Dairy Processing Improving Quality

Dairy processing occurs world-wide; however the structure of the industry differs from country to country. In less developed countries, milk is generally sold directly to the public, but in major milk producing countries most milk is sold on a wholesale basis. Many of the large-scale processors are owned by the farmers as co-operatives, but the general trend towards large processing plants has provided companies with the opportunity to acquire bigger, more automated and more efficient equipment. This technological development has, however, tended to increase environmental loadings in some areas due to the requirement for long-distance distribution. Basic dairy processes have changed little in the past decade. Specialised processes such as ultrafiltration (UF), and modern drying processes, have increased the opportunity for the recovery of milk solids that were formerly discharged. In addition, all processes have become much more energy efficient and the use of electronic control systems has allowed improved processing effectiveness and cost savings. Dairy Processing Improving Quality brings together research and reviews with a focus of the processing and manufacturing of market milk and major dairy products from the raw materials to the packaging of the products, including quality assurance aspects. Nowadays we are assisting to an intensification of research in food - alimentation - health relationship field. The idea that food might increase/defend health due to active biological components from it's composition conquers more and more acceptability in the scientific community and there are many publication in this field. The wide array of topics on quality in dairy foods processing assist the microbiologist, engineer, and technologist to find the best ways to prevent the entry of microorganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatments.