Sensory And Enzymatic Factors Associated With Defects In Low Fat Uht Milk

Download Sensory And Enzymatic Factors Associated With Defects In Low Fat Uht Milk full books in PDF, epub, and Kindle. Read online Sensory And Enzymatic Factors Associated With Defects In Low Fat Uht Milk ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Sensory and Enzymatic Factors Associated with Defects in Low Fat UHT Milk

Author : Melanie Dennill
Publisher :
ISBN 13 :
Total Pages : 266 pages
Book Rating : 4.:/5 (14 download)

DOWNLOAD NOW!

Book Synopsis Sensory and Enzymatic Factors Associated with Defects in Low Fat UHT Milk by : Melanie Dennill

Download or read book Sensory and Enzymatic Factors Associated with Defects in Low Fat UHT Milk written by Melanie Dennill and published by . This book was released on 2014 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ultra-high temperature processing of milk renders a product that is bacteriologically stable for several months at ambient temperature. Various factors have been reported to induce changes in UHT milk during storage and thereby limit the shelf life of the milk. Consequently, changes in the sensory and microbiological properties of low fat UHT milk were assessed over time at different temperatures to develop a model whereby the shelf life of the milk can be predicted in a short time-period. UHT milk was stored at 25°C and accelerating temperatures of 35°C and 45°C and evaluated for changes over 195 days (d). A multivariate accelerated shelf life test (MASLT) was applied to the descriptive sensory data and allowed the successful prediction of the shelf life at various temperatures, with the shelf life of milk stored at 25°C estimated at 211 d. Higher storage temperatures negatively affected the shelf life of the milk, with estimations of 73 and 27 d for milk stored at 35°C and 45°C, respectively. The shelf life obtained from the MASLT was validated using survival analysis where the acceptance or rejection of samples by consumers gave an estimated shelf life of 214 d. The acceptability of UHT milk depends on the sensory quality of the milk. Consumer perception and physico-chemical properties of low fat UHT milk of various ages were evaluated to determine the parameters associated with the deterioration of the milk. As the consumer liking for aroma, appearance, taste and overall liking decreased over time, the detection of positive attributes in the milk decreased, while the detection of negative attributes increased. Parameters associated with the deterioration of UHT milk, including increased titratable acidity, Maillard reaction products and enzymatic reactions, decreased pH and changes in the colour of the milk, increased over storage time. Although sufficient heat treatment and packaging with light and oxygen barriers prevent microbial and oxidative spoilage of UHT

Effects of Raw Milk Quality on UHT Milk Instability

Author :
Publisher :
ISBN 13 : 9789463439251
Total Pages : 174 pages
Book Rating : 4.4/5 (392 download)

DOWNLOAD NOW!

Book Synopsis Effects of Raw Milk Quality on UHT Milk Instability by :

Download or read book Effects of Raw Milk Quality on UHT Milk Instability written by and published by . This book was released on 2019 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: The demand for ultra-high-temperature (UHT) processed milk is increasing worldwide. Meanwhile, the problem of destabilization during its shelf life, with age gelation and fat destabilization being the most prominent defects, is still a major factor that limits shelf life and commercial exploitation. Previous studies have revealed that the main factor of UHT milk destabilization is protein enzymatic hydrolysis. The two main categories of residual proteases in UHT milk are the native protease plasmin and heat resistant bacterial proteases, both of which are closely related with the raw milk quality. However, a complete overview of how the proteases destabilize casein micelles and fat globules in UHT milk is still lacking. Hence, this thesis explored the enzymatic factors associated with destabilization of UHT milk, aiming to provide new insights into the mechanisms of UHT milk instability and to determine the significance of raw milk quality control in UHT milk production.

Milk and Dairy Products in Human Nutrition

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1118534204
Total Pages : 1063 pages
Book Rating : 4.1/5 (185 download)

DOWNLOAD NOW!

Book Synopsis Milk and Dairy Products in Human Nutrition by : Young W. Park

Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

Ultra-High-Temperature Processing of Milk and Milk Products

Author : H. Burton
Publisher : Springer Science & Business Media
ISBN 13 : 1461521572
Total Pages : 428 pages
Book Rating : 4.4/5 (615 download)

DOWNLOAD NOW!

Book Synopsis Ultra-High-Temperature Processing of Milk and Milk Products by : H. Burton

Download or read book Ultra-High-Temperature Processing of Milk and Milk Products written by H. Burton and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.

High Temperature Processing of Milk and Milk Products

Author : Hilton C. Deeth
Publisher : John Wiley & Sons
ISBN 13 : 1118460499
Total Pages : 590 pages
Book Rating : 4.1/5 (184 download)

DOWNLOAD NOW!

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.

Encyclopedia of Dairy Sciences

Author :
Publisher : Academic Press
ISBN 13 : 0123744075
Total Pages : 4072 pages
Book Rating : 4.1/5 (237 download)

DOWNLOAD NOW!

Book Synopsis Encyclopedia of Dairy Sciences by :

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

The Sensory Evaluation of Dairy Products

Author : Stephanie Clark
Publisher : Springer Science & Business Media
ISBN 13 : 0387774084
Total Pages : 576 pages
Book Rating : 4.3/5 (877 download)

DOWNLOAD NOW!

Book Synopsis The Sensory Evaluation of Dairy Products by : Stephanie Clark

Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Encyclopedia of Food Microbiology

Author : Carl A. Batt
Publisher : Academic Press
ISBN 13 : 0123847338
Total Pages : 3243 pages
Book Rating : 4.1/5 (238 download)

DOWNLOAD NOW!

Book Synopsis Encyclopedia of Food Microbiology by : Carl A. Batt

Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Advanced Dairy Chemistry, Volume 2

Author : Paul L. H. McSweeney
Publisher : Springer Nature
ISBN 13 : 3030486869
Total Pages : 497 pages
Book Rating : 4.0/5 (34 download)

DOWNLOAD NOW!

Book Synopsis Advanced Dairy Chemistry, Volume 2 by : Paul L. H. McSweeney

Download or read book Advanced Dairy Chemistry, Volume 2 written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2020-12-08 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Milk Processing and Quality Management

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 1444301659
Total Pages : 344 pages
Book Rating : 4.4/5 (443 download)

DOWNLOAD NOW!

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.

Effect of High-Pressure Technologies on Enzymes

Author : Bruno Ricardo de Castro Leite Júnior
Publisher : Elsevier
ISBN 13 : 0323985823
Total Pages : 466 pages
Book Rating : 4.3/5 (239 download)

DOWNLOAD NOW!

Book Synopsis Effect of High-Pressure Technologies on Enzymes by : Bruno Ricardo de Castro Leite Júnior

Download or read book Effect of High-Pressure Technologies on Enzymes written by Bruno Ricardo de Castro Leite Júnior and published by Elsevier. This book was released on 2023-02-06 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications. - Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification - Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications - Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes - Includes chapter contributions from international leaders in the field, across research and industry

Journal of Food Protection

Author :
Publisher :
ISBN 13 :
Total Pages : 536 pages
Book Rating : 4.2/5 (95 download)

DOWNLOAD NOW!

Book Synopsis Journal of Food Protection by :

Download or read book Journal of Food Protection written by and published by . This book was released on 1980 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Thermal Food Processing

Author : Da-Wen Sun
Publisher : CRC Press
ISBN 13 : 1439876789
Total Pages : 689 pages
Book Rating : 4.4/5 (398 download)

DOWNLOAD NOW!

Book Synopsis Thermal Food Processing by : Da-Wen Sun

Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2012-05-16 with total page 689 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.

Chemistry, Texture, and Flavor of Soy

Author : Keith Cadwallader
Publisher : OUP USA
ISBN 13 : 9780841225619
Total Pages : 424 pages
Book Rating : 4.2/5 (256 download)

DOWNLOAD NOW!

Book Synopsis Chemistry, Texture, and Flavor of Soy by : Keith Cadwallader

Download or read book Chemistry, Texture, and Flavor of Soy written by Keith Cadwallader and published by OUP USA. This book was released on 2011-09-15 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the following topics as they relate to the quality of soy foods and ingredients: the chemistry of soy and soy components, texture aspects of soy and soy ingredients, and flavor chemistry and analysis of soy and soy products/ingredients/components.

Bulletin

Author :
Publisher :
ISBN 13 :
Total Pages : 1350 pages
Book Rating : 4.E/5 ( download)

DOWNLOAD NOW!

Book Synopsis Bulletin by :

Download or read book Bulletin written by and published by . This book was released on 1986 with total page 1350 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bioactive Components in Milk and Dairy Products

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 0813819490
Total Pages : 439 pages
Book Rating : 4.8/5 (138 download)

DOWNLOAD NOW!

Book Synopsis Bioactive Components in Milk and Dairy Products by : Young W. Park

Download or read book Bioactive Components in Milk and Dairy Products written by Young W. Park and published by John Wiley & Sons. This book was released on 2009-09-15 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists

Chemical and Functional Properties of Food Components

Author : Zdzislaw E. Sikorski
Publisher : CRC Press
ISBN 13 : 1420009613
Total Pages : 546 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Chemical and Functional Properties of Food Components by : Zdzislaw E. Sikorski

Download or read book Chemical and Functional Properties of Food Components written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2006-10-25 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche