عنوان

Quality Control in the Food Industry V2.

(Number (ISBN

0323149650

(Number (ISBN

9780323149655

Number

b550016

Title Proper

Quality Control in the Food Industry V2.

General Material Designation

[Book]

First Statement of Responsibility

S Herschdoerfer

Place of Publication, Distribution, etc.

Saint Louis

Name of Publisher, Distributor, etc.

Elsevier Science

Date of Publication, Distribution, etc.

2014

Specific Material Designation and Extent of Item

(457 pages)

Text of Note

Front Cover; Quality Control in the Food Industry; Copyright Page; Table of Contents; Contributors to Volume 2; Preface; Contents of Volumes 1 and 3; Chapter 1. Water; 1. Introduction; 2. Analytical Data for Water used for Public Supply Purposes; 3. Standards for Drinking Water; 4. The Dairy Industry; 5. The Fish Industry; 6. Vegetables and Fruit (Fresh and Canned); 7. Frozen Desserts; 8. Brewing; 9. The Soft Drink Industry; 10. Waste Waters from the Food Industries; 11. Conclusion; References; Chapter 2. Dairy Products; 1. Introductory; 2. Sampling of Dairy Products; 3. Physical Methods. 4. Chemical and Biochemical Methods5. Microbiological Methods; 6. Raw or Untreated Milk; 7. Pasteurized Milk; 8. Sterilized Milk; 9. Aseptically Filled Milk; 10. Flavoured Milks; 11. Cream; 12. Manufactured Products: General Considerations; 13. Evaporated (Unsweetened) Milk; 14. Sterile Concentrated Milk; 15. Frozen Concentrated Milk; 16. Sweetened Condensed Milk; 17. Milk Powder or Dried Milk; 18. Butter; 19. Cheese; 20. Cultured Milks; 21. Other Dairy Products; 22. Sensory Tests; 23. Substances Added to Dairy Products; 24. Packaging; 25. Legal Aspects and Quality Standards. 26. Cleanliness and Sterility of Equipment27. Public Health Aspects; References; Chapter 3. Flour and Bread; 1. Introduction; 2. Control of Flour Quality; 3. Control of Bread Quality; References; Chapter 4. Flour Confectionery; 1. Introduction; 2. Outline of Manufacturing Methods; 3. Stages at which Control may be introduced; 4. Physical Methods of Testing at Different Stages of Processing; References; Chapter 5. Meat and Meat Products; 1. Introduction; 2. Assessment of Carcase Quality; 3. Quality Characteristics; 4. Factors Affecting Quality; 5. Meat Inspection; 6. Refrigeration. 7. Meat Products8. Comminuted Meat Products; 9. Cured Meat Products; 10. Canned Meat Products; 11. Meat Pies; 12. Poultry; 13. Frozen Meat Meals; 14. Packaging and Display; 15. Conclusion; References; Chapter 6. Fish and Fish Products; 1. Introduction; 2. The Various Aspects of Quality and its Measurement; 3. The Application of the Principles of Quality Control to the Fish Industry; References; Chapter 7. Edible Fats and Oils; 1. Introduction; 2. Composition of Fats; 3. Winning and Refining of Fats; 4. Classical, Chemical and Physical Methods for the Analysis of Fats. 5. Modern Methods of Analysis6. Fat Products; References; Author Index; Subject Index.

Text of Note

Quality Control in the Food Industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food indu.

Food industry and trade -- Quality control.

Class number

Book number

S Herschdoerfer

S Herschdoerfer

Electronic name

[Book]

Y