Bacteriological Studies On The Coagulation Of Evaporated Milk

Author : Harvey
Publisher : Daya Books
ISBN 13 : 9788176220248
Total Pages : 360 pages
Book Rating : 4.2/5 (22 download)

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Download or read book Milk Products written by Harvey and published by Daya Books. This book was released on 2004 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk Products Is Not A Work On Dietetics Or Nutrition, Although These Most Important Subjects Receive Due Consideration Throughout The Book. It Is Rather A Practical Handbook Which Attempts To Set Out In Reasonably Concise Form The Various Ancillary Uses To Which Milk May Be Put, And To Describe The Processes Of Manufacture, Together With Desirable Methods Of Control. The Well Illustrated Book Is The Pioneering And Classical Work On Milk Products. This Book Will Be Highly Beneficial And Useful For Students, Research Workers, Planners And Farmers. Contents Chapter 1: Ice-Cream; Introductory-Historical-Definition-Food Value-Bacteria In Icecream-Sources Of Bacteria-Icecream And Disease-Investigation Of Epidemics-Diseases Transmitted By Icecream-Ingredients-Manufacturing Methods-Storage And Distribution-Sterilisation Of Plant-Manufacturing Problems-Bacteriological Control-Chemical Examination-Legislative Control-Suggestion For Efficient Control; Chapter 2: Cream; Introductory-Definition And Varieties-Properties And Composition-Bacteria In Cream-Diseases Transmitted By Cream-Separation Methods-Mechanical, Separation- Pasteurisation-Homogenisation-Viscosity-Storage And Sale Of Cream-Defects In Cream-Bacteriological Examination-Chemical Examination-Legislative Control-Clotted Cream-Canned Cream-Sterilised Cream-Artificial Cream; Chapter 3: Butter And Margarine; Introductory-Composition And Appearance-Food Value-Butter And Diseases-Theory Of Manufacture-Factors Influencing Butter Making-Manufacturing Premises-Sources Of Contamination-Method Of Manufacture-Cleansing Of Plant-Faults In Butter-Keeping Qualities-Butter Grading-Butter Blending-Butter Milk-Bacteria In Butter-Bacteriological Control-Chemical Examination-Whey Butter-Dehydrated Butter-Milk Blended Butter-Renovated Butter-Canned Butter-Synthetic Butter-Margarine-Legislative Control; Chapter 4: Cheese; Introductory-Composition-Food Value-Outbreaks Of Disease Due To Cheese-Manufacturing Premises-Personnel-Cleansing And Sterilisation-Cheese Making Process-Types Of Cheese-Crustless Cheese-Blue-Veined Cheeses-Soft Varieties-Special Varieties-Crustless Cheese-Dehydrated Cheese-Canned Cheese-Abnormalities In Cheese-Bacteria And Moulds In Cheese-Bacteriological Control-Chemical Examination-Legislative Control-Whey; Chapter 5: Condensed Milk; Introductory-Composition-Food Value-Condensed Milk And Disease-Effect Of Heat-Manufacturing Process-Inspection Of Cans-Bacteria In Condensed Milk-Defects In Condensed Milk-Bacteriological Control-Chemical Examination-Legislative Control; Chapter 6: Evaporated Milk; Introductory-History-Composition-Food Value-Evaporated Milk And Disease-Effect Of Heat-Manufacturing Process-Inspection Of Cans-Bacterial In Evaporated Milk-Defects In Evaporated Milk-Bacterioligical Examination-Chemical Examinations-Legislative Control; Chapter 7: Dried Milk; Introductory-Composition And Properties-Food Value-Uses Of Dried Milk-Dried Milk And Disease-Effect Of Heat-Manufacturing Methods-Keeping Quality-Bacteria In Dried Milk-Bacteriological Control-Chemical Control-Legislative Control; Chapter 8: Subsidiary Milk Products And Uses For Milk; Fermented Milks-Buddeised Milk-Iodised Milk-Junkets-Dried Whey-Lactalbumin-Lactose-Whey Foods-Infant And Invalid Foods-Malted Milk-Other Milk Preparation-Casein-Milk Chocolate-Minor Uses Of Milk.