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Author : George Arthur Richardson
Publisher :
ISBN 13 :
Total Pages : 118 pages
Book Rating : 4.:/5 (319 download)
Download or read book Factors Influencing the Coagulation of Milk by Rennin written by George Arthur Richardson and published by . This book was released on 1925 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Thomas Wyman Albrecht
Publisher :
ISBN 13 :
Total Pages : 168 pages
Book Rating : 4.:/5 (89 download)
Download or read book Factors in the Response of Milk to Coagulation by Rennin written by Thomas Wyman Albrecht and published by . This book was released on 1949 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph Jwu-Shan Jen
Publisher :
ISBN 13 :
Total Pages : 138 pages
Book Rating : 4.:/5 (297 download)
Download or read book Factors Influencing the Curd Tension of Rennet Coagulated Milk written by Joseph Jwu-Shan Jen and published by . This book was released on 1964 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1489976817
Total Pages : 803 pages
Book Rating : 4.4/5 (899 download)
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Author : John Bear Stone
Publisher :
ISBN 13 :
Total Pages : 66 pages
Book Rating : 4.F/5 ( download)
Download or read book Studies on the Rennin Coagulation of Milk written by John Bear Stone and published by . This book was released on 1925 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Milton Edward Powell
Publisher :
ISBN 13 :
Total Pages : 15 pages
Book Rating : 4.:/5 (36 download)
Download or read book Studies on the Effects of Heating Milk Upon Its Coagulation with Rennin ... written by Milton Edward Powell and published by . This book was released on 1935 with total page 15 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Olof Claesson
Publisher :
ISBN 13 :
Total Pages : 95 pages
Book Rating : 4.:/5 (16 download)
Download or read book Studies on the Variation of the Rennin Coagulation Time of Milk written by Olof Claesson and published by . This book was released on 1966 with total page 95 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mohammed Kuddus
Publisher : Academic Press
ISBN 13 : 0128132817
Total Pages : 909 pages
Book Rating : 4.1/5 (281 download)
Download or read book Enzymes in Food Biotechnology written by Mohammed Kuddus and published by Academic Press. This book was released on 2018-08-23 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Author : P. F. Fox
Publisher :
ISBN 13 :
Total Pages : 460 pages
Book Rating : 4.:/5 (89 download)
Download or read book Heat-induced Changes in Milk written by P. F. Fox and published by . This book was released on 1995 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Brian McNeil
Publisher : Elsevier
ISBN 13 : 0857093541
Total Pages : 641 pages
Book Rating : 4.8/5 (57 download)
Download or read book Microbial Production of Food Ingredients, Enzymes and Nutraceuticals written by Brian McNeil and published by Elsevier. This book was released on 2013-03-21 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
Author : Simon Cross
Publisher : Elsevier Health Sciences
ISBN 13 : 0702072109
Total Pages : 784 pages
Book Rating : 4.7/5 (2 download)
Download or read book Underwood's Pathology written by Simon Cross and published by Elsevier Health Sciences. This book was released on 2018-03-09 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Underwood’s Pathology (formerly General and Systematic Pathology) is an internationally popular and highly acclaimed textbook, written and designed principally for students of medicine and the related health sciences. Pathology is presented in the context of modern cellular and molecular biology and contemporary clinical practice. After a clear introduction to basic principles, it provides comprehensive coverage of disease mechanisms and the pathology of specific disorders ordered by body system. An unrivalled collection of clinical photographs, histopathology images and graphics complement the clear, concise text. For this seventh edition, the entire book has been revised and updated. Well liked features to assist problem-based learning – including body diagrams annotated with signs, symptoms and diseases and a separate index of common clinical problems – have been retained and refreshed. The advent of whole genome sequencing and increased knowledge of the genetics of disease has been recognised by updated sections in many chapters. Download the enhanced eBook version (from studentconsult.com) for anytime access to the complete contents plus bonus learning materials, including: clinical case studies – to help apply essential principles to modern practice the fully revised, interactive self-assessment section with over 200 questions and answers – to check your understanding and aid exam preparation especially produced video and podcast tutorials – to further explain and bring to life key topics bonus pathology crosswords – to recall key words and topics in a fun and interactive way This all combines to make Underwood’s an unsurpassed learning package in this fascinating and most central medical specialty. From reviews of previous editions: "...it truly is an outstanding textbook...highly recommended" Histopathology "...no doubt it will remain a bestseller – excellent value for undergraduates" Journal of Clinical Pathology "A book of this kind deserves a wide readership" Modern Pathology ".. the definitive textbook of pathology...expands on previous success and cements its position as the market leader for undergraduate pathology" The Bulletin A prize winner: Previous editions have won First Prize in the Medical Writers Group of the Society of Authors Awards, the British Book Design and Production Awards and the British Medical Association Student Textbook Award.
Author : Leon Arthur Kelley
Publisher :
ISBN 13 :
Total Pages : 308 pages
Book Rating : 4.:/5 (89 download)
Download or read book The Factors Affecting Rennet Coagulation Time and Rennet Curd Tension written by Leon Arthur Kelley and published by . This book was released on 1951 with total page 308 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 : Umanath Yeshwant Rege
Publisher :
ISBN 13 :
Total Pages : 124 pages
Book Rating : 4.:/5 (183 download)
Download or read book The Mechanisms of Clotting of Milk by Rennin written by Umanath Yeshwant Rege and published by . This book was released on 1963 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lore Alford Rogers
Publisher :
ISBN 13 :
Total Pages : 560 pages
Book Rating : 4.:/5 (3 download)
Download or read book Fundamentals of Dairy Science written by Lore Alford Rogers and published by . This book was released on 1928 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P L H McSweeney
Publisher : Elsevier
ISBN 13 : 1845693531
Total Pages : 425 pages
Book Rating : 4.8/5 (456 download)
Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Author : P. F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9780834212602
Total Pages : 602 pages
Book Rating : 4.2/5 (126 download)
Download or read book Fundamentals of Cheese Science written by P. F. Fox and published by Springer Science & Business Media. This book was released on 2000-02-29 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
