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Processing And Technology Of Dairy Products
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Book Synopsis Processing and Technology of Dairy Products by : Hilton Deeth
Download or read book Processing and Technology of Dairy Products written by Hilton Deeth and published by MDPI. This book was released on 2020-12-02 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: This foods Special Issue contains seven papers on a range of technical dairy topics. Three involve beneficial uses of proteolytic enzymes, two involve the use of membrane technology in cheese making, while two deal with the role of ingredients, raw milk in the UHT paper and apricot fibre in the yogurt paper, in product quality. In all, the papers demonstrate the breadth of on-going research for an industry based on just one raw material, milk.
Book Synopsis Emerging Dairy Processing Technologies by : Nivedita Datta
Download or read book Emerging Dairy Processing Technologies written by Nivedita Datta and published by John Wiley & Sons. This book was released on 2015-06-22 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
Book Synopsis Processing Technologies for Milk and Milk Products by : Ashok Kumar Agrawal
Download or read book Processing Technologies for Milk and Milk Products written by Ashok Kumar Agrawal and published by CRC Press. This book was released on 2017-09-07 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.
Book Synopsis Designing Foods by : National Research Council
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Download or read book Dairy Processing written by G Smit and published by Woodhead Publishing. This book was released on 2003-07-29 with total page 1216 pages. Available in PDF, EPUB and Kindle. Book excerpt: With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
Book Synopsis Dairy Processing and Quality Assurance by : Ramesh C. Chandan
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 2015-10-15 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.
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.
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.
Book Synopsis Milk and Dairy Product Technology by : Edgar Spreer
Download or read book Milk and Dairy Product Technology written by Edgar Spreer and published by Routledge. This book was released on 2017-10-19 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.
Book Synopsis Dairy Ingredients for Food Processing by : Ramesh C. Chandan
Download or read book Dairy Ingredients for Food Processing written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2011-03-15 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Book Synopsis Technological Approaches for Novel Applications in Dairy Processing by : Nurcan Koca
Download or read book Technological Approaches for Novel Applications in Dairy Processing written by Nurcan Koca and published by BoD – Books on Demand. This book was released on 2018-06-20 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions.
Book Synopsis Dairy Production and Processing by : John R. Campbell
Download or read book Dairy Production and Processing written by John R. Campbell and published by Waveland Press. This book was released on 2016-01-29 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: A productive dairy industry is vital to providing safe, high-quality milk that fulfills the nutritional needs of people of all ages around the world. In order to achieve that goal, Campbell and Marshall present a timely, lucid, and comprehensive look at today’s dairy industry. Dairy Production and Processing offers not only a fundamental understanding of dairy animals, dairy products, and the production aspects of each, but also a wealth of applied information on the scope of the current milk and milk products industry. The application of basic sciences and technologies throughout the text will serve students well not only as they learn the first principles of dairy science, but also as a professional reference in their careers. Study questions can be found at the conclusion of each chapter, along with relevant and informative websites. An extensive glossary is provided to enable readers to expand their knowledge of selected terms. Topics found in this instructive and insightful text include: • an overview of the dairy industry, • dairy herd breeding and records, • the feeding and care of dairy cattle, sheep, goats, and water buffalo, • important principles of milking and milking facilities, • dairy farm management, • milk quality and safety, and • the production of milk and milk products.
Book Synopsis Non-Bovine Milk and Milk Products by : Effie Tsakalidou
Download or read book Non-Bovine Milk and Milk Products written by Effie Tsakalidou and published by Academic Press. This book was released on 2016-05-31 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers. - Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products - Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world - Focuses on current concerns including animal health and welfare, product safety, and production technologies - Serves as a valuable resource for those involved in the non-cow milk sector
Book Synopsis Dairy Technology by : Shivashraya Singh
Download or read book Dairy Technology written by Shivashraya Singh and published by New India Publishing Agency. This book was released on 2014-01-01 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.
Book Synopsis High Temperature Processing of Milk and Milk Products by : Hilton C. Deeth
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 2017-03-14 with total page 590 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.
Book Synopsis Dairy Science and Technology by : P. Walstra
Download or read book Dairy Science and Technology written by P. Walstra and published by CRC Press. This book was released on 2005-09-29 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, div
Book Synopsis Milk Processing and Quality Management by : Adnan Y. Tamime
Download or read book Milk Processing and Quality Management written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2009-01-30 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
