High Temperature Processing of Milk and Milk Products

This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended–shelf–life (ESL), UHT and in–container sterilisation.  It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature–time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products.  The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book.  The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects. INDICE: Notes on Authors .PREFACE .List of Abbreviations .1 HISTORY AND SCOPE OF THE BOOK .1.1 Setting the scene .1.2 Scope of book .1.3 Reasons for heating foods .1.4 Brief history of sterilization processes .2 HEAT TREATMENTS OF MILK THERMISATION AND PASTEURISATION .2.1 Introduction .2.2 Thermisation .2.3 Pasteurisation .3 HEAT TREATMENTS OF MILK ESL, UHT AND IN–CONTAINER STERILISATION .3.1 Introduction .3.2 Some important definitions .3.3 Extended–shelf–life (ESL) processing .3.4 Sterilisation .4 MICROBIOLOGICAL ASPECTS .4.1 General aspects .4.2 Bacteria in raw milk .4.3 Heat inactivation of bacteria .4.4 Microflora in heat–processed milks .4.5 Sterilisation of equipment and packaging to prevent microbial contamination of UHT milk .5 UHT PROCESSING AND EQUIPMENT   .5.1 The UHT process .5.2 Heating .5.3 Homogenisation .5.4 Deaeration .5.5 Aseptic packaging .5.6 Plant cleaning and sanitization .6 CHANGES DURING HEAT TREATMENT OF MILK .6.1 Chemical .6.2 Physical .6.3 Kinetics and computer modelling .7 Changes During Storage of UHT Milk .7.1 Chemical .7.2 Physical .7.3 Changes to some UHT products other than single–strength fresh white cow s milk .7.4 Accelerated storage testing .7.5 Chemical and physical changes during storage trials .8 QUALITY CONTROL AND ASSURANCE .8.1 Introduction .8.2 Safety and quality considerations .8.3 Heat treatment regulations .8.4 Quality assurance/commercial sterility: the current approach .8.5 Important quality considerations .8.6 Some practical aspects .8.7 Microbiological examination of heat–treated foods .8.8 Non–invasive methods .8.9 The milk microbiome .8.10 Use of modelling procedures .8.11 Product alerts and recalls .8.12 Time–temperature indicators .8.13 Conclusions .9 OTHER SHELF–STABLE PRODUCTS .9.1 Introduction .9.2 Reconstituted and recombined milk .9.3 Concentrated products .9.4 Lactose–reduced milk (LRM) .9.5 Mineral–fortified milk .9.6 Flavoured milk .9.7 High–protein milk drinks .9.8 Breakfast milk products .9.9 Starch–based and thickened desserts .9.10 UHT cream .9.11 UHT ice cream mix .9.12 Infant formulae .9.13 UF permeate .9.14 Whey proteins .9.15 Yogurt and cheese .9.16 Milk from animals other than cows (Bos taurus) .9.17 Non–dairy milk products .9.18 Other non–dairy beverages .10 NON–THERMAL TECHNOLOGIES .10.1 Introduction .10.2 Microfiltration .10.3 High pressure processing .10.4 Pulsed electric field technology .10.5 High pressure homogenisation .10.6 Bactofugation .10.7 UV irradiation .10.8 Gamma irradiation .10.9 Carbon dioxide .11 ANALYTICAL METHODS .11.1 Introduction .11.2 Conventional analytical methods       .11.3 Advanced analytical techniques .12 CONCLUDING COMMENTS .12.1 Sporeforming bacteria .12.2 Biofilms .12.3 Age gelation .12.4 Predictive modeling .12.5 The shelf–life of UHT milk .12.6 The shelf–life of ESL milk .12.7 Non–thermal technologies .12.8 Analytical methods .12.9 Using the literature .12.10 Further reading

• ISBN: 978-1-118-46050-4
• Editorial: Wiley–Blackwell
• Encuadernacion: Cartoné
• Páginas: 552
• Fecha Publicación: 21/04/2017
• Nº Volúmenes: 1
• Idioma: Inglés