Milk Processing and Quality Management

Name: Milk Processing and Quality Management
Brand: Wiley-Blackwell
Price: 195.99 EUR
Availability: OnlineOnly

A. Y. Tamime(Herausgeber*in)

Wiley-Blackwell (Verlag)

Erschienen am 9. Juli 2009

344 Seiten

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Beschreibung

The Society of Dairy Technology (SDT) has joined withWiley-Blackwell to produce a series of technical dairy-relatedhandbooks providing an invaluable resource for all those involvedin the dairy industry; from practitioners to technologists workingin both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and QualityManagement, provides timely and comprehensive guidance on theprocessing of liquid milks by bringing together contributions fromleading experts around the globe. This important book covers allmajor aspects of hygienic milk production, storage and processingand other key topics such as: * Microbiology of raw and market milks * Quality control * International legislation * Safety * HACCP in milk processing All those involved in the dairy industry including foodscientists, food technologists, food microbiologists, food safetyenforcement personnel, quality control personnel, dairy industryequipment suppliers and food ingredient companies should find muchof interest in this commercially important book which will alsoprovide libraries in dairy and food research establishments with avaluable reference for this important area.

Rezensionen / Stimmen

"It should be noted that this book is undeniable valuable for theproduction of safe food of animal origin because, in spite of theimplement HACCP system, the incidence of food poisoning does notdiminish, which justifies the need to improve these systems."(International Journal of Dairy Technology, February2011) "The book is a welcome and overdue replacement for thePasteurization Manual from the Society of Dairy Technology. It hassucceeded in bringing up to date all aspects of quality managementof liquid milk. The section on HACCP is well documented and is ofconsiderable practical value. It is a must for all those involvedin production of liquid milks, and should become compulsory readingfor students and new entrants to the milk and milk productsindustry." ( Journal of Dairy Technology, August 2009)

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Inhalt

Intro
Milk Processing and Quality Management
Contents
Preface to Technical Series
Preface
Contributors
1 On-Farm Hygienic Milk Production
1.1 Introduction
1.2 Sources of microbial contamination of bulk tank milk
1.2.1 Background
1.2.2 Mastitis
1.2.3 Environment
1.2.4 Milking equipment
1.2.5 Microbial growth during milk storage
1.3 Control of microbial contamination of bulk tank milk
1.3.1 Good farming practice
1.3.2 Animal health management
1.3.3 Control of feed
1.3.4 Facility hygiene
1.3.5 Milking operations
1.3.6 Milking machine design and operations
1.3.7 Bulk tank design and operations
1.3.8 Identification of effective control measures
1.4 Future developments in handling of the milk on the farm
1.4.1 Concentration of milk
1.4.2 Heat treatment of the milk
1.4.3 In/online monitoring of bulk tank milk quality
1.5 Conclusions
References
2 Properties and Constituents of Cow's Milk
2.1 Introduction
2.2 Milk composition
2.3 Milk constituents
2.3.1 Lactose
2.3.2 Milk salts
2.3.3 Lipids
2.3.4 Proteins
2.3.5 Indigenous milk enzymes
2.4 Heat-induced changes in physicochemical properties of milk
2.4.1 pH
2.4.2 Buffering capacity
2.4.3 Creaming
2.5 Heat-induced changes in processing characteristics of milk
2.5.1 Rennet-induced coagulation
2.5.2 Acid-induced coagulation
2.5.3 Heat-induced coagulation
2.6 Relationship between the quality of raw milk and that of products
2.7 Conclusions
References
3 Microbiology of Raw and Market Milks
3.1 Introduction
3.2 Microflora of raw milk
3.2.1 Spoilage organisms
3.2.2 Pathogenic organisms
3.3 Microflora of pasteurised milk
3.3.1 Spoilage organisms
3.3.2 Pathogenic organisms
3.4 Microflora of UHT milk
3.4.1 Heat-resistant spore-formers
3.4.2 Post-sterilisation contaminants
3.5 Microflora of ESL milk
3.6 Sources of contamination
3.6.1 Raw milk
3.6.2 Pasteurised milk
3.6.3 UHT milk
3.7 Measures to reduce bacterial contamination of raw and market milks
3.7.1 Cleaning and sanitation
3.7.2 Cooling the milk during storage
3.7.3 Addition of carbon dioxide
3.7.4 Applications of bio-preservatives
3.7.5 Thermal treatments
3.7.6 Non-thermal treatments
3.7.7 Multitarget attack/integrative approaches
3.8 Conclusion
References
4 Quality Control
4.1 Introduction
4.2 Quality control of raw milk
4.3 Quality control of processed milk
4.4 Methods of analysis
4.4.1 Analysis of abnormal milk
4.4.2 Microbial analysis
4.4.3 Mastitic milk - somatic cell count (SCC)
4.4.4 Testing for residues compounds
4.5 Major components analysis
4.5.1 Protein composition analysis
4.5.2 Fat composition analysis
4.5.3 Analysis of other milk components
4.5.4 Analysis of degradation products formed during milk storage
4.5.5 Evaluation of heat load
4.6 Analysis of fraudulent addition of ingredients and authentication
4.6.1 Addition of water
4.6.2 Addition of whey proteins
4.6.3 Addition of non-dairy proteins
4.6.4 Addition of reconstituted milk
4.6.5 Substitution of milk from a different species of mammals
4.6.6 Substitution of milk with different feeding or geographical origin
4.6.7 Mislabelling of fortified and functional milks
4.7 Conclusion
Acknowledgement
References
Further Reading
Web Pages of Interest
5 Current Legislation of Market Milks
5.1 Introduction
5.2 EU legislation
5.2.1 Access to EU legislation
5.2.2 Compositional requirements
5.2.3 Amendment to existing compositional requirements
5.2.4 Hygiene and food safety requirements
5.3 UK legislation
5.3.1 Background
5.3.2 Present legislation on composition
5.3.3 Present legislation on hygiene
5.3.4 The Dairy UK Code of Practice for HTST pasteurisation
5.3.5 Permitted range of packaging sizes for milk in the UK
5.4 Irish legislation
5.4.1 Introduction
5.4.2 Present legislation on hygiene
5.4.3 Present legislation on composition
5.4.4 Range of packaging sizes for fresh drinking milk in Ireland
5.5 USA legislation
5.5.1 Background
5.5.2 Historical details
5.5.3 The Pasteurised Milk Ordinance (PMO) and the Code of Federal Regulations
5.5.4 Definitions and standards for milk in the USA
5.5.5 Sale of raw milk for direct consumption in the USA
5.6 The international perspective - Codex Alimentarius
5.6.1 What is Codex Alimentarius?
5.6.2 Codex Alimentarius Commission (CAC) membership and structures
5.6.3 Codex Alimentarius standards
5.6.4 Codex Alimentarius standards and milk for human consumption
5.7 Conclusions and possible future developments
References
6 The Safety of Raw Liquid Milk
6.1 Introduction
6.2 Implication of milk in human disease
6.3 Microbial hazards in milk
6.3.1 Salmonella species
6.3.2 Campylobacter species
6.3.3 Verocytotoxigenic Escherichia coli
6.3.4 Enterotoxigenic Staphylococcus aureus
6.3.5 Listeria monocytogenes
6.3.6 Mycobacterium bovis
6.3.7 Brucella abortus and Brucella melitensis
6.4 Chemical contaminants and residues
6.4.1 Industrially derived contaminants
6.4.2 Biologically derived contaminants
6.4.3 Pesticides and residues of plant health agrichemicals
6.4.4 Residues of animal remedies
6.5 Poorly understood and emerging hazards
6.5.1 Bovine spongiform encephalopathy (BSE)
6.5.2 Mycobacterium avium subsp. paratuberculosis
6.5.3 Enterobacter sakazakii
6.5.4 Antimicrobial resistance
6.6 Risk management strategies to ensure safety of liquid milk
6.6.1 Pre-harvest risk management
6.6.2 Harvest phase risk management
6.6.3 Post-harvest risk management
6.7 Summation
References
7 Heat Treatment of Milk
7.1 Introduction
7.2 Milk composition
7.3 Reaction kinetics
7.4 Principles of heat transfer
7.5 Thermisation and tyndallisation
7.6 Pasteurisation
7.6.1 Introduction and principles
7.6.2 Methods of pasteurisation
7.6.3 Factors affecting the quality of pasteurised milk
7.7 Sterilisation - safety and spoilage considerations
7.8 In-container sterilisation
7.9 UHT processing
7.9.1 Introduction and principles
7.9.2 Methods of UHT processing
7.9.3 Factors affecting the quality of UHT milk
7.9.4 Heat stability, sediment formation and fouling
7.10 High-temperature processing (extended shelf life)
7.11 Reconstituted and recombined milk products
7.12 Conclusions
7.13 Appendix
7.13.1 Some heat transfer properties
7.13.2 Definitions and equations
References
8 Novel Methods of Milk Processing
8.1 Introduction
8.2 Microwaves
8.2.1 Operating principle
8.2.2 Effects on product properties
8.2.3 State of the art and opportunities
8.3 High Pressure
8.3.1 Operating principle
8.3.2 Effect on product properties
8.3.3 State of the art and opportunities
8.4 Pulsed electric fields
8.4.1 Operating principle
8.4.2 Effect on product properties
8.4.3 State of the art and opportunities
8.5 Ultrasound
8.5.1 Operating principle
8.5.2 Effects on product properties
8.5.3 State of the art and opportunities
8.6 Microfiltration
8.6.1 Operating principle
8.6.2 Effect on product properties
8.6.3 State of the art and opportunities
8.7 Innovative steam injection - a novel heating method
8.7.1 Operating principle
8.7.2 Effect on product properties
8.7.3 State of the art and opportunities
8.8 Combined technologies
8.8.1 Effect on product properties
8.8.2 Preservation in the presence of antimicrobials
8.8.3 State of the art and opportunities
8.9 Computer models for design and implementation of novel milk-processing methods
8.9.1 Optimisation of milk-processing methods with models
8.9.2 Availability of models
References
9 Hygiene Practices in Liquid Milk Dairies
9.1 Introduction
9.2 Principal hazards
9.2.1 Raw milk
9.2.2 Pasteurised milk
9.2.3 Sterilised milk
9.3 Hygienic processing
9.3.1 General
9.3.2 Building construction
9.3.3 Zoning
9.3.4 Processing equipment
9.3.5 Cleaning
9.3.6 Packaging materials
9.3.7 Processing aids
9.4 Monitoring and control
9.4.1 In-line detection of microorganisms
9.4.2 Optimisation of CIP procedures
9.5 Concluding remarks
References
10 Hazard Analysis (Appraisal) Critical Control Point (HACCP) in Milk Processing - A Practical Overview
10.1 Introduction
10.2 General aspects of the benefits of the HACCP system
10.3 HACCP definitions
10.4 Implementation and maintenance of the HACCP programme
10.4.1 Commitment by management
10.4.2 Letter of endorsement of an HACCP programme
10.5 Steps to HACCP implementation
10.5.1 Assemble the HACCP team
10.5.2 Describe the food and its distribution
10.5.3 Intended use and consumers of the food (see form above)
10.5.4 Develop a flow diagram that describes the process
10.5.5 Verify the flow diagram
10.6 Hazard components
10.6.1 Biological hazards
10.6.2 Chemical hazards
10.6.3 Physical hazards
10.6.4 Potential hazards identified by source
10.7 Prerequisite programme
10.7.1 Background
10.7.2 Prerequisite examples and forms
10.8 The principles of an HACCP plan
10.8.1 Principle 1 - conduct hazard analysis
10.8.2 Principle 2 - determine CCPs
10.8.3 Principle 3 - establishments of critical limits
10.8.4 Principle 4 - establish monitoring procedures
10.8.5 Principle 5 - establish corrective actions
10.8.6 Principle 6 - establish verification procedure
10.8.7 Principle 7 - records
10.9 Internal and external auditing in the HACCP process
10.10 Overview and summary
11 Sensory Profiling of Market Milks
11.1 Introduction
11.2 Sensory properties of market milks
11.2.1 Sensory evaluation of milk
11.2.2 Sensory attributes of flavour defects
11.2.3 Other factors influencing the sensory properties
11.3 Different types of market milks
11.3.1 Raw and heat processed milk
11.3.2 Whole and fat-reduced milk
11.3.3 Enriched and modified milks
11.3.4 Other types of milks
11.4 Conclusion
References
Index

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