476 Index consumer acceptibility 341-53 butter 7, 12, 13, 45 determining 349-51 cheese7,12,13,48 future trends 351-2 cream9,12,13-14,43-4,54 protection 45 desserts 11.12. 13-14. 52-3 consumers food safety issues 55-7 handling of products 265 functional approach 38-9 Ire trends 57-8 see also customer complaints, customer lact require market 6-14 ontainers 324 maximising quality in processing 53-5 contractual understanding 437 microbiologic 41 ontrol systems 328-32 milk composition 37-8 instrumentation and calibration 328 pasteurised milk 41-3 eady meals 53 process auditing 331-2 process monitoring, validation and skimmed milk concentrate and verification 328-30 skimmed milk powder 45-6 process and sample data 330 sour cream 44 331 whey concentrate and whey powder 46 convenience 3-4 conventional microbiological techniques mechanical 54 ping104,106-7, qualitative 190- data logging systems 122-4 cook-chill foods 3. 453-4 decontaminated materials 291. 323-8 cooked meats 10 226-1 cutting and slicing 3234 cooked poultry 10 dosing and pumping 325-6 cooked ready-to-eat foods 291, 29 packaging 326-8 cooking 299 transport and transfers 3 king areas 318 working surfaces 323 cooling/chilling 301-2 decontamination systems chilling equipment 85-7, 312, 322 re areas 322 vehicles91,92-3,130- rate of 84-5 see also transpo see also refrigeration delivery areas 317 Cool Van 130-1 demographic trends 3-4 cost-effectiveness 448 descriptive tests 345-6 cottage cheese 51 Coulter method 19 of challenge tests 280-2 crean9,12,13-14,43-4,54 hygienic see hygienic design cream cheese 51-2 desserts 11. 12. 13-1 ne ira detection time 1934. 195 critical control points(CCPs)4384 Diarrhetic Shellfish Poisons(DSP) ing 440 244-5 see also Hazard Analysis Critical differential procedures 189-90 rop maturity 24-5 direct epifluorescent filter technique ustomer complaints 447 (DEFT)199,200-1 customer requirem cutting 323-4 discriminative tests 344-5 diseases, plant 28 dairy products/ing 37-61,230, resistance to 21 disinfectant efficacy tests 408consumer acceptibility 341–53 determining 349–51 future trends 351–2 consumer protection 451–2 consumers handling of products 265 and packaging innovation 148 see also customer complaints; customer requirements containers 324 contractual understanding 437 control systems 328–32 instrumentation and calibration 328 lot tracking 330 process auditing 331–2 process monitoring, validation and verification 328–30 process and sample data 330 training 331 controlled atmosphere stores 28 convenience 3–4 conventional microbiological techniques 188–91 qualitative 190–1 quantitative 189–90 cook-chill foods 3, 453–4 cooked meats 10, 226–30 cooked poultry 10 cooked ready-to-eat foods 291, 292 cooking 299 cooking areas 318 cooling/chilling 301–2 chilling equipment 85–7, 312, 322 high-care areas 322 rate of 84–5 see also refrigeration CoolVan 130–1 cost-effectiveness 448 cottage cheese 51 Coulter method 192 cream 9, 12, 13–14, 43–4, 54 cream cheese 51–2 cre`me fraıˆche 44 critical control points (CCPs) 438–40 monitoring 440 see also Hazard Analysis Critical Control Point (HACCP) system crop maturity 24–5 customer complaints 447 customer requirements 436 cutting 323–4 dairy products/ingredients 37–61, 230, 236, 237–8 butter 7, 12, 13, 45 cheese 7, 12, 13, 48–52, 238 cream 9, 12, 13–14, 43–4, 54 desserts 11, 12, 13–14, 52–3 food safety issues 55–7 functional approach 38–9 future trends 57–8 lactose 46–7 market 6–14 maximising quality in processing 53–5 microbiological criteria 41 milk composition 37–8 pasteurised milk 41–3 ready meals 53 sensory properties 39–40 skimmed milk concentrate and skimmed milk powder 45–6 sour cream 44 whey concentrate and whey powder 46 yogurt 10–11, 11–12, 13, 47–8 damage 29 mechanical 54 damping 104, 106–7, 109 dark, firm, dry (DFD) meat 66, 69, 235 data logging systems 122–4 decontaminated materials 291, 323–8 cutting and slicing 323–4 dosing and pumping 325–6 packaging 326–8 transport and transfers 324–5 working surfaces 323 decontamination systems 365–6 delivery 441 vehicles 91, 92–3, 130–1 see also transport delivery areas 317 demographic trends 3–4 descriptive tests 345–6 design of challenge tests 280–2 hygienic see hygienic design desserts 11, 12, 13–14, 52–3 detection time 193–4, 195 Diarrhetic Shellfish Poisons (DSP) 244–5 differential procedures 189–90 dips 8 direct epifluorescent filter technique (DEFT) 199, 200–1 discoloration 231 discriminative tests 344–5 diseases, plant 28 resistance to 21 disinfectant efficacy tests 408 476 Index