LEADER 05291nam 2200673Ia 450 001 9910877837103321 005 20200520144314.0 010 $a1-5231-1860-1 010 $a1-282-38521-6 010 $a9786612385216 010 $a1-4443-2272-9 010 $a1-4443-2273-7 035 $a(CKB)1000000000822299 035 $a(EBL)470747 035 $a(OCoLC)554895988 035 $a(SSID)ssj0000336476 035 $a(PQKBManifestationID)11258346 035 $a(PQKBTitleCode)TC0000336476 035 $a(PQKBWorkID)10279736 035 $a(PQKB)11220597 035 $a(MiAaPQ)EBC470747 035 $a(EXLCZ)991000000000822299 100 $a20081021d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aDairy powders and concentrated milk products /$fedited by A. Y. Tamime 205 $a1st ed. 210 $aAmes $cBlackwell$d2009 215 $a1 online resource (406 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a1-61583-456-7 311 $a1-4051-5764-X 320 $aIncludes bibliographical references and index. 327 $aDairy Powders and Concentrated Products; Contents; Preface to the Technical Series; Preface; Contributors; 1 Chemistry of Milk - Role of Constituents in Evaporation and Drying; 1.1 Introduction; 1.2 Chemical components of liquid, concentrated and dried milk products; 1.2.1 Protein; 1.2.2 Fat; 1.2.3 Carbohydrate; 1.2.4 Minerals; 1.2.5 Water; 1.2.6 Air; 1.3 Surface composition of powders; 1.4 Quality issues; 1.4.1 Heat stability; 1.4.2 Fouling; 1.4.3 Age thickening; 1.4.4 Maillard reactions; 1.4.5 Oxidation; 1.5 Conclusions; References 327 $a2 Current Legislation on Concentrated and Dried Milk Products2.1 Introduction; 2.2 European Union legislation; 2.2.1 Access to EU legislation; 2.2.2 Vertical-legislation on concentrated and dried milk products; 2.2.3 Horizontal-hygiene and food safety requirements; 2.2.4 Horizontal-food additives legislation; 2.2.5 Horizontal-labelling requirements for foods; 2.2.6 Horizontal-packaging legislation; 2.3 United Kingdom legislation; 2.3.1 Legislative basis; 2.3.2 Background; 2.3.3 Present legislation on composition; 2.3.4 Present legislation on hygiene 327 $a2.3.5 The Dairy UK Code of Practice for HTST pasteurisation2.4 Irish legislation; 2.4.1 Introduction; 2.4.2 Present legislation on hygiene; 2.4.3 Present legislation on specific products; 2.5 United States legislation; 2.5.1 Introduction and background to US legislation; 2.5.2 The 'Code of Federal Regulations'; 2.5.3 Hygiene requirements for milk and certain milk products; 2.5.4 US standards of identity and labelling; 2.5.5 The USDA specifications and grading schemes for certain milk products; 2.5.6 Food additives in US legislation; 2.6 Legislation in Australia and New Zealand 327 $a2.6.1 Introduction2.6.2 The 'Joint Food Standards Code'; 2.6.3 New Zealand-specific legislation; 2.7 The international perspective-Codex Alimentarius; 2.7.1 What is Codex Alimentarius?; 2.7.2 Codex Alimentarius Commission membership and structure; 2.7.3 Codex Alimentarius standards; 2.7.4 Codex Alimentarius-general standards; 2.7.5 Codex Alimentarius standards for concentrated and dried milks; 2.8 Private standards and specifications; 2.9 Conclusions and possible future developments; References; 3 Technology of Evaporators, Membrane Processing and Dryers; 3.1 Introduction; 3.2 Evaporators 327 $a3.2.1 Principles of evaporation3.2.2 Evaporation techniques and systems; 3.2.3 Plant design of evaporator configuration; 3.2.4 Heat economy in evaporator installation; 3.2.5 Cleaning of evaporators; 3.2.6 Evaporation versus membrane filtration; 3.3 Membrane filtration technology; 3.3.1 Principles of membrane filtration; 3.3.2 Membrane filtration techniques and systems; 3.3.3 Membrane filtration configurations; 3.3.4 Heat economy in membrane filtration; 3.3.5 Application of membrane filtration in the dairy industry; 3.3.6 Cleaning of membrane filtration systems; 3.4 Spray drying technology 327 $a3.4.1 Principles of spray drying 330 $aThe economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, 410 0$aSociety of Dairy Technology series 606 $aConcentrated milk 606 $aDried milk 615 0$aConcentrated milk. 615 0$aDried milk. 676 $a637/.142 686 $aLAN 835f$2stub 701 $aTamime$b A. Y$0532650 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910877837103321 996 $aDairy powders and concentrated milk products$91911279 997 $aUNINA