Advanced dairy science and technology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Ames, Iowa [u.a.]
Blackwell Pub. Professional
2008
|
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Table of contents only Contributor biographical information Inhaltsverzeichnis |
| Beschreibung: | Angekündigt u.d.T.: Advanced dairy technology Includes bibliographical references and index |
| Beschreibung: | XI, 300 S. Ill., graph. Darst. |
| ISBN: | 9781405136181 1405136189 |
Internformat
MARC
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| 020 | |a 1405136189 |c hardback : alk. paper |9 1-4051-3618-9 | ||
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| 245 | 1 | 0 | |a Advanced dairy science and technology |c edited by Trevor J. Britz and Richard K. Robinson |
| 246 | 1 | 3 | |a Advanced dairy technology |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Ames, Iowa [u.a.] |b Blackwell Pub. Professional |c 2008 | |
| 300 | |a XI, 300 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Angekündigt u.d.T.: Advanced dairy technology | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Industrie laitière | |
| 650 | 4 | |a Produits laitiers - Traitement | |
| 650 | 4 | |a Dairy processing | |
| 650 | 4 | |a Dairying | |
| 650 | 0 | 7 | |a Molkereitechnologie |0 (DE-588)4170403-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Milchwissenschaft |0 (DE-588)4169930-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Milchwirtschaft |0 (DE-588)4039289-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Milchverarbeitung |0 (DE-588)4169927-0 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Milchverarbeitung |0 (DE-588)4169927-0 |D s |
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| 689 | 1 | 0 | |a Molkereitechnologie |0 (DE-588)4170403-4 |D s |
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| 689 | 2 | 0 | |a Milchwirtschaft |0 (DE-588)4039289-2 |D s |
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| 700 | 1 | |a Britz, Trevor J. |e Sonstige |4 oth | |
| 700 | 1 | |a Robinson, Richard K. |e Sonstige |4 oth | |
| 856 | 4 | |u http://www.loc.gov/catdir/toc/ecip0720/2007022840.html |3 Table of contents only | |
| 856 | 4 | |u http://www.loc.gov/catdir/enhancements/fy0802/2007022840-b.html |3 Contributor biographical information | |
| 856 | 4 | 2 | |m OEBV Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016261845&sequence=000005&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-016261845 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
| _version_ | 1804137294839414784 |
|---|---|
| adam_text | CONTENTS* LIST OF CONTRIBUTORS* X* PN:FACE* XL THERMAPL PROCESSING OF
MILK PETER DE LONG 1. 1 INTROD UCTION* 2 1.1.1* BACKGROUND 2* 1.1.2*
OUTLINE 2* 1.2 HEAT-INDUCED CHANGES OF MILK* 3* 1.2.1* HEAT-INDUCED
REACTIONS IN MILK -- BULK REACTIONS 3* 1,2.1.1 DESTRUCTION OF
MICROORGANISMS 6* 1,2.1.2 INACTIVATION OF ENZYMES 6* 1.2.1.3
DENATURATION OF PROTEINS* 6* 1.2.1.4 LOSS OF NUTRIENTS* 6* 1.2.1.5
FORMATION OF NEW COMPONENTS 6* 1.2.2 HEAT-INDUCED REACTIONS IN MILK -
SURFACE REACTIONS 7* 1.2.3* REACTION ENGINEERING APPROACH 7* 1.3
PROCESSES* 9* 1.3.1* EQUIPMENT 9* 1.3.1.1 CONTINUOUS INDIRECT HEATING
SYSTEMS* 9* 1.3.1.2 CONTINUOUS DIRECT HEATING SYSTEMS* 10* 1.3.1.3
(SEMI) BATCH HEATING SYSTEMS* 10* 1.3.2* CLASSIFICATION OF HEATING
PROCESSES II* 1.3.2.1 THERMIZATION* 12* 1.3.2.2 PASTEURIZATION* 12*
1.3.2.3 UHT* 12* 1.3.2.4 STERILIZATION* 13* 1.3.3* ADVANCED PROCESSES 13
1.3.3.1 ESL* 13* 1.3.3.2 LSI* 14* III IV CONTENTS 1.4 OPERATIONAL
CONSIDERATIONS AND LIMITATIONS 15 1.4.1 FLOW CHARACTERISTICS 15 I.4.2
PROTEIN AND MINERAL FOULING 16 1.4.2.1 TYPES OF FOULING 16* I .4.2.2
FOULING MECHANISM 17 1.4.2.3 FACTORS AFFECTING FOULING 18* 1.4.3
ADHERENCE AND GROWTH OF MICROORGANISMS 19* 1.5 OPTIMIZATION 22* 1.5.1
INTRODUCTION 22* 1.5.2 APPROACH 23* 1.5.3 CASE STUDY: PASTEURIZATION 25
1.6 CONCLUSIONS AND FUTURE TRENDS 28 1.6.1 LONGER OPERATING TIMES 28*
1.6.2 INTEGRATING TECHNOLOGIES 29 1.6.3 MODEL-BASED CONTROL OF HEATING
PROCESSES 30 REFERENCES 3]* 2 APPLICATIONS OF MEMBRANE SEPARATION 35
ATHANASIOS GOULAS AND ALISTAIR S. GRANDISON 2.1 INTRODUCTION 36* 2.2
TRANSPORT THEORY OF MEMBRANE SEPARATION PROCESSES 37 2.2.1
CLASSIFICATION OF PROCESSES 37* 2.2.1.1 MICROFILTRATION AND
ULTRAFILTRATION 38* 2.2.] .2 REVERSE OSMOSIS AND NANOFILTRATION 39 2.2.]
.3 ELECTRODIALYSIS AND ELECTRO-MEMBRANE FILTRATION 41* 2.2.2
CONCENTRATION POLARIZATION AND FOULING 42 2.2.3 PHYSICAL PARAMETERS OF
MEMBRANE PROCESSES 45* 2.2.4 DIAFILTRATION 46 2.2.5 PARAMETERS AFFECTING
FLUX AND REJECTION 47 2.3 MEMBRANE CLASSIFICATION, PRODUCTION METHODS
AND CHARACTERIZATION 48 2.4 MODULES AND MODES OF OPERATION OF
PRESSURE-DRIVEN MEMBRANE* FILTRATION PROCESSES 50 2.5 HYGIENE AND
CLEANING 54* 2.6 COMPOSITION AND PROPERTIES OF DAIRY FLUIDS FOR MEMBRANE
PROCESSING 55 2.7 APPLICATIONS OF MEMBRANES IN THE DAIRY INDUSTRY 57*
2.7.1 REVERSE OSMOSIS 57 2.7.2 NANOFILTRATION 58* 2.7.3 ULTRAFILTRATION
58* 2.7.3.1 MANUFACTURE OF CHEESE AND FERMENTED PRODUCTS 59 2.7.3.2 WHEY
PROCESSING 60* 2.7.3.3 USE OF PERMEATE 60* 2.7.4 MICROFILTRATION 61
2.7.4.1 REMOVAL OF MICROORGANISMS 61* 2.7.4.2 REMOVAL OF FAT GLOBULES
62* 2.7.4.3 FRACTIONATION OF MACROMOLECULES 62* CONTENTS V 2.7.5
ELECTRODIALYSIS AND ELECTRO-MEMBRANE FILTRATION 62* 2.7.6 MEMBRANE
BIOREACTORS 63* 2.7.6.1 CLASSIFICATION OF MEMBRANE BIOREACTORS AND*
BIOCATALYST STABILITY 64* 2.7.6.2 BASIC THEORY CHARACTERIZING MEMBRANE
BIOREACTOR* OPERATION 67* 2.7.6.3 APPLICATIONS OF MEMBRANE BIOREACTORS
AND FERMENTERS* IN THE DAIRY INDUSTRY 68* 2.7.7 SELECTIVE SEPARATIONS OF
DAIRY-DERIVED CARBOHYDRATES* BY NANOFILTRATION 69* 2.8 FUTURE
DEVELOPMENTS 70* REFERENCES 71* 3 HYGIENE BY DESIGN 75* J FERDIE MOSTERT
AND ELNA M. BUYS* 3.1 INTRODUCTION 76* 3.2 MAINTAINING A CLEAN WORKING
ENVIRONMENT IN DAIRY PLANT OPERATIONS 77* 3.2.1 INTRODUCTION 77* 3.2.2
REGULATIONS 77* 3.2.3 SOURCES OF CONTAMINATION 79* 3.2.3.1 NON-PRODUCT
CONTACT SURFACES 79* 3.2.3.2 ENVIRONMENTAL FACTORS 83* 3.2.3.3 PLANT AND
MANUFACTURING EQUIPMENT 85* 3.2.3.4 HUMAN ACTIVITIES 87* 3.2.3.5 ANIMALS
AND PESTS 87* 3.2.4 WASTE AND EFFLUENT MANAGEMENT 90* 3.3 CLEAN ROOM
DESIGN 91* 3.3.1 HYGIENIC PLANT DESIGN 91* 3.3.2 DEALING WITH AIRBORNE
CONTAMINATION 92* 3.3.2.1 SOURCES AND ROUTES OF AIRBORNE MICROORGANISMS
92* 3.3.2.2 AIR-QUALITY CONTROL 93* 3.3.3 HYGIENIC EQUIPMENT DESIGN 94*
3.4 CLEAN ROOM OPERATIONS 96* 3.4.1 OBJECTIVES OF PLANT CLEANING 96*
3.4.2 CLEANING OPERATIONS 97* 3.4.2.1 PRINCIPLES OF THE CLEANING PROCESS
97* 3.4.2.2 SELECTION AND FUNCTIONAL PROPERTIES OF DETERGENTS 98*
3.4.2.3 METHODS FOR CLEANING OF DAIRY EQUIPMENT 101* 3.4.3 SANITIZATION
AND STERILIZATION 105* 3.4.3.1 PRINCIPLES OF SANITIZATION AND
STERILIZATION 105* 3.4.3.2 METHODS OF SANITIZATION AND/OR STERILIZATION
105* 3.5 DEALING WITH BIOFILMS 107* 3.5.1 BIOFILM FORMATION 108* 3.5.2
DETECTION OF BIOFILMS 109* 3.5.3 BIOFILM CONTROL/REMOVAL 110* VI
CONTENTS 3.6 MONITORING DAIRY PLANT HYGIENE* 111* 3.6.1 AIR QUALITY*
111* 3.6.2 CLEANLINESS OF SANITIZED SURFACES* 112* 3.6.3 WATER QUALITY*
114* REFERENCES 114* 4* AUTOMATION IN THE DAIRY INDUSTRY 121 EVAGGELOS
DOXANAKIS AND ASTERIOS KEFALAS 4.1 INTRODUCTION* 122* 4.2 A BRIEF
HISTORY OF AUTOMATION IN THE DAIRY* 122* 4.3 FACTORS CONTRIBUTING TO
AUTOMATION* 124* 4.3.1 SIX FACTORS DRIVING AUTOMATION* 124* 4.4 BENEFITS
OF AUTOMATION* 125* 4.5 CONCEPTUAL FRAMEWORK OF AN AUTOMATED SYSTEM*
125* 4.5.1 WHAT IS A SYSTEM?* 125* 4.5.2 OBJECTS* 126* 4.5.2.1 INPUTS*
126* 4.5.2.2 PROCESSES* 127* 4.5.2.3 OUTPUTS* 127* 4.5.2.4
RELATIONSHIPS* 127* 4.5.2.5 ATTRIBUTES* 128* 4.5.2.6 FEEDBACKS* 128*
4.5.2.7 BOUNDARY* 128* 4.5.2.8 ENVIRONMENT* 128* 4.6 STAGES IN
AUTOMATION IN THE DAIRY* 129* 4.6.1 FIRST WAVE: MECHANIZATION* 129*
4.6.1.1 SUMMARY* 130* 4.6.2 SECOND WAVE: AUTOMATION* 130* 4.6.2.1 A
TYPICAL EXAMPLE* 130* 4.6.2.2 TWO EXAMPLES* 132* 4.6.3 THIRD WAVE:
CYBERNATION* 135* 4.6.3.1 SOME NEW APPLICATIONS* 136* 4.6.3.2 LOTUS
INTEGRATED FOOD SAFETY SYSTEM* 136* 4.6.3.3 GOAL OF LI FSS* 138* 4.6.3.4
SUB-SYSTEMS* 139* 4.6.3.5 TRACK & TRACE SYSTEM - TRACER* 142* 4.6.3.6
SUMMARY* 142* 4.7 LOTUS INTEGRATED SAFETY SYSTEM - A CASE STUDY IN THE
DAIRY INDUSTRY 143* 4.7.1 SUMMARY* 146* 4.8 AUTOMATION AT THE ENTERPRISE
LEVEL* 147* 4.8.1 LOGISTICS IN DAIRY: HOW IT HELPS* 149* 4.8.2
ENTERPRISE RESOURCE PLANNING* 150* 4.8.2.1 ERP: BENEFITS* 151* 4.8.2.2
SUMMARY* 151* CONTENTS VII 4.9 CONCLUSIONS 152* REFERENCES 152* 5 SAFETY
AND QUALITY OF DAIRY PRODUCTS 153* PETER J JOOSTE AND LUCIA E. C. M.
ANELICH 5.1 INTRODUCTION 154* 5.2 PATHOGENS OF SPECIAL RELEVANCE 155*
5.2.1 INTRODUCTION ISS 5.2.2 PRIONS 156* 5.2.3 VIRUSES 157* 5.2.4
RICKETTSIAE 158* 5.2.5 PROTOZOA 158* 5.2.5.1 CRYPTOSPORIDIUM 159* 5.2.6
BACTERIA 160* 5.2.6.1 BRUCELLA 160* 5.2.6.2 MYCOBACTERIUM 160* 5.2.6.3
ENTEROBACTERIACEAE 161* 5.2.6.4 CAMPYLOBACTER JEJUNI 164* 5.2.6.5
STAPHYLOCOCCUS AUREUS 165* 5.2.6.6 LISTERIA MONOCYTOGENES 166* 5.2.6.7
BACILLUS CEREUS 168* 5.3 CHEMICAL HAZARDS 168* 5.3. I MYCOTOXINS 169*
5.3.2 ANTIMICROBIALS 170* 5.3.3 ALLERGENS 171* 5.3.4 INDUSTRIAL AND
ENVIRONMENTAL CONTAMINANTS 171* 5.3.4. I PESTICIDE RESIDUES 171* 5.3.4.2
DIOXINS AND POLYCHLORINATED BIPHENYLS 172* 5.3.4.3 HEAVY METALS 173*
5.3.5 PROCEDURES TO MINIMIZE RISK OF FEED AND MILK CONTAMINATION 173*
5.4 PHYSICAL HAZARDS 174* 5.5 TRACEABILITY OF INGREDIENTS 176*
REFERENCES 178* 6 MODERN LABORATORY PRACTICES - ANALYSIS OF DAIRY
PRODUCTS 183* THOMAS BINTSIS. APOSTOFOS S. ANGELIDIS AND LEFKI PSONI 6.1
INTRODUCTION 184* 6.2 LABORATORY QUALITY ASSURANCE 184* 6.2.1
ACCREDITATION OF LABORATORIES 185* 6.2.2 VALIDATION OF ANALYTICAL
METHODS 187* 6.2.3 QUANTIFYING UNCERTAINTY, CALIBRATION AND TRACEABILITY
187* 6.2.4 QUALITY ASPECTS OF MICROBIOLOGICAL MEDIA 188* 6.2.5
LABORATORY SAFETY 189* VIII CONTENTS 6.3 SAMPLING 190 6.3.1 SAMPLE
COLLECTION 191 6.3.2 SAMPLING REPORT 192 6.4 CHEMICAL ANALYSES 192 6.4.1
FAT CONTENT 193 6.4.2 PROTEIN CONTENT 193 6.4.3 TOTAL SOLIDS 196 6.4.4
ASH CONTENT 196 6.4.5 LACTOSE CONTENT 196 6.4.6 UREA DETERMINATION 197
6.4.7 SALT CONTENT 197 6.4.8 ROUTINE INSTRUMENTAL METHODS 197 6.5
DETECTION OF ANTIBIOTIC RESIDUES 198 6.6 DETECTION OF ADULTERATION IN
DAIRY PRODUCTS 203 6.7 DETECTION OF ABNORMAL MILK 211 6.8
MICROBIOLOGICAL METHODS 212 6.8.1 STANDARD PLATE COUNT 212 6.8.2 DIRECT
MICROSCOPIC COUNT 214 6.8.3 DIRECT EPITLUORESCENT TECHNIQUE 214 6.8.4
SPIRAL PLATE COUNTING 214 6.8.5 BACTOSCAN 215 6.8.6 DYE REDUCTION TESTS
215 6.8.7 DETERMINATION OF PYRUVATE OR AMMONIA 216 6.8.8 CONTAMINATING
MICROORGANISMS 216 6.8.9 THERMODURIC BACTERIA 217 6.8.10 COLIFORMS AND
ENTEROBACTERIACEAE 217 6.8.11 ENTEROCOCCUS SPP. 218 6.8.12 YEASTS AND
MOULDS 219 6.8.13 SPECIFIC PATHOGENIC BACTERIA 219 6.8.13.1 LISTERIA
MOLLOCYTOGENES 219 6.8.13.2 STAPHYLOCOCCUS AUREUS 220 6.8.13.3
ESCHERICHIA COLI 220 6.8.13.4 SALMONELLA SPP. 220 6.8.13.5 YERSINIA
ENTEROCOLITICA 221 6.8.13.6 ENTEROHACTER SAKA:::AKII 221 6.9 RAPID
MICROBIOLOGICAL METHODS 221 6.9.1 ANTIBODY-BASED METHODS 222 6.9.2 N
UCLEIC-ACID-BASED METHODS 227 6.9.2.1 DNA HYBRIDIZATION 228 6.9.2.2
POLYMERASE CHAIN REACTION (PCR) 229 6.9.3 MEMBRANES 232 6.9.3.1
HYDROPHOBIC GRID MEMBRANE FILTER 232 6.9.4 IMPEDANCE 232 6.9.5
BIOCHEMICAL ENZYMATIC METHODS AND DIAGNOSTIC KITS 233 6.9.6 ATP
BIOLUMINENCE 234 ---- CONTENTS IX 6.10 SENSORY EVALUATION OF DAIRY
PRODUCTS 234 ACKNOWLEDGEMENTS 238 REFERENCES 238 7 DEALING WITH
ENVIRONMENTAL ISSUES 262 TREVOR J BRITZ, CORNE LAMPRECHT AND GUNNAR 0.
SIGGE 7.1 INTRODUCTION 263 7.2 DAIRY WASTEWATERS: SOURCES AND
COMPOSITION 263 7.2.1 GENERAL COMPOSITION OF DAIRY WASTEWATERS 263 7.2.2
MILK RECEPTION AND STORAGE AREAS 264 7.2.3 HEAT PROCESSING OF MILK 265
7.2.4 PRODUCTION OF EVAPORATED MILK PRODUCTS 265 7.2.5 PRODUCTION OF
POWDERED DAIRY PRODUCTS 265 7.2.6 CHEESE MANUFACTURE 266 7.2.7 BUTTER
MANUFACTURE 266 7.2.8 YOGHURT MANUFACTURE 266 7.3 TREATMENT OPTIONS 267
7.3.1 DIRECT DISCHARGE TO A SEWAGE-TREATMENT WORKS 267 7.3.2
PRE-TREATMENT OPTIONS 268 7.3.2.1 SCREENING 268 7.3.2.2 EQUILIBRATION
TANKS 268 7.3.2.3 FOG REMOVAL 269 7.3.3 AEROBIC BIOLOGICAL SYSTEMS 271
7.3.3.1 ACTIVATED SLUDGE SYSTEMS 271 7.3.3.2 SEQUENCING BATCH REACTORS
272 7.3.3.3 TRICKLING FILTERS 273 7.3.3.4 ROTATING BIOLOGICAL CONTACTORS
274 7.3.3.5 LAGOON TECHNOLOGY 275 7.3.3.6 NATURAL TREATMENT SYSTEMS 277
7.3.3.7 WETLANDS 278 7.3.4 ANAEROBIC BIOLOGICAL SYSTEMS 280 7.3.4.1
CONVENTIONAL SYSTEMS 280 7.3.4.2 HIGH-RATE ANAEROBIC SYSTEMS 281 7.3.4.3
SEPARATED PHASE DIGESTERS 284 7.3.5 CHEMICAL SYSTEMS 286 7.3.5.1
CHEMICAL TREATMENTS 286 7.3.5.2 OXIDATION TECHNOLOGY 286 7.4 CONCLUSIONS
287 REFERENCES 288 INDEX 294
|
| adam_txt |
CONTENTS* LIST OF CONTRIBUTORS* X* PN:FACE* XL THERMAPL PROCESSING OF
MILK PETER DE LONG 1. 1 INTROD UCTION* 2 1.1.1* BACKGROUND 2* 1.1.2*
OUTLINE 2* 1.2 HEAT-INDUCED CHANGES OF MILK* 3* 1.2.1* HEAT-INDUCED
REACTIONS IN MILK -- BULK REACTIONS 3* 1,2.1.1 DESTRUCTION OF
MICROORGANISMS 6* 1,2.1.2 INACTIVATION OF ENZYMES 6* 1.2.1.3
DENATURATION OF PROTEINS* 6* 1.2.1.4 LOSS OF NUTRIENTS* 6* 1.2.1.5
FORMATION OF NEW COMPONENTS 6* 1.2.2 HEAT-INDUCED REACTIONS IN MILK -
SURFACE REACTIONS 7* 1.2.3* REACTION ENGINEERING APPROACH 7* 1.3
PROCESSES* 9* 1.3.1* EQUIPMENT 9* 1.3.1.1 CONTINUOUS INDIRECT HEATING
SYSTEMS* 9* 1.3.1.2 CONTINUOUS DIRECT HEATING SYSTEMS* 10* 1.3.1.3
(SEMI) BATCH HEATING SYSTEMS* 10* 1.3.2* CLASSIFICATION OF HEATING
PROCESSES II* 1.3.2.1 THERMIZATION* 12* 1.3.2.2 PASTEURIZATION* 12*
1.3.2.3 UHT* 12* 1.3.2.4 STERILIZATION* 13* 1.3.3* ADVANCED PROCESSES 13
1.3.3.1 ESL* 13* 1.3.3.2 LSI* 14* III IV CONTENTS 1.4 OPERATIONAL
CONSIDERATIONS AND LIMITATIONS 15 1.4.1 FLOW CHARACTERISTICS 15 I.4.2
PROTEIN AND MINERAL FOULING 16 1.4.2.1 TYPES OF FOULING 16* I .4.2.2
FOULING MECHANISM 17 1.4.2.3 FACTORS AFFECTING FOULING 18* 1.4.3
ADHERENCE AND GROWTH OF MICROORGANISMS 19* 1.5 OPTIMIZATION 22* 1.5.1
INTRODUCTION 22* 1.5.2 APPROACH 23* 1.5.3 CASE STUDY: PASTEURIZATION 25
1.6 CONCLUSIONS AND FUTURE TRENDS 28 1.6.1 LONGER OPERATING TIMES 28*
1.6.2 INTEGRATING TECHNOLOGIES 29 1.6.3 MODEL-BASED CONTROL OF HEATING
PROCESSES 30 REFERENCES 3]* 2 APPLICATIONS OF MEMBRANE SEPARATION 35
ATHANASIOS GOULAS AND ALISTAIR S. GRANDISON 2.1 INTRODUCTION 36* 2.2
TRANSPORT THEORY OF MEMBRANE SEPARATION PROCESSES 37 2.2.1
CLASSIFICATION OF PROCESSES 37* 2.2.1.1 MICROFILTRATION AND
ULTRAFILTRATION 38* 2.2.] .2 REVERSE OSMOSIS AND NANOFILTRATION 39 2.2.]
.3 ELECTRODIALYSIS AND ELECTRO-MEMBRANE FILTRATION 41* 2.2.2
CONCENTRATION POLARIZATION AND FOULING 42 2.2.3 PHYSICAL PARAMETERS OF
MEMBRANE PROCESSES 45* 2.2.4 DIAFILTRATION 46 2.2.5 PARAMETERS AFFECTING
FLUX AND REJECTION 47 2.3 MEMBRANE CLASSIFICATION, PRODUCTION METHODS
AND CHARACTERIZATION 48 2.4 MODULES AND MODES OF OPERATION OF
PRESSURE-DRIVEN MEMBRANE* FILTRATION PROCESSES 50 2.5 HYGIENE AND
CLEANING 54* 2.6 COMPOSITION AND PROPERTIES OF DAIRY FLUIDS FOR MEMBRANE
PROCESSING 55 2.7 APPLICATIONS OF MEMBRANES IN THE DAIRY INDUSTRY 57*
2.7.1 REVERSE OSMOSIS 57 2.7.2 NANOFILTRATION 58* 2.7.3 ULTRAFILTRATION
58* 2.7.3.1 MANUFACTURE OF CHEESE AND FERMENTED PRODUCTS 59 2.7.3.2 WHEY
PROCESSING 60* 2.7.3.3 USE OF PERMEATE 60* 2.7.4 MICROFILTRATION 61
2.7.4.1 REMOVAL OF MICROORGANISMS 61* 2.7.4.2 REMOVAL OF FAT GLOBULES
62* 2.7.4.3 FRACTIONATION OF MACROMOLECULES 62* CONTENTS V 2.7.5
ELECTRODIALYSIS AND ELECTRO-MEMBRANE FILTRATION 62* 2.7.6 MEMBRANE
BIOREACTORS 63* 2.7.6.1 CLASSIFICATION OF MEMBRANE BIOREACTORS AND*
BIOCATALYST STABILITY 64* 2.7.6.2 BASIC THEORY CHARACTERIZING MEMBRANE
BIOREACTOR* OPERATION 67* 2.7.6.3 APPLICATIONS OF MEMBRANE BIOREACTORS
AND FERMENTERS* IN THE DAIRY INDUSTRY 68* 2.7.7 SELECTIVE SEPARATIONS OF
DAIRY-DERIVED CARBOHYDRATES* BY NANOFILTRATION 69* 2.8 FUTURE
DEVELOPMENTS 70* REFERENCES 71* 3 HYGIENE BY DESIGN 75* J FERDIE MOSTERT
AND ELNA M. BUYS* 3.1 INTRODUCTION 76* 3.2 MAINTAINING A CLEAN WORKING
ENVIRONMENT IN DAIRY PLANT OPERATIONS 77* 3.2.1 INTRODUCTION 77* 3.2.2
REGULATIONS 77* 3.2.3 SOURCES OF CONTAMINATION 79* 3.2.3.1 NON-PRODUCT
CONTACT SURFACES 79* 3.2.3.2 ENVIRONMENTAL FACTORS 83* 3.2.3.3 PLANT AND
MANUFACTURING EQUIPMENT 85* 3.2.3.4 HUMAN ACTIVITIES 87* 3.2.3.5 ANIMALS
AND PESTS 87* 3.2.4 WASTE AND EFFLUENT MANAGEMENT 90* 3.3 CLEAN ROOM
DESIGN 91* 3.3.1 HYGIENIC PLANT DESIGN 91* 3.3.2 DEALING WITH AIRBORNE
CONTAMINATION 92* 3.3.2.1 SOURCES AND ROUTES OF AIRBORNE MICROORGANISMS
92* 3.3.2.2 AIR-QUALITY CONTROL 93* 3.3.3 HYGIENIC EQUIPMENT DESIGN 94*
3.4 CLEAN ROOM OPERATIONS 96* 3.4.1 OBJECTIVES OF PLANT CLEANING 96*
3.4.2 CLEANING OPERATIONS 97* 3.4.2.1 PRINCIPLES OF THE CLEANING PROCESS
97* 3.4.2.2 SELECTION AND FUNCTIONAL PROPERTIES OF DETERGENTS 98*
3.4.2.3 METHODS FOR CLEANING OF DAIRY EQUIPMENT 101* 3.4.3 SANITIZATION
AND STERILIZATION 105* 3.4.3.1 PRINCIPLES OF SANITIZATION AND
STERILIZATION 105* 3.4.3.2 METHODS OF SANITIZATION AND/OR STERILIZATION
105* 3.5 DEALING WITH BIOFILMS 107* 3.5.1 BIOFILM FORMATION 108* 3.5.2
DETECTION OF BIOFILMS 109* 3.5.3 BIOFILM CONTROL/REMOVAL 110* VI
CONTENTS 3.6 MONITORING DAIRY PLANT HYGIENE* 111* 3.6.1 AIR QUALITY*
111* 3.6.2 CLEANLINESS OF SANITIZED SURFACES* 112* 3.6.3 WATER QUALITY*
114* REFERENCES 114* 4* AUTOMATION IN THE DAIRY INDUSTRY 121 EVAGGELOS
DOXANAKIS AND ASTERIOS KEFALAS 4.1 INTRODUCTION* 122* 4.2 A BRIEF
HISTORY OF AUTOMATION IN THE DAIRY* 122* 4.3 FACTORS CONTRIBUTING TO
AUTOMATION* 124* 4.3.1 SIX FACTORS DRIVING AUTOMATION* 124* 4.4 BENEFITS
OF AUTOMATION* 125* 4.5 CONCEPTUAL FRAMEWORK OF AN AUTOMATED SYSTEM*
125* 4.5.1 WHAT IS A SYSTEM?* 125* 4.5.2 OBJECTS* 126* 4.5.2.1 INPUTS*
126* 4.5.2.2 PROCESSES* 127* 4.5.2.3 OUTPUTS* 127* 4.5.2.4
RELATIONSHIPS* 127* 4.5.2.5 ATTRIBUTES* 128* 4.5.2.6 FEEDBACKS* 128*
4.5.2.7 BOUNDARY* 128* 4.5.2.8 ENVIRONMENT* 128* 4.6 STAGES IN
AUTOMATION IN THE DAIRY* 129* 4.6.1 FIRST WAVE: MECHANIZATION* 129*
4.6.1.1 SUMMARY* 130* 4.6.2 SECOND WAVE: AUTOMATION* 130* 4.6.2.1 A
TYPICAL EXAMPLE* 130* 4.6.2.2 TWO EXAMPLES* 132* 4.6.3 THIRD WAVE:
CYBERNATION* 135* 4.6.3.1 SOME NEW APPLICATIONS* 136* 4.6.3.2 LOTUS
INTEGRATED FOOD SAFETY SYSTEM* 136* 4.6.3.3 GOAL OF LI FSS* 138* 4.6.3.4
SUB-SYSTEMS* 139* 4.6.3.5 TRACK & TRACE SYSTEM - TRACER* 142* 4.6.3.6
SUMMARY* 142* 4.7 LOTUS INTEGRATED SAFETY SYSTEM - A CASE STUDY IN THE
DAIRY INDUSTRY 143* 4.7.1 SUMMARY* 146* 4.8 AUTOMATION AT THE ENTERPRISE
LEVEL* 147* 4.8.1 LOGISTICS IN DAIRY: HOW IT HELPS* 149* 4.8.2
ENTERPRISE RESOURCE PLANNING* 150* 4.8.2.1 ERP: BENEFITS* 151* 4.8.2.2
SUMMARY* 151* CONTENTS VII 4.9 CONCLUSIONS 152* REFERENCES 152* 5 SAFETY
AND QUALITY OF DAIRY PRODUCTS 153* PETER J JOOSTE AND LUCIA E. C. M.
ANELICH 5.1 INTRODUCTION 154* 5.2 PATHOGENS OF SPECIAL RELEVANCE 155*
5.2.1 INTRODUCTION ISS 5.2.2 PRIONS 156* 5.2.3 VIRUSES 157* 5.2.4
RICKETTSIAE 158* 5.2.5 PROTOZOA 158* 5.2.5.1 CRYPTOSPORIDIUM 159* 5.2.6
BACTERIA 160* 5.2.6.1 BRUCELLA 160* 5.2.6.2 MYCOBACTERIUM 160* 5.2.6.3
ENTEROBACTERIACEAE 161* 5.2.6.4 CAMPYLOBACTER JEJUNI 164* 5.2.6.5
STAPHYLOCOCCUS AUREUS 165* 5.2.6.6 LISTERIA MONOCYTOGENES 166* 5.2.6.7
BACILLUS CEREUS 168* 5.3 CHEMICAL HAZARDS 168* 5.3. I MYCOTOXINS 169*
5.3.2 ANTIMICROBIALS 170* 5.3.3 ALLERGENS 171* 5.3.4 INDUSTRIAL AND
ENVIRONMENTAL CONTAMINANTS 171* 5.3.4. I PESTICIDE RESIDUES 171* 5.3.4.2
DIOXINS AND POLYCHLORINATED BIPHENYLS 172* 5.3.4.3 HEAVY METALS 173*
5.3.5 PROCEDURES TO MINIMIZE RISK OF FEED AND MILK CONTAMINATION 173*
5.4 PHYSICAL HAZARDS 174* 5.5 TRACEABILITY OF INGREDIENTS 176*
REFERENCES 178* 6 MODERN LABORATORY PRACTICES - ANALYSIS OF DAIRY
PRODUCTS 183* THOMAS BINTSIS. APOSTOFOS S. ANGELIDIS AND LEFKI PSONI 6.1
INTRODUCTION 184* 6.2 LABORATORY QUALITY ASSURANCE 184* 6.2.1
ACCREDITATION OF LABORATORIES 185* 6.2.2 VALIDATION OF ANALYTICAL
METHODS 187* 6.2.3 QUANTIFYING UNCERTAINTY, CALIBRATION AND TRACEABILITY
187* 6.2.4 QUALITY ASPECTS OF MICROBIOLOGICAL MEDIA 188* 6.2.5
LABORATORY SAFETY 189* VIII CONTENTS 6.3 SAMPLING 190 6.3.1 SAMPLE
COLLECTION 191 6.3.2 SAMPLING REPORT 192 6.4 CHEMICAL ANALYSES 192 6.4.1
FAT CONTENT 193 6.4.2 PROTEIN CONTENT 193 6.4.3 TOTAL SOLIDS 196 6.4.4
ASH CONTENT 196 6.4.5 LACTOSE CONTENT 196 6.4.6 UREA DETERMINATION 197
6.4.7 SALT CONTENT 197 6.4.8 ROUTINE INSTRUMENTAL METHODS 197 6.5
DETECTION OF ANTIBIOTIC RESIDUES 198 6.6 DETECTION OF ADULTERATION IN
DAIRY PRODUCTS 203 6.7 DETECTION OF ABNORMAL MILK 211 6.8
MICROBIOLOGICAL METHODS 212 6.8.1 STANDARD PLATE COUNT 212 6.8.2 DIRECT
MICROSCOPIC COUNT 214 6.8.3 DIRECT EPITLUORESCENT TECHNIQUE 214 6.8.4
SPIRAL PLATE COUNTING 214 6.8.5 BACTOSCAN 215 6.8.6 DYE REDUCTION TESTS
215 6.8.7 DETERMINATION OF PYRUVATE OR AMMONIA 216 6.8.8 CONTAMINATING
MICROORGANISMS 216 6.8.9 THERMODURIC BACTERIA 217 6.8.10 COLIFORMS AND
ENTEROBACTERIACEAE 217 6.8.11 ENTEROCOCCUS SPP. 218 6.8.12 YEASTS AND
MOULDS 219 6.8.13 SPECIFIC PATHOGENIC BACTERIA 219 6.8.13.1 LISTERIA
MOLLOCYTOGENES 219 6.8.13.2 STAPHYLOCOCCUS AUREUS 220 6.8.13.3
ESCHERICHIA COLI 220 6.8.13.4 SALMONELLA SPP. 220 6.8.13.5 YERSINIA
ENTEROCOLITICA 221 6.8.13.6 ENTEROHACTER SAKA:::AKII 221 6.9 RAPID
MICROBIOLOGICAL METHODS 221 6.9.1 ANTIBODY-BASED METHODS 222 6.9.2 N
UCLEIC-ACID-BASED METHODS 227 6.9.2.1 DNA HYBRIDIZATION 228 6.9.2.2
POLYMERASE CHAIN REACTION (PCR) 229 6.9.3 MEMBRANES 232 6.9.3.1
HYDROPHOBIC GRID MEMBRANE FILTER 232 6.9.4 IMPEDANCE 232 6.9.5
BIOCHEMICAL ENZYMATIC METHODS AND DIAGNOSTIC KITS 233 6.9.6 ATP
BIOLUMINENCE 234 ---- CONTENTS IX 6.10 SENSORY EVALUATION OF DAIRY
PRODUCTS 234 ACKNOWLEDGEMENTS 238 REFERENCES 238 7 DEALING WITH
ENVIRONMENTAL ISSUES 262 TREVOR J BRITZ, CORNE LAMPRECHT AND GUNNAR 0.
SIGGE 7.1 INTRODUCTION 263 7.2 DAIRY WASTEWATERS: SOURCES AND
COMPOSITION 263 7.2.1 GENERAL COMPOSITION OF DAIRY WASTEWATERS 263 7.2.2
MILK RECEPTION AND STORAGE AREAS 264 7.2.3 HEAT PROCESSING OF MILK 265
7.2.4 PRODUCTION OF EVAPORATED MILK PRODUCTS 265 7.2.5 PRODUCTION OF
POWDERED DAIRY PRODUCTS 265 7.2.6 CHEESE MANUFACTURE 266 7.2.7 BUTTER
MANUFACTURE 266 7.2.8 YOGHURT MANUFACTURE 266 7.3 TREATMENT OPTIONS 267
7.3.1 DIRECT DISCHARGE TO A SEWAGE-TREATMENT WORKS 267 7.3.2
PRE-TREATMENT OPTIONS 268 7.3.2.1 SCREENING 268 7.3.2.2 EQUILIBRATION
TANKS 268 7.3.2.3 FOG REMOVAL 269 7.3.3 AEROBIC BIOLOGICAL SYSTEMS 271
7.3.3.1 ACTIVATED SLUDGE SYSTEMS 271 7.3.3.2 SEQUENCING BATCH REACTORS
272 7.3.3.3 TRICKLING FILTERS 273 7.3.3.4 ROTATING BIOLOGICAL CONTACTORS
274 7.3.3.5 LAGOON TECHNOLOGY 275 7.3.3.6 NATURAL TREATMENT SYSTEMS 277
7.3.3.7 WETLANDS 278 7.3.4 ANAEROBIC BIOLOGICAL SYSTEMS 280 7.3.4.1
CONVENTIONAL SYSTEMS 280 7.3.4.2 HIGH-RATE ANAEROBIC SYSTEMS 281 7.3.4.3
SEPARATED PHASE DIGESTERS 284 7.3.5 CHEMICAL SYSTEMS 286 7.3.5.1
CHEMICAL TREATMENTS 286 7.3.5.2 OXIDATION TECHNOLOGY 286 7.4 CONCLUSIONS
287 REFERENCES 288 INDEX 294 |
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| building | Verbundindex |
| bvnumber | BV023058583 |
| callnumber-first | S - Agriculture |
| callnumber-label | SF250 |
| callnumber-raw | SF250.5 |
| callnumber-search | SF250.5 |
| callnumber-sort | SF 3250.5 |
| callnumber-subject | SF - Animal Culture |
| classification_tum | LAN 820f |
| ctrlnum | (OCoLC)261200335 (DE-599)BVBBV023058583 |
| dewey-full | 637 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637 |
| dewey-search | 637 |
| dewey-sort | 3637 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1. publ. |
| format | Book |
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| illustrated | Illustrated |
| index_date | 2024-07-02T19:27:47Z |
| indexdate | 2024-07-09T21:10:01Z |
| institution | BVB |
| isbn | 9781405136181 1405136189 |
| language | English |
| lccn | 2007022840 |
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| physical | XI, 300 S. Ill., graph. Darst. |
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| spelling | Advanced dairy science and technology edited by Trevor J. Britz and Richard K. Robinson Advanced dairy technology 1. publ. Ames, Iowa [u.a.] Blackwell Pub. Professional 2008 XI, 300 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Angekündigt u.d.T.: Advanced dairy technology Includes bibliographical references and index Industrie laitière Produits laitiers - Traitement Dairy processing Dairying Molkereitechnologie (DE-588)4170403-4 gnd rswk-swf Milchwissenschaft (DE-588)4169930-0 gnd rswk-swf Milchwirtschaft (DE-588)4039289-2 gnd rswk-swf Milchverarbeitung (DE-588)4169927-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Milchverarbeitung (DE-588)4169927-0 s DE-604 Molkereitechnologie (DE-588)4170403-4 s Milchwirtschaft (DE-588)4039289-2 s Milchwissenschaft (DE-588)4169930-0 s 1\p DE-604 Britz, Trevor J. Sonstige oth Robinson, Richard K. Sonstige oth http://www.loc.gov/catdir/toc/ecip0720/2007022840.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0802/2007022840-b.html Contributor biographical information OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016261845&sequence=000005&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Advanced dairy science and technology Industrie laitière Produits laitiers - Traitement Dairy processing Dairying Molkereitechnologie (DE-588)4170403-4 gnd Milchwissenschaft (DE-588)4169930-0 gnd Milchwirtschaft (DE-588)4039289-2 gnd Milchverarbeitung (DE-588)4169927-0 gnd |
| subject_GND | (DE-588)4170403-4 (DE-588)4169930-0 (DE-588)4039289-2 (DE-588)4169927-0 (DE-588)4143413-4 |
| title | Advanced dairy science and technology |
| title_alt | Advanced dairy technology |
| title_auth | Advanced dairy science and technology |
| title_exact_search | Advanced dairy science and technology |
| title_exact_search_txtP | Advanced dairy science and technology |
| title_full | Advanced dairy science and technology edited by Trevor J. Britz and Richard K. Robinson |
| title_fullStr | Advanced dairy science and technology edited by Trevor J. Britz and Richard K. Robinson |
| title_full_unstemmed | Advanced dairy science and technology edited by Trevor J. Britz and Richard K. Robinson |
| title_short | Advanced dairy science and technology |
| title_sort | advanced dairy science and technology |
| topic | Industrie laitière Produits laitiers - Traitement Dairy processing Dairying Molkereitechnologie (DE-588)4170403-4 gnd Milchwissenschaft (DE-588)4169930-0 gnd Milchwirtschaft (DE-588)4039289-2 gnd Milchverarbeitung (DE-588)4169927-0 gnd |
| topic_facet | Industrie laitière Produits laitiers - Traitement Dairy processing Dairying Molkereitechnologie Milchwissenschaft Milchwirtschaft Milchverarbeitung Aufsatzsammlung |
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