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Author : Christa Marie Duthie
Publisher :
ISBN 13 :
Total Pages : 158 pages
Book Rating : 4.E/5 ( download)
Download or read book Effect of Low-level Carbonation on the Keeping Quality of Processed Milk written by Christa Marie Duthie and published by . This book was released on 1985 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hilton C. Deeth
Publisher : John Wiley & Sons
ISBN 13 : 1118460502
Total Pages : 600 pages
Book Rating : 4.1/5 (184 download)
Download or read book High Temperature Processing of Milk and Milk Products written by Hilton C. Deeth and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.
Author : G Smit
Publisher : Elsevier
ISBN 13 : 1855737078
Total Pages : 565 pages
Book Rating : 4.8/5 (557 download)
Download or read book Dairy Processing written by G Smit and published by Elsevier. This book was released on 2003-07-29 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality. - Reviews key developments in dairy food processing and their impact on product safety and quality - Summarises the latest research on the constituents of milk and reviews how agricultural practice influences the quality of raw milk - Outlines the key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation
Author : Wade H. Shafer
Publisher : Springer Science & Business Media
ISBN 13 : 1461573882
Total Pages : 414 pages
Book Rating : 4.4/5 (615 download)
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 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, SIld 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 dissemination 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 con cerned if the printing and distribution of the volumes were handled by an interna and broader dissemination. tional publishing house to assure improved service Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration 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 30 (thesis year 1985) a total of 12,400 theses titles from 26 Canadian and 186 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work.
Author : Murat O. Balaban
Publisher : John Wiley & Sons
ISBN 13 : 1118243323
Total Pages : 337 pages
Book Rating : 4.1/5 (182 download)
Download or read book Dense Phase Carbon Dioxide written by Murat O. Balaban and published by John Wiley & Sons. This book was released on 2012-04-05 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40°C. DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant activity, and vitamins are much better preserved than with thermal treatments. In pharmaceutical applications, DPCD facilitates the production of micronized powders of controlled particle size and distribution. Although the capital and operating costs are higher than that of thermal treatments, they are much lower than other non-thermal technology operations. This book is the first to bring together the significant amount of research into DPCD and highlight its effectiveness against microorganisms and enzymes as well as its potential in particle engineering. It is directed at food and pharmaceutical industry scientists and technologists working with DPCD and other traditional or non-thermal technologies that can potentially be used in conjunction with DPCD. It will also be of interest to packaging specialists and regulatory agencies.
Author : Edmund Y.C. Lee
Publisher :
ISBN 13 :
Total Pages : 190 pages
Book Rating : 4.E/5 ( download)
Download or read book Carbon Dioxide Gas Analysis & Application in the Determination of the Shelf-life of Modified Atmosphere Packaged Dairy Products written by Edmund Y.C. Lee and published by . This book was released on 1996 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kannika Thongoupakarn
Publisher :
ISBN 13 :
Total Pages : 146 pages
Book Rating : 4.E/5 ( download)
Download or read book The Effect of Dissolved Carbon Dioxide Addition and Removal Prior to Pasteurization on Enzymatic Quality of Raw Milk and Its Pasteurized Products written by Kannika Thongoupakarn and published by . This book was released on 2002 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Christopher Randall Loss
Publisher :
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.E/5 ( download)
Download or read book Effect of Dissolved Carbon Dioxide on the Thermal Resistance of Microorganism in Milk written by Christopher Randall Loss and published by . This book was released on 2001 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1028 pages
Book Rating : 4.3/5 (91 download)
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1978 with total page 1028 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 980 pages
Book Rating : 4.E/5 ( download)
Download or read book Indian Journal of Dairy Science written by and published by . This book was released on 2004 with total page 980 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yinqing Ma
Publisher :
ISBN 13 :
Total Pages : 704 pages
Book Rating : 4.E/5 ( download)
Download or read book Physiochemical Impacts and Applications of Adding Low Levels of Carbon Dioxide to Dairy Food Systems written by Yinqing Ma and published by . This book was released on 2002 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 320 pages
Book Rating : 4.E/5 ( download)
Download or read book South African Journal of Dairy Science written by and published by . This book was released on 1987 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Carolyn Reed Bristor Hintlian
Publisher :
ISBN 13 :
Total Pages : 362 pages
Book Rating : 4.E/5 ( download)
Download or read book Modified Atmosphere Packaging to Extend the Microbiological Shelf-life and to Insure the Microbiological Safety of a Processed Food Product written by Carolyn Reed Bristor Hintlian and published by . This book was released on 1986 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : New York State College of Agriculture and Life Sciences
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.0/5 ( download)
Download or read book Annual Report written by New York State College of Agriculture and Life Sciences and published by . This book was released on 1986 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : New York State College of Agriculture
Publisher :
ISBN 13 :
Total Pages : 780 pages
Book Rating : 4.:/5 (31 download)
Download or read book Annual Report of the New York State College of Agriculture and Life Sciences at Cornell University & the Cornell University Agricultural Experiment Station written by New York State College of Agriculture and published by . This book was released on 1983 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P. F. Fox
Publisher : Springer
ISBN 13 : 3319148923
Total Pages : 598 pages
Book Rating : 4.3/5 (191 download)
Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 1118810295
Total Pages : 696 pages
Book Rating : 4.1/5 (188 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 2015-10-19 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes 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 the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
