By Trevor Britz, Richard K. Robinson
This crucial and entire ebook covers, intensive, crucial fresh advances in dairy know-how. delivering middle commercially vital details for the dairy undefined, the editors, either the world over recognized for his or her paintings during this region, have drawn jointly a magnificent and authoritative checklist of contributing authors.Topics coated contain: warmth therapy, membrane processing, hygiene by way of layout, software of HACCP, automation, security and caliber, glossy laboratory practices and research, and environmental aspects.This ebook is an important buy for all dairy technologists around the world, no matter if in educational learn and educating, or inside of foodstuff businesses.
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Extra resources for Advanced Dairy Science and Technology
G. proteins, bacteria, enzymes) Definition Predictive kinetic models Process (chain) model Models for: protein denaturation and aggregation, enzyme, bacteria and spore inactivation reaction products (pigments, off-flavours) Models for: physical fouling microbial fouling Product quality (cquality) Operation costs (coperation) Minimization of objective function (F(u,x)) Dynamic optimization tools Validation experiments New conditions Optimal quality and minimal costs Fig. 14 Schematic representation of process and product development of heated milk products using predictive kinetic models.
34 Advanced Dairy Science and Technology Singh, H. (1993), Heat-induced interactions of proteins in milk. In: Protein and Fat Globule Modifications by Heat Treatment and Homogenization, International Dairy Federation Special Issue No. 9303, pp. 191–204. D. R. (1986) Effect of pH on the formation of deposit from milk on heated surfaces during ultra-high-temperature processing. Journal of Dairy Research 53, 75–87. , Verschueren, M. and de Jong, P. (2004) NIZO Premia and Premic: Off-line and in-line product and process control tools for the food industry.
5) = m T n w (1 − b ) + k ac dt Thermal Processing of Milk Bacteria Bacteria growth Adherence Fig. 12 21 Release Mechanism of growth of microorganisms in heating equipment. where nw is the wall coverage in cfu m−2, µT is the bacterial growth rate at temperature T (s−1), β is the fraction of generated bacteria which is released into the bulk, and ka is the adhesion constant (m s−1). 6) where A is equal to 1−β at nw = 0, and kr is a release constant. This equation implies the assumption that, at complete wall coverage, all the bacteria grown at the bacteria– liquid interface are released to the bulk.