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The Influence Of Processing On Some Chemical And Physical Properties Of Dried Milk
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Book Synopsis The Influence of Processing on Some Chemical and Physical Properties of Dried Milk by : El-Sayed Shawki Mohamed El-Sokkary
Download or read book The Influence of Processing on Some Chemical and Physical Properties of Dried Milk written by El-Sayed Shawki Mohamed El-Sokkary and published by . This book was released on 1967 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Study of the Effect of Processing Upon Some of the Chemical and Physical Properties of Dried Whole Milk by : Sherman Grant Menefee
Download or read book A Study of the Effect of Processing Upon Some of the Chemical and Physical Properties of Dried Whole Milk written by Sherman Grant Menefee and published by . This book was released on 1944 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Processing on the Chemical and Physical Properties of Evaporated Milk by : Amin Ahmed Abdel Aziz Ismail
Download or read book Effect of Processing on the Chemical and Physical Properties of Evaporated Milk written by Amin Ahmed Abdel Aziz Ismail and published by . This book was released on 1958 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
Book Synopsis A Study of the Effect of Certain Processing Variables on Some Spray Dried Milk Products by : Clyde Howard Amundson
Download or read book A Study of the Effect of Certain Processing Variables on Some Spray Dried Milk Products written by Clyde Howard Amundson and published by . This book was released on 1960 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Some Physical and Chemical Properties of Dried Milk Products by : J. J. Janzen
Download or read book Some Physical and Chemical Properties of Dried Milk Products written by J. J. Janzen and published by . This book was released on 1952 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Powders by : Enrique Ortega-Rivas
Download or read book Food Powders written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2006-04-04 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
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 2009-03-03 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Book Synopsis Effect of Processing Methods on the Chemical and Physical Properties of Soybean Milks by : Millie Miu-yee Wong
Download or read book Effect of Processing Methods on the Chemical and Physical Properties of Soybean Milks written by Millie Miu-yee Wong and published by . This book was released on 1964 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein content as measured by the dye-binding procedure. The manufacturing variables studied were soaking and blending times, size of beans, sprouting of the beans, drying temperatures for powdered soymilk, and hull-on and hull-off beans. The laboratory method giving optimum quality comprised, soaking the beans for four hours at 20°C, blending with boiling water for eight minutes and filtering hot. Large and medium sized beans, with the hulls removed, gave the highest quality soymilks. Pilot plant procedures were developed by scaling up the laboratory methods. Heat treatments were applied to soymilks with no added sugar, 5% and 10% sucrose, 5% lactose and 5% glucose. Heat treatment had little effect on the protein content of soymilks with no added sugar or with 5% and 10% added sucrose as measured by the dyebinding method. Browning was observed in the lactose and glucose added samples as a result of prolonged heating. The dye-binding capacity of the protein in soymilk varied with the sugar level, the type of carbohydrate and the length of the heating period. The most noticeable change due to heat treatment was an increase in viscosity. Soymilks were spray dried in a Anhydro Spray Dryer. Both drying temperature and drying time had an effect on the quality of the dried milk. The sample dried at the higher temperature was brown in color and gave lower test values for all the quality factors investigated. The Kjeldahl method for protein was compared with the dyebinding method and the results showed that the dye-binding method was suitable for estimating the protein content in soymilk. Varieties of soybeans investigated were Merit and Kanrich with the Merit soymilks being of higher quality.
Book Synopsis Drying in the Dairy Industry by : Cécile Le Floch-Fouéré
Download or read book Drying in the Dairy Industry written by Cécile Le Floch-Fouéré and published by CRC Press. This book was released on 2020-11-25 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
Book Synopsis Influence of Processing Variables on the Sensory Attributes of Spray Dried Milk Powder by : Mengying Sun
Download or read book Influence of Processing Variables on the Sensory Attributes of Spray Dried Milk Powder written by Mengying Sun and published by . This book was released on 2015 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advanced Dairy Chemistry Volume 3 by : Patrick F. Fox
Download or read book Advanced Dairy Chemistry Volume 3 written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.
Book Synopsis The Effect of Processing Variations on the Free-fat, Self-dispersion, and Flavor of Whole Milk Powder by : Eugene Franklin Reinke
Download or read book The Effect of Processing Variations on the Free-fat, Self-dispersion, and Flavor of Whole Milk Powder written by Eugene Franklin Reinke and published by . This book was released on 1959 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dairy Ingredients for Food Processing by : Ramesh C. Chandan
Download or read book Dairy Ingredients for Food Processing written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2011-03-15 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Author :Geoffrey Gerald Rye Publisher :National Library of Canada = Bibliothèque nationale du Canada ISBN 13 :9780612801929 Total Pages :260 pages Book Rating :4.8/5 (19 download)
Book Synopsis The Effects of Processing Conditions and Storage Time on the Physical Properties of Anhydrous Milk Fat [microform] by : Geoffrey Gerald Rye
Download or read book The Effects of Processing Conditions and Storage Time on the Physical Properties of Anhydrous Milk Fat [microform] written by Geoffrey Gerald Rye and published by National Library of Canada = Bibliothèque nationale du Canada. This book was released on 2003 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Drying of Milk and Milk Products by : Carl W. Hall
Download or read book Drying of Milk and Milk Products written by Carl W. Hall and published by . This book was released on 1971 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: History and growth. Theory of evaporation and evaporators. Drum or roller driers and miscellaneous methods of drying. Spray drying. Instrumentation and control. Processing, packaging, and storage of evaporated, condensed and sweetened condensed milks. Processing, packging, and storage of nonfat dry milk and dry whole milk. By-products and special products. Quality control and sanitation. Properties of dry milks. Markets and uses.
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.
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