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Study Of Factors Affecting The Physico Chemical Characteristics Of Uht Cream And Skim Milk
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Book Synopsis Study of Factors Affecting the Physico-chemical Characteristics of U.H.T. Cream and Skim Milk by : Ahmed Z. Rahama
Download or read book Study of Factors Affecting the Physico-chemical Characteristics of U.H.T. Cream and Skim Milk written by Ahmed Z. Rahama and published by . This book was released on 1981 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Chemistry of Milk and Milk Products by : Megh R. Goyal
Download or read book The Chemistry of Milk and Milk Products written by Megh R. Goyal and published by CRC Press. This book was released on 2023-09-01 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality. This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.
Book Synopsis Studies on the Physico-chemical Properties of UHT Milk by : Alka
Download or read book Studies on the Physico-chemical Properties of UHT Milk written by Alka and published by . This book was released on 1991 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dairy Chemistry and Biochemistry by : P. F. Fox
Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Book Synopsis Study of Factors Effecting the Physico-chemical Properties of Evaporated Milk by : Myron P. Dean
Download or read book Study of Factors Effecting the Physico-chemical Properties of Evaporated Milk written by Myron P. Dean and published by . This book was released on 1955 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Influence of Low-frequency Ultrasound Homogenisation on the Physicochemical Properties of Milk Cream and Milk Fat-skim Milk Mixtures by : Fithri Choirun Nisa
Download or read book Influence of Low-frequency Ultrasound Homogenisation on the Physicochemical Properties of Milk Cream and Milk Fat-skim Milk Mixtures written by Fithri Choirun Nisa and published by . This book was released on 2019 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ultrasonication is considered to have great potential for homogenisation of some dairy-based systems. The main aim of this study was to build a fundamental understanding on the influence of low-frequency ultrasound on the properties of some dairy-based systems including milk fat globule dispersions (dairy creams), skim milk and their mixtures. Particularly to understand the relationship between particle size reduction and the interfacial properties of these systems. Undesirable effect of ultrasound on the milk was studied by investigating the formation of volatile compounds in various model milks and determining which milk components contribute to the formation of these volatiles. Ultrasound homogenisation of cream with various fat contents (5-30%) and temperatures (2- 60°C) at 20 kHz, amplitude of 50% (power of 24.5 W or energy density of 58.8 J/mL for 1 min) showed that ultrasonication can reduce the fat globule size, although it leads to the formation of fat clusters at low temperature (
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 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.
Book Synopsis Studies on the Varation of Some Physical and Physico-chemical Properties of Milk with Sub-ambient Temperature by : G. L. Prasad
Download or read book Studies on the Varation of Some Physical and Physico-chemical Properties of Milk with Sub-ambient Temperature written by G. L. Prasad and published by . This book was released on 1980 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat capacity density and PH of buffalo skimmed and mixed whole and concentrated milks and also for cow milk were measured at six temparatures between 5 degree C and 30 degree C. Heat capacity of buffalo milk was found lower than cow milk at 5 degree C. Heat capacity of buffalo Sm was highest 5 degree C where as it was lowest in two times concentrated milk. Heat capacity decreased with increased fat content. A characteristicrise in heat capacity of milk was observed between 15-20 C and it could be attributed to the metting of milk fat in this temparature range. Density decreased from 5 degree C to 30 degree C for bufalo milk. Density of buffalo milk was higher than cow milk PH also showed decreasing trend in both milks with increase in temparature. Skim milk had the higher PH at all temparatures where as it was lowest in concentrated milk.
Book Synopsis Physico-chemical Properties of Skim Milk Retentates from Microfiltration by : Girish Solanki
Download or read book Physico-chemical Properties of Skim Milk Retentates from Microfiltration written by Girish Solanki and published by . This book was released on 2001 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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
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 2015-12-21 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 Handbook of Milk of Non-Bovine Mammals by : Young W. Park
Download or read book Handbook of Milk of Non-Bovine Mammals written by Young W. Park and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Book Synopsis The Chemistry of Milk and Milk Products by : Megh R. Goyal
Download or read book The Chemistry of Milk and Milk Products written by Megh R. Goyal and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This new volume aims to provide an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products. It also addresses the various reactions that can happen during processing and storage of dairy products and their impact on quality. Milk and milk products are highly nutritious , yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. Therefore milk needs to be processed and converted into various milk products. This volume covers methods of conversion of milk into high-value, concentrated, extended-shelf-life, and easily transportable dairy products. This volume covers the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods for milk and milk products. It presents sound knowledge of raw milk composition, mineral constituents in milk, and manufacturing process of butter and ice cream. It also covers the physicochemical changes and compositional changes occurring during manufacturing and storage of milk, concentrated milk, butter, butter oil and ice cream. Also discussed are the therapeutic characteristics of fermented milk and milk products, milk-derived bioactive peptides, and potential aspects of whey proteins in dairy products. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products have also been evaluated"--
Book Synopsis The Relation of Dry Skim Milk to Several of the Physical and Chemical Properties of Cream Cheese by : William Herbert Eddy Reid
Download or read book The Relation of Dry Skim Milk to Several of the Physical and Chemical Properties of Cream Cheese written by William Herbert Eddy Reid and published by . This book was released on 1934 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Relation of Dry Skim Milk to Several of the Physical and Chemical Properties of Whipped Cream by : William Herbert Eddy Reid
Download or read book The Relation of Dry Skim Milk to Several of the Physical and Chemical Properties of Whipped Cream written by William Herbert Eddy Reid and published by . This book was released on 1934 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quantifying the Effects of Chemical and Physical Properties of Skim Milk and Yogurts Using Standard Methods and a Novel Rapid Detection Method by : Sara Lynn Menard
Download or read book Quantifying the Effects of Chemical and Physical Properties of Skim Milk and Yogurts Using Standard Methods and a Novel Rapid Detection Method written by Sara Lynn Menard and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This research sets out to determine how varying factors such as electromagnetic fluid conditioning (EFC) and varying protein and sugar contents can influence yogurt and skim milks overall quality. EFC uses magnets to alter the chemical and physical properties of skim milk in these studies. EFC has many different treatment parameters to optimize before this new processing technology can be industrialized. Treatment parameters include voltage, exposure time, flow rate, and magnetic field direction, as studied in this research. Voltage was altered 10 and 30 V for 2 and 10 minutes. This study showed that at 2 minutes that skim milk was not altered, but at both voltages at 10 minutes some changes occurred to surface tension and color properties (L* and a* values) of skim milk. For both voltages at 10 minutes, it was always the negative direction that experienced the most changes. A separate EFC experiment was done that set out to determine if pretreating skim milk with EFC, would have an effect on yogurt's quality post fermentation throughout storage. Results indicated that EFC does alter the yogurt's properties, but not in a desirable manner. Results were undesirable changes to the product's firmness and syneresis when compared to the control sample. Dielectric spectroscopy is a rapid method to determine if varying protein and sugar contents has compromised yogurt's quality. In the dielectric spectroscopy study, this research wanted to determine if varying protein and sugar contents influenced dielectric properties enough to where a model could be developed to predict yogurt's firmness. Both of these methods, EFC and dielectric spectroscopy, are novel technologies to the dairy industry where, both have been very minimally tested on yogurt. This research proved to be a stepping stone to open further doors to research in these areas due to results indicating changes but not pin-pointing exactly what is going on due to these technologies.
