science and Technology Handbook. Vol. 1: Principles and Properties. VCH Publishers, New York, p. 400.
33. Hui YH (Ed). 1993. Dairy Science and Technology Handbook. Vol. 2: Product Manufacturing. VCH Publishers, New York, p. 435.
34. Hui YH (Ed). 1993. Dairy Science and Technology Handbook. Vol. 3: Applications Science, Technology and Engineering. VCH Publishers, New York, p. 437.
35. Hui YH (Ed), Chandan RC, Clark S, Cross N, Dobbs J, Hurst WJ, Nollet LML, Shimoni E, Sinha N, Smith EB, Surapat S, Titchenal A, Toldra F (Associate Eds). 2007. Handbook of Food Products Manufacturing. Vol. 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley and Interscience Publishers, New York, p. 1131.
36. Hui YH, Chandan RC, Clark S, Cross N, Dobbs J, Hurst WJ, Nollet LML, Shimoni E, Sinha N, Smith EB, Surapat S, Titchenal A, Toldra F (Eds). 2007. Handbook of Food Products Manufacturing. Vol. 2: Health, Meat, Milk, Poultry, Seafood and Vegetables. John Wiley and Interscience Publishers, New York, p. 1221.
37. Kosikowski FV, Mistry VV. 1997. Cheese and Fermented Milk Foods, Vols. 1 and 2. Kosikowski, Stamford, CT, p. 900.
38. Marshall RT, Goff HD, Hartell R. 2003. Ice Cream. Woodhead Publishing, New York, p. 371.
39. Marth E, Steele JL (Eds). 2001. Applied Dairy Microbiology. Marcel Dekker, New York, p. 744.
40. Miller G, Jarvis J, McBean L. 2007. Handbook of Dairy Foods and Nutrition. CRC Press, Boca Raton, FL, p. 407.
41. Robinson RK (Ed). 1993. Modern Dairy Technology. Vol. 2: Advances in Milk Products. Chapman and Hall, New York, p. 516.
42. Robinson RK (Ed). 1994. Modern Dairy Technology. Vol. 1: Advances in Milk Processing. Chapman and Hall, New York, p. 485.
43. Robinson RK (Ed). 2002. Dairy Microbiology Handbook. Wiley Interscience, New York, p. 765.
44. Roginski H (Ed). 2003. Encyclopedia of Dairy Sciences, 4 volume set. Academic Press, New York, p. 2000.
45. Smit G (Ed). 2003. Dairy Processing-Improving Quality. CRC Press, Boca Raton, FL, p. 546.
46. Speer E, Mixa A. 1998. Milk and Dairy Product Technology. Marcel Dekker, New York, p. 483.
47. Tamime A (Ed). 2005. Probiotic Dairy Products. Blackwell Publishing, Oxford, UK, p. 216.
48. Tamime AY. 2006. Fermented Milks. Blackwell Publishing, Oxford, UK, p. 262.
49. Tamime AY, Robinson RK. 2007. Yoghurt, Science and Technology. Woodhead Publishing Limited, Cambridge, England; CRC Press, Boca Raton, FL, p. 792.
50. Varley J, Andrews AT (Eds). 1994. Biochemistry of Milk Products. Royal Society of Chemists, London, UK, p. 190.
51. Walstra P, Guerts TJ, Noomen A, Jellema A, van Boekel MAJS. 1999. Dairy Technology. Marcel Dekker, New York, p. 727.
52. Zehren VL, Nusbaum DD (Dave). 2000. Process Cheese. Cheese Reporter Publishing Co., Madison, WI, p. 363.