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Author :
Publisher :
ISBN 13 :
Total Pages : 600 pages
Book Rating : 4.:/5 (89 download)
Download or read book XX International Dairy Congress, Paris 1978 written by and published by . This book was released on 1978 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 530 pages
Book Rating : 4.:/5 (89 download)
Download or read book XXth International Dairy Congress, Paris, 1978 written by and published by . This book was released on 1978 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
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ISBN 13 :
Total Pages : 746 pages
Book Rating : 4.:/5 (89 download)
Download or read book XIX International Dairy Congress: Proceedings written by and published by . This book was released on 1976 with total page 746 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
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ISBN 13 :
Total Pages : 680 pages
Book Rating : 4.:/5 (89 download)
Download or read book XXI International Dairy Congress written by and published by . This book was released on 1982 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael H. Tunick
Publisher : Royal Society of Chemistry
ISBN 13 : 1839163097
Total Pages : 326 pages
Book Rating : 4.8/5 (391 download)
Download or read book Handbook of Cheese Chemistry written by Michael H. Tunick and published by Royal Society of Chemistry. This book was released on 2023-07-28 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
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ISBN 13 :
Total Pages : 1136 pages
Book Rating : 4.:/5 (31 download)
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1979 with total page 1136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Author : Y. Ruckebusch
Publisher : Springer Science & Business Media
ISBN 13 : 9401180679
Total Pages : 856 pages
Book Rating : 4.4/5 (11 download)
Download or read book Digestive Physiology and Metabolism in Ruminants written by Y. Ruckebusch and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 856 pages. Available in PDF, EPUB and Kindle. Book excerpt: Two questions could not be avoided in the avant-propos of this book; (i) what is the importance to man of ruminant livestock, and (ii) what results of practical relevance in the growing mountain of scientific verbiage could be found in the Proceedings of this Symposium. Herbivores are an integral and critical part of the natural ecosystem which must be preserved because of their impact on human welfare. Wh at makes ruminants especially important to man is that they can thrive on fibrous forage and are thus the only viable enterprise over much of the earth's surface where crop growing is impracti cable. They contribute a wide array of products in addition to 50000 000 tonnes ofmeat (1977) and represent a 'capital reserve' that can be drawn upon in times of emergency: milk for example (450000000 tonnes) can make the difference between subsistence and starvation. About 60% of the world's meat and 80 % of the milk are produced by one third of the world ruminant population in the developed regions and as much as 99 % of the power for agriculture is provided by the ruminant population in developing countries. For the next two decades, a probable increase by 30 % for . cattle and buffalo and more than 40 % for sheep and goats is expected by improving health, fertility, nutrition and genetic potential rather than feed resources.
Author : Barbara Speranza
Publisher : John Wiley & Sons
ISBN 13 : 1118933788
Total Pages : 554 pages
Book Rating : 4.1/5 (189 download)
Download or read book Starter Cultures in Food Production written by Barbara Speranza and published by John Wiley & Sons. This book was released on 2017-02-27 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
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ISBN 13 :
Total Pages : 1350 pages
Book Rating : 4.E/5 ( download)
Download or read book Bulletin written by and published by . This book was released on 1986 with total page 1350 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : R. Robinson
Publisher : Springer Science & Business Media
ISBN 13 : 1461520576
Total Pages : 491 pages
Book Rating : 4.4/5 (615 download)
Download or read book Robinson: Modern Dairy Technology written by R. Robinson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow. Already dairy operations range from the straightforward handling of liquid milk through to the production of highly sophisticated consumer items, and it is of note that all this activity is based on a raw material that is readily perishable at ambient temperatures. This competitive, commercial position, together with the fact that the general public has a high regard for dairy products, is an indication of the extent to which milk producers and processors have combined to ensure that retail prO(;lucts are both nutritious and hygienically acceptable. Achievement of these aims, and at reasonable cost, has depended in large measure on the advances that have been made in the handling of large volumes of milk. Thus, factories designed to handle millions of litres of milk per week are now commonplace, and it is the plant and equipment involved that provides the factual background for this two-volume book.
Author : Patrick F. Fox
Publisher : Academic Press
ISBN 13 : 9780122636523
Total Pages : 656 pages
Book Rating : 4.6/5 (365 download)
Download or read book General Aspects, vol. 1 written by Patrick F. Fox and published by Academic Press. This book was released on 2004 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Antonio Fernandez
Publisher :
ISBN 13 :
Total Pages : 252 pages
Book Rating : 4.E/5 ( download)
Download or read book Use of Retentates and New Fermentation Techniques for Making of Mozzarella and Guayanes Cheese written by Antonio Fernandez and published by . This book was released on 1981 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 214 pages
Book Rating : 4.3/5 (21 download)
Download or read book Proceedings of IDF Seminar on Recombination of Milk and Milk Products written by and published by . This book was released on 1982 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 76 pages
Book Rating : 4.:/5 (41 download)
Download or read book Annual Bulletin written by and published by . This book was released on 1975 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Richard Kenneth Robinson
Publisher : Elsevier Science & Technology
ISBN 13 :
Total Pages : 534 pages
Book Rating : 4.:/5 (89 download)
Download or read book Modern Dairy Technology: Advances in milk products written by Richard Kenneth Robinson and published by Elsevier Science & Technology. This book was released on 1993 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 776 pages
Book Rating : 4.3/5 (117 download)
Download or read book Agricultural and Biological Chemistry written by and published by . This book was released on with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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:
