Quality Control in the Food Industry V2

Contributors to Volume 2PrefaceContents of Volumes 1 and 3Water 1. Introduction 2. Analytical Data for Water used for Public Supply Purposes A. Physical Characteristics B. Chemical Characteristics C. The Bacteriological Examination of Water D. The Biological Examination of Water 3. Standards for Drinking Water A. Physical and Chemical Requirements B. Bacteriological Standards 4. The Dairy Industry 5. The Fish Industry A. Bacteriological Considerations B. Chemical Considerations 6. Vegetables and Fruit (Fresh and Canned) A. Fresh Fruit and Vegetables B. Canning 7. Frozen Desserts 8. Brewing 9. The Soft Drink Industry A. Treatment of Water for the Soft Drink Industry B. Organic Matter in Water C. Alkalinity Reduction D. Standards for Product Water 10. Waste Waters from the Food Industries A. Introduction B. Standards for Effluents C. Reduction of Polluting Load at Factory D. Methods of Treatment 11. Conclusion ReferencesDairy Products 1. Introductory 2. Sampling of Dairy Products 3. Physical Methods 4. Chemical and Biochemical Methods 5. 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 and Sterility of Equipment 27. Public Health Aspects ReferencesFlour and Bread 1. Introduction 2. Control of Flour Quality A. Bread Flour B. Confectionery Flour C. Biscuit Flour D. Flour for Soup Manufacture 3. Control of Bread Quality A. Ordinary White Bread B. "Brown" Bread C. Milk Bread D. Protein-enriched Bread E. Starch-reduced Bread ReferencesFlour Confectionery 1. Introduction 2. Outline of Manufacturing Methods A. Fermented Goods B. Pastry Goods C. Biscuits D. Sponge Goods and Cakes 3. Stages at which Control may be introduced A. Quality of Ingredients B. Measurement of Ingredients C. Mixing and Aeration (Fermentation) D. Rolling or Sheeting (where applicable) E. Depositing or Portioning, Release Agents and Glazing F. Baking G. Cooling H. Shelf Life I. Finishing and Decorating J. Packaging K. Assessment of the Finished Product 4. Physical Methods of Testing at Different Stages of Processing A. Consistency B. Aeration (Overrun) Measurements C. Determination of Equilibrium Relative Humidity (ERH) D. Temperature Measurement during Baking E. Physical Tests on Cream Fillings F. Photographic Recording G. High Speed Compressibility and Shear Tests ReferencesMeat and Meat Products 1. Introduction A. General 2. Assessment of Carcase Quality 3. Quality Characteristics A. Tenderness B. Juiciness C. Flavour and Odour D. Colour 4. Factors Affecting Quality A. Transportation B. Lairage C. Ante-mortem Changes D. Post-mortem Changes 5. Meat Inspection 6. Refrigeration 7. Meat Products A. General B. Classification of Meat Products 8. Comminuted Meat Products A. General B. Raw Materials C. Other Ingredients D. Additives E. Processing F. Bacterial Contamination G. Legislation H. Quality Assessment 9. Cured Meat Products A. Historical B. Curing C. Factors Affecting Curing D. Smoking E. Drying 10. Canned Meat Products A. General B. Raw Materials C. Contamination D. Thermal Processing E. Recontamination F. Analysis 11. Meat Pies A. Raw Materials 12. Poultry 13. Frozen Meat Meals 14. Packaging and Display 15. Conclusion ReferencesFish and Fish Products 1. Introduction A. The Catching of Fish and its Spoilage at Sea B. The Processing and Distribution of Fish on Land 2. The Various Aspects of Quality and its Measurement A. Introduction B. Identity C. Biological Quality D. Freshness E. Wet Fish F. Frozen Fish G. Smoked Fish H. Precooked Fish Products I. Shellfish J. Canned fish 3. The Application of the Principles of Quality Control to the Fish Industry A. The Hull Quality Control Scheme B. Fresh and Frozen Fish Inspection in Canada C. United States Department of the Interior Inspection and Certification Service D. The Maine Sardine Scheme ReferencesEdible Fats and Oils 1. Introduction 2. Composition of Fats 3. Winning and Refining of Fats A. Winning B. Refining C. Requirements for Refined Products 4. Classical, Chemical and Physical Methods for the Analysis of Fats A. Determination of Degree of Oxidation and Stability B. Chemical Characteristics C. Physical Characteristics D. Determination of Impurities and Composition E. Qualitative Tests F. Application of the Methods 5. Modern Methods of Analysis A. Fatty Acid Analysis B. Determination of Sterols, Animal Fat in Vegetable Fat, Tocopherol Sesamin and Sesamol, Gossypol and Antioxidants C. Analysis of Monoglycerides and Lecithin D. Determination of Trace Metals E. Glyceride Analysis 6. Fat Products A. Margarine B. Salad oils, Frying Fats and Shortenings C. Mayonnaise and Salad Dressings D. Creams ReferencesAuthor IndexSubject Index