Author: Dee Rich MorganPublisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 288
Book Description
Factors Influencing the Heat Stability and Gelation of Concentrated Milk
Author: Dee Rich MorganPublisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 288
Book Description
Heat-induced Changes in Milk
Author: P. F. FoxPublisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 460
Book Description
Studies of Physical Properties of Concentrated Milk
Author: Govindacharya Ramana RaoPublisher:
ISBN:
Category :
Languages : en
Pages : 162
Book Description
Factors Influencing Age-gelation in Recombined Filled Concentrated Ultra-high-temperature Milk
Author: Denise T. DilworthPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 209
Book Description
A Study of Some of the Factors Affecting the Storage Life of Sterilized Concentrated Milk
Author: Marlyn Elmer SeehaferPublisher:
ISBN:
Category :
Languages : en
Pages : 84
Book Description
Heat Stability of Concentrated Milk Systems
Author: Joseph DumplerPublisher: Springer
ISBN: 3658196963
Category : Technology & Engineering
Languages : en
Pages : 227
Book Description
In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.
The Influence of Processing Procedures and Storage Conditions on the Quality of Sterile Concentrated Milk
Author: John Kendall WilliamsPublisher:
ISBN:
Category :
Languages : en
Pages : 118
Book Description
Some Studies on the Protein Stability of Frozen Concentrated Milk
Author: Douglas Robert BraatzPublisher:
ISBN:
Category :
Languages : en
Pages : 120
Book Description
Heat-induced Changes in Milk
Author: P. F. FoxPublisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 124
Book Description
Dairy Processing and Quality Assurance
Author: Ramesh C. ChandanPublisher: John Wiley & Sons
ISBN: 1118810309
Category : Technology & Engineering
Languages : en
Pages : 696
Book Description
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.
