The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk (Classic Reprint)

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Publisher : Forgotten Books
ISBN 13 : 9780366744978
Total Pages : 82 pages
Book Rating : 4.7/5 (449 download)

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Book Synopsis The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk (Classic Reprint) by : Reuben Walter Peterson

Download or read book The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk (Classic Reprint) written by Reuben Walter Peterson and published by Forgotten Books. This book was released on 2018-09-20 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk Milk has always, when fresh, an amphoteric reaction, turning blue litmus paper slightly red, and red litmus slightly blue. A similar reaction is possessed by certain phosphate solutions, and it is to the presence of such in milk that this reaction is due. This reaction has acquired a false import ance, owing to the erroneous idea that neutrality as measured by the action of litmus is chemical neutrality; with the recognition of the fallacy of this idea the importance of the amphoteric reaction vanishes. The acid reaction, however, has acquired some importance. It is well known that milk just drawn from the udder contains substances that cause it to appear to be slightly acid when examined by applying an acid test. This acidity of fresh milk is called the apparent acidity, to distinguish it from the real acidity due to lactic acid which is normally developed later by the action of bacteria on the milk sugar. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk

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ISBN 13 :
Total Pages : 86 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk by : Reuben Walter Peterson

Download or read book The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk written by Reuben Walter Peterson and published by . This book was released on 1922 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Heat Coagulation of Evaporated Milk

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Publisher :
ISBN 13 :
Total Pages : 60 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Heat Coagulation of Evaporated Milk by : Hugo Henry Sommer

Download or read book Heat Coagulation of Evaporated Milk written by Hugo Henry Sommer and published by . This book was released on 1926 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Heat Coagulation of Milk

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ISBN 13 :
Total Pages : 200 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis The Heat Coagulation of Milk by : Hugo Henry Sommer

Download or read book The Heat Coagulation of Milk written by Hugo Henry Sommer and published by . This book was released on 1922 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Heat Coagulation of Milk

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Publisher :
ISBN 13 :
Total Pages : 396 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis The Heat Coagulation of Milk by : Byron Horton Webb

Download or read book The Heat Coagulation of Milk written by Byron Horton Webb and published by . This book was released on 1931 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Variations in the Composition of Cows' Milk and the Effect of Acidity and Heat Treatment on the Salts, Heat Stability and Curd Tension of Mixed Milk

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ISBN 13 :
Total Pages : 236 pages
Book Rating : 4.3/5 (129 download)

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Book Synopsis Variations in the Composition of Cows' Milk and the Effect of Acidity and Heat Treatment on the Salts, Heat Stability and Curd Tension of Mixed Milk by : John Thomas Osborne

Download or read book Variations in the Composition of Cows' Milk and the Effect of Acidity and Heat Treatment on the Salts, Heat Stability and Curd Tension of Mixed Milk written by John Thomas Osborne and published by . This book was released on 1953 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Dairy Processing Handbook

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ISBN 13 :
Total Pages : 472 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Dairy Processing Handbook by : Gösta Bylund

Download or read book Dairy Processing Handbook written by Gösta Bylund and published by . This book was released on 2003 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Chemical and Technological Characterization of Dairy Products

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Publisher :
ISBN 13 : 9783036502199
Total Pages : 216 pages
Book Rating : 4.5/5 (21 download)

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Book Synopsis Chemical and Technological Characterization of Dairy Products by : Michele Faccia

Download or read book Chemical and Technological Characterization of Dairy Products written by Michele Faccia and published by . This book was released on 2021 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.

Microbiology and Biochemistry of Cheese and Fermented Milk

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Publisher : Springer Science & Business Media
ISBN 13 : 1461311217
Total Pages : 381 pages
Book Rating : 4.4/5 (613 download)

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Book Synopsis Microbiology and Biochemistry of Cheese and Fermented Milk by : B.A. Law

Download or read book Microbiology and Biochemistry of Cheese and Fermented Milk written by B.A. Law and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.

Manufacturing Yogurt and Fermented Milks

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Publisher : John Wiley & Sons
ISBN 13 : 0470276533
Total Pages : 376 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Manufacturing Yogurt and Fermented Milks by : Ramesh C. Chandan

Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.

Dairy Microbiology Handbook

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Publisher : John Wiley & Sons
ISBN 13 : 0471227560
Total Pages : 781 pages
Book Rating : 4.4/5 (712 download)

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Book Synopsis Dairy Microbiology Handbook by : Richard K. Robinson

Download or read book Dairy Microbiology Handbook written by Richard K. Robinson and published by John Wiley & Sons. This book was released on 2005-03-11 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.

Cooking for Geeks

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Publisher : "O'Reilly Media, Inc."
ISBN 13 : 1449396038
Total Pages : 433 pages
Book Rating : 4.4/5 (493 download)

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Book Synopsis Cooking for Geeks by : Jeff Potter

Download or read book Cooking for Geeks written by Jeff Potter and published by "O'Reilly Media, Inc.". This book was released on 2010-07-20 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Sourcebook in Forensic Serology, Immunology, and Biochemistry

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Publisher :
ISBN 13 :
Total Pages : 730 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Sourcebook in Forensic Serology, Immunology, and Biochemistry by : Robert E. Gaensslen

Download or read book Sourcebook in Forensic Serology, Immunology, and Biochemistry written by Robert E. Gaensslen and published by . This book was released on 1983 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Development and Manufacture of Yogurt and Other Functional Dairy Products

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Publisher : CRC Press
ISBN 13 : 1420082086
Total Pages : 454 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Development and Manufacture of Yogurt and Other Functional Dairy Products by : Fatih Yildiz

Download or read book Development and Manufacture of Yogurt and Other Functional Dairy Products written by Fatih Yildiz and published by CRC Press. This book was released on 2016-04-19 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an

On Food and Cooking

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Publisher : Simon and Schuster
ISBN 13 : 1416556370
Total Pages : 898 pages
Book Rating : 4.4/5 (165 download)

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Book Synopsis On Food and Cooking by : Harold McGee

Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Fundamentals of Dairy Chemistry

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Publisher : Springer Science & Business Media
ISBN 13 : 1461570506
Total Pages : 784 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Fundamentals of Dairy Chemistry by : Noble P. Wong

Download or read book Fundamentals of Dairy Chemistry written by Noble P. Wong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.

Handbook of Food Analysis - Two Volume Set

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Publisher : CRC Press
ISBN 13 : 1482297841
Total Pages : 1530 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Handbook of Food Analysis - Two Volume Set by : Leo M.L. Nollet

Download or read book Handbook of Food Analysis - Two Volume Set written by Leo M.L. Nollet and published by CRC Press. This book was released on 2015-06-10 with total page 1530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in