Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Cheese And Fermented Milk Foods Procedures And Analysis full books in PDF, epub, and Kindle. Read online Cheese And Fermented Milk Foods Procedures And Analysis ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
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 :
Publisher :
ISBN 13 : 9780960740451
Total Pages : pages
Book Rating : 4.7/5 (44 download)
Download or read book Cheese and Fermented Milk Foods written by and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : B.A. Law
Publisher : Springer Science & Business Media
ISBN 13 : 1461311217
Total Pages : 381 pages
Book Rating : 4.4/5 (613 download)
Download or read book Microbiology and Biochemistry of Cheese and Fermented Milk written by B.A. Law and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Author : Stephanie Clark
Publisher : John Wiley & Sons
ISBN 13 : 1118846281
Total Pages : 603 pages
Book Rating : 4.1/5 (188 download)
Download or read book Food Processing written by Stephanie Clark and published by John Wiley & Sons. This book was released on 2014-04-03 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
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 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 : Stephanie Clark
Publisher : Springer Nature
ISBN 13 : 303130019X
Total Pages : 670 pages
Book Rating : 4.0/5 (313 download)
Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Nature. This book was released on 2023-08-17 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Third 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.
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 : Frank Kosikowski
Publisher : F V Kosikowski Llc
ISBN 13 : 9780965645607
Total Pages : 1058 pages
Book Rating : 4.6/5 (456 download)
Download or read book Cheese and Fermented Milk Foods written by Frank Kosikowski and published by F V Kosikowski Llc. This book was released on 1997 with total page 1058 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : F. Lyndon Davies
Publisher : Elsevier Science & Technology
ISBN 13 :
Total Pages : 280 pages
Book Rating : 4.:/5 (89 download)
Download or read book Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk written by F. Lyndon Davies and published by Elsevier Science & Technology. This book was released on 1984 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk coagulation and the development of cheese texture; Taxonomy and identification of bacteria important in cheese and fermented dairy products; The physiology and growth of dairy lactic-acid bacteria; The genetics of dairy lactic-acid bacteria; Bacteriophages of dairy lactic-acid bacteria; Flavour development in fermented milks; Flavour development in cheeses; The accelerated ripening of cheese; Non-sensory methods for cheese flavour assessment.
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 9781444316230
Total Pages : 344 pages
Book Rating : 4.3/5 (162 download)
Download or read book Dairy Fats and Related Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 0470995912
Total Pages : 304 pages
Book Rating : 4.4/5 (79 download)
Download or read book Structure of Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.
Author : International Dairy Federation
Publisher :
ISBN 13 :
Total Pages : 422 pages
Book Rating : 4.:/5 (89 download)
Download or read book Fermented Milk written by International Dairy Federation and published by . This book was released on 2003 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Elsevier
ISBN 13 : 9780080500942
Total Pages : 456 pages
Book Rating : 4.5/5 (9 download)
Download or read book Cheese: Chemistry, Physics and Microbiology written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format Illustrated with numerous figures and tables
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Author : R. Andrew Wilbey
Publisher : Springer Science & Business Media
ISBN 13 : 1461558190
Total Pages : 463 pages
Book Rating : 4.4/5 (615 download)
Download or read book Cheesemaking Practice written by R. Andrew Wilbey and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
