Dairy Science and Technology Second Edition © 2006 by Taylor & Francis Group, LLC FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books Editorial Advisory Board Gustavo V. Barbosa-Cánovas Washington State University–Pullman P. Michael Davidson University of Tennessee–Knoxville Mark Dreher McNeil Nutritionals, New Brunswick, NJ Richard W. Hartel University of Wisconsin–Madison Lekh R. Juneja Taiyo Kagaku Company, Japan Marcus Karel Massachusetts Institute of Technology Ronald G. Labbe University of Massachusetts–Amherst Daryl B. Lund University of Wisconsin–Madison David B. Min The Ohio State University Leo M. L. Nollet Hogeschool Gent, Belgium Seppo Salminen University of Turku, Finland James L. Steele University of Wisconsin–Madison John H. Thorngate III Allied Domecq Technical Services, Napa, CA Pieter Walstra Wageningen University, The Netherlands John R. Whitaker University of California–Davis Rickey Y. Yada University of Guelph, Canada 76. Food Chemistry: Third Edition, edited by Owen R. Fennema 77. Handbook of Food Analysis: Volumes 1 and 2, edited by Leo M. L. Nollet 78. Computerized Control Systems in the Food Industry, edited by Gauri S. Mittal 79. Techniques for Analyzing Food Aroma, edited by Ray Marsili 80. Food Proteins and Their Applications, edited by Srinivasan Damodaran and Alain Paraf 81. Food Emulsions: Third Edition, Revised and Expanded, edited by Stig E. Friberg and Kåre Larsson 82. Nonthermal Preservation of Foods, Gustavo V. Barbosa-Cánovas, Usha R. Pothakamury, Enrique Palou, and Barry G. Swanson 83. Milk and Dairy Product Technology, Edgar Spreer 84. Applied Dairy Microbiology, edited by Elmer H. Marth and James L. Steele 85. Lactic Acid Bacteria: Microbiology and Functional Aspects, Second Edition, Revised and Expanded, edited by Seppo Salminen and Atte von Wright © 2006 by Taylor & Francis Group, LLC 86. Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam 87. Polysaccharide Association Structures in Food, edited by Reginald H. Walter 88. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by Casimir C. Akoh and David B. Min 89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa 90. Dairy Technology: Principles of Milk Properties and Processes, P. Walstra, T. J. Geurts, A. Noomen, A. Jellema, and M. A. J. S. van Boekel 91. Coloring of Food, Drugs, and Cosmetics, Gisbert Otterstätter 92. Listeria , Listeriosis, and Food Safety: Second Edition, Revised and Expanded, edited by Elliot T. Ryser and Elmer H. Marth 93. Complex Carbohydrates in Foods, edited by Susan Sungsoo Cho, Leon Prosky, and Mark Dreher 94. Handbook of Food Preservation, edited by M. Shafiur Rahman 95. International Food Safety Handbook: Science, International Regulation, and Control, edited by Kees van der Heijden, Maged Younes, Lawrence Fishbein, and Sanford Miller 96. Fatty Acids in Foods and Their Health Implications: Second Edition, Revised and Expanded , edited by Ching Kuang Chow 97. Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality, edited by Norman F. Haard and Benjamin K. Simpson 98. Safe Handling of Foods, edited by Jeffrey M. Farber and Ewen C. D. Todd 99. Handbook of Cereal Science and Technology: Second Edition, Revised and Expanded, edited by Karel Kulp and Joseph G. Ponte, Jr. 100. Food Analysis by HPLC: Second Edition, Revised and Expanded, edited by Leo M. L. Nollet 101. Surimi and Surimi Seafood, edited by Jae W. Park 102. Drug Residues in Foods: Pharmacology, Food Safety, and Analysis, Nickos A. Botsoglou and Dimitrios J. Fletouris 103. Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, edited by Luis M. Botana 104. Handbook of Nutrition and Diet, Babasaheb B. Desai 105. Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality, edited by Sundaram Gunasekaran 106. Green Tea: Health Benefits and Applications, Yukihiko Hara 107. Food Processing Operations Modeling: Design and Analysis, edited by Joseph Irudayaraj 108. Wine Microbiology: Science and Technology, Claudio Delfini and Joseph V. Formica 109. Handbook of Microwave Technology for Food Applications, edited by Ashim K. Datta and Ramaswamy C. Anantheswaran © 2006 by Taylor & Francis Group, LLC 110. Applied Dairy Microbiology: Second Edition, Revised and Expanded, edited by Elmer H. Marth and James L. Steele 111. Transport Properties of Foods, George D. Saravacos and Zacharias B. Maroulis 112. Alternative Sweeteners: Third Edition, Revised and Expanded, edited by Lyn O’Brien Nabors 113. Handbook of Dietary Fiber, edited by Susan Sungsoo Cho and Mark L. Dreher 114. Control of Foodborne Microorganisms, edited by Vijay K. Juneja and John N. Sofos 115. Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili 116. Food Additives: Second Edition, Revised and Expanded, edited by A. Larry Branen, P. Michael Davidson, Seppo Salminen, and John H. Thorngate, III 117. Food Lipids: Chemistry, Nutrition, and Biotechnology: Second Edition, Revised and Expanded, edited by Casimir C. Akoh and David B. Min 118. Food Protein Analysis: Quantitative Effects on Processing, R. K. Owusu- Apenten 119. Handbook of Food Toxicology, S. S. Deshpande 120. Food Plant Sanitation, edited by Y. H. Hui, Bernard L. Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, and Phil Ventresca 121. Physical Chemistry of Foods, Pieter Walstra 122. Handbook of Food Enzymology, edited by John R. Whitaker, Alphons G. J. Voragen, and Dominic W. S. Wong 123. Postharvest Physiology and Pathology of Vegetables: Second Edition, Revised and Expanded, edited by Jerry A. Bartz and Jeffrey K. Brecht 124. Characterization of Cereals and Flours: Properties, Analysis, and Applications, edited by Gönül Kaletunç and Kenneth J. Breslauer 125. International Handbook of Foodborne Pathogens, edited by Marianne D. Miliotis and Jeffrey W. Bier 126. Food Process Design, Zacharias B. Maroulis and George D. Saravacos 127. Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz 128. Extraction Optimization in Food Engineering, edited by Constantina Tzia and George Liadakis 129. Physical Properties of Food Preservation: Second Edition, Revised and Expanded, Marcus Karel and Daryl B. Lund 130. Handbook of Vegetable Preservation and Processing, edited by Y. H. Hui, Sue Ghazala, Dee M. Graham, K. D. Murrell, and Wai-Kit Nip 131. Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology, edited by Kathryn Deibler and Jeannine Delwiche © 2006 by Taylor & Francis Group, LLC 132. Food Emulsions: Fourth Edition, Revised and Expanded, edited by Stig E. Friberg, Kare Larsson, and Johan Sjoblom 133. Handbook of Frozen Foods, edited by Y. H. Hui, Paul Cornillon, Isabel Guerrero Legarret, Miang H. Lim, K. D. Murrell, and Wai-Kit Nip 134. Handbook of Food and Beverage Fermentation Technology, edited by Y. H. Hui, Lisbeth Meunier-Goddik, Ase Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, and Fidel Toldrá 135. Genetic Variation in Taste Sensitivity, edited by John Prescott and Beverly J. Tepper 136. Industrialization of Indigenous Fermented Foods: Second Edition, Revised and Expanded, edited by Keith H. Steinkraus 137. Vitamin E: Food Chemistry, Composition, and Analysis, Ronald Eitenmiller and Junsoo Lee 138. Handbook of Food Analysis: Second Edition, Revised and Expanded, Volumes 1, 2, and 3, edited by Leo M. L. Nollet 139. Lactic Acid Bacteria: Microbiological and Functional Aspects: Third Edition, Revised and Expanded, edited by Seppo Salminen, Atte von Wright, and Arthur Ouwehand 140. Fat Crystal Networks, Alejandro G. Marangoni 141. Novel Food Processing Technologies, edited by Gustavo V. Barbosa-Cánovas, M. Soledad Tapia, and M. Pilar Cano 142. Surimi and Surimi Seafood: Second Edition, edited by Jae W. Park 143. Food Plant Design, edited by Antonio Lopez-Gomez; Gustavo V. Barbosa-Cánovas 144. Engineering Properties of Foods: Third Edition, edited by M. A. Rao, Syed S.H. Rizvi, and Ashim K. Datta 145. Antimicrobials in Food: Third Edition, edited by P. Michael Davidson, John N. Sofos, and A. L. Branen 146. Encapsulated and Powdered Foods, edited by Charles Onwulata 147. Dairy Science and Technology: Second Edition, Pieter Walstra, Jan T. M. Wouters and Tom J. Geurts © 2006 by Taylor & Francis Group, LLC Pieter Walstra Jan T. M. Wouters Tom J. Geurts Dairy Science and Technology Second Edition A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc. Boca Raton London New York © 2006 by Taylor & Francis Group, LLC Published in 2006 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2006 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10987654321 International Standard Book Number-10: 0-8247-2763-0 (Hardcover) International Standard Book Number-13: 978-0-8247-2763-5 (Hardcover) Library of Congress Card Number 2005041830 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. 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Library of Congress Cataloging-in-Publication Data Walstra, Pieter. Dairy science and technology / Pieter Walstra, Jan T.M. Wouters, T.J. Geurts 2nd ed. p. cm. (Food science and technology ; 146) Rev. ed. of: Dairy technology / P. Walstra … [et al.]. c1999. Includes bibliographical references. ISBN 0-8247-2763-0 (alk. paper) 1. Dairy processing. 2. Milk. 3. Dairy products. I. Wouters, Jan T. M. II. Geurts, T. J. (Tom J.) III. Dairy technology. IV. Title. V. Food science and technology (Taylor & Francis) ; 146. SF250.5.D385 2005 637'.1 dc22 2005041830 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Taylor & Francis Group is the Academic Division of T&F Informa plc. © 2006 by Taylor & Francis Group, LLC Preface The primary theme of this book is the efficient transformation of milk into high- quality products. This needs a thorough understanding of the composition and properties of milk, and of the changes occurring in milk and its products during processing and storage. Moreover, knowledge of the factors that determine prod- uct quality, including health aspects and shelf life, is needed. Our emphasis is on the principles of physical, chemical, enzymatic, and microbial transformations. Detailed manufacturing prescriptions and product specifications are not given, as they are widely variable. Aimed at university food science and technology majors, the book is written as a text, though it will also be useful as a work of reference. It is assumed that the reader is familiar with the rudiments of food chemistry, microbiology, and engineering. Nevertheless, several basic aspects are discussed for the benefit of readers who may be insufficiently acquainted with these aspects. The book con- tains no references to the literature, but suggestions for further reading are given. The book is made up of four main parts. Part I, “Milk,” discusses the chem- istry, physics, and microbiology of milk. Besides providing knowledge of the properties of milk itself, it forms the basis for understanding what happens during processing, handling and storage. Part II, “Processes,” treats the main unit oper- ations applied in the manufacture of milk products. These are discussed in some detail, especially the influence of product and process variables on the (interme- diate) product resulting. A few highly specific processes, such as churning, are discussed in product chapters. In Part III, “Products,” integration of knowledge of the raw material and of processing is covered for the manufacture of several products. The number of dairy products made is huge; hence, some product groups have been selected because of their general importance or to illustrate relevant aspects. Procedures needed to ensure consumer safety, product quality, and pro- cessing efficiency are also treated. Part IV, “Cheese,” describes the processes and transformations (physical, biochemical, and microbial) in the manufacture and ripening of cheese. Here, the processes are so specific and the interactions so intricate that a separate and integrated treatment is needed. It starts with generic aspects and then discusses specific groups of cheeses. Several important changes have been introduced in this second edition. The reasons were, first, to improve the didactic quality of the book and, second, to make it more useful as a reference source. More basic and general aspects are now treated, especially physicochemical and microbiological ones. Part I has been substantially enlarged, one reason why the title of the book has been broadened. The nutritional aspects of milk components are now included, and those of some products are enlarged. A section on milk formation has been added. © 2006 by Taylor & Francis Group, LLC Naturally, the text has been updated. Moreover, several parts have been reorga- nized or rewritten. Factual information has been increased and partly moved to an Appendix. Pieter Walstra Jan Wouters Tom Geurts Wageningen, The Netherlands © 2006 by Taylor & Francis Group, LLC Acknowledgments First, we want to stress that much of the present book derives from the substantial contributions that our then-coauthors, Ad Noomen, Arend Jellema, and Tiny van Boekel, made to the first edition. We are grateful that we could benefit from their extensive expertise. Several people have provided information and advice. Professors Norman Olson (University of Wisconsin, Madison), Marie Paulsson (Lund University, Swe- den), and Zdenko Puhan (Technical University, Zürich, Switzerland) scrutinized (parts of) the first edition and gave useful advice. We consulted several colleagues from our department, from NIZO Food Research (Ede, the Netherlands), and from the Milk Control Station (Zutphen, the Netherlands). We also received information from the following Dutch companies: Campina (Zaltbommel and Wageningen), Carlisle Process Systems (formerly Stork, Gorredijk), Friesland Foods (Deventer), and Numico (Wageningen). We thank all of the people involved for their cooperation and for the important information given. © 2006 by Taylor & Francis Group, LLC [...]... 603 24.4.5 Acid Production and Washing 608 24.4.6 Separation of Curd and Whey 610 © 2006 by Taylor & Francis Group, LLC 24.5 Shaping and Pressing 613 24.6 Salting 615 24.6.1 Mass Transport during Salting 616 24.6.2 Important Variables 622 24.6.3 Distribution of Salt and Water after Salting .624 24.7 Curing, Storage, and Handling 625 24.7.1 Temperature... atoms) and in saturation (0 to 4 double bonds) Other lipids that are present include phospholipids, cholesterol, free fatty acids, monoglycerides, and diglycerides About four fifths of the protein consists of casein, actually a mixture of four proteins: αS1-, αS2-, β-, and κ-casein The caseins are typical for milk and have some rather specific properties: They are to some extent phosphorylated and have... average composition and structure of milk 1.2 MILK FORMATION Milk components are for the most part formed in the mammary gland (the udder) of a cow, from precursors that are the results of digestion Digestion Mammals digest their food by the use of enzymes to obtain simple, soluble, low-molar-mass components, especially monosaccharides; small peptides and amino acids; and fatty acids and monoglycerides... changes mentioned, especially growth of microorganisms and enzyme action In many regions, the milk is already cooled at the farm, directly after milking, in a so-called bulk tank The milk should be kept cold during transport to the dairy and subsequent storage Processing At the dairy milk is always processed Of course, this causes changes in composition and properties of the milk, as it is intended to do... layer (membrane) of different constitution (From H Mulder and P Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974.) in Table 1.2, again in a simplified form; the numerical data mentioned are meant only to define orders of magnitude The table clearly shows that aspects of colloid chemistry are essential for understanding the properties of milk and the many changes that can occur in it All particles... 6.3.2 Hazard Analysis/Critical Control Points (HACCP) 214 6.3.3 Quality Assurance of Raw Milk 215 6.4 Milk Storage and Transport 217 6.4.1 Milk Collection and Reception 217 6.4.2 Milk Storage 218 6.4.3 Transport of Milk in the Dairy 221 6.5 Standardizing 222 Suggested Literature 223 Chapter 7 7.1 7.2 Heat Treatment 225 Objectives ... food lipids are hydrolyzed in the rumen and partly metabolized by the microorganisms All these precursors can reach the mammary gland Milk Synthesis The synthesis of milk components occurs for the greater part in the secretory cells of the mammary gland Figure 1.2 illustrates such a cell At the basal end precursors of milk components are taken up from the blood, and at the apical end milk components... diagram of a mammary secretory cell Below is the basal part, on top the apical part of the cell The cell is bounded by other secretory cells to form the glandular epithelium See text for further details (From P Walstra and R Jenness, Dairy Chemistry and Physics, Wiley, New York, 1984 With permission.) small globules, which grow while they are transported to the apical end of the cell They become enrobed... albumin and chlorides, can ‘leak’ from the blood into the milk by passing through the spaces between secretory cells Also, some leukocytes somehow reach the lumen Finally, cell remnants, such as part of the microvilli depicted in Figure 1.2 and tiny fragments of cytoplasm that occasionally adhere to a fat globule, are secreted and form the lipoprotein particles of Table 1.2 Excretion The glandular... Lactation When a calf is born, lactation — i.e., the formation and secretion of milk — starts The first secretion greatly differs in composition from milk (see Subsection 2.7.1.5) Within a few days the milk has become normal and milk yield increases for some months, after which it declines The yield greatly varies among cows and with the amount and the quality of the feed taken by the cow For milch cows, . Dairy Science and Technology Second Edition © 2006 by Taylor & Francis Group, LLC FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and. Nutrition, and Biotechnology, edited by Casimir C. Akoh and David B. Min 89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa 90. Dairy Technology: