Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Development And Optimized Production Of A Frozen Yogurt Utilizing Ultrafiltered Milk And Probiotic Lactic Acid Bacteria
Download Development And Optimized Production Of A Frozen Yogurt Utilizing Ultrafiltered Milk And Probiotic Lactic Acid Bacteria full books in PDF, epub, and Kindle. Read online Development And Optimized Production Of A Frozen Yogurt Utilizing Ultrafiltered Milk And Probiotic Lactic Acid Bacteria ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Development and Optimized Production of a Frozen Yogurt Utilizing Ultrafiltered Milk and Probiotic Lactic Acid Bacteria by : Michael Sterling Forbes
Download or read book Development and Optimized Production of a Frozen Yogurt Utilizing Ultrafiltered Milk and Probiotic Lactic Acid Bacteria written by Michael Sterling Forbes and published by . This book was released on 1995 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Masters Theses in the Pure and Applied Sciences by : Wade H. Shafer
Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS)* at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dis semination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this jOint undertaking we had concluded that it was in the interest of all concerned if the printing and distribution of the volumes were handled by an international publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Corporation of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 40 (thesis year 1995) a total of 10,746 thesis titles from 19 Canadian and 144 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this impor tant annual reference work. While Volume 40 reports theses submitted in 1995, on occasion, certain uni versities do report theses submitted in previous years but not reported at the time.
Book Synopsis The Development of a Frozen Yogurt Fermented with Probiotic Lactic Acid Bacteria by : Gustavo Adolfo Ordoñez-Fiallos
Download or read book The Development of a Frozen Yogurt Fermented with Probiotic Lactic Acid Bacteria written by Gustavo Adolfo Ordoñez-Fiallos and published by . This book was released on 1994 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Manufacturing Yogurt and Fermented Milks by : Ramesh C. Chandan
Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Book Synopsis Development and Manufacture of Yogurt and Other Functional Dairy Products by : Fatih Yildiz
Download or read book Development and Manufacture of Yogurt and Other Functional Dairy Products written by Fatih Yildiz and published by CRC Press. This book was released on 2016-04-19 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Download or read book Lacto written by A. A. Wells and published by . This book was released on 1911 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lacto written by Martin Mortensen and published by . This book was released on 1911 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Production of Natural Food Additives for Using in Dairy Products by : Abeer Amer
Download or read book Production of Natural Food Additives for Using in Dairy Products written by Abeer Amer and published by LAP Lambert Academic Publishing. This book was released on 2012 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that could potentially be used in food and dairy industries and many other applications. The workplan included six main parts: 1- Selecting bioemulsifier-producing bacteria from Streptococcus thermophilus strains. 2- Using of extracellular bioemulsifier from Streptococcus thermophilus strains for using in production of frozen yogurt as a probiotic carrier food. 3- Production of microbial exopolysaccharides from Lactbacilus kefiranofaciens and yeast strain. 4- Use of exopolysaccharides in the manufacture of probiotic frozen yoghurt. 5- Preparation of Low Sodium Processed cheese Spread. 6- Studies on probiotic critera of some Bifidobacterium and Lactobacilli strains for producing synbiotic yoghurt as a functional food.
Book Synopsis Growth and Activity of Mesophilic Lactic Acid Bacteria in Ultrafiltered Milk, Whey and Their Permeates by : Amy Therese Christopherson
Download or read book Growth and Activity of Mesophilic Lactic Acid Bacteria in Ultrafiltered Milk, Whey and Their Permeates written by Amy Therese Christopherson and published by . This book was released on 1988 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Tamime and Robinson's Yoghurt by : A. Y. Tamime
Download or read book Tamime and Robinson's Yoghurt written by A. Y. Tamime and published by Elsevier. This book was released on 2007-03-22 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
Book Synopsis Chemistry and Technology of Yoghurt Fermentation by : Ettore Baglio
Download or read book Chemistry and Technology of Yoghurt Fermentation written by Ettore Baglio and published by Springer. This book was released on 2014-06-03 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.
Book Synopsis Yogurt in Health and Disease Prevention by : Nagendra P. Shah
Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Book Synopsis Probiotic Dairy Products by : Adnan Y. Tamime
Download or read book Probiotic Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2018-02-05 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
Download or read book Yoghurt written by A. Y. Tamime and published by Pergamon. This book was released on 1985 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bereidingsprocessen, installaties voor de bewerking, reiniging en effluentbehandeling, oude en recente ontwikkelingen in de yoghurtproduktie, microbiologie van startcultures, biochemie van de fermentatie, de voedingswaarde en de kwaliteitscontrole
Author :Dimitris Charalampopoulos Publisher :Springer Science & Business Media ISBN 13 :0387790578 Total Pages :1273 pages Book Rating :4.3/5 (877 download)
Book Synopsis Prebiotics and Probiotics Science and Technology by : Dimitris Charalampopoulos
Download or read book Prebiotics and Probiotics Science and Technology written by Dimitris Charalampopoulos and published by Springer Science & Business Media. This book was released on 2009-08-12 with total page 1273 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.
Book Synopsis The Production of Fababean Yogurt by Utilizing Lactic Acid Bacteria by : Susan Joanne Conrad
Download or read book The Production of Fababean Yogurt by Utilizing Lactic Acid Bacteria written by Susan Joanne Conrad and published by . This book was released on 1978 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Dietary Fiber on the Physico-chemical and Sensorial Properties of Frozen Yogurt by : Julie April Frank
Download or read book The Effect of Dietary Fiber on the Physico-chemical and Sensorial Properties of Frozen Yogurt written by Julie April Frank and published by . This book was released on 2014 with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary fiber is currently added to a wide range of commercial food products including dairy, baked goods, and some frozen desserts. Different types of dietary fiber have different properties and functions when used in food. The most basic categories of dietary fiber are soluble and insoluble. Our objective was to determine if an acceptable frozen yogurt product supplemented with dietary fiber could be produced. Three different types of dietary fiber were used: Frutafit TEX! (inulin), Glucagel (TM) (betaglucan), and Vitacel SMOOV 240 (cellulose). These three were used at the 3%, 5% and 7% levels in the frozen yogurt. Frozen yogurt base was manufactured using nonfat milk, heavy cream, sugar, corn syrup solids, nonfat dry milk, stabilizer, water, and vanilla. The base was mixed with yogurt (ratio of 80 : 20) that had been cultured from nonfat milk, and a yogurt culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus. Fiber was weighed and blended with the base before the yogurt was added. Vanilla flavoring was added, and the treatments were frozen using a batch ice cream freezer. Microbiological enumeration was conducted on the treatments before being frozen. Titratable acidity and pH were also measured on the treatments before and after being frozen. A descriptive sensory analysis, hedonic sensory study, viscosity, texture analysis, and melt rate test were conducted during storage. Lactic acid bacteria counts were found to be around 7.9 x107 CFU/ml. Titratable acidity and pH did not change when measured before and after freezing, and did not show a difference between types, or levels of fiber. The types and levels of fiber used had a significant effect on the flavor and texture of the frozen yogurt products, as well the overall liking. The results suggest that a frozen yogurt product could be successfully manufactured when fortified with 7% Frutafit TEX!.
