Modern Dairy Technology 2 Advances In Milk Products

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Modern Dairy Technology

Author : R. K. Robinson
Publisher : Springer Science & Business Media
ISBN 13 : 146848172X
Total Pages : 523 pages
Book Rating : 4.4/5 (684 download)

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Book Synopsis Modern Dairy Technology by : R. K. Robinson

Download or read book Modern Dairy Technology written by R. K. Robinson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.

Modern Dairy Technology: Advances in milk products

Author : Richard Kenneth Robinson
Publisher : Elsevier Science & Technology
ISBN 13 :
Total Pages : 534 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Modern Dairy Technology: Advances in milk products by : Richard Kenneth Robinson

Download or read book Modern Dairy Technology: Advances in milk products written by Richard Kenneth Robinson and published by Elsevier Science & Technology. This book was released on 1993 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Modern Dairy Technology, Volume 2

Author : 3Island Press
Publisher :
ISBN 13 : 9781468481730
Total Pages : 532 pages
Book Rating : 4.4/5 (817 download)

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Book Synopsis Modern Dairy Technology, Volume 2 by : 3Island Press

Download or read book Modern Dairy Technology, Volume 2 written by 3Island Press and published by . This book was released on 1993-03-31 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Modern dairy technology. 2. Advances in milk products

Author : R. K. Robinson
Publisher :
ISBN 13 : 9780853343950
Total Pages : 448 pages
Book Rating : 4.3/5 (439 download)

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Book Synopsis Modern dairy technology. 2. Advances in milk products by : R. K. Robinson

Download or read book Modern dairy technology. 2. Advances in milk products written by R. K. Robinson and published by . This book was released on 1986 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advances in Dairy Products

Author : Francesco Conto
Publisher : John Wiley & Sons
ISBN 13 : 1118906454
Total Pages : 483 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Advances in Dairy Products by : Francesco Conto

Download or read book Advances in Dairy Products written by Francesco Conto and published by John Wiley & Sons. This book was released on 2017-09-05 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Advanced Dairy Science and Technology

Author : Trevor Britz
Publisher : John Wiley & Sons
ISBN 13 : 0470698055
Total Pages : 312 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Advanced Dairy Science and Technology by : Trevor Britz

Download or read book Advanced Dairy Science and Technology written by Trevor Britz and published by John Wiley & Sons. This book was released on 2008-04-30 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

Modern Dairy Technology

Author : Richard Kenneth Robinson
Publisher : Aspen Publishers
ISBN 13 : 9780412535208
Total Pages : 512 pages
Book Rating : 4.5/5 (352 download)

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Book Synopsis Modern Dairy Technology by : Richard Kenneth Robinson

Download or read book Modern Dairy Technology written by Richard Kenneth Robinson and published by Aspen Publishers. This book was released on 1994 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first of two volumes on advances in process technology in the dairy industry. Volume 1 deals with liquid milk and its immediate derivatives such as cream, butter, and dried milk/milk components. Chapters cover: heat treatment of milk; developments in cream separation and processing; production of butter and dairy based spreads; drying of milk and milk products; protection against fire and explosion in spray driers; membrane processing of milk; utilization of milk components--whey and casein; and automation in the dairy. This edition (the first was published in 1986 by Elsevier) highlights the way in which manufacturing procedures have been modified over the past ten years. Annotation copyright by Book News, Inc., Portland, OR

Fats in Food Products

Author : D. P. Moran
Publisher : Springer Science & Business Media
ISBN 13 : 1461521211
Total Pages : 424 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Fats in Food Products by : D. P. Moran

Download or read book Fats in Food Products written by D. P. Moran and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.

Dairy Technology

Author : P. Walstra
Publisher : CRC Press
ISBN 13 : 0824746414
Total Pages : 752 pages
Book Rating : 4.8/5 (247 download)

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Book Synopsis Dairy Technology by : P. Walstra

Download or read book Dairy Technology written by P. Walstra and published by CRC Press. This book was released on 1999-04-23 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.

Biodiversity in Agriculture

Author : Jack Rodney Harlan
Publisher : Cambridge University Press
ISBN 13 : 0521764599
Total Pages : 639 pages
Book Rating : 4.5/5 (217 download)

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Book Synopsis Biodiversity in Agriculture by : Jack Rodney Harlan

Download or read book Biodiversity in Agriculture written by Jack Rodney Harlan and published by Cambridge University Press. This book was released on 2012-02-23 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brings together research from a range of fields to address key questions relating to agriculture: its origins and long-term sustainability.

Microbiology and Biochemistry of Cheese and Fermented Milk

Author : B.A. Law
Publisher : Springer Science & Business Media
ISBN 13 : 1461311217
Total Pages : 381 pages
Book Rating : 4.4/5 (613 download)

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Book Synopsis Microbiology and Biochemistry of Cheese and Fermented Milk by : B.A. Law

Download or read book Microbiology and Biochemistry of Cheese and Fermented Milk written by B.A. Law and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.

Tamime and Robinson's Yoghurt

Author : A. Y. Tamime
Publisher : Elsevier
ISBN 13 : 1845692616
Total Pages : 808 pages
Book Rating : 4.8/5 (456 download)

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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

Natural Antioxidants

Author : Rituparna Banerjee
Publisher : CRC Press
ISBN 13 : 1315341697
Total Pages : 247 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Natural Antioxidants by : Rituparna Banerjee

Download or read book Natural Antioxidants written by Rituparna Banerjee and published by CRC Press. This book was released on 2017-06-26 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.

Handbook of Dairy Foods Analysis

Author : Fidel Toldrá
Publisher : CRC Press
ISBN 13 : 1000342034
Total Pages : 1041 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis Handbook of Dairy Foods Analysis by : Fidel Toldrá

Download or read book Handbook of Dairy Foods Analysis written by Fidel Toldrá and published by CRC Press. This book was released on 2021-03-29 with total page 1041 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, th e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Lipid Technologies and Applications

Author : FredB. Padley
Publisher : Routledge
ISBN 13 : 1351435116
Total Pages : 848 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Lipid Technologies and Applications by : FredB. Padley

Download or read book Lipid Technologies and Applications written by FredB. Padley and published by Routledge. This book was released on 2018-05-02 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt: ""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.

Dairy Fat Products and Functionality

Author : Tuyen Truong
Publisher : Springer Nature
ISBN 13 : 3030416615
Total Pages : 606 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Dairy Fat Products and Functionality by : Tuyen Truong

Download or read book Dairy Fat Products and Functionality written by Tuyen Truong and published by Springer Nature. This book was released on 2020-05-29 with total page 606 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Handbook of Food and Beverage Fermentation Technology

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 9780203913550
Total Pages : 934 pages
Book Rating : 4.9/5 (135 download)

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Book Synopsis Handbook of Food and Beverage Fermentation Technology by : Y. H. Hui

Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel