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Author : Dwarka Nath Misra
Publisher :
ISBN 13 :
Total Pages : 322 pages
Book Rating : 4.E/5 ( download)
Download or read book Some Studies of Sweetened Condensed Milk written by Dwarka Nath Misra and published by . This book was released on 1925 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stella Parks
Publisher : W. W. Norton & Company
ISBN 13 : 0393634272
Total Pages : 645 pages
Book Rating : 4.3/5 (936 download)
Download or read book BraveTart: Iconic American Desserts written by Stella Parks and published by W. W. Norton & Company. This book was released on 2017-08-15 with total page 645 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.
Author : Varlam Shalamov
Publisher : Penguin UK
ISBN 13 : 0718196465
Total Pages : 12 pages
Book Rating : 4.7/5 (181 download)
Download or read book Condensed Milk written by Varlam Shalamov and published by Penguin UK. This book was released on 2014-03-06 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt: Narrated in the first person, this short story is one episode in the life of a Russian labour-camp inmate. Written by Varlam Shalamov after his own experiences at a gulag, it describes the apathy of prisoners as they steadily approach death, the assuredness of betrayal and duplicity, and the constant craving for material satisfaction to lessen the empty, scorched feeling inside. When an old acquaintance lays out an escape plan, that satisfaction is offered in the form of condensed milk: a sweet, delicious extravagance - a small element of joy in the midst of impending death.
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 1118810309
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 2015-10-15 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.
Author : Bernard Wernick Hammer
Publisher :
ISBN 13 :
Total Pages : 24 pages
Book Rating : 4.:/5 (31 download)
Download or read book Studies on Formation of Gas in Sweetened Condensed Milk written by Bernard Wernick Hammer and published by . This book was released on 1919 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Academic Press
ISBN 13 : 9780128187661
Total Pages : 0 pages
Book Rating : 4.1/5 (876 download)
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2021-10-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy science 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 encyclopedia 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. The Encyclopedia of Dairy Sciences, Five Volume Set is the only work available that covers in detail the entirety of dairy science, from husbandry of dairy animals, milk production, through the processing of milk into a myriad of dairy products and ingredients, to the effect of dairy foods on human health. The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food. Unlike earlier editions, in which articles were arranged in alphabetical order by topic, this edition will be optimally organized into 9 coherent sections. This new edition contains 500 articles, the vast majority of which has been significantly revised or is completely new. Only 40 chapters have been retained from the earlier edition as they cover basic science areas still relevant and important today. All articles have been reviewed by specialists in their area. Comprehensive and authoritative introductory articles on all aspects of dairy science from on-farm aspects, to processing, to consumers Content is written and edited by leading authorities from across the globe making this the go-to foundational reference in the dairy science community Articles are intuitively and meticulously organized into 9 coherent sections on key topics, making it easier for the reader to access relevant information quickly
Author : Veronica S. W. Mak
Publisher : University of Hawaii Press
ISBN 13 : 0824886275
Total Pages : 225 pages
Book Rating : 4.8/5 (248 download)
Download or read book Milk Craze written by Veronica S. W. Mak and published by University of Hawaii Press. This book was released on 2021-02-28 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why do the Chinese, who are mostly lactase non-persistent, suddenly thirst for milk today? Whether it is formula milk, fresh cow milk, or tea with condensed milk, the rocketing milk consumption and production in China are of increasing global food safety, health, and environmental concerns. Milk Craze examines and compares developments in China's dairy industry and dietary dairy consumption, cross-nationally and globally, and more specifically in two localities: Shunde and Hong Kong. Through an innovative analysis of medical texts and social media, as well as careful ethnographic studies, Veronica Mak ponders why the surge in demand for Western cow milk coincides with the plunge in sales of indigenous water-buffalo milk and cheese. She reveals the multiple ways in which global industries and Chinese dairy conglomerates sabotage and destroy local dairy farms. She shows that the rise of milk consumption is not just about the globalization of cow milk production and Westernization of the Chinese diet, but also due to the crossovers between the traditional Chinese diet and medicine and modern global diets. She uses these reference points to explore the multiple meanings of dairy foods in China, such as the class and cultural attributes associated with British “milk tea” and flavored yogurt products, water buffalo curds and cheese, and the lower class associations of labor in the water-buffalo dairying industries, and then discusses these developments in China through colonial and modern global perspectives. Milk Craze argues powerfully that the Westernization or dramatic change of diet in China too often obscures structural, educational, occupational, and social stresses and constraints, while naturalizing the dubious redefinition of health, cognitive performance, and ideal body shape as individual responsibility and imperative.
Author : John W. Fuquay
Publisher :
ISBN 13 : 9780123744036
Total Pages : 0 pages
Book Rating : 4.7/5 (44 download)
Download or read book Encyclopedia of Dairy Sciences written by John W. Fuquay and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy science 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 transormation of milk into its various consumer products, including beverages, fermented products, contentraed 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
Author : Zoë François
Publisher : Ten Speed Press
ISBN 13 : 1984857371
Total Pages : 274 pages
Book Rating : 4.9/5 (848 download)
Download or read book Zoë Bakes Cakes written by Zoë François and published by Ten Speed Press. This book was released on 2021-03-16 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Author : Kristin Hoffman
Publisher : Mango Media Inc.
ISBN 13 : 1642506591
Total Pages : 394 pages
Book Rating : 4.6/5 (425 download)
Download or read book Baker Bettie’s Better Baking Book written by Kristin Hoffman and published by Mango Media Inc.. This book was released on 2021-11-30 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn Pastry Recipes from Professional Cook Baker Bettie “I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.”―Gemma Stafford, chef, author, and host of Bigger Bolder Baking #1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and Cookies Do you find baking difficult, or are you just not sure how it works? This cookbook is your new go-to baking book full of pastry recipes and more. Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. But with professional cook Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book is like a lifetime’s worth of baking classes. This baking book lays a foundation of basic baking skills and tools for mastering cake, cookie, pie, and pastry recipes that are sure to boost your baking confidence. Learn top tips from a professional cook. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking classes guide. This baking book goes beyond the recipe by teaching the science behind baking, from measurements, techniques, and step-by-step processes, to directions on how to use base recipes to create endless drool-worthy baked goods. This book ensures that you are able to tackle any baking task, such as pastry recipes, making cakes, baking pies, making cookies, and cake decorating with confidence! In this baking book, learn more about: The science of baking from a professional cook Foundational baking techniques and mixing methods How to bake from scratch How master formulas are used to bake a ton of delicious and easy recipes! If you enjoyed books like Beginner's Baking Bible, Small Batch Baking, or Nadiya Bakes, you’ll love Baker Bettie’s Better Baking Book!
Author :
Publisher :
ISBN 13 :
Total Pages : 888 pages
Book Rating : 4.E/5 ( download)
Download or read book Research Bulletin written by and published by . This book was released on 1911 with total page 888 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Iowa Agriculture and Home Economics Experiment Station
Publisher :
ISBN 13 :
Total Pages : 322 pages
Book Rating : 4.0/5 (968 download)
Download or read book Research Bulletin written by Iowa Agriculture and Home Economics Experiment Station and published by . This book was released on 1913 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 9781444322736
Total Pages : 408 pages
Book Rating : 4.3/5 (227 download)
Download or read book Dairy Powders and Concentrated Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2009-11-16 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Author : Persis Subramaniam
Publisher : Elsevier
ISBN 13 : 1855736586
Total Pages : 353 pages
Book Rating : 4.8/5 (557 download)
Download or read book The Stability and Shelf-Life of Food written by Persis Subramaniam and published by Elsevier. This book was released on 2000-08-24 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.
Author :
Publisher :
ISBN 13 :
Total Pages : 1292 pages
Book Rating : 4.:/5 (2 download)
Download or read book The Creamery and Milk Plant Monthly written by and published by . This book was released on 1928 with total page 1292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fondation de technologie laitière du Québec
Publisher : Presses Université Laval
ISBN 13 : 9782763770505
Total Pages : 534 pages
Book Rating : 4.7/5 (75 download)
Download or read book Dairy Science and Technology written by Fondation de technologie laitière du Québec and published by Presses Université Laval. This book was released on 1985 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William P Edwards
Publisher : Royal Society of Chemistry
ISBN 13 : 1782626093
Total Pages : 180 pages
Book Rating : 4.7/5 (826 download)
Download or read book The Science of Sugar Confectionery written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-11-09 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.
