Ultra-High-Temperature Processing of Milk and Milk Products

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Publisher : Springer Science & Business Media
ISBN 13 : 1461521572
Total Pages : 428 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Ultra-High-Temperature Processing of Milk and Milk Products by : H. Burton

Download or read book Ultra-High-Temperature Processing of Milk and Milk Products written by H. Burton and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.

High Temperature Processing of Milk and Milk Products

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Publisher : John Wiley & Sons
ISBN 13 : 1118460502
Total Pages : 600 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis High Temperature Processing of Milk and Milk Products by : Hilton C. Deeth

Download or read book High Temperature Processing of Milk and Milk Products written by Hilton C. Deeth and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.

Ultra-high Temperature Processing of Dairy Products

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Author :
Publisher :
ISBN 13 :
Total Pages : 68 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Ultra-high Temperature Processing of Dairy Products by :

Download or read book Ultra-high Temperature Processing of Dairy Products written by and published by . This book was released on 1970 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Emulsions

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Publisher : CRC Press
ISBN 13 : 1420039431
Total Pages : 633 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Food Emulsions by : David Julian McClements

Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2004-12-16 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s

The Ultra High Temperature Processing of Dairy Products

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Publisher :
ISBN 13 : 9780900681028
Total Pages : 59 pages
Book Rating : 4.6/5 (81 download)

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Book Synopsis The Ultra High Temperature Processing of Dairy Products by : T. R. Ashton

Download or read book The Ultra High Temperature Processing of Dairy Products written by T. R. Ashton and published by . This book was released on 1969 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

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Publisher : Boom Koninklijke Uitgevers
ISBN 13 : 9780834212596
Total Pages : 472 pages
Book Rating : 4.2/5 (125 download)

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Book Synopsis Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization by : Michael J. Lewis

Download or read book Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization written by Michael J. Lewis and published by Boom Koninklijke Uitgevers. This book was released on 2000-07-31 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

Ultra-high-temperature (U.H.T) Processing and Aseptic Packaging (A.P.) of Dairy Products

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Publisher :
ISBN 13 :
Total Pages : 324 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Ultra-high-temperature (U.H.T) Processing and Aseptic Packaging (A.P.) of Dairy Products by : David S. Hsu

Download or read book Ultra-high-temperature (U.H.T) Processing and Aseptic Packaging (A.P.) of Dairy Products written by David S. Hsu and published by . This book was released on 1970 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microbiology in Dairy Processing

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Publisher : John Wiley & Sons
ISBN 13 : 1119114802
Total Pages : 345 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Microbiology in Dairy Processing by : Palmiro Poltronieri

Download or read book Microbiology in Dairy Processing written by Palmiro Poltronieri and published by John Wiley & Sons. This book was released on 2017-11-29 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.

Ultra-High-Temperature Processing of Dairy Products; Proceedings of a Seminar Organized by the Agricultural Institute, Republic of Ireland, 21-22 May, 1969. Joint Editors

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Author :
Publisher :
ISBN 13 :
Total Pages : 59 pages
Book Rating : 4.:/5 (223 download)

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Book Synopsis Ultra-High-Temperature Processing of Dairy Products; Proceedings of a Seminar Organized by the Agricultural Institute, Republic of Ireland, 21-22 May, 1969. Joint Editors by :

Download or read book Ultra-High-Temperature Processing of Dairy Products; Proceedings of a Seminar Organized by the Agricultural Institute, Republic of Ireland, 21-22 May, 1969. Joint Editors written by and published by . This book was released on 1969 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Impact of Ultra-high Temperature Milk on the U.S. Dairy Industry

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Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Impact of Ultra-high Temperature Milk on the U.S. Dairy Industry by : James J. Miller

Download or read book Impact of Ultra-high Temperature Milk on the U.S. Dairy Industry written by James J. Miller and published by . This book was released on 1984 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extract: Ultra-high temperature (UHT) milk will probably not emerge as a major alternative to regular fluid milk. Although UHT can be stored without refrigeration, its retail price is higher because of the special containers it needs for long shelf life. More important, as a major product, UHT will not significantly reduce the costs of handling supply-demand variability in the milk-marketing system. The relative costs of processing, distributing, and retailing are estimated in this report with economic engineering, linear programming, and simulation techniques.

Emerging Dairy Processing Technologies

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Publisher : John Wiley & Sons
ISBN 13 : 1118560442
Total Pages : 360 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Emerging Dairy Processing Technologies by : Nivedita Datta

Download or read book Emerging Dairy Processing Technologies written by Nivedita Datta and published by John Wiley & Sons. This book was released on 2015-07-01 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

The Microbiological Quality of Food

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Publisher : Woodhead Publishing
ISBN 13 : 0081005032
Total Pages : 350 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis The Microbiological Quality of Food by : Antonio Bevilacqua

Download or read book The Microbiological Quality of Food written by Antonio Bevilacqua and published by Woodhead Publishing. This book was released on 2016-12-01 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry Presents a framework for future research in the area of foodborne spoilers

Ultra-high-temperature Processing of Dairy Products

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Author :
Publisher :
ISBN 13 :
Total Pages : 59 pages
Book Rating : 4.:/5 (223 download)

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Book Synopsis Ultra-high-temperature Processing of Dairy Products by :

Download or read book Ultra-high-temperature Processing of Dairy Products written by and published by . This book was released on 1969 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Chemical Deterioration and Physical Instability of Food and Beverages

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Publisher : Elsevier
ISBN 13 : 1845699262
Total Pages : 820 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Chemical Deterioration and Physical Instability of Food and Beverages by : Leif H Skibsted

Download or read book Chemical Deterioration and Physical Instability of Food and Beverages written by Leif H Skibsted and published by Elsevier. This book was released on 2010-04-23 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Scientific Criteria to Ensure Safe Food

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Publisher : National Academies Press
ISBN 13 : 030908928X
Total Pages : 425 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Scientific Criteria to Ensure Safe Food by : National Research Council

Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Preservation and Shelf Life Extension

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Publisher : Elsevier
ISBN 13 : 0124166687
Total Pages : 75 pages
Book Rating : 4.1/5 (241 download)

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Book Synopsis Preservation and Shelf Life Extension by : Tatiana Koutchma

Download or read book Preservation and Shelf Life Extension written by Tatiana Koutchma and published by Elsevier. This book was released on 2014-03-21 with total page 75 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products. Addresses preservation and shelf-life extension of foods and food plant safety improvement Explores non-thermal and non-chemical alternatives for preservation and shelf-life extension of fluid foods, drinks and beverages, and for solid foods Written by an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating

Dairy Processing Handbook

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Publisher :
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: