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Author : Enayat Ahmed Gomaa
Publisher :
ISBN 13 :
Total Pages : 532 pages
Book Rating : 4.3/5 (129 download)
Download or read book Ultrafiltration in Soft White "domiati" Cheese Manufacture written by Enayat Ahmed Gomaa and published by . This book was released on 1990 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mahmoud Mohamed Mahmoud
Publisher :
ISBN 13 :
Total Pages : 198 pages
Book Rating : 4.E/5 ( download)
Download or read book Ultrafiltration in the Manufacture of Soft Pickled Cheese and Production of Alcohol and Single Cell Protein from Whey written by Mahmoud Mohamed Mahmoud and published by . This book was released on 1980 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 1405171642
Total Pages : 344 pages
Book Rating : 4.4/5 (51 download)
Download or read book Brined Cheeses written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countries Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1119110270
Total Pages : 728 pages
Book Rating : 4.1/5 (191 download)
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.
Author : Salvador Massaguer Roig
Publisher :
ISBN 13 :
Total Pages : 306 pages
Book Rating : 4.E/5 ( download)
Download or read book Ultrafiltration in the Manufacture of 'Queso Blanco' Cheese written by Salvador Massaguer Roig and published by . This book was released on 1984 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Academic Press
ISBN 13 : 0123744075
Total Pages : 4072 pages
Book Rating : 4.1/5 (237 download)
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
Author : Patrick F. Fox
Publisher : Elsevier
ISBN 13 : 0080500943
Total Pages : 469 pages
Book Rating : 4.0/5 (85 download)
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 2 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format Illustrated with numerous figures and tables
Author : John J. Tuohy
Publisher : John Wiley & Sons
ISBN 13 : 1119619335
Total Pages : 405 pages
Book Rating : 4.1/5 (196 download)
Download or read book Sensory Profiling of Dairy Products written by John J. Tuohy and published by John Wiley & Sons. This book was released on 2023-05-09 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory Profiling of Dairy Products In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter, and milkfat products. Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses. Readers will also find: A thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products Comprehensive explorations of the chemistry, biochemistry and physiology of sensory perception of the flavour and mouthfeel stimuli imparted by dairy products Practical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products Fulsome treatments of the sensory profiles of natural and processed cheese varieties Perfect for dairy professionals, regulators, and lawmakers, Sensory Profiling of Dairy Products will also earn a place in the libraries of food marketing professionals, retailers, and culinary practitioners, as well as professors and students with an interest in dairy products. For information regarding the Society of Dairy Technology please visit www.sdt.org
Author : Khalid Mohamed Shammet
Publisher :
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.:/5 (148 download)
Download or read book Manufacture of White Soft Cheese from Ultrafiltered Whole Milk Retentate written by Khalid Mohamed Shammet and published by . This book was released on 1986 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : BoD – Books on Demand
ISBN 13 : 0850141206
Total Pages : 123 pages
Book Rating : 4.8/5 (51 download)
Download or read book Recent Trends on Cheese as Functional Food with Great Nutritive and Health Benefits written by and published by BoD – Books on Demand. This book was released on 2024-05-29 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a palatable and dense model food with great nutritional value. Cheese lovers all over the world have access to an almost overwhelming variety of cheeses. Cheese has many health benefits that go beyond its nutritional and flavor properties. The health benefits are due to the presence of unique bioactive peptides and fatty acids in cheese. Furthermore, cheese is an excellent tool for making functional foods because it can serve as an excellent delivery vehicle for bioactive peptides, vitamins, minerals, probiotics, postbiotics, prebiotics, and other novel bioactive substances. This book offers opportunities for cheese manufacturers, cheese researchers, nutritionists, and even cheese lovers to learn more about the hidden health and nutritive benefits of cheese. The book reflects the trends and innovations in the development of cheese as a functional food.
Author : Kirk Stephen Kealey
Publisher :
ISBN 13 :
Total Pages : 392 pages
Book Rating : 4.E/5 ( download)
Download or read book Ultrafiltration in Cheddar and Cottage Cheese Manufacture written by Kirk Stephen Kealey and published by . This book was released on 1985 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1489976817
Total Pages : 803 pages
Book Rating : 4.4/5 (899 download)
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Author : R. K. Robinson
Publisher : CRC Press
ISBN 13 : 9780747600770
Total Pages : 270 pages
Book Rating : 4.6/5 (7 download)
Download or read book Feta & Related Cheeses written by R. K. Robinson and published by CRC Press. This book was released on 1996-05-12 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Feta cheese has become popular in recent years as part of a broad consumer demand for ethnic foods which are perceived to be natural, wholesome, and tasty. Today Feta cheese is readily available in the cheese section of most food retailers. This book provides a detailed guide to Feta and other white brined cheese: raw materials, processes, manufacture, equipment, and packaging. Both traditional and modern industrial methods are covered. Specifications, chemistry, microbiology and sensory considerations are also examined. The book is well illustrated with flow charts, diagrams, photographs and microphotographs. Extensive technical reference data is provided in the many tables. The authors are all specialists in cheese and other dairy products. This is a basic guide and reference for dairy product and other food product personnel involved in product development and processing. Copies are now available for prompt delivery. An order form follows the detailed table of contents on the reverse. From the Preface White brined cheeses are the main varieties of cheese consumed in the Middle East and along the shores of the Mediterranean, and yet the literature describing the manufacture and/or properties of the major types is extremely sparse. The aim of this book is to provide a detailed guide to the cheeses in this category, and to review the available information relating to their production, their maturation and their distribution to the consumer. In most cases, the cheese are still produced on a small scale, and only one variety, Feta, has achieved real popularity outside its land of origin. One of the reasons for this single success is the degree of mechanization that can now be employed in the manufacture of Feta, including the latest technological developments such as ultra-filtration.
Author : AHMED FOUAD AL KHAMY
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4./5 ( download)
Download or read book STDUIES ON DEVELOPING DOMIATI SOFT CHEESE MAKING BY ULTRAFILTRATION TECHIQUE written by AHMED FOUAD AL KHAMY and published by . This book was released on 1988 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Abdel Moneim Elhadi Sulieman
Publisher : Springer Nature
ISBN 13 : 3030829022
Total Pages : 584 pages
Book Rating : 4.0/5 (38 download)
Download or read book African Fermented Food Products- New Trends written by Abdel Moneim Elhadi Sulieman and published by Springer Nature. This book was released on 2022-01-31 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
Author : Patrick F. Fox
Publisher : Elsevier
ISBN 13 : 0080500935
Total Pages : 646 pages
Book Rating : 4.0/5 (85 download)
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 1 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables
Author : Antonio Fernandez
Publisher :
ISBN 13 :
Total Pages : 398 pages
Book Rating : 4.E/5 ( download)
Download or read book Ultrafiltration and Evaporation in the Manufacture of Mozzarella Cheese written by Antonio Fernandez and published by . This book was released on 1984 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt:
