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Author : Ken-ichi Mori
Publisher :
ISBN 13 :
Total Pages : 182 pages
Book Rating : 4.3/5 (129 download)
Download or read book Studies on Instantizing and Properties of Instantized Dry Milks written by Ken-ichi Mori and published by . This book was released on 1964 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Gilbert Reagan
Publisher :
ISBN 13 :
Total Pages : 102 pages
Book Rating : 4.3/5 (129 download)
Download or read book Some Properties of Foam Spray Dried Whole Eggs written by John Gilbert Reagan and published by . This book was released on 1967 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Agricultural Research Service. Eastern Regional Research Center
Publisher :
ISBN 13 :
Total Pages : 484 pages
Book Rating : 4.:/5 (31 download)
Download or read book Publications and Patents written by United States. Agricultural Research Service. Eastern Regional Research Center and published by . This book was released on 1964 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Albert Chun-yung Chen
Publisher :
ISBN 13 :
Total Pages : 330 pages
Book Rating : 4.3/5 (129 download)
Download or read book Mechanisms of Heat Transfer Through Organic Powder in a Packed Bed written by Albert Chun-yung Chen and published by . This book was released on 1969 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 1118810295
Total Pages : 696 pages
Book Rating : 4.1/5 (188 download)
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.
Author :
Publisher :
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (1 download)
Download or read book Summary Report of Utilization Research and Development written by and published by . This book was released on 1964 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michigan. Agricultural Experiment Station, Lansing
Publisher :
ISBN 13 :
Total Pages : 684 pages
Book Rating : 4.0/5 (971 download)
Download or read book The Quarterly Bulletin written by Michigan. Agricultural Experiment Station, Lansing and published by . This book was released on 1967 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michigan State University. Agricultural Experiment Station
Publisher :
ISBN 13 :
Total Pages : 684 pages
Book Rating : 4.:/5 (34 download)
Download or read book Quarterly Bulletin - Michigan State University, Agricultural Experiment Station written by Michigan State University. Agricultural Experiment Station and published by . This book was released on 1967 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Herbert Holms Moede
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (31 download)
Download or read book Cost of Instantizing Nonfat Dry Milk written by Herbert Holms Moede and published by . This book was released on 1972 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
ISBN 13 : 111840632X
Total Pages : 754 pages
Book Rating : 4.1/5 (184 download)
Download or read book Conventional and Advanced Food Processing Technologies written by Suvendu Bhattacharya and published by John Wiley & Sons. This book was released on 2014-11-17 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Author : Yiu H. Hui
Publisher : DEStech Publications, Inc
ISBN 13 : 1932078568
Total Pages : 809 pages
Book Rating : 4.9/5 (32 download)
Download or read book Food Drying Science and Technology written by Yiu H. Hui and published by DEStech Publications, Inc. This book was released on 2008 with total page 809 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
Author :
Publisher :
ISBN 13 :
Total Pages : 84 pages
Book Rating : 4.3/5 (121 download)
Download or read book Marketing Research Report written by and published by . This book was released on 1952 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Carl W. Hall
Publisher :
ISBN 13 :
Total Pages : 360 pages
Book Rating : 4.:/5 (319 download)
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.
Author : P. F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9780412630200
Total Pages : 556 pages
Book Rating : 4.6/5 (32 download)
Download or read book Advanced Dairy Chemistry Volume 3 written by P. F. Fox and published by Springer Science & Business Media. This book was released on 1992 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.
Author :
Publisher :
ISBN 13 :
Total Pages : 918 pages
Book Rating : 4.E/5 ( download)
Download or read book New Zealand Journal of Dairy Science and Technology written by and published by . This book was released on 1981 with total page 918 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Cécile Le Floch-Fouéré
Publisher : CRC Press
ISBN 13 : 1351119486
Total Pages : 259 pages
Book Rating : 4.3/5 (511 download)
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 259 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.
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
