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Author : Frank Kosikowski
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (97 download)
Download or read book Cheese and Fermented Milk Foods: Origins and principles written by Frank Kosikowski and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank V. Kosikowski
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (846 download)
Download or read book Cheese and Fermented Milk Foods written by Frank V. Kosikowski and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nirmal K. Sinha
Publisher : John Wiley and Sons
ISBN 13 : 0470049642
Total Pages : 2317 pages
Book Rating : 4.4/5 (7 download)
Download or read book Handbook of Food Products Manufacturing, 2 Volume Set written by Nirmal K. Sinha and published by John Wiley and Sons. This book was released on 2007-04-27 with total page 2317 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author : Gregory D. Miller
Publisher : CRC Press
ISBN 13 : 142000431X
Total Pages : 430 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Dairy Foods and Nutrition written by Gregory D. Miller and published by CRC Press. This book was released on 2006-12-15 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health. This edition features a new chapter on dairy foods and weight management. Other chapters address lactose digestion and the contribution of dairy foods to health throughout the lifecycle. All chapters contain updated (or new) data, content, and references. With peer-reviewed chapters by nutrition and medical experts, this book remains the most subsidized reference on dairy and nutrition currently available.
Author : Patrick F. Fox
Publisher : Academic Press
ISBN 13 : 9780122636523
Total Pages : 656 pages
Book Rating : 4.6/5 (365 download)
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 1 written by Patrick F. Fox and published by Academic Press. This book was released on 2004-09-29 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: V. 1. General aspects -- v. 2. Major cheese groups.
Author : Anil Kumar Puniya
Publisher : CRC Press
ISBN 13 : 1040054102
Total Pages : 583 pages
Book Rating : 4.0/5 (4 download)
Download or read book Fermented Milk and Dairy Products written by Anil Kumar Puniya and published by CRC Press. This book was released on 2015-08-18 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products, and quality assurance and future prospects. All these issues linked to fermented milk and milk products are discussed in detail, using a global perspective.
Author : Frank Kosikowski
Publisher :
ISBN 13 : 9780965645621
Total Pages : 330 pages
Book Rating : 4.6/5 (456 download)
Download or read book Cheese and Fermented Milk Foods: Procedures and analysis written by Frank Kosikowski and published by . This book was released on 1997 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes information on Kefir or kephyr.
Author : Robert W. Hutkins
Publisher : John Wiley & Sons
ISBN 13 : 047027624X
Total Pages : 488 pages
Book Rating : 4.4/5 (72 download)
Download or read book Microbiology and Technology of Fermented Foods written by Robert W. Hutkins and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
Author : Frank Kosikowski
Publisher :
ISBN 13 : 9780965645607
Total Pages : 754 pages
Book Rating : 4.6/5 (456 download)
Download or read book Cheese and Fermented Milk Foods written by Frank Kosikowski and published by . This book was released on 1997 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Academic Press
ISBN 13 : 0123744075
Total Pages : 4072 pages
Book Rating : 4.1/5 (237 download)
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Author : William Shurtleff
Publisher : Soyinfo Center
ISBN 13 : 1928914551
Total Pages : 4016 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Tofu and Tofu Products (965 CE to 2013) written by William Shurtleff and published by Soyinfo Center. This book was released on 2013-05 with total page 4016 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Shurtleff
Publisher : Soyinfo Center
ISBN 13 : 1928914616
Total Pages : 567 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Cheese, Cream Cheese and Sour Cream Alternatives (With or Without Soy) (1896-2013): written by William Shurtleff and published by Soyinfo Center. This book was released on 2013-10-22 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 28 cm. Free of charge in digital format on Google Books.
Author : Vijay K. Juneja
Publisher : CRC Press
ISBN 13 : 1482270919
Total Pages : 558 pages
Book Rating : 4.4/5 (822 download)
Download or read book Control of Foodborne Microorganisms written by Vijay K. Juneja and published by CRC Press. This book was released on 2001-09-27 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.
Author : Everlon Rigobelo
Publisher : BoD – Books on Demand
ISBN 13 : 9535107763
Total Pages : 658 pages
Book Rating : 4.5/5 (351 download)
Download or read book Probiotics written by Everlon Rigobelo and published by BoD – Books on Demand. This book was released on 2012-10-03 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of getting sick and the probiotics are used in production of functional foods and pharmaceutical products. This book provides the maximum of information approaching issues as probiotics in food, health, biotechnological aspects and the use of probiotics in aquaculture for all that need them trying with this to help many people at worldwide.
Author : Leo M. L. Nollet
Publisher : John Wiley & Sons
ISBN 13 : 081380874X
Total Pages : 909 pages
Book Rating : 4.8/5 (138 download)
Download or read book Food Biochemistry and Food Processing written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2012-07-10 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.
Author : Ricki Carroll
Publisher : Storey Publishing
ISBN 13 : 1580174647
Total Pages : 289 pages
Book Rating : 4.5/5 (81 download)
Download or read book Home Cheese Making written by Ricki Carroll and published by Storey Publishing. This book was released on 2002-10-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Author : Catherine W. Donnelly
Publisher : John Wiley & Sons
ISBN 13 : 1683673441
Total Pages : 605 pages
Book Rating : 4.6/5 (836 download)
Download or read book Cheese and Microbes written by Catherine W. Donnelly and published by John Wiley & Sons. This book was released on 2014-04-01 with total page 605 pages. Available in PDF, EPUB and Kindle. Book excerpt: A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
