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Author : Surendra Tribhuvandas Patel
Publisher :
ISBN 13 :
Total Pages : 248 pages
Book Rating : 4.:/5 (89 download)
Download or read book Effects of Various Processing Treatments on Sterile Concentrated Milk written by Surendra Tribhuvandas Patel and published by . This book was released on 1961 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marlyn Elmer Seehafer
Publisher :
ISBN 13 :
Total Pages : 428 pages
Book Rating : 4.:/5 (89 download)
Download or read book Processing Methods and Use of Additives in Sterilized Milk Concentrate written by Marlyn Elmer Seehafer and published by . This book was released on 1964 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 68 pages
Book Rating : 4.:/5 (31 download)
Download or read book Sterilized Milk Concentrate written by and published by . This book was released on 1965 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1596 pages
Book Rating : 4.3/5 (91 download)
Download or read book Dissertation Abstracts written by and published by . This book was released on 1962-04 with total page 1596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstracts of dissertations and monographs in microform.
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.
Author :
Publisher :
ISBN 13 :
Total Pages : 1732 pages
Book Rating : 4.E/5 ( download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1976 with total page 1732 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 814 pages
Book Rating : 4.3/5 (126 download)
Download or read book Journal of Dairy Science written by and published by . This book was released on 1963 with total page 814 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 862 pages
Book Rating : 4.:/5 (89 download)
Download or read book Research Bulletin written by and published by . This book was released on 1964 with total page 862 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 : 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 : 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 : Paul Gene Roehrig
Publisher :
ISBN 13 :
Total Pages : 104 pages
Book Rating : 4.:/5 (89 download)
Download or read book Processing Treatments, Additives and the Initial Flavor of Sterilized Milk Concentrate written by Paul Gene Roehrig and published by . This book was released on 1965 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : International Dairy Federation
Publisher :
ISBN 13 :
Total Pages : 476 pages
Book Rating : 4.:/5 (89 download)
Download or read book Protein & Fat Globule Modifications by Heat Treatment, Homogenization & Other Technological Means for High Quality Dairy Products written by International Dairy Federation and published by . This book was released on 1993 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 120 pages
Book Rating : 4.3/5 ( download)
Download or read book Titles of Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States written by and published by . This book was released on 1960 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Paul L. H. McSweeney
Publisher : Springer
ISBN 13 : 1493928007
Total Pages : 508 pages
Book Rating : 4.4/5 (939 download)
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer. This book was released on 2015-10-30 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Author :
Publisher :
ISBN 13 :
Total Pages : 1552 pages
Book Rating : 4.:/5 (31 download)
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1965 with total page 1552 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : NIIR Board
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8190568574
Total Pages : 609 pages
Book Rating : 4.1/5 (95 download)
Download or read book Modern Technology Of Milk Processing & Dairy Products (4th Edition) written by NIIR Board and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2013-01-01 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on. Each of these has been designed to take advantage of some particular property of milk. Dairy products are generally defined as food produced from the milk of mammals; they are usually high energy yielding food products. Enzymes play an important role in the production of cheese. Raw milk contains several native enzymes some of which can be used for analytical and quality purposes for example pasteurization can be assessed by determining indigenous alkaline phosphate activity. India is known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products market. The dairy industry in India has been witnessing rapid growth. The liberalized economy provides more opportunities for MNCs and foreign investors to release the full potential of this industry. The main aim of the Indian dairy industry is only to better manage the national resources to enhance milk production and upgrade milk processing using innovative technologies. The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc. Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.
