Dairy Industries International PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Dairy Industries International PDF full book. Access full book title Dairy Industries International by . Download full books in PDF and EPUB format.
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 692
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 692
Get Book Here
Book Description
Author: Peter de Jong
Publisher: John Wiley & Sons
ISBN: 1118489470
Category : Technology & Engineering
Languages : en
Pages : 197
Get Book Here
Book Description
This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades
Author: Thom Huppertz
Publisher:
ISBN: 9781786768193
Category :
Languages : en
Pages : 400
Get Book Here
Book Description
The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt. Edited by two world-renowned experts in dairy science, Understanding and improving the functional and nutritional properties of milk will be a standard reference for university and other researchers in dairy and veterinary sciences, dairy veterinary practitioners, as well as governments and other regulatory agencies involved in milk production.
Author: P. F. Fox
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 460
Get Book Here
Book Description
Author: Cécile Le Floch-Fouéré
Publisher: CRC Press
ISBN: 1351119486
Category : Technology & Engineering
Languages : en
Pages : 259
Get Book Here
Book Description
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: A. Y. Tamime
Publisher: Elsevier
ISBN: 1845692616
Category : Technology & Engineering
Languages : en
Pages : 808
Get Book Here
Book Description
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
Author: G Smit
Publisher: Woodhead Publishing
ISBN: 9781855736764
Category : Technology & Engineering
Languages : en
Pages : 1216
Get Book Here
Book Description
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
Author: David Robinson Simon
Publisher: Mango Media Inc.
ISBN: 1609258614
Category : Business & Economics
Languages : en
Pages : 440
Get Book Here
Book Description
In this “provocative and persuasive work,” the health advocate reveals the dirty economics of meat—an industry that’s eating into your wallet (Publishers Weekly). Few Americans are aware of the economic system that supports our country’s supply of animal foods. Yet these forces affect us in a number of ways—none of them good. Though we only pay a few dollars per pound of meat at the grocery store, we pay far more in tax-fueled government subsidies—$38 billion more, to be exact. And subsidies are just one layer of meat’s hidden cost. But in Meatonomics, lawyer and sustainability advocate David Robinson Simon offers a path toward lasting solutions. Animal food producers maintain market dominance with artificially low prices, misleading PR, and an outsized influence over legislation. But counteracting these manipulations is easy—with the economic sanity of plant-based foods. In Meatonomics, Simon demonstrates: How government-funded marketing influences what we think of as healthy eating How much of our money is spent to prop up the meat industry How we can change our habits and our country for the better “Spectacularly important.” —John Robbins, author of The Food Revolution “[A] well-researched, passionately written book.” —Publishers Weekly
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 112
Get Book Here
Book Description
Author: Gösta Bylund
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 472
Get Book Here
Book Description
