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A Study Of The Crystallization And Occurence Of Lactose Crystals In Several Milk Products
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Book Synopsis A Study of the Crystallization and Occurrence of Lactose Crystals in Several Milk Products by : Missouri-Columbia. Agricultural Experiment Station
Download or read book A Study of the Crystallization and Occurrence of Lactose Crystals in Several Milk Products written by Missouri-Columbia. Agricultural Experiment Station and published by . This book was released on 1943 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A study of the crystallization and occurence of lactose crystals in several milk products by : C. W. Decker
Download or read book A study of the crystallization and occurence of lactose crystals in several milk products written by C. W. Decker and published by . This book was released on 1943 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Study of the Crystallization and Occurrence of Lactose Crystals in Several Milk Products by : C. W.. Decker
Download or read book A Study of the Crystallization and Occurrence of Lactose Crystals in Several Milk Products written by C. W.. Decker and published by . This book was released on 1943 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2022-10-20 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.
Book Synopsis Fundamentals of Dairy Chemistry by : Noble P. Wong
Download or read book Fundamentals of Dairy Chemistry written by Noble P. Wong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.
Book Synopsis Advanced Dairy Chemistry Volume 3 by : Patrick F. Fox
Download or read book Advanced Dairy Chemistry Volume 3 written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.
Book Synopsis Studies on Crystallization of Lactose in Permeates and the Use of Modified Milk Protein Concentrate in High-protein Dairy Beverages by : Karthik Pandalaneni
Download or read book Studies on Crystallization of Lactose in Permeates and the Use of Modified Milk Protein Concentrate in High-protein Dairy Beverages written by Karthik Pandalaneni and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advanced Dairy Chemistry Volume 3 by : P. F. Fox
Download or read book Advanced Dairy Chemistry Volume 3 written by P. F. Fox and published by Springer Science & Business Media. This book was released on 1992 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.
Book Synopsis Experiment Station Record by : U.S. Office of Experiment Stations
Download or read book Experiment Station Record written by U.S. Office of Experiment Stations and published by . This book was released on 1924 with total page 1044 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Experiment Station Record written by and published by . This book was released on 1912 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Soluble Soybean Polysaccharide on Crystallization Behavior of Lactose by : Xueqian Shi (Researcher on food science and technology)
Download or read book The Effect of Soluble Soybean Polysaccharide on Crystallization Behavior of Lactose written by Xueqian Shi (Researcher on food science and technology) and published by . This book was released on 2014 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactose can be recovered from cheese whey permeate concentrate by crystallization, and improving the recovery efficiency and purity of lactose crystals is significant to the profitability of the dairy industry. Lactose is also the major component in spray-dried dairy ingredients such as milk and whey powder. Lactose in spray-dried powder is amorphous and causes quality problems such as caking due to the crystallization of amorphous lactose during storage. Technologies are thus needed to improve the crystallinity of spray-dried lactose. In this study, soluble soybean polysaccharide (SSPS) was studied for the effects on lactose crystallization in aqueous solutions and during spray drying. In aqueous solutions with 40% w/w lactose, the addition of less than 1% w/w SSPS facilitated lactose crystallization, more significant at 0.1% SSPS than at 0.5 and 1% SSPS, and the improvement in crystal yield was more significant under seeded conditions than spontaneous crystallization. SSPS was observed to promote the nucleation of lactose, but the promotion effect was offset by the reduction in crystal growth due to increases in viscosities at increased SSPS concentrations. The highest crystal yield after 24 h at 30 °C (54.7%) was observed for the treatment with 0.1% SSPS and 0.5% lactose seed, was significantly higher than the 34% yield of the control without SSPS, and reached about 84.4% of the maximum possible yield. The purity of lactose crystals was not affected by addition of SSPS based on differential scanning calorimetry, X-ray diffraction spectroscopy, and Fourier transform infrared spectroscopy. For spray-dried powder produced at SSPS:lactose mass ratios of 0:1, 1:9, and 1:19, the addition of SSPS improved the crystallinity and yield of spray-dried powders. The highest crystallinity, 57.7%, was obtained at a SSPS:lactose mass ratio of 1:9, and the increased crystallinity prevented the clump formation of spray-dried powder during ambient storage and accelerated testing at 65% relative humidity and 25 °C. Therefore, SSPS can be used to facilitate lactose recovery from cheese whey and improve the quality of spray-dried powder containing lactose.
Download or read book Research Bulletin written by C. W. Decker and published by . This book was released on 1943 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of Dairy Science written by and published by . This book was released on 1962 with total page 944 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Technical Note written by and published by . This book was released on 1912 with total page 1152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Research Bulletin by : University of Missouri--Columbia. Agricultural Experiment Station
Download or read book Research Bulletin written by University of Missouri--Columbia. Agricultural Experiment Station and published by . This book was released on 1943 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dairy Chemistry and Biochemistry by : P. F. Fox
Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Book Synopsis Crystallization in Foods by : Richard W. Hartel
Download or read book Crystallization in Foods written by Richard W. Hartel and published by Boom Koninklijke Uitgevers. This book was released on 2001-03-31 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.
