Manufacturing Yogurt and Fermented Milks

Herausgegeben von Chandan, Ramesh C.; Kilara, Arun

• Gebundenes Buch

Produktbeschreibung

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products.

Information is conveniently grouped under four categories:

Basic background--History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more

Yogurt manufacture--Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis

Manufacture of fermented milks--Procedure, packaging and other details for more than ten different types of products

Health benefits--Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks

All manufacturing processes are supported by sound scientific, technological, and engineering principles.

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Produktdetails

• Verlag: Wiley & Sons
• Artikelnr. des Verlages: 1W119967080
• 2. Aufl.
• Seitenzahl: 496
• Erscheinungstermin: 18. März 2013
• Englisch
• Abmessung: 246mm x 175mm x 28mm
• Gewicht: 1089g
• ISBN-13: 9781119967088
• ISBN-10: 1119967082
• Artikelnr.: 36519903

Autorenporträt

Dr Ramesh C. Chandan, President, Global Technologies Inc, Coon Rapids, Minnesota. Dr Chandan is a consultant in dairy science and technology and has worked for more than 40 years in various food companies including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science. Dr Arun Kilara, Nutri+Food Business Consulting, Chapel Hill, North Carolina. Dr Kilara has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

Inhaltsangabe

List of contributors xi Preface to the second edition xiii Preface to the
first edition xv PART I BASIC BACKGROUND 1 1 History and consumption trends
3 Ramesh C. Chandan 1.1 Overview of the world dairy industry 3 1.2 Milk
production in the USA 3 1.3 Production of dairy foods in the USA 4 1.4
Fermented/cultured dairy products 7 1.5 Occurrence and consumption of
fermented milks in various regions 8 1.6 Major commercial fermented milks
11 1.7 Scandinavian fermented milks 15 1.8 Russian and Eastern European
fermented milks 16 1.9 Middle Eastern fermented milks 16 1.10 South Asian
fermented milks 17 2 Milk composition, physical and processing
characteristics 21 Guillaume Brisson and Harjinder Singh 2.1 Introduction
21 2.2 Milk composition 21 2.3 Milk components and processing
characteristics 23 2.4 Physicochemical properties of milk 37 3 Regulatory
requirements for milk production, transportation and processing 49 Cary P.
Frye 3.1 Introduction 49 3.2 From farm to factory 49 3.3 History of milk
safety 50 3.4 United States Public Health Grade "A" Milk Safety Program 50
3.5 Inspection of milk safety 51 3.6 Farm requirements 52 3.7 Milk
transportation 53 3.8 Processing plant 54 3.9 Hazard Analysis and Critical
Control Point System 58 3.10 Standards and regulations 60 3.11 Milk
pricing--US Federal Milk Marketing Orders 65 4 Regulations for product
standards and labeling 71 Cary P. Frye 4.1 US Code of Federal Regulations
71 4.2 US product standards of identity 71 4.3 Fermented milk and milk
products 72 4.4 Stayed provisions 77 4.5 Frozen yogurt 79 4.6 Food
additives and packaging 79 4.7 Labeling 80 4.8 Codex Standards and
definitions for fermented-milk products 89 5 Principles of dairy processing
95 Arun Kilara 5.1 Introduction 95 5.2 From farm to factory 95 5.3 Storage
of raw milk 96 5.4 Overview of processing equipment in a dairy plant 99 5.5
Centrifugal operations 105 5.6 Thermal-processing systems 107 5.7
Homogenization 110 5.8 Membrane technology 111 5.9 Conclusion 113 6 Starter
cultures for yogurt and fermented milks 115 Ebenezer R. Vedamuthu 6.1
Introduction 115 6.2 Starter functions 118 6.3 Factors affecting starter
performance 120 6.4 Microorganisms used in starters for cultured dairy
products 127 6.5 Genus Lactococcus 130 6.6 Comments on Cit + Lactococcus
lactis ssp. lactis 136 6.7 Genus Leuconostoc 136 6.8 Genus Streptococcus
138 6.9 Genus Lactobacillus 140 6.10 Genus Bifidobacterium 142 6.11
Starter-culture production 142 6.12 Miscellaneous starters 146 6.13
Literature 146 7 Fermented dairy packaging materials 149 Aaron L. Brody 7.1
Introduction 149 7.2 Fundamentals of packaging 150 7.3 Packaging materials
151 7.4 Interactions between product and packaging 160 7.5 The package in
product distribution 162 7.6 Graphic design and assessment 163 7.7
Economics of packaging 164 7.8 Regulation 165 7.9 Packaging and the
environment 166 7.10 Packaging for yogurt and fermented dairy products 168
7.11 Future trends 174 8 Milk and milk-based ingredients 177 Isabelle
Sodini and Phillip S. Tong 8.1 Introduction 177 8.2 Composition and
specifications 177 8.3 Performances in yogurt formulation 178 8.4
Conclusion 189 PART II MANUFACTURE OF YOGURT 193 9 Yogurt: fruit
preparations and fl avoring materials 195 Kevin O'Rell and Ramesh C.
Chandan 9.1 Introduction 195 9.2 Fruit as a raw material for yogurt
preparations 196 9.3 Processing of fruit for use in yogurt fruit
preparations 197 9.4 Formulation of fruit preparations 200 9.5 Processing
yogurt fruit preparations 209 9.6 Packaging of fruit preparations 213 9.7
Acknowledgment 215 10 Ingredients for yogurt manufacture 217 Ramesh C.
Chandan and Kevin O'Rell 10.1 Introduction 217 10.2 Dairy ingredients and
their origin 217 10.3 Sweeteners 224 10.4 Stabilizers 233 11 Principles of
yogurt processing 239 Ramesh C. Chandan and Kevin O'Rell 11.1 Introduction
239 11.2 Mix preparation 239 11.3 Heat treatment 239 11.4 Homogenization
241 11.5 Yogurt starter 242 11.6 Changes in milk constituents during yogurt
production 256 12 Manufacture of various types of yogurt 263 Kevin O'Rell
and Ramesh C. Chandan 12.1 Introduction 263 12.2 General manufacturing
procedures applicable to all categories 263 12.3 Yogurt types, styles,
subcategories and definitions 268 12.4 Market statistics on the yogurt
trade 269 12.5 Manufacturing process for major yogurt categories 272 12.6
General manufacturing procedures for major types of yogurt 278 12.7
Post-culturing heat treatment 294 13 Greek-style yogurt and related
products 297 Arun Kilara and Ramesh C. Chandan 13.1 Introduction 297 13.2
Greek-style yogurt 299 13.3 Chakka and shrikhand 305 13.4 Quarg and fromage
frais 309 13.5 Mishti doi/dahi 315 14 Plant cleaning and sanitization 319
Dennis Bogart 14.1 Introduction 319 14.2 Cleaning 320 14.3 Sanitization 326
14.4 Phage control 328 14.5 A final thought 330 15 Yogurt plant: quality
assurance 331 Kevin O'Rell and Ramesh C. Chandan 15.1 Introduction 331 15.2
Regulatory obligations 331 15.3 Quality-control programs 341 15.4 National
Yogurt Association criteria for live- and active-culture yogurts 346 15.5
Specification program 348 16 Sensory analysis of yogurt 353 Yonca
Karagül-Yüceer and MaryAnne Drake 16.1 Introduction 353 16.2
Sensory-analysis techniques 353 16.3 Sensory analysis of yogurt 359 16.4
Conclusions 364 PART III MANUFACTURE OF FERMENTED MILKS 369 17 Cultured
buttermilk 371 Charles H. White 17.1 Introduction 371 17.2 Milk supply 373
17.3 Processing of milk 374 17.4 Buttermilk starter culture 374 17.5
Breaking, cooling, bottling and distribution 376 18 Cultured/sour cream 381
Bill Born 18.1 Early history 381 18.2 Present standards 383 18.3 Sour-cream
products 388 19 Other fermented and culture-containing milks 393 Ebenezer
R. Vedamuthu 19.1 Introduction 393 19.2 Dahi 395 19.3 Kefir 399 19.4
Koumiss 402 19.5 Acidophilus milk and sweet acidophilus milk 403 19.6
Probiotic milks 406 19.7 Bulgarian milk 407 19.8 Skyr 407 19.9 Viili 408
19.10 Kurut 409 PART IV HEALTH BENEFITS 411 20 Functional foods and disease
prevention 413 Ramesh C. Chandan and Nagendra P. Shah 20.1 Introduction 413
20.2 Functional foods 414 20.3 Bioactive dairy ingredients 415 20.4 Milk
fat 421 20.5 Probiotics 422 20.6 Fortification 429 20.7 Physiologically
active ingredients 429 21 Health benefits of yogurt and fermented milks 433
Nagendra P. Shah 21.1 Introduction 433 21.2 Yogurt and other fermented
milks 435 21.3 Health benefits of fermented milks 438 22 Probiotics and
fermented milks 451 Nagendra P. Shah 22.1 Introduction 451 22.2 Taxonomy of
lactic-acid bacteria 451 22.3 Probiotic bacteria 452 22.4 Selection
criteria for probiotics 453 22.5 Health benefits of Lactobacillus
acidophilus and bifidobacteria 459 22.6 Conclusion 465 References and
further reading 466 Index 469