Principles of automation in the dairy industry / W. Kirkland1: |
Introduction and historical development / 1.1: |
Automation and control of dairy processes / 1.2: |
Process equipment / 1.2.1: |
Sensors and actuators / 1.2.2: |
Electrical cabling, fieldbus technology and smart devices / 1.2.3: |
Programmable logic controllers / 1.2.4: |
Soft programmable logic controllers and embedded controllers / 1.2.5: |
Supervisory control and data acquisition / 1.2.6: |
Network communications and systems integration / 1.2.7: |
Manufacturing execution systems / 1.2.8: |
Enterprise resource planning / 1.2.9: |
Designing an automated process line / 1.3: |
User requirements specification / 1.3.1: |
Functional design specification / 1.3.2: |
Design implementation: project management / 1.3.3: |
The future / 1.4: |
Further reading |
Primary milk production / A. L. Kelly2: |
Introduction / 2.1: |
Global milk production trends / 2.1.1: |
Farm production trends / 2.1.2: |
Husbandry management and milk quality / 2.2: |
Lactation cycle and milk quality / 2.2.1: |
Effect of diet on milk composition / 2.2.3: |
Influence of genetic factors and breed on milk quality / 2.2.4: |
Mastitis, somatic cell counts and milk quality / 2.2.5: |
Milking and feeding systems / 2.3: |
Milking machines and effects on milk quality / 2.3.1: |
Automated concentrate feeding systems / 2.3.2: |
Bulk storage, collection and transportation / 2.4: |
Milk cooling and storage / 2.4.1: |
Milk collection and handling in developing countries / 2.4.2: |
Quality payment schmes and quality optimization / 2.5: |
Mastitis control strategies / 2.5.1: |
Other animal welfare issues / 2.5.2: |
Milk payment and acceptance schemes / 2.5.3: |
Acknowledgements |
References |
Liquid milk / D. D. Muir ; A. Y. Tamime3: |
Milk composition / 3.1: |
Proteins in milk / 3.1.1: |
Lactose and minerals / 3.1.2: |
Milk fat / 3.1.3: |
Heat-treated milk products / 3.2: |
Chemical effects / 3.2.1: |
Destruction of microorganisms and enzymes / 3.2.2: |
Effects on other milk constituents / 3.2.3: |
From farm to factory / 3.3: |
Milk collection / 3.3.1: |
Milk distribution / 3.3.2: |
Delivery to the factory / 3.3.3: |
Extension of the shelf-life of raw milk / 3.3.4: |
At the factory / 3.3.5: |
Milk handling in dairies / 3.4: |
Reception of milk / 3.4.1: |
Milk processing / 3.4.2: |
Pasteurisation systems / 3.4.3: |
Extended-shelf-life milk / 3.4.4: |
High-temperature pasteurisation / 3.4.5: |
In-container sterilisation / 3.4.6: |
Ultra high temperature (UHT) / 3.4.7: |
Recombination technology / 3.5: |
Packaging lines and storage / 3.6: |
Statistical process control / 3.7: |
Acknowledgement |
Concentrated and dried dairy products / P. De Jong ; R. E. M. Verdurmen4: |
Evaporation / 4.1: |
Drying / 4.1.2: |
Product and process technology / 4.2: |
Evaporated and dried products / 4.2.1: |
Process design and operation / 4.2.2: |
Quality control / 4.3: |
Control of process conditions / 4.3.1: |
Control of product properties / 4.3.2: |
High fat content dairy products / H. M. P. Ranjith ; K. K. Rajah5: |
Properties of milk fat / 5.1: |
Melting and crystallisation / 5.1.2: |
High fat content emulsions: oil-in-water type / 5.2: |
Centrifugal separation / 5.2.1: |
Control of fat content in creams / 5.2.2: |
Cleaning of milk separators / 5.2.3: |
Description of creams / 5.2.4: |
Processing of cream / 5.2.5: |
Factors affecting cream quality / 5.2.6: |
Processing recommendations for high fat content products / 5.3: |
Properties required of high fat emulsions for table spreads / 5.3.1: |
Butter manufacture / 5.3.2: |
Anhydrous milk fat / 5.3.3: |
Ghee / 5.3.4: |
Butterschmalz / 5.3.5: |
Fractionation of milk fat / 5.4: |
Yoghurt and other fermented milks / R. K. Robinson ; E. Latrille6: |
Background / 6.1: |
Classification of fermented milks / 6.2: |
Mesophilic microfloras / 6.2.1: |
Thermophilic and/or therapeutic microfloras / 6.2.2: |
Microfloras including yeasts and lactic acid bacteria / 6.2.3: |
Microfloras including moulds and lactic acid bacteria / 6.2.4: |
Manufacture of fermented milks / 6.3: |
Raw materials / 6.3.1: |
Fortification of the milk / 6.3.2: |
Heat treatment of the milk / 6.3.3: |
Microbiology of the processes / 6.3.4: |
Fermentation / 6.3.5: |
Final processing / 6.3.6: |
Retail products / 6.3.7: |
Options for automation and mechanisation / 6.4: |
Processing plants / 6.4.1: |
Quick chilling, cold storage and retrieval of products / 6.4.4: |
Product recovery / 6.4.5: |
Automation in handling systems for finished product / 6.4.6: |
Recent developments in some fermented-milk products / 6.5: |
Long-life yoghurt / 6.5.1: |
Strained or concentrated yoghurt / 6.5.2: |
Dried fermented milks / 6.5.3: |
Frozen yoghurt / 6.5.4: |
Drinking yoghurt / 6.5.5: |
Process control systems / 6.6: |
Controlled variables / 6.6.1: |
New reliable sensors for fermentation monitoring / 6.6.3: |
Advanced monitoring: prediction of the final process time / 6.6.4: |
Statistical process control and future trends / 6.6.5: |
Cheddar cheese production / B. A. Law7: |
Cheesemaking as process engineering / 7.1: |
Coagulation of milk and curd formation / 7.3: |
Vat design / 7.3.1: |
Cutting and stirring / 7.3.2: |
Theoretical aids to the optimisation of the cutting and scalding stage / 7.3.3: |
Curd draining, cheddaring, milling and salting / 7.4: |
Production of pressed cheese blocks ready for maturation / 7.5: |
Storage and maturation of cheese / 7.6: |
Semi-hard cheeses / G. Van Den Berg8: |
Cheese varieties involved / 8.1: |
General technology / 8.1.2: |
General historical background / 8.1.3: |
Basic technology / 8.2: |
Milk handling and processing / 8.3: |
Milk fat standardisation / 8.3.1: |
Control of sporeformers by bactofugation and microfiltration / 8.3.2: |
Pasteurisation / 8.3.3: |
Cheese vats and curd production / 8.4: |
Horizontal vats / 8.4.1: |
Vertical vats / 8.4.2: |
Preparation of the curd / 8.4.3: |
Instrumentation to control and automate curd cutting time / 8.4.4: |
Curd drainage and moulding / 8.5: |
Buffer tanks / 8.5.1: |
Casomatic systems / 8.5.2: |
Pre-pressing vats / 8.5.3: |
Pressing / 8.6: |
Cheese pressing / 8.6.1: |
Mould handling / 8.6.2: |
Brining / 8.7: |
Brine composition / 8.7.1: |
Hygiene measures / 8.7.2: |
Brining systems / 8.7.3: |
Dry salting / 8.7.4: |
Treatment during natural ripening / 8.8: |
Cheese handling systems / 8.8.1: |
Conditioning of the ripening room / 8.8.2: |
Soft fresh cheese and soft ripened cheese / H. Pointurier9: |
Characteristics of ripened and fresh soft cheeses / 9.1: |
Soft ripened cheeses (les fromages a pate molle) / 9.2.1: |
Fresh cheese (fromage frais) / 9.2.2: |
The key phases in the process plant for soft cheese manufacture / 9.3: |
Soft ripened cheeses / 9.3.1: |
Soft fresh cheeses / 9.3.2: |
Cottage cheese / 9.3.3: |
Mechanisation and automation solutions / 9.4: |
Pasta Filata cheeses / O. Salvadori del Prato9.4.1: |
General introduction and basic classification / 10.1: |
Technology of Pasta Filata cheeses / 10.2: |
Mozzarella and soft Pasta Filata cheeses / 10.2.1: |
Provolone and hard Pasta Filata cheeses / 10.2.2: |
Mechanisation and control of Pasta Filata cheese production / 10.3: |
Coagulators or cheese vats / 10.3.1: |
Filatrici and moulding machines / 10.3.2: |
Hardening and brining / 10.3.3: |
Packaging / 10.3.4: |
Miscellaneous systems / 10.3.5: |
Quality control of Pasta Filata cheese processing / 10.4: |
Rheological properties / 10.4.1: |
Microstructure / 10.4.2: |
Hazard analysis critical control points / 10.4.3: |
Membrane processing / H.C. Van der Horst11: |
Principles of membrane processes / 11.1: |
Process control and automation of membrane processes / 11.2: |
Membrane applications for milk / 11.3: |
Milk concentration by reverse osmosis / 11.3.1: |
Demineralisation by nanofiltration / 11.3.2: |
Milk protein standardisation by ultrafiltration / 11.3.3: |
Milk protein concentration by ultrafiltration and microfiltration / 11.3.4: |
Removal of bacteria, spores and somatic cells from raw milk by microfiltration / 11.3.5: |
Applications to cheese / 11.4: |
Soft and hard cheese varieties / 11.4.1: |
Applications for whey / 11.5: |
Concentration of whey by reverse osmosis / 11.5.1: |
Demineralisation of whey by nanofiltration / 11.5.2: |
Whey protein concentrate production by ultrafiltration / 11.5.3: |
Whey protein fractionation / 11.5.4: |
Miscellaneous processes / 11.6: |
Clarification of brine / 11.6.1: |
Recycling of cleaning solutions / 11.6.2: |
Nonproduct operations, services and waste handling / L. Robertson12: |
Nonproduct operation and maintenance / 12.1: |
Plant commissioning / 12.1.1: |
Start-up and shut-down / 12.1.2: |
Maintenance, including predictive or planned maintenance / 12.1.3: |
Cleaning-in-place operation, control and automation / 12.1.4: |
Supply and control of services / 12.2: |
Water quality / 12.2.1: |
Electricity / 12.2.2: |
Steam / 12.2.3: |
Hot water / 12.2.4: |
Chilled water / 12.2.5: |
Compressed air / 12.2.6: |
Dryer air / 12.2.7: |
Cogeneration / 12.2.8: |
Waste heat recovery and re-use / 12.2.9: |
Waste handling / 12.3: |
Legal issues / 12.3.1: |
Waste minimisation / 12.3.2: |
Waste characterisation / 12.3.3: |
Waste product and by-product treatment / 12.3.4: |
Nutrient and biological oxygen demand reduction / 12.3.5: |
Index |
Principles of automation in the dairy industry / W. Kirkland1: |
Introduction and historical development / 1.1: |
Automation and control of dairy processes / 1.2: |
Process equipment / 1.2.1: |
Sensors and actuators / 1.2.2: |
Electrical cabling, fieldbus technology and smart devices / 1.2.3: |