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Author : B. H. Webb
Publisher :
ISBN 13 :
Total Pages : 14 pages
Book Rating : 4.F/5 ( download)
Download or read book Concentrated Milks written by B. H. Webb and published by . This book was released on 1944 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 9781444322736
Total Pages : 408 pages
Book Rating : 4.3/5 (227 download)
Download or read book Dairy Powders and Concentrated Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2009-11-16 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. 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 : Anthony George Mathis
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.X/5 (3 download)
Download or read book The Probable Impact of Milk Concentrates on the Fluid Milk Market written by Anthony George Mathis and published by . This book was released on 1958 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph Dumpler
Publisher : Springer
ISBN 13 : 3658196963
Total Pages : 227 pages
Book Rating : 4.6/5 (581 download)
Download or read book Heat Stability of Concentrated Milk Systems written by Joseph Dumpler and published by Springer. This book was released on 2017-10-25 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.
Author : Juan Sebastián Ramírez-Navas
Publisher : Woodhead Publishing
ISBN 13 : 0128236191
Total Pages : 238 pages
Book Rating : 4.1/5 (282 download)
Download or read book Sweetened Concentrated Milk Products written by Juan Sebastián Ramírez-Navas and published by Woodhead Publishing. This book was released on 2024-03-20 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each. Written by international experts, this book discusses existing information on concentrated milk and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat's milk, panelitas de leche (milk panels), and various milk-based delicacies. The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects. - Offers the most current data and information on sweetened, concentrated milk products - Discusses formulations, technology, product defects and solutions for each SCM product - Includes examples of experimental design and applications of innovative processes for those working in SCM research and development
Author : H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331489
Total Pages : 213 pages
Book Rating : 4.1/5 (783 download)
Download or read book Handbook on Milk and Milk Proteins written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2011-10-04 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins play an important role in nutrition, taste, allergies, texture, structure, processing and yield performance. In the food industry, proteins are a key element of our diet and an important ingredient for food technologists. The total protein component of milk is composed of numerous specific proteins. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. Milk protein is a rich source of essential amino acids and they have been the subject of intensive research for an effort to unravel their molecular structure and interactions, relationship between structure and functional attributes, interactions of proteins during processing and, more recently, their physiological functions. Free fatty acids (FFA) in fresh milk normally amount to less than 1% of the total milk fat, yet they are important because of their effect on milk flavour. Now a day, the processing of milk is part of a highly organized and controlled dairy industry, which produces and markets a multitude of dairy products. Functional milk proteins are perfectly suited for use in the dairy sector of food production and the modern food processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Some of the fundamentals of the book are surface tension of milk, lactose chemistry, milk proteins, phosphorylation of milk proteins, comparative aspects of milk proteins, utilization of milk proteins, heat stability of milks, heat stability of homogenized concentrated milk, lysinoalanine in milk and milk products, heat coagulation of type a milk, syneresis of heated milk, fatty acids in milk, milk gel assembly, mechanical agitation of milk, natural, leucocyte and bacterial milk, grass and legume diets and milk production. This book provides a complete overview and offers insights into topics for more in-depth reading on milk and milk proteins. The book covers chapters on milk proteins, biosynthesis & secretion of milk proteins, utilization, types of milk proteins, phosphorylation, milk glycoproteins and many more. It is hoped that this book will be very helpful to all its readers, students, new entrepreneurs, food technologist, technical institution and scientists. TAGS Dairy production and products: Milk processing, How milk is made, Dairy Processing, milk processing steps, processing of milk in dairy industry, milk processing pdf, milk processing procedure, Keeping quality of Pasteurized Milk, Milk Production in India, Increasing Milk Production, utilization of milk proteins, Functional Milk Proteins: Production and Utilization, Handbook on Milk and Milk Proteins, Milk Composition, what is the protein in milk, Milk Proteins book, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing Projects, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries Projects
Author : Robert T. Marshall
Publisher : Springer
ISBN 13 : 1461501636
Total Pages : 371 pages
Book Rating : 4.4/5 (615 download)
Download or read book Ice Cream written by Robert T. Marshall and published by Springer. This book was released on 2012-12-06 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Author : United States. Delegation to the International Dairy Congress, 13th, 1953, The Hague, Netherlands
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.E/5 ( download)
Download or read book Report of the Delegation of the United States to the Secretary of State written by United States. Delegation to the International Dairy Congress, 13th, 1953, The Hague, Netherlands and published by . This book was released on 1953 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 0813804043
Total Pages : 601 pages
Book Rating : 4.8/5 (138 download)
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 2009-03-03 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 0813817463
Total Pages : 604 pages
Book Rating : 4.8/5 (138 download)
Download or read book Dairy Ingredients for Food Processing written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2011-03-15 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Author : United States. Dairy Industry Bureau
Publisher :
ISBN 13 :
Total Pages : 26 pages
Book Rating : 4.F/5 ( download)
Download or read book The Dairy Industry in the United States written by United States. Dairy Industry Bureau and published by . This book was released on 1945 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Alan H. Varnam
Publisher : Springer Science & Business Media
ISBN 13 : 146151813X
Total Pages : 461 pages
Book Rating : 4.4/5 (615 download)
Download or read book Milk and Milk Products written by Alan H. Varnam and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.
Author : H Douglas Goff
Publisher : Springer Science & Business Media
ISBN 13 : 1461460964
Total Pages : 470 pages
Book Rating : 4.4/5 (614 download)
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Author :
Publisher :
ISBN 13 :
Total Pages : 836 pages
Book Rating : 4.:/5 (318 download)
Download or read book Medical Journal and Record written by and published by . This book was released on 1927 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000781062
Total Pages : 401 pages
Book Rating : 4.0/5 (7 download)
Download or read book The Chemistry of Milk and Milk Products written by Megh R. Goyal and published by CRC Press. This book was released on 2023-09-01 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality. This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.
Author : H.R. Naik
Publisher : CRC Press
ISBN 13 : 1000486591
Total Pages : 165 pages
Book Rating : 4.0/5 (4 download)
Download or read book Food Processing and Preservation written by H.R. Naik and published by CRC Press. This book was released on 2021-10-14 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and their preservation. It also provides a brief introduction to their importance in employment generation. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author : Fred Reuel Jones
Publisher :
ISBN 13 :
Total Pages : 880 pages
Book Rating : 4.:/5 (31 download)
Download or read book Fertilizer Experiments written by Fred Reuel Jones and published by . This book was released on 1924 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt:
