Cover -- Contents -- Contributor contact details -- 1 Introduction -- Part I Dairy product safety and quality -- 2 The major constituents of milk -- 3 Influences on raw milk quality -- 4 Good hygienic practice in milk processing -- 5 Improvements in the pasteurisation and sterilisation of milk -- 6 Modelling the effectiveness of pasteurisation -- 7 Flavour generation in dairy products -- 8 Controlling the texture of fermented dairy products: -- 9 Factors affecting the shelf-life of milk and milk products -- 10 Testing the authenticity of milk and milk products -- 11 Functional dairy products -- 12 Developing and approving health claims for functional dairy -- Part II New technologies to improve quality -- 13 On-line measurement of product quality in dairy processing -- 14 Rapid on-line analysis to ensure the safety of milk -- 15 High-pressure processing to improve dairy product quality -- 16 Optimising product quality and process control for -- 17 Separation technologies to produce dairy ingredients -- 18 The use of dissolved carbon dioxide to extend the -- Part III Cheese manufacture -- 19 Acceleration of cheese ripening -- 20 Non-starter lactic acid bacteria (NSLAB) and cheese quality -- 21 The production of smear cheeses -- 22 Flavour formation in cheese -- Part IV Appendix -- 23 Improving the nutritional quality of milk.