Induced Product Innovation, Imports of Milk Protein Concentrate and the U.S. Dairy Industry 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 Induced Product Innovation, Imports of Milk Protein Concentrate and the U.S. Dairy Industry PDF full book. Access full book title Induced Product Innovation, Imports of Milk Protein Concentrate and the U.S. Dairy Industry by Joseph Anthony Burke. Download full books in PDF and EPUB format.
Author: Joseph Anthony Burke
Publisher:
ISBN:
Category :
Languages : en
Pages : 160
Get Book Here
Book Description
Author: Joseph Anthony Burke
Publisher:
ISBN:
Category :
Languages : en
Pages : 160
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 780
Get Book Here
Book Description
Author: Dilip Ghosh
Publisher: CRC Press
ISBN: 1439862699
Category : Medical
Languages : en
Pages : 601
Get Book Here
Book Description
The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 356
Get Book Here
Book Description
Author: United States. Congress. Senate
Publisher:
ISBN:
Category : Legislation
Languages : en
Pages : 1676
Get Book Here
Book Description
Author: Commission of the European Communities
Publisher:
ISBN: 9789282654286
Category : European Economic Community countries
Languages : en
Pages : 1228
Get Book Here
Book Description
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 0470276533
Category : Technology & Engineering
Languages : en
Pages : 376
Get Book Here
Book Description
Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 1118810309
Category : Technology & Engineering
Languages : en
Pages : 696
Get Book Here
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.
Author: Joel Schor
Publisher:
ISBN:
Category : Agricultural biotechnology
Languages : en
Pages : 148
Get Book Here
Book Description
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914586
Category : Soyfoods
Languages : en
Pages : 2972
Get Book Here
Book Description
