Condensed Milk and Milk Powder

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Publisher : Legare Street Press
ISBN 13 : 9781013346255
Total Pages : 278 pages
Book Rating : 4.3/5 (462 download)

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Book Synopsis Condensed Milk and Milk Powder by : Otto Frederick B 1873 Hunziker

Download or read book Condensed Milk and Milk Powder written by Otto Frederick B 1873 Hunziker and published by Legare Street Press. This book was released on 2021-09-09 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Encyclopedia of Dairy Sciences

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

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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

Report of the New York State College of Agriculture at Cornell University, Ithaca, and of the Cornell University Agricultural Experiment Station

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Publisher :
ISBN 13 :
Total Pages : 1008 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Report of the New York State College of Agriculture at Cornell University, Ithaca, and of the Cornell University Agricultural Experiment Station by : New York State College of Agriculture

Download or read book Report of the New York State College of Agriculture at Cornell University, Ithaca, and of the Cornell University Agricultural Experiment Station written by New York State College of Agriculture and published by . This book was released on 1921 with total page 1008 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. issued in Albany include reports on both experimental and extension work, as well as research and extension publications issued during the year. Vols issued in Ithaca contain some of these reports and publications but are not as inclusive.

Dairy Processing and Quality Assurance

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1118810295
Total Pages : 696 pages
Book Rating : 4.1/5 (188 download)

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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 2015-10-19 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.

The Australian Journal of Dairy Technology

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Publisher :
ISBN 13 :
Total Pages : 952 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis The Australian Journal of Dairy Technology by :

Download or read book The Australian Journal of Dairy Technology written by and published by . This book was released on 1988 with total page 952 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Dairy Science and Technology

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Author :
Publisher : CRC Press
ISBN 13 : 1420028014
Total Pages : 808 pages
Book Rating : 4.4/5 (2 download)

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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

Some Factors Affecting the Viscosity of Cream

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Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Some Factors Affecting the Viscosity of Cream by : C. J. Babcock

Download or read book Some Factors Affecting the Viscosity of Cream written by C. J. Babcock and published by . This book was released on 1931 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advanced Dairy Chemistry

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Publisher : Springer Science & Business Media
ISBN 13 : 0387848657
Total Pages : 794 pages
Book Rating : 4.3/5 (878 download)

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

Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2009-04-20 with total page 794 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. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

Dairy Processing and Quality Assurance

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1118810309
Total Pages : 696 pages
Book Rating : 4.1/5 (188 download)

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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.

Heat-induced Changes in Milk

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Publisher :
ISBN 13 :
Total Pages : 460 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Heat-induced Changes in Milk by : P. F. Fox

Download or read book Heat-induced Changes in Milk written by P. F. Fox and published by . This book was released on 1995 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Heat Stability of Concentrated Milk Systems

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Publisher : Springer
ISBN 13 : 3658196963
Total Pages : 227 pages
Book Rating : 4.6/5 (581 download)

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Book Synopsis Heat Stability of Concentrated Milk Systems by : Joseph Dumpler

Download or read book Heat Stability of Concentrated Milk Systems written by Joseph Dumpler and published by Springer. This book was released on 2017-10-25 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.

Experiment Station Record

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Publisher :
ISBN 13 :
Total Pages : 1042 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Experiment Station Record by : United States. Office of Experiment Stations

Download or read book Experiment Station Record written by United States. Office of Experiment Stations and published by . This book was released on 1930 with total page 1042 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Journal of Dairy Science

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Author :
Publisher :
ISBN 13 :
Total Pages : 772 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Journal of Dairy Science by :

Download or read book Journal of Dairy Science written by and published by . This book was released on 1963 with total page 772 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Experiment Station Record

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Author :
Publisher :
ISBN 13 :
Total Pages : 1054 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Experiment Station Record by : U.S. Office of Experiment Stations

Download or read book Experiment Station Record written by U.S. Office of Experiment Stations and published by . This book was released on 1931 with total page 1054 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Milk of Non-Bovine Mammals

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119110270
Total Pages : 728 pages
Book Rating : 4.1/5 (191 download)

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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 2017-07-24 with total page 728 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.

A Complete Course in Canning and Related Processes

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Publisher : Elsevier
ISBN 13 : 1845696212
Total Pages : 615 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis A Complete Course in Canning and Related Processes by : D L Downing

Download or read book A Complete Course in Canning and Related Processes written by D L Downing and published by Elsevier. This book was released on 2013-12-03 with total page 615 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

Dairy Technology

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

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Book Synopsis Dairy Technology by : P. Walstra

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