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Analysis Of Milk And Milk Products
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Book Synopsis Dairy Processing and Quality Assurance by : Ramesh C. Chandan
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Book Synopsis Analysis of Milk and Its Products by : Milk Industry Foundation
Download or read book Analysis of Milk and Its Products written by Milk Industry Foundation and published by Daya Books. This book was released on 2005 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Is The Second Edition Of A Manual That Has Achieved A Distinguished Place In The Dairy Industry And Has Rendered A Service To The Industry Throughout The World. The General Form Of Presentation Of The Text Has Been Retained But The Material Has Been Rearranged Under A Greater Number Of Chapter Headings To Provide More Clarity And To Facilitate Ease In Locating The Various Topics When Using The Manual. A Consistent Effort Has Been Made To Cite The Best Available Reference Material For The Contents Of All Chapters. The Book Divided Into 7 Parts And 43 Chapters Along With Appendix. This Well Illustrated Book Will Satisfy Its Readers Requirements And Form A Valuable Book For All Those Concerned With Milk Industry And Utilisation Of Their Products. Contents Part I: Organization Of A Dairy Laboratory; Chapter 1: The Milk Control Laboratory, Routine Control Measures, Bacteriological Equipment, Babcock Equipment, Mojonnier Equipment; Chapter 2: Suggested Schedule Of Routine Laboratory Procedure, Receiving Stations And Milk Processing Plants, Creameries, Ice Cream Plants; Part Ii: Microbiological Control Of Dairy Products; Chapter 3: Agar Plate Counts, Introduction, American Public Health Association Standard Methods, Preparation Of Materials, Agar Plate Count, Gravimetric Samples For The Agar Plate Methods, Simplified Procedure For Making Bacteria Counts; Chapter 4: Agar Plate Counts On Special Products, Butter, Cheese, Cheese Spreads, Materials Of Pasty Consistency And Fruits, Condensed Milk, Cream, Evaporated Milk, Granulated Materials, Ice Cream, Powdered Materials; Chapter 5: Determination Of Special Types Of Organisms, Acidophilus, Brucella, Coliform Group, Pathogenic Streptococci, Protein Digesting Bacteria, Ropy Milk Organisms, Sporogenes Test, Thermoduric And Thermophilic Bacteria; Chapter 6: Determination Of Sanitization Of Utensils And Equipment, Bacterial Counts Of Containers, Tests For Sanitary Condition Of Equipment; Chapter 7: Direct Microscopic Examination Of Dairy Products, Market Milk, Other Dairy Products; Chapter 8: Detection Of Mastitis, Black Cloth Or Strip Cup Test, Bromthymol Blue Test (Thybromol Test) Catalase Test, Field Test For Chlorides, Quantitative Test For Chlorides, Direct Microscopic Test, Hotis Test, Whiteside Test; Chapter 9: Reduction Tests, Methylene Blue Test, Modification Of The Methylene Blue Technic, Resazurin Test; Chapter 10: Special Culture Propagation, Propagation Of Butter Cultures In The Bacteriological Laboratory, Starter Making; Chapter 11: Determination Of Yeasts And Molds, Determination In Butter, Parson S Method For Visual Demonstration Of Mold In Cream, Widlman Method Of Detecting Mold In Butter, Mold Mycelia In Butter, Practical Determination Of The Keeping Quality Of Butter, Determination Of Yeasts And Mold In Soft Cheeses, Microbial Control Of Parchment Wrappers And Liners. Part Iii: Chemical Control Methods For Dairy Products; Chapter 12: Collection And Care Of Samples, Milk And Cream, Composite Milk Samples, Ice Cream Mix And Ice Cream, Butter, Cheese, Dry Milk, Evaporated Milk, Condensed Milk; Chapter 13: Babcock Test For Fat, Babcock Test For Fat In Milk, Babcock Test For Fat In Homogenized Milk, Modified Babcock Test For Fat In Homogenized Milk, Babcock Test For Fat In Cream, Tests For Fat In Skim Milk Or Buttermilk, Pennsylvania Test For Fat In Chocolate Milk Or Drink, Modified Babcock Tests For Milk Fat In Ice Cream And Ice Cream Mix, Modified Pennsylvania Test For Fat In Ice Cream And Ice Cream Mix (Borden), Calibration Of Babcock Glassware; Chapter 14: Roese-Gottlieb Fat Determination, Mojonnier Tester, Milk, Skim Milk, Buttermilk And Whey, Cream, Ice Cream, Evaporated Milk, Condensed Buttermilk And Unsweetened Condensed Milk, Sweetened Condensed Milk, Butter, Cheese, Malted Milk, Chocolate, And Cocoa, Dry Skim Milk, Buttermilk Powder, And Whole Milk Powder, Causes For High And Low Fat Tests, Liquid Eggs, Frozen Eggs And Dried Eggs; Chapter 15: Gerber Test For Fat, Milk, Plain Or Homogenized, Skim Milk And Buttermilk, Chocolate Milk And Chocolate Drink, Cream, Ice Cream And Ice Cream Mix; Chapter 16: Mojonnier Determination Of Total Solids, Milk, Skim Milk, Buttermilk And Whey, Cream, Ice Cream, Unsweetened Condensed Milk And Condensed Buttermilk, Sweetened Condensed Milk, Butter, Cheese, Soft Cheeses, Malted Milk, Chocolate And Cocoa, Dry Milk Powder, Whole Milk Powder And Buttermilk Powder, Egg Yolk, Gelatin, Causes For High And Low Total Solids Tests; Chapter 17: Total Solids Determination Without Mojonnier Equipment, Milk, Skim Milk, Buttermilk And Whey, Dried Milk, Cheese; Chapter 18: Moisture, Salt, And Fat Determination In Butter And Cheese, Butter, Cheese; Chapter 19: Titratable Acidity, Milk And Cream, Skim Milk And Buttermilk, Ice Cream And Ice Cream Mix, Sherberts And Ices, Condensed Milk, Dry Whole Milk, Non-Fat Dry Milk Solids, Sour Or Ripened Cream And Starter, Butter, Cream Cheese; Chapter 20: Hydrogen Ion Determination, Theory, Colorimetric Method Of Ph Measurements, Potentiometric Method Of Measuring Ph, Oxidation-Reduction Potential Measurements; Chapter 21: Phosphatase Test For Pasteurization Control, Gilcreas Method, Scharer Methods, General Precautions In Interpreting Phosphatase Tests, Sanders And Sager Method; Chapter 22: Neutralizer Detection, Hankinson And Anderson Method, Ph Method. Part Iv: Physical Control Methods For Dairy Products; Chapter 23: Specific Gravity Determination Of Milk, Lactometer Method (Conventional), Lactometer Method (Sharp And Hart Modification), The Westphal Balance, Detecting Adulterated Milk Watering, Skimming; Chapter 24: Determination Of Added Water, Cryoscopic Method, Acetic Serum Method, Sour Serum Method, Copper Serum Method; Chapter 25: Sediment Tests, Milk As Received From Farm, Milk After Processing (In Final Consumer Package), Fresh Fluid Cream (In Final Consumer Package), Sweet Cream (As Received), Dry Whole Milk, Non-Fat Dry Milk Solids, Sweetened Condensed Milk, Plain Or Superheated Condensed Milk, Sour Cream (American Butter Institute Methods), Butter (American Butter Institute Method), Butter (Borax Method), Ice Cream And Ice Cream Mix, Cheese, Sugar, Salt, Stabilizers; Chapter 26: Cream Volume Determination, Milk Industry Foundation Method, Milk Bottle Gage Method, Plant Method, Burette Method; Chapter 27: Curd Tension Determination, American Dairy Science Association Method; Chapter 28: Viscosity Determination Of Dairy Products, Borden Method For Cream, Babcock Method, Saybolt Viscosimeter Method, Pipette Method, Falling Ball Method For Sweetened Condensed Milk; Chapter 29: Homogenization Efficiency Determination, Determination Of The Usphs Index Of Homogenized Milk, Microscopic Method. Part V: Miscellaneous And Special Tests Of Dairy Products, Chapter 30: Miscellaneous Tests, Brom Thymol Blue Test, Chloride Test, Blood In Milk, Alcohol Test For Determining Coagulability Of Milk, Catalase Test For Butter, Detection Of Coloring Matter, Copper Determination In Milk, Diacetyl And Acetylmethylcarbinal (Acetoin) Determination In Butter And Butter Starters, Differential Of Oleomargarine, Butter And Renovated Butter, Egg Yolk Determination In Dairy Products, Gelatin Detection In Dairy Products, Heated Milk (Over 172 F) Detection, Lactic Acid Determination In Milk, Oiling Off Test For Cream, Preservative Detection, Solubility Index Of Dry Whole Milk, Solubility Index Of Non-Fat Dry Milk Solids, Stiffness And Stability Determination Of Whipped Cream, Sucrose And Lactose Simultaneous Determinations In Dairy Products, Vitamin C Determination In Dairy Products. Part Vi: Microbiological, Chemical, And Physical Tests For Non Dairy Products; Chapter 31: Chemical Control Procedures For Washing And Sterilizing Solutions And Brine, Total Hardness Of Water, Determination Of Strength Of Washing Solutions, Determination Of Strength Of Washing Powders, Phosphoric Acid Determination, Polyphosphate Determination In The Presence Of One Another, Alkyl Benzene Sulfonate Determination, Chlorine Solution Strength, Determination Of Strength Of Quaternary Ammonium Solutions, Testing Brines For Purity, Strength, And Corrosion Inhibitor; Chapter 32: Physical Tests Applied To Glass Milk Bottles, Discussion, Capacity Measurement, Annealing Test, Hydrostatic Internal Pressure Test, Thermal Shock Test, Impact Test; Chapter 33: Sugar Syrup Tests, Cane Sugar Syrup, Maple Syrup; Chapter 34: Gelatin Examination, Water Absorption Property, Rate Of Solution, Organoleptic Examination, Moisture Determination, Ash Determination, Ph Value Determination, Acidity Determination, Gel Strength Determination, Viscosity Determination; Chapter 35: Vanilla Flavor Tests, Specific Gravity, Alcohol Content, Gravimetric Test For Vanillin And Coumarin, Colorimetric Method For Vanillin, Mojonnier Method For Vanillin, Lead Number, Total Solids, Quality Of Vanilla Flavor; Chapter 36: Chocolate And Cocoa Testing, Moisture Test, Total Ash, Soluble And Insoluble Ash, Alkalinity Of Total Ash, Detection Of Alkali, Percentage Of Cocoa Butter, Test For Adulteration Of Cocoa With Shells, Fibers, Carbon, Foreign Starches And Dyes, Test For Fineness, Bacteriological Analysis Of Chocolate Products; Chapter 37: Fruit Tests, Canned Fruit Grades, Determination Of Drained Weight, Determination Of Syrup Concentration, Detection Of Chemical Preservatives, Determination Of Total Solids, Microscopic Examination For Bacteria, Yeasts, And Molds; Chapter 38: Tin Determinations, Determination Of Tin Thickness On Tin Plant Cans, Determination Of The Parosity Of Tin Coatings On Steel; Chapter 39: Biochemical Oxygen Demand Determination, Bod Test. Part Vii: Preparation Of Media And Reagents; Chapter 40: Culture Media, Hydrogen Ion Determination, Standard Nutrient Agar, Media For Hemolytic Streptococci, Media For The Determination Of Coliform Types, Lactose Broth, Potato Dextrose Agar, Tomato Juice Agar, Tributyrin Agar, Trypsin Digest Agar (Modified), Whey Agar, Yeast Dextrose Agar, Bacto Nutritive Caseinate Agar, Skim Milk Nutrient Agar, Burri Medium, Buttered Phosphate Stock Solution, Litmus Milk; Chapter 41: Stains, Acid Stain For Beed Smears, Differential Color Stain, Gram Stain, Loeffler S Modified Methylene Blue Stain, Modified Newman-Lampert Stain; Chapter 42: Standard Solutions, Preparation Of Standard Solutions, Hydrochloric Acid Solutions, Iodine Solution-Tenth Normal, Molybdate Solution (For Phosphorus Determination), Potassium Acid Phthalate Solution-Tenth Normal, Potassium Dichromate Solution-Tenth Normal, Potassium Permanaganate Solution-Tenth Normal, Silver Nitrate Solution-Tenth Normal, Silver Nitrate Solution, Sodium Chloride Solution-Tenth Normal, Sodium Hydroxide Solution, Sodium Oxalate Solution-Tenth Normal, Sodium Thiosulfate-Tenth Normal, Sulfuric Acid Solutions; Chapter 43: Indicators And Reagents, Indicators, Reagents. Appendix: Conversion Tables, Length, Area, Mass, Volume (Fluid Measures), Volume And Capacity (Dry Measures), Pressure, Energy, Avoirdupois Weights, Force, Metric Weights And Measures, Troy Weights, Apothecaries Weights, Avoirdupois Weight, Table For Computing Pounds Of Milk From Cases And Cans, Bae Equivalents, Comparisons Of Thermometer Scales, Baume Conversion Tables; Engineering; Definition Of Chemical Terms, International Atomic Weights 1941, Boiling Point Of Some Liquids At The Pressure Of The Atmosphere, Pearson Square Method For Standardizing Milk And Cream, Table For Correcting For Quevenne Lactometer Reading According To Temperature, Table For Determining Total Solids In Milk From Any Given Specific Gravity And Percentage Of Fat, Percentage Of Total Solids In Milk, Volume Of Ammonia Gas (Cubic Feet) That Must Be Pumped Per Minute To Produce 1 Ton Of Refrigeration In 24 Hours, Weight Of Ammonia Needed In A System, Temperature Of Saturated Steam At Varying Pressures, Logarithmic Table, Examination Of Plant Products, Daily Plant Operating Record; First Aid Suggestions; Antidotes Of Poisons; Ice Cream: Calculating The Mix, The Serum Point Method Of Proportioning Batches, Serum Point Method Simplified, The Balance Method Of Proportioning Ice Cream Mixes, Check-And-Balance Method Of Mix Proportioning, Simplifying The Pearson Square Method; Ice Cream: Freezing The Mix, Amount Of Water And Ice At Various Temperatures In Ice Cream Containing 12% Fat, 10% Serum Solids, And 14% Sugar, Calculations Of The Freezing Point Of Ice Cream Mixes, Freezing Point Lowering Of Cane Sugar Solutions, Overrum Table; Ice Cream Mix, Table Of Sugar (Common Sugar Or Milk Sugar) Solutions, Neutralizing Value Of Alkalis In Standardizing Acidity Of Cream Or Mixes, Solid Carbon Dioxide Required In Single Service Ice Cream Cartons, Winter Weather, Summer Weather; Legal Standards, Usphs Definitions, Federal Standards For Butter, Definitions And Standards Of Identity, Fill Of Container, Us Food And Drug Administration, Table Of Legal Standards For Milk Products By States; Properties Of Dairy And Related Products, Analysis Of Cow S Milk By Different Analysts, Average Chemical Composition Of More Than 5000 Analysis Of Milk At The New York State Agricultural Experiment Station, Geneva, Showing Ratio Of Solids Not Fat In Average Milk Of Different Breeds, Specific Heats Of Milk And Cream, Ratio Of Fats To Solids Not Fat In Milk Of Various Fat Percentages, Chlorides In Milk, Specific Heat Of Milk And Milk Derivatives, Acidity Of Fresh Cream, Water, Fat And Solids Not Fat Content Of Different Dairy Products Derived From A Certain Whole Milk, In Percentages, Approximate Weight Per Gallon Of Milk An Cream At Various Temperatures, Weight Of Milk Products According To Us Department Of Agriculture, Approximately, At A Temperature Of 68 F, Weights Per Gallon Of Fruits And Syrup, Average Composition And Weights Per Gallon Of Ingredients Used In Ice Cream Mix, Amounts Of Nutrients In A Pound Of Milk As Compared With A Pound Of Meat, Bread And Other Food Products, Amount Of Nutrient Materials In Various Dairy Products.
Book Synopsis Analysis of Milk and Milk Products by : Henry Leffmann
Download or read book Analysis of Milk and Milk Products written by Henry Leffmann and published by . This book was released on 1893 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Analysis of Milk and Milk Products by : Henry Leffmann
Download or read book Analysis of Milk and Milk Products written by Henry Leffmann and published by Hardpress Publishing. This book was released on 2013-01-28 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Book Synopsis Handbook of Dairy Foods Analysis by : Leo M.L. Nollet
Download or read book Handbook of Dairy Foods Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2009-11-04 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
Book Synopsis Chemical & Microbiological Analysis Of Milk & Milk Products Textbook Student Edition by : Sharma Ramakant
Download or read book Chemical & Microbiological Analysis Of Milk & Milk Products Textbook Student Edition written by Sharma Ramakant and published by IBDC Publishers. This book was released on 2006 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Analytical Methods for Milk and Milk Products by : Megh R. Goyal
Download or read book Analytical Methods for Milk and Milk Products written by Megh R. Goyal and published by CRC Press. This book was released on 2024-02-20 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume presents the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality of milk and milk products. It covers the sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials. The other volumes are: Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products Volume 3: Microbiological Analysis, Isolation, and Characterization Together, these three volumes are a complete and thorough reference on analytical methods for milk and milk products.
Book Synopsis The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter by : Various
Download or read book The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter written by Various and published by Read Books Ltd. This book was released on 2016-09-06 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: This antique book contains a comprehensive treatise on dairy production, with particular focus on the chemical aspects of the practice. Including information on methods and equipment used in the chemical analysis of milk, cream, and butter, this is a text that will be of much value to the commercial dairy farmer and one not to miss for collectors of antique farming literature. Many antique books such as this are becoming increasingly costly and rare, and it is with this in mind that we are proudly republishing this text here complete with a new introduction on dairy farming.
Book Synopsis Analysis of Milk and Milk Products by : Henry Leffmann
Download or read book Analysis of Milk and Milk Products written by Henry Leffmann and published by . This book was released on 1896 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Analytical Methods for Milk and Milk Products by : Megh R. Goyal
Download or read book Analytical Methods for Milk and Milk Products written by Megh R. Goyal and published by CRC Press. This book was released on 2024-02-20 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume focuses on various analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products in detail. It also describes the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet technological and nutritional quality standards. The other volumes are: Volume 1: Sampling Methods, Chemical, and Compositional Analysis Volume 3: Microbiological Analysis is forthcoming. Together, these three volumes will be a complete and thorough reference on analytical methods for milk and milk products. The volumes will be valuable for researchers, scientists, food analysts, food analysis and research laboratory personnel involved in the area of milk and milk products analysis as well as for faculty and students.
Book Synopsis Handbook of Mineral Elements in Food by : de la Guardia
Download or read book Handbook of Mineral Elements in Food written by de la Guardia and published by John Wiley & Sons. This book was released on 2015-04-20 with total page 792 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mineral elements are found in foods and drink of all differenttypes, from drinking water through to mothers’ milk. Thesearch for mineral elements has shown that many trace andultratrace-level elements presented in food are required for ahealthy life. By identifying and analysing these elements, it ispossible to evaluate them for their specific health-givingproperties, and conversely, to isolate their less desirableproperties with a view to reducing or removing them altogether fromsome foods. The analysis of mineral elements requires a number ofdifferent techniques – some methods may be suitable for onefood type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the firstbook to bring together the analytical techniques, the regulatoryand legislative framework, and the widest possible range of foodtypes into one comprehensive handbook for food scientists andtechnologists. Much of the book is based on the authors’ owndata, most of which is previously unpublished, making theHandbook of Mineral Elements in Food a vital andup-to-the-minute reference for food scientists in industry andacademia alike. Analytical chemists, nutritionists and food policymakers will also find it an invaluable resource. Showcasing contributions from international researchers, andconstituting a major resource for our future understanding of thetopic, the Handbook of Mineral Elements in Food is anessential reference and should be found wherever food science andtechnology are researched and taught.
Book Synopsis Understanding and Improving the Functional and Nutritional Properties of Milk by : Thom Huppertz
Download or read book Understanding and Improving the Functional and Nutritional Properties of Milk written by Thom Huppertz and published by . This book was released on 2021-10-26 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt. Edited by two world-renowned experts in dairy science, Understanding and improving the functional and nutritional properties of milk will be a standard reference for university and other researchers in dairy and veterinary sciences, dairy veterinary practitioners, as well as governments and other regulatory agencies involved in milk production.
Book Synopsis Bioactive Components in Milk and Dairy Products by : Young W. Park
Download or read book Bioactive Components in Milk and Dairy Products written by Young W. Park and published by John Wiley & Sons. This book was released on 2009-06-30 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Book Synopsis Milk and Milk Products by : A. Varnam
Download or read book Milk and Milk Products written by A. Varnam and published by Springer Science & Business Media. This book was released on 2001-03-31 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and • points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.
Download or read book Basic Food Chemistry written by Frank Lee and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug gestions and constructive criticism.
Book Synopsis The Sensory Evaluation of Dairy Products by : Stephanie Clark
Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Book Synopsis Milk and Dairy Products by : Ionel Rosenthal
Download or read book Milk and Dairy Products written by Ionel Rosenthal and published by Rehovot Israel. This book was released on 1991 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a condensed, up-to-date and well-structured compilation of the key knowledge in the field. It covers the chemical properties of milk, milk in its biological context, processing operations specific to dairy industry and manufacture of dairy products.
