TY  - BOOK
AU  - Deeth,Hilton
AU  - Lewis,M.J.
TI  - High temperature processing of milk and milk products
SN  - 9781118460467
AV  - SF259 .D44 2017eb
U1  - 637/.1 23
PY  - 2017///
CY  - Chichester, UK, Hoboken, NJ
PB  - John Wiley & Sons
KW  - Dairy processing
KW  - fast
KW  - TECHNOLOGY & ENGINEERING / Agriculture / General
KW  - bisacsh
KW  - Electronic books
N1  - Includes index; Title Page; Table of Contents; About the Authors; Preface; List of Abbreviations; 1 History and Scope of the Book; 1.1 Setting the Scene; 1.2 Scope of the Book; 1.3 Reasons for Heating Foods; 1.4 Brief History of Sterilisation Processes; References; 2 Heat Treatments of Milk -- Thermisation and Pasteurisation; 2.1 Introduction; 2.2 Thermisation; 2.3 Pasteurisation; References; 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) Milk Processing; 3.4 Sterilisation; References; 4 Microbiological Aspects4.1 Introduction; 4.2 Bacteria in Raw Milk; 4.3 Heat Inactivation of Bacteria; 4.4 Microflora in Processed Milks; 4.5 Sterilisation of Equipment and Packaging to Prevent Microbial Contamination of UHT Products; References; 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 Sanitisation; References; 6 Changes During Heat Treatment of Milk; 6.1 Chemical; 6.2 Physical Changes; 6.3 Kinetics and Computer Modelling; References; 7 Changes During Storage of UHT Milk; 7.1 Chemical Changes7.2 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 of UHT Milk; References; 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 for UHT Processing; 8.6 Some Practical Aspects; 8.7 Microbiological Examination of Heat‐Treated Foods; 8.8 Non‐Invasive Methods; 8.9 The Milk Microbiome8.10 Use of Modelling Procedures; 8.11 UHT Product Alerts and Recalls; 8.12 Time−Temperature Indicators; 8.13 Conclusions; References; 9 Other Shelf‐Stable Products; 9.1 Introduction; 9.2 Reconstituted and Recombined Milk; 9.3 Concentrated Milk 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 Species other than Cows9.17 Non‐Dairy Products; 9.18 Other Non‐Dairy Beverages; References; 10 Non‐Thermal Technologies; 10.1 Introduction; 10.2 Microfiltration; 10.3 High‐Pressure Processing; 10.4 Pulsed Electric Field (PEF) Technology; 10.5 High‐Pressure Homogenisation; 10.6 Bactofugation; 10.7 UV Irradiation; 10.8 Gamma Irradiation; 10.9 Carbon Dioxide; References; 11 Analytical Methods; 11.1 Introduction; 11.2 Commonly Used Analytical Methods; 11.3 Advanced Analytical Techniques; References; 12 Concluding Comments; 12.1 Spore‐Forming Bacteria; 12.2 Biofilms
UR  - https://doi.org/10.1002/9781118460467
ER  -