Quality Control in the Food Industry V2

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.

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 an…