Handbook of Dairy Foods Analysis

Dairy foods are milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt, and condensed and dried milk. Analysis of dairy and food products is essential to evaluate their conformity to specification & regulations and deceleration of nutritional information. In addition, chemical analysis of fats and oil is also taken up. Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, this book compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. The hazard analysis may identify hazards that can be eliminated or reduced to hazards not likely to occur if adequate changes are made in the plant facility or its environment, by equipment replacement or modifications, or adjustments to operating procedures. Engineering the hazard out of the process is usually the best alternative to eliminate or reduce the likelihood of occurrence. This handbook is one of the few references that are completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industrie