Description

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.

High Temperature Processing of Milk and Milk Products covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing.

The book begins 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.

A unique feature is a chapter on analytical methodologies applicable to thermally processed dairy products. There are also chapters on high-temperature processed products other than white cows’ milk, including products based on plant materials, and on non-thermal technologies which may be used in place of or as adjuncts to thermal processing.

The book concludes with a chapter outlining some of the challenges with the technologies and treated products, and a compendium of relevant reviews, chapters and books.

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.

Langue

en

Version

Couverture rigide

Date de sortie initiale

05 mai 2017

Nombre de pages

584

Illustrations

Non

Personnes impliquées

Auteur principal

Hilton C. Deeth

Deuxième auteur

Michael J. Lewis

Editeur principal

Wiley-Blackwell

Informations sur le fabricant

Nom du fabricant

Wiley-VCH GmbH

Adresse du fabricant

Boschstrasse 12 | 69469| Weinheim| DE

Adresse électronique du fabricant

product_safety@wiley.com

Autres spécifications

Hauteur de l’emballage

28 mm

Hauteur du produit

28 mm

Largeur d’emballage

170 mm

Largeur du produit

173 mm

Livre d‘étude

Non

Longueur d’emballage

249 mm

Longueur du produit

250 mm

Poids de l’emballage

1150 g

Police de caractères extra large

Non

EAN

EAN

9781118460504

Sécurité des produits

Opérateur économique responsable dans l’UE

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Catégories

Technologie et architecture

Chimie industrielle

Technologie alimentaire

Livres

Livre, ebook ou livre audio ?

Livre

Disponibilité

Disponible à l’adresse suivante

Langue

Anglais

Type de livre

Hardcover