|Tamime, A. Y. (ed.)|
Dairy Powders and Concentrated Products
Society of Dairy Technology Series
1. Edition May 2009
2009. 408 Pages, Hardcover
ISBN 978-1-4051-5764-3 - John Wiley & Sons
E-Books are also available on all known E-Book shops.
The latest addition to the successful Society of Dairy Technology series, this book details the manufacturing methods, scientific aspects and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates); whey powders; lactose; caseinates; sweetened condensed milk and evaporated milk. The book also examines the cleaning and disinfection of equipment, together with potential hazards (such as explosion and fire) that may occur during the manufacture of dairy powders. International legislation governing standards of these products for trading purposes is covered in a separate chapter.
From the contents
1: Chemistry of Milk - Role of Constituents in Evaporation and Drying.
2: Current Legislation on Concentrated and Dried Milk Products.
3: Technology of Evaporators, Membrane Processing and Dryers.
4: Production of Evaporated Milk, Sweetened Condensed Milk and 'Dulce de leche'.
5: Dried Milk Products.
6: Casein and Related Products.
7: Dried Whey, Whey Proteins, Lactose and Lactose Derivative Products.
8: Specialist and Novel Powders.
9: Infant Formulae - Powders and Lliquids.
10: Process Control in Evaporation and Drying.
11: Hazards in Drying