Dairy technology: Principles of Milk Properties and Processes. Part III: Мilк Products

195 Pages·15.735 MB·English

by  Walstra Р., Geurts Т.J., Noomen А., Jellema А., Van Boekel М.А.J.S.

t ~r/F Is.. J'e"d/ '-J/r~",
avI ~A
l.3):HN0109A
\J "
'\;' ':,{' '\,
I} .:''?:,Oc
!-!!'
'~~ '\,f I1:\.r~~,";.
b c).:~~e6'
{:~J\V;!.';.l."L;!,,'~ \!,~Jjl
)'. )l"a'-"r".",;.'r ;.
',,?.' I'..' '","r-/,',
! c;,"\Jj!~:L..rl-'o-,t "';1
"'\;"\;:\..,' )\:;:10
~c ..';:'" "eI
FOOD SCIENCE AND TECHNOLOGY
A Series of Monographs, Textbooks, and Reference Books
EDITORIAL BOARD
Owen R. Fennema University of Wisconsin-Madison
Marcus Karel Rutgers University
Gary W. Sanderson Universal Foods Corporation
Steven R. Tannenbaum Massachusetts Institute of Technology
Pieter Walstra Wageningen Agricultural University
John R. Whitaker University of California-Davis
1. Flavor Research: Principles and Techniques, R. Teranishi, I. Hornstein,
P. Issenberg, and E. L. Wick
2. Principles of Enzymology for the Food Sciences, John R. Whitaker
3. Low-Temperature Preservation of Foods and Living Matter, Owen R.
Fennema, William D. Powrie, and Elmer H. Marth
4. Principles of Food Science
Part I: Food Chemistry, edited by Owen R. Fennema
Part II: Physical Methods of Food Preservation, Marcus Karel, Owen R.
Fennema, and Daryl B. Lund
5. Food Emulsions, edited by Stig E. Friberg
6. Nutritional and Safety Aspects of Food Processing, edited by Steven R.
Tannenbaum
7. Flavor Research: Recent Advances, edited by R. Teranishi, Robert A.
Flath, and Hiroshi Sugisawa
8. Computer-Aided Techniques in Food Technology, edited by Israel Saguy
9. Handbook of Tropical Foods, edited by Harvey T. Chan
10. Antimicrobials in Foods, edited by Alfred Lany Branen and P. Michael
Davidson
11. Food Constituents and Food Residues: Their Chromatographic Determi-
nation, edited by James F. Lawrence
12. Aspartame: Physiology and Biochemistry, edited by Lewis D. Stegink
and L. J. Filer, Jr.
13. Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects,
edited by Lawrence J. Machlin
14. Starch Conversion Technology, edited by G. M. A. van Beynum and J. A.
Roels
15. Food Chemistry: Second Edition, Revised and Expanded, edited by
Owen R. Fennema
16. Sensory Evaluation of Food: Statistical Methods and Procedures, Mi-
chael O'Mahony
I
I
~
~ L. 'v'I~eJue~!Ae SMee~UeJs' 8P!18P qA ,AU 0,8u.8u NeqoJs eup JtOq8Jl J:'
98/eJp!
~8' ):!~Jns i:ur!~S eup l.jle!J dJopn):~s: jr'uelAS!S eup l.e):jlU0105A' s' \/. 1!u6
eup Jtnss8// 7" Jt°nS8jj
~6' 3u5!ueeJ!u5 dJodeJ}!es oJ i:OOpS' 8P!18P qA w' 'v" Jteo eup s' s' H' Jt!Z\/!
ZO' nWew!: 'v' ges!): l.es~e' 8P!18P qA ..J°!!JO f)eMewnJe eup WOJf8A Jt. f)eJ8
Z~. i:°op g!0~e):jlU0105A' 8P!18P qA a!81u.°4 f)uoJl.
.l ZZ' i:oop l.ex~nJe: lus~Jnweu~el eup seusoJ.! J\lleesnJeweu~' 8P!18P qA
HoMeJp Jt. WOS()OM!IZ
Z£' seeJoops eup i:!Sjl OlIs !U Hnweu Heel~jl eup o!seese' r04U 3' f)!US8//e
Z71' dos~jleJI/es~ djlAS!0105A oJ \te5e~eqles' 8P!18P q{.,-r' M8!o4weuu
Z9' Heupqooj) oJ o!e~eJ.! i:!qeJ: 'v'U 'v'ddl!ep jr'ddJoe):jl' weJ(> 7" aJ848J
" Z9' i:oop l.°X!):°105A' deJ}s 'v' eup g' r0S8 w' J:ouoou
ZL. J\llopeJu ):eJqojlApJe~e ):jlew!s~J.!' Jt068J M 8!U()/8A
Z8' l.Je):e J\Il!UeJelS !U i:OOpS' 8P!18P qA f)8uu814 1 SW!14
Z6' dJo~e!u onel!,JI eup ~jle 3ll:e):~s oJ dJO):ess!u5' 8P!18P qA Jt. a!XOU d4!//!ds
I eup r04u M 1:!U/8A
, £0' 'v'pnl~eJe~!ou oJ i:Jn!~ rn!):e geAeJe5eS' 8P!18P qA S18\18U Ne6A' r04u 'v"
'v'neMeA' eup we114e 3' Jt40p8s
£~. i:°opqoJue ge):~eJ!el de~jl05eus' 8P!18P qA w!o4e8/ d' aOA/8
£Z' le5nwes: ):jlew!s~J.!' l.e):jlU0105A' eup Hnweu Nn~J!~!oU' 8P!18P qA Jtn14
H' wen48MS
,. ££' lupns~J!el!ze~!ou oJ IUp!5euons i:eJweu~ep i:OOpS' 8P!18P qA f)8!14 H'
S18!u()Jens
£71' lu~eJue~!ouel i:°op ~e5nle~!OU Heupqooj): dOI!):A. s):!eu):e. leM' 8P!18P
qA Jt068J 0' W!PP/8()enjj eup d4!/!dd8 S4nq!()
£9' i:oop 'v'pp!~!AeS' 8P!18P qA 'v" ,euA 8JeU8U' d' W!O4e8/ ae\l!PSOU' eup
S8ddo se/w!U8U
£9' seJe,JI oJ IJJep!e~ep i:OOpS' r' 1:' a!84/
£L. owe5e-£ i:en" 'v'):!PS !U Heel~jl eup o!seese' 8P!18P qA JtOq811 S' ,88S
eup weJons f)eJ8/
£8' i:°op 3wnls!ous: seooup 3P!~!OU' ~eA!Sep eup 3xdeupep' 8P!18P qA f)l'J8
,eJssou eup SI!6 3' 1:u.q816
£6' seeJoop: 3ll:e):~s oJ l.eOjlU0105A ou Nn~J!~!Ou' 980168 W' d!60n eup
8e1.q88 M' lno()8J
710' Heupqooj) oJ \t!~ew!us: se):oup 3P!}!OU' ~eA!Sep eup 3xdeupep' 8P!18P
qA ,eMJ8U08 r' weo4/!u
'l
I 71~' Heupqooj) oJ ):eJeel s):!eu):e eup l.e):jlU0105A' f)/ens r' ,OJ8UZ eup f)eJ8/
f)n/d
! 71Z' i:°op dJO):ess!u5 od8Je}!ous eup s):ele-nd' f)8uu814 r' \/e/8ules' ,80U
,8\1!U8' eup r' d818J J:/eJ(>
71£' i:!Sjl onel!,JI ):ou}J01 qA ):owdn}eJ \t!S!OU' 8P!18P qA 7" 1:' den eup Jt.
o/ejssou
7171' \t°le}!le ):owdonups !U i:°ops eup geAeJe5eS' 8P!18P qA H8U() weeJS8
719' lus~Jnweu}el J\lle}jlops JoJ onel!,JI 'v'ssnJeu):e !u i:OOpS' 8P!18P qA aeU!8/
..J' J:' 1:nu6 eup Jt!04eJp 1:' wen48MS
719' nS18u.e' nS}8J!OS!S' eup i:°op seJe,Jl' 3//!011' JtAS8J eup 3/W8J H' we114
71L. 'v'):esnlJewe-t>' 8P!18P qA 0' 9' weA8J eup 1:' H' f)8Wd8J
\
I
48. Alternative Sweeteners: Second Edition, Revised and Expanded, edited
by Lyn O'Brien Nabors and Robert C. Gelardi
49. Food Extrt.l.sionS cience and Technology, edited by Jozef L. Kokini, Chi-
Tang Ho, and Mukund V. KafWe
50. Surimi Technology, edited by Tyre C. Lanier and Chong M. Lee
51. Handbook of Food Engineering, edited by Dennis R. Heldman and Daryl
B. Lund
52. Food Analysis by HPLC, edited by Leo M. L. Nollet
53. Fatty Acids in Foods and Their Health Implications, edited by Ching
Kuang Chow
54. Clostridium botulinum: Ecology and Control in Foods, edited by Andreas
H. W. Hauschild and Karen L. Dodds
55. Cereals in Breadmaking: A Molecular Colloidal Approach, Ann-Charlotte
Eliasson and Kare Larsson
56. Low-Calorie Foods Handbook, edited by Aaron M. Altschul
57. Antimicrobials in Foods: Second Edition, Revised and Expanded, edited
by P. Michael Davidson and Alfred Lany Branen
58. Lactic Acid Bacteria, edited by Seppo Salminen and Atte von Wright
59. Rice Science and Technology, edited by Wayne E. Marshall and James
I. Wadsworth
60. Food Biosensor Analysis, edited by Gabriele Wagner and George G.
Guilbault
61. Principles of Enzymology for the Food Sciences: Second Edition, John
R. Whitaker
62. Carbohydrate Polyesters as Fat Substitutes, edited by Casimir C. Akoh
and Bany G. Swanson
63. Engineering Properties of Foods: Second Edition, Revised and
Expanded, edited by M. A. Rao and S. S. H. Rizvi
64. Handbook of Brewing, edited by William A. Hardwick
65. Analyzing Food for Nutrition Labeling and Hazardous Contaminants,
edited by Ike J. Jeon and William G. Ikins
66. Ingredient Interactions: Effects on Food Quality, edited by Anilkumar G.
Gaonkar
67. Food Polysaccharides and Their Applications, edited by Alistair M.
Stephen
68. Safety of Irradiated Foods: Second Edition, Revised and Expanded, J. F.
Diehl
69. Nutrition Labeling Handbook, edited by Ralph Shapiro
70. Handbook of Fruit Science and Technology: Production, Composition,
Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam
71. Food Antioxidants: Technological, Toxicological, and Health Perspec-
tives, edited by D. L. Madhavi, S. S. Deshpande, and D. K. Salunkhe
72. Freezing Effects on Food Quality, edited by Lester E. Jeremiah
73. Handbook of Indigenous Fermented Foods: Second Edition, Revised and
Expanded, edited by Keith H. Steinkraus
74. Carbohydrates in Food, edited by Ann-Charlotte Eliasson
75. Baked Goods Freshness: Technology, Evaluation, and Inhibition of
~ Staling, edited by Ronald E. Hebeda and Henry F. Zobel
76. Food Chemistry: Third Edition, edited by Owen R. Fennema
I
LL" Heupqooj) OJ !::cap 'v'uelAS!S: Aolnwes ~ eup l' 8P!18P qA 180 W" 1" N0/181
L8° ):'owdn}eJ!zep ):'OU}J01 SAS}eWS !U }lle !::cap IUpnS}JA' 8P!18P qA )fenu. s'
W!lle/
L6' le~jlu!bnes JoJ 'v'uelAz!Uo !:.oop 'v'Jowe' 8P!18P qA iCeA weJs!/!
80° !::cap dJO}e!Us eup ljle!J 'v'ddl!~eg0US' 8P!18P qA Su.u!l/eseu oewopeleu
eup v/e!u delej
8~ ° !::QDP 3wnls!ous: ljl!JP 3P!}!OU' ~el/!sep eup 3xdeupep' 8P!18P qA SI!D 3°
l:.u.q8uf eup '1)JfJ8 leJssou
8l" Nou}jleJwel dJeseJI/eg0u oJ !::oops' )fnslel/O' "O ee;qose-):'Jjluol/es' ns/Le
lC° dOl/Le(>ewnJ.!' 3uu.bn8 detOn' eup eeJJ.iJ )fo SMeusou
8£" JI/L!1j) eup ae!JA dJopn~} le~jlu0106A' 3PDeJ SdJ88J
871" 'v'ddl!ep ae!J AJI/L!~JOq!0106A' 8P!18P qA 3/w8J H' well/L eup reW8S 1"
I
\ S188/8
8g° le~9~ 'v'~!P 8e~~eJ!e :JI/L!~JOq!0106A eup !:.nu~}!OUel 'v'sde~}s: se~oup
3P!90U' ~el/!sep eup 3xdeupep' 8P!18P qA S8ddo se/w!U8U eup V118 I/OU
Mu.D/Ll
89" Heupqooj) oJ Aeoe}eqle s~!eu~e eup le~jlUOIooA: dJOpn~}!ou' ):'owdo-
S!90U' s}oJeoe' eup dJO~ess!u6' 8P!18P qA 0" '1)" se/nu(>/L8 eup S" S"
'1)epew
8L" dolASe~~jleJ!pe 'v'sso~!eg0u S}Jn~}nJes !U !:.oop' 8P!18P qA 1C8D!ue/p H°
Me/18J
88' !:.oop l!d!Ps: ):'jlew!s}JA' Nn}J!90U' eup 8!0}e~jlU0106A' 8P!18P qA ):'es!w!J
):'" V(>°/L eup oel/!P e' W!U
86" sd!~e s~!eu~e eup le~jlU0106A' '1)8U!! H!Jese eup W!lSnO 1e(>8wese
60" ae!JA le~jlUOIoOA: dJ!u~!dleS o JJI/L!1j) dJodeJ}!es eup dJO~eSSes' d" Me/-
Slle' 1" r' )f8nllS' V' NOOW8U' V' r8/18We' eup W" V° r' So l/eu e08(>8/
6~' ):'OIOJ!UO oJ !::oop' aur6s' eup ):'osweg~s ')f!Sq811 0118JSI~118
6l° nS18u.e' l!S}eJ!os!s' eup !::OOp seje,J.l: se~oup 3P!90U' ~el/!sep eup 3X-
deupep' 8P!18P qA 3/1!011° ICAS8J eup 3/W8J H° well/L
6£0 ):'owdlex ):'eJqojlApJe}eS !U !::oops' 8P!18P qA snseu snuDsoo ):'lLa' 180U
dJOS(>A' eup welf> OJ8/L8J
671" Heupqooj) oJ !::oop dJeSeJI/e}!ou' 8P!18P qA Wo S/LeynJ iCe/Lweu
I VPP!I!OUVI AolnUlas !U dl.advl.VI!OU
I
!::oop seJe,J.l: s~!eu~e' lu}eJueg0uel ~e6nle}!OU' eup ):'OU}JOI' 8P!18P qA ):'°
v° l/eu p8J H8!!p8U' seUjOlp W!1/8J' weD8p ,.jOnU8S' eup leMJ8U~8
I:.!S/Lq8!U
I
!::e}}A 'v'~!PS eup ljle!J Heel}jl lwdl!~e}!Ous: se~oup 3P!}!OU' ~el/!sep
eup 3xdeupep' 8P!18P qA ):'/L!UD '1)neuD ):'/LOM
I
I
aVIHA
l.3J:HN0109A
dJ..!uo!dlaS 0-1:: J'V!II>'
dJ..odaJ..~!as BUp dJ..ooassas
d Melslle
..J' r. )£QnllS
V' NOOWQU
V° rQnQWe
W' V° ro So Ae ugoQ()QI
aed8JJweuJ 0) '=.OOp sa!euae
M8OeU!UOeu VOJ!an/jnJ8/ nU!AeJS!JA
M8OeU!UOeu' ille NeJlleJ/8ups
"VI1);"
W.V~J ~a13'l)l)3 ~IN' J° N 3..\}\,O g~Vl).S31'
0""""
Library of Congress Cataloging-in-Publication Data
Dairy technology: principles of milk propertiesa nd processesI P. Walstra ...[et al.].
p. cm. -(Food science& technology; 90)
Includes bibliographicalr eferencesa nd index.
ISBN 0-8247-0228-X( alk. paper)
I. Dairy processing. 2. Milk. 3. Dairy products. I. Walstra,P ieter. ll. Series:
Food sciencea nd technology( Marcel Dekker, Inc.) : 90.
SF250.5.D385 1999
637'.I-dc21 98-45746
CIP
This book is printed on acid-freep aper.
Headquarters
Marcel Dekker, Inc.
270 Madison Avenue, New York, NY 10016
tel: [phone];f ax: 212-685-4540
Eastern Hemisphere Distribution
Marcel Dekker AG
Hutgasse4 , Postfach8 12, CH-4001 Basel,S witzerland
tel: [phone];f ax: 41-61-261-8896
book when ordered in bulk quantities. For more
ofessionalM arketing at the headquartersa ddress
Copyright @ 1999 by Marcel Dekker, Inc. All Rights Reserved.
Neither this book nor any part may be reproducedo r transmittedi n any form or by any
means,e lectronic or mechanical,i ncluding photocopying,m icrofilming, and recording,
or by any information storagea nd retrieval system,w ithout permissioni n writing from
the publisher.
Currentp rinting (last digit):
10 9 8 7 6 5 4
PRINTED IN THE UNITED STATES OF AMERICA
dJaje>:a
L.Q}; dI.!U1mA 1Q};U1}; oJ p1!S qoo{) !S 10 dJ};s};u1 pI}; };JY):!};U11l.UUSJOllU~1!OU oJ W!I{)
!U10 q!~q-bn~!1A dlopn):1s° L.Q}; ):quu~};S !U l~.H U1~~I.!~ uup !U~llU};P!~1}; uup
yu~ dlopn):1s uup 1Q}; !U~l~):90US Q};1\\J};};U dlopn):1 uup dlQ>:};ss ~n!dw};U1 .PJ};
):OA~l~p W0S1 dlOW!U};UPA ° ~ns' !1 };Sd};):!~IIA 1I.};~1S ~sd};):1S p1~1 .PJ}; sd};):!y): JOl
W!I{) dlQ>:};ss!U~ .H!1Q 1Q}; ~pAUU):};P P!:1!JA !upns1I.A !U W!Up° ~} ;S1J};SS !S ou dI.!u):!-
dI};S oJ dqAs!):~' ):q};wr):~' };UZAW~9):' uup W!):JOq!~ 1J.UUSJOllU~90US° O};~I};P
weunJ~):mI.!u~ dl~S):l.!d90US Ol dlopn):1 sd};):!y):~90us .PJ}; U01 ~!A};U' S!U):}; p1};A
.PJ~ .H!P};IA A.Pl!~qI};O
WW};P ~1 nU!A};JS!1A loop s):!};U):}; uup 1};):qUOIo~A U1~rOlS' pI}; qoo{) !S W};UU1
~S ~ 1};X1' ~plon~q !1 W~A ~SO Q}; ns};JnI ~S ~ .HOl{) oJ l};J};J};U):};O 11 !S ~SSnU1};p 1Q~1
1Q}; l};~P};l !S l};~Ou~qIA Jwu!I!.PJ .H!p1 pI}; ~};U};l~ dI.!u):!dI};S oJ loop ):q};W!S1I.A'
W!):loq!OIO~A' uup dqAs!):s uup .H!p1 };I};U1};U1UJA loop };U~!U};};I.!U~o Iu SOU1}; !U-
s~):~s' ~};U};l~ ~~):1S .pJ}; qI.!};JlA l};):~I};P° ~}; qoo{) ):out:!1!us UO l};J};J};U):};S 10
1Q}; I!~l~1m};' qm };A};JA ):q~d~l };UPS .H!p1 sn~~};S90US JOl JnJpl};l J};~P!U~O W0S1
oJ 1Q}; 1~qI};S uup y~nl};S .H};l}; U};.HIA ):l};~1};P' qm JOl plos}; 1q~1 .pJ}; l};dI.!U~p ~
J};J};l};U):}; !S ~!A};U°
L.Q};qoO{) !S U1~P}; nd oJJom d.PJ1S° dUJ1l' ,,W!I{)'" p!S):nsS};S pI}; ):q};U1!S1I.A'
dqAS!):s' uup U1!):loq!OIO~A oJ U1!I{)O ~!S dlOA!P};S pI}; q~S!S JOl nup};JS~p!U~
.Hq~1 q~d~us pnI.!u~ dlo):};ss!u~ uup S10l~~};O dUJ1 II' ,,dlQ>:};SS};S'" P};~IS pI};
U1!:1!U nu!1 od};l~90US ~ddI!};P !U pI}; U1UUnJ~):1m}; oJ U1!I{) dlopn):1S° ~};S}; .pJ};
1I.};~1};P !U SOU1}; P};~I' !U):Inp!u~ pI}; !uJln};u):}; oJ dlopn):1 uup dlQ>:};ss A.Pl!~qI};S
ou pI}; l};snIl SOU1}; ~};U};l~ ~s~):1S oJ dlo):};ss!U~ .pJ}; ~SO p!S):nsS};p° SOU1}; q!~qIA
s~):!Y): dlQ>:};sS};s' sn):q ~s ):qnw!U~' .pJ}; ws):nss};p !U dlopn):1 ):q~d1};JS° Iu dUJ1
m' "W!I{) dlopn):1S',, };xwudI};S oJ pI}; !U1};3i~90u oJ flliO.HI};P~}; OJ pI}; or.H U1~~-
!!I
,
,\;
1_1
1
t'
iv Preface
rial and of processingi n the manufactureo f productsa re discussedT. he proce-
duresn eededt o ensurec onsumers afety,p roductq uality, and efficient processing
are treated.T he list of dairy productsi s almoste ndlessa nd someg roups have
beens electedb ecauseo f their generali mportanceo r to illustrate relevanta spects.
Finally, Part IV, "Cheese," describest he processesa nd transformations(p hysi-
cal, biochemical,a nd microbial) in the manufacturea nd maturationo f cheese.
Here the processesa re so specifica nd the interactionss o intricate that a separate
and integratedt reatmenits needed.T his part startsw ith generica spectsa nd then
discussess omes pecific groupso f cheeses.
The nucleus of this book was a series of lecture notes (in Dutch) from
WageningenA gricultural University on dairy sciencea nd technology.A lthough
meantf or students,t hesel ecture notes,o f which severale ditions have beeni s-
sued,w ere also frequentlyu sed by food technologistsi n practice. Hence,i t was
thoughtw orthwhile to produce an internationale dition. The lecture notes were
combined,r eorganized,p artly rewritten (to make themm ore internationallyu se-
ful), and translatedi nto English to result in one integratedt extbook.
There was considerableo verlapb etweenp art of the said lecturen otesa nd
the book by P. WalstraandR . JennessD, airy Chemistrya ndP hysics( JohnW iley
and Sons,1 984). A similar overlapo ccurs betweent he latter book and this one,
part of which can be seena s an updateo f Dairy Chemistrya nd Physics.W e are
greatlyi ndebtedt o Wiley, and to Dr. R. Jennessf,o r allowing us to draw heavily
on that book.
Severalc olleaguest,o o manyt o namet hem all, haveb eenh elpful in provid-
ing specifick nowledgeo r in scrutinizingp art of the book. Besidest he important
contributionsb y Dr. Jennessw, e want to mentiont he late ProfessorE . A. Vos,
who made the first versionso f some of the lecture notes; ProfessorM . G. van
den Berg, who commentedo n parts of the book; severalc olleaguesf rom the
NetherlandsI nstitute for Researchi n Dairying (NIZO) who provided specific
information; and,f inally, all the people of our departmenwt ho helpedi n various
ways and especiallyf or cooperatingi n all the researchth atw as aimed at enhanc-
ing our understandingo f the principles of dairy technology.
All the authors of this book contributedt o the original lecture notes and
scrutinizedp arts of the draft for this book. Dr. T. J. Geurts made the English
translations.T he undersignedt ook responsibility for the final organizationa nd
editing of the book.
P. Walstra