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Dairy processing 001

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  • 1. Dairy processing Improving quality Edited by Gerrit Smit
  • 2. Published by Woodhead Publishing LimitedAbington Hall, AbingtonCambridge CB1 6AHEnglandwww.woodhead-publishing.comPublished in North America by CRC Press LLC2000 Corporate Blvd, NWBoca Raton FL 33431USAFirst published 2003, Woodhead Publishing Limited and CRC Press LLCß 2003, Woodhead Publishing LimitedThe authors have asserted their moral rights.This book contains information obtained from authentic and highly regarded sources.Reprinted material is quoted with permission, and sources are indicated. Reasonableefforts have been made to publish reliable data and information, but the authors andthe publishers cannot assume responsibility for the validity of all materials. Neither theauthors nor the publishers, nor anyone else associated with this publication, shall beliable for any loss, damage or liability directly or indirectly caused or alleged to becaused by this book. Neither this book nor any part may be reproduced or transmitted in any form or byany means, electronic or mechanical, including photocopying, microfilming andrecording, or by any information storage or retrieval system, without permission inwriting from the publishers. The consent of Woodhead Publishing Limited and CRC Press LLC does not extendto copying for general distribution, for promotion, for creating new works, or forresale. Specific permission must be obtained in writing from Woodhead PublishingLimited or CRC Press LLC for such copying.Trademark notice: Product or corporate names may be trademarks or registeredtrademarks, and are used only for identification and explanation, without intent toinfringe.British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library.Library of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of Congress.Woodhead Publishing Limited ISBN 1 85573 676 4 (book); 1 85573 707 8 (e-book)CRC Press ISBN 0-8493-1758-4CRC Press order number: WP1758Cover design by The ColourStudioProject managed by Macfarlane Production Services, Markyate, Hertfordshire(e-mail: macfarl@aol.com)Typeset by MHL Typesetting Limited, Coventry, WarwickshirePrinted by TJ International Ltd, Padstow, Cornwall, England
  • 3. Contributor contact detailsChapter 1 Tel: +353 21 490 2362 Fax: +353 21 427 0001Professor Gerrit Smit E-mail: PFF@ucc.ieManager of the Department of Flavour, Nutrition and IngredientsNIZO Food ResearchKernhemseweg 2 Chapter 3PO Box 20 Dr Mike Boland6710 BA Ede Executive Manager ScienceThe Netherlands Fonterra Research Centre Palmerston NorthTel: +31 (0) 318 659511 New ZealandFax: +31 (0) 318 650400Direct call: +31 (0) 318 659538 Tel: +64 (0) 6 350 4664E-mail: gerrit.smit@nizo.nl Fax: +64 (0) 6 350 6320 Mobile: +64 21338049 E-mail: mike.boland@fonterra.comChapter 2Professor P. F. FoxDepartment of Food and Nutritional Chapter 4 Sciences Dr ir Meike C. te GiffelUniversity College Department of Processing, QualityCork and SafetyIreland NIZO Food Research Kernhemseweg 2
  • 4. xiv Contributor contact details6710 BA Ede Chapter 7The Netherlands Dr A. E. M. Boelrijk Department of Flavour, Nutrition andTel: +31 (0) 318 659511 IngredientsFax: +31 (0) 318 650400 NIZO Food ResearchDirect call: +31 (0) 318 659590 Kernhemseweg 2E-mail: meike.te.giffel@nizo.nl PO Box 20http://www.nizo.com 6710 BA Ede The NetherlandsChapter 5 Tel: +31 (0) 318 659511 Fax: +31 (0) 318 650400Dr Mike Lewis Direct call: +31 (0) 318 659638Department of Food Science and E-mail: Alexandra.Boelrijk@nizo.nl Technology http://www.nizo.comThe University of ReadingPO Box 226ReadingRG6 6AP Chapter 8UK Dr D. Jaros and Professor H. Rohm Institute of Food Technology andTel: +44 (0) 1734 318700 Bioprocess EngineeringFax: +44 (0) 1734 310080 Dresden University of TechnologyE-mail: m.j.lewis@reading.ac.uk D-01062 Dresdenhttp://www.fst.rdg.ac.uk Germany E-mail:Chapter 6 harald.rohm@mailbox.tu-dresden.de doris.jaros@mailbox.tu-dresden.deDr R. C. McKellarFood Research ProgramAgriculture and Agri-Food Canada93 Stone Road West Chapter 9Guelph Professor Donald MuirOntario N1G 5C9 Hannah Research InstituteCanada Hannah Research Park AyrE-mail: mckellarr@agr.gc.ca KA6 5HL Scotland Tel: +44 (0) 1292 670170 Fax: +44 (0) 1292 670180 E-mail: donald.muir@charisfoods.co.uk
  • 5. Contributors contact details xvChapter 10 Chapter 13Professor Franz Ulberth Dr Geert EllenDepartment of Dairy Research and NIZO Food Research Bacteriology Kernhemseweg 2University of Agricultural Sciences PO Box 20Gregor Mendel Str. 33 6710 BA EdeA-1180 Vienna The NetherlandsAustria Tel: +31 (0) 318 659511E-mail: fulberth@edu1.boku.ac.at Fax: +31 (0) 318 650400 E-mail: Geert.Ellen@nizo.nlChapter 11 Chapter 14Dr Maija SaxelinValio Ltd Dr Aziz AmineMeijerite 4 A Faculte de Sciences et Techniques ´PO Box 30 Universite Hassan II-Mohammedia ´00039 Helsinki 20650 MohammediaFinland MoroccoE-mail: maija.saxelin@valio.fi Tel: +212.23.314705; /315352/ 314708 Fax: +212.23.315353 E-mail: aziz-amine@uh2m.ac.maChapter 12Dr J. Snel Dr Laura Micheli, Dr Danila MosconeDepartment of Flavour, Nutrition and and Professor Giuseppe Palleschi Ingredients Dipartmente di Scienze e TecnologieNIZO Food Research ChimicheKernhemseweg 2 Universita di Roma ‘Tor Vergata’ `PO Box 20 Via della Ricerca Scientifica6710 BA Ede RomeThe Netherlands ItalyTel: +31 (0) 318 659511 Tel: +39 06 7259 4423Fax: +31 (0) 318 650400 Fax: +39 06 7259 4328Direct call: +31 (0) 318 659549 E-mail:E-mail: hans.snel@nizo.nl Giuseppe.Palleschi@uniroma2.it
  • 6. xvi Contributor contact detailsChapter 15 Chapter 18Dr J. Van Camp C. R. Loss and Dr J. H. HotchkissDepartment of Food Technology and Department of Food Science Nutrition Cornell UniversityFaculty of Agricultural and Applied Stocking Hall Biological Sciences IthacaGhent University NY 14853Coupure Links 653 USAB-9000 GhentBelgiumTel: +32 9 2646208 Chapter 19Fax: +32 9 2646218 Dr P. L. H. McSweeneyE-mail: John.Vancamp@UGent.ac.be Department of Food and Nutritional Sciences University CollegeChapter 16 Cork IrelandIr R.E.M. VerdurmenDepartment of Processing, Quality Tel: +353 21 490 2011 (direct line) and Safety Fax: +353 21 427 0001NIZO Food Research E-mail: p.mcsweeney@ucc.ieKernhemseweg 2 http://cheese.ucc.iePO Box 206710 BA Ede Mr V. K. UpadhyayThe Netherlands Department of Food and Nutritional SciencesTel: +31 (0) 318 659511 University CollegeFax: +31 (0) 318 650400 CorkDirect call: +31 (0) 318 659563 IrelandE-mail: Ruud.Verdurmen@nizo.nl Chapter 20Chapter 17 Dr Tom BeresfordIr Gerrald Bargeman Dairy Products Research CentreNIZO Food Research MooreparkKernhemseweg 2 FermoyPO Box 20 Co Cork6710 BA Ede IrelandThe NetherlandsTel: +31 (0) 318 659511 Tel: +353 025 42222Fax: +31 (0) 318 650400 Fax: +353 025 42340E-mail: E-mail: gerrald.bargeman@akznobel.com tberesford@moorepark.teagasc.ie
  • 7. Contributors contact details xviiChapter 21 PO Box 20 6710 BA EdeDr W. Bockelmann The NetherlandsInstitut fur Mikrobiologie ¨Bundesanstalt fur Milchforschung ¨ Tel: +31 (0) 318 659511Postfach 6069 Fax: +31 (0) 318 650400D-24121 Kiel Direct call: +31 (0) 318 659532Germany E-mail: wim.engels@nizo.nl http://www.nizo.comTel: +49 (0) 431 609 2438Fax: +49 (0) 431 609 2306E-mail: bockelmann@bafm.de Chapter 23 D. Givens and K. ShingfieldChapter 22 The University of Reading Reading RG6 6ARDr W. J. M. Engels UKDepartment of Flavour, Nutrition and Ingredients E-mail: d.i.givens@reading.ac.ukNIZO Food ResearchKernhemseweg 2