4. The primary treatment of fresh milk Cleaning of the milk Refrigeration of the milk Storage...

Átírás

1 Contents 1. The milk, as row material Development of the modern milk production Formation and yielding of milk Factors influencing milk production The nutritional properties of the constituents of milk Water Proteins Fats and other lipids Lactose Other components Property of the milk More important physical-chemical properties Biological properties Microorganisms of milk Microorganisms in milk and milk products Lactose fermenting yeasts Moulds Bacteria The most important microorganisms of milk and milk products The most important microorganisms of milk and milk products causing deterioration Cultures used in milk industry Dairy products and food safety The primary treatment of fresh milk Cleaning of the milk Refrigeration of the milk Storage Acceptance and qualification of the milk Quantitative acceptance Qualitative acceptance Qualification of the row milk Requirements of the row milk by EU Germ number 6.3. Somatic cell count Extraneous inhibitory materials in milk The more important operations of milk processing Decantation Theoretical basis of decantation The practice of decantation Heath treatment Theoretical basis of heath treatment The practice of heath treatment 7.3. Cooling of the milk...

2 7.4. Homogenization Theoretical basis of homogenization The practice of homogenization Adjustment of fat content Flavoring and stabilization of milk products Flavoring Outwork of additives Stabilization Filling, packing Treatments with long storage life Packing of fresh milk products Special treatments in milk industry Coagulation Processing, emulsifying Ultrafiltration Expansion Freezing of ice creams Postheating, stabilization Re-emulsifying Technological features of cultured milk products Determination and significance of microbial cultures Alignment of microbial cultures Manufacture of milk and cream products Manufacture of heat treated milk and cream products Different heat treated liquid milk products Flavored cream products Manufacture of different candied whipped cream products Stable and half stable milk products Typical wrapping methods Storage of freshly consumed and ultra high temperature milk products Failures of cream products Failures of freshly consumed pasteurized milk products Frequent failures of ultra pasteurized milk products Manufacture of sour milk and cream products Manufacture of sour milk products Heat treatment of the basic material Coagulation Stirring Ripening Post heat treatment, and warm pouring Packing of sour milk and cream products Instruments with prefabricated glasses and crucibles Packing instruments for boxes Manufacture of yogurt products Manufacture of sour cream Manufacture of kefir Typical failures of sour milk and cream products... 1

3 10. Manufacture of butter and butter products Determination of the product group Basic and admixture materials of butter production Processes of butter making Treatment and preparation of the cream Ripening of the cream Physical ripening Biological ripening Ripening by heath step method Manufacture of butter making Churning Washing of the butter Massage of the butter Adjustment of water content and ph Hardening of the butter stock (posthardening) Packing and storing of butter Methods for butter making Butter making by fractional processes Continual butter making Manufacture of butter cream Typical failures of butter and butter products Failure of substance Failure of taste and odor Failure of colour and reputation Machines of butter production Cheese production Grouping of cheeses Separation of the cheese milk Fat content, heath treatment, ripening Improvement of cheese milk Clotting of milk Development of curdle Pre extrusion Post heat treatment Post extrusion and washing of curdle Formation of the curdle Formation of the curdle of cheeses with hole Formation of cheeses with fermentation hole and closed paste Machines formation of hot up curdle Extruding of the cheeses Salting of the cheeses Salting of the curdle Salting of the cheeses in salting bath Dry salting Ripening of the cheeses Changes in the protein phase during ripening Changes in the fat phase during ripening Changes in the solution phase... 2

4 Wrapping of cheese Frequent failures of ripened cheeses Étkezési túrógyártás Túrógyártás általános technológiai szempontjai Folyamatos túrógyártás Túrókészítmények Gyakoribb túróhibák Az ömlesztett sajt gyártása Az alapanyag tulajdonságai Fizikai hatások az ömlesztéskor Kémiai hatások az ömlesztéskor Az ömlesztett sajtgyártás gyakorlata Az ömlesztett sajt gyártása ömlesztősó nélkül Az ömlesztett sajtok gyakoribb hibái Tejporgyártás Az alapanyaggal szemben támasztott követelmények A tej tisztítása, a zsírtartalom beállítása, a tej előtárolása A tej hőkezelése Bepárlás (sűrítés) A porlasztva szárítás technológiai irányelvei A tejpor hűtése Energiatakarékos módserek a porlasztva szárításban A tejpor gyártása hengerszárítással Az instant tejpor gyártása A tejpor minőségét befolyásoló környezeti hatások A tejpor gyakoribb hibái Fagylaltgyártás A gyártáshoz használt alap- és adalékanyagok A fagylaltok gyártásának technológiája A keverék készítése A keverék kezelése Fagyasztás és habosítás Adagolás és csomagolás Keményítés Tárolás, szállítás A fagylaltok fontosabb hibái A tejipari melléktermékek hasznosítása A soványtej feldolgozása és hasznosítása Az író feldolgozása és hasznosítása A savó feldolgozása és hasznosítása Kazeingyártás ipari célra Tejcukorgyártás Tisztítás és csírátlanítás a tejipari üzemekben A tejipari tisztítás jellemzői... 3

5 17.2. A tejipari fertőtlenítés jellemzői A tejipari tisztítás, fertőtlenítés technológiája A tejipari üzemek vízellátása A tejfeldolgozó üzemek vízigénye Ipari víz Technológiai víz Az üzemek vízszükségletének kielégítése Víznyerés saját kútból Vízvétel a városi hálózatból Korszerű üzemi vízgazdálkodás Szennyvíz és hulladékgazdálkodás a tejiparban A víz- és szennyvízgazdálkodás jelentősége A szennyvizek csoportosítása A technológiai vizek csökkentésének módszerei A szennyvízterhelés csökkentése Hulladékgazdálkodás The nutritional value of the components of milk Water, minerals and trace elements in milk The water... Bonding of the water in milk products Minerals Composition of the milk... Macroelements in the milk... Microelements The role of macro- and microelements of milk in human nutrition... Contribution to the macro- and microelement requirement Proteins The milk protein... The milk protein and protein supply... The protein content of the milk... The amino acid composition of the milk protein... The protein content of the mothers' milk... The role of the milk protein in nutrition... Increasing the nutritional value of diets... Dietetic value of milk proteins... Milk proteins in infant feeding... Intolerance and allergy of milk proteins... Immunological aspects and the milk protein... Milk proteins in children s' nutrition... Milk proteins in the elderly' nutrition The lipids The milk fat... The milk fat as energy source... The structure of the fat globules... The lipids of the milk... The fatty acid composition of the milk fat... The mothers milk... Digestibility of the milk fat... The nutrient value of the milk fat... 4

6 The cholesterol content of the milk... Saturated fatty acids in milk fat... Essential fatty acids in milk fat... Polyunsaturated fatty acids, metabolism of cholesterol and arteriosclerosis... Special effect of some individual fatty acids... The milk fat in infant s diet... The role of the milk fat in the nutrition of the children... The phospholipids of the milk... The cerebroside content of the milk The conjugated linoleic acid content of milk and milk products Influence of milk fat against cancer Carbohydrates The carbohydrate contents of milk... The carbohydrate content of cows milk and mothers milk The role of the lactose in metabolism... The effect of lactose on calcium absorption... The effect of lactose on the intestinal flora... The dietetic value of the lactose... The role of the lactose in infant nutrition... Malabsorption and intolerance Vitamins Vitamin content of milk... The vitamin content of cows milk... The vitamin content of mothers milk The role of the vitamins of milk in nutrition Enzymes, hormones and organic acids The most important enzymes in respect of food science Enzymes in milk... The enzymes in cows milk... The nutritional role of the milk enzymes Hormones in milk The other organic components in milk Organic acids in milk The influence of the technology on composition of milk and milk products The effects of processing The heating of the milk... Methods of heating... The destruction of pathogenic microorganisms The effect of heat on milk fat... The effect of heat on milk protein... The Maillard reaction during heating of milk... The effect of milk on minerals... The effect of heat on vitamins... The effect of heat on enzymes and organic acids The homogenization of milk Changes in milk during storage Chemical preservation of milk Cultured milk products and butter Sour milk products produced by cultures... The role of the cultured milk products in the metabolisms... Dietetic evaluation... Microbiological aspects of cultured milk products in the diet 5

7 The butter... Changes in butter during storage Cream and sour cream Buttermilk Cheese The effect of cheese ripening... Fat content... Protein content... Minerals and trace elements... Vitamins... Organic acids Microbiological aspects The addition of nitrate on cheese quality... The effect of nitrite... Nitrosamines The effect of packaging material Preservation of cheese... Sorbic acid... Natamycin... Nisin Fresh cheese Processed cheese The whey... The composition of whey... Milk protein products... Cheesemaking without production of whey The evaporated milk and the milk powder The evaporated milk... Changes occurring during storage The milk powder... Changes produced by storage... Literature... 6