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Humanities, Social Sciences, Teacher Education, & STM Rights Catalogue - London Book Fair 2017

201 High Temperature Processing of Milk and Milk Products Hilton C. Deeth & Michael J. Lewis ISBN: 978-1-118-46050-4 | Apr 2017 | 552PP This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extendedshelf life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects. •• The first new book on UHT processing to be published since 2000, re-evaluating a process which, although unfashionable in some parts of the world, is of major economic importance in the dairy industry •• Deeth and Lewis are recognized the world over as authorities on high temperature processing of milk and milk products •• Covers a wider range of milk products than any previous book, in more depth than ever before •• Looks into the core issues of concern for those involved in ultra-high temperature processing of milk, including key quality and safety topics, with reference to specific processes, both conventional and novel About the Authors Hilton C. Deeth is Emeritus Professor, University of Queensland, Australia, has published widely including 6 book chapters on UHT or thermal processing of milk and dairy products. Michael J. Lewis, Professor, University of Reading, UK, has over 30 years’ teaching experience. His book on Physical Properties of Foods and Food Processing Systems, published in 1987, remains consistently in the top three Google entries in the subject area. To request review copies [email protected] Back to contents Food Science & Technology


Humanities, Social Sciences, Teacher Education, & STM Rights Catalogue - London Book Fair 2017
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