Author: Nivedita Datta
Publisher: John Wiley & Sons
ISBN: 1118560620
Category : Technology & Engineering
Languages : en
Pages : 361
Book Description
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.
Emerging Dairy Processing Technologies
Author: Nivedita Datta
Publisher: John Wiley & Sons
ISBN: 1118560620
Category : Technology & Engineering
Languages : en
Pages : 361
Book Description
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.
Publisher: John Wiley & Sons
ISBN: 1118560620
Category : Technology & Engineering
Languages : en
Pages : 361
Book Description
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.
List of Dairy Factories
Author: P. H. Suter
Publisher:
ISBN:
Category : Dairy plants
Languages : en
Pages : 2
Book Description
Publisher:
ISBN:
Category : Dairy plants
Languages : en
Pages : 2
Book Description
Statistical Report of California Dairy Products ... and List of California Dairy Plants
Author: California. Bureau of Dairy Service
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 76
Book Description
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 76
Book Description
Dairy Field
Author:
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 476
Book Description
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 476
Book Description
Directory of Wisconsin Dairy Manufacturing Plants
Author:
Publisher:
ISBN:
Category : Dairy plants
Languages : en
Pages : 108
Book Description
Publisher:
ISBN:
Category : Dairy plants
Languages : en
Pages : 108
Book Description
Dairy Technology and Production
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 104
Book Description
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 104
Book Description
Dairying Service
Author:
Publisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 0
Book Description
Publisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 0
Book Description
Publications Relating to the Dairy Industry
Author: Dairy Industry Bureau
Publisher:
ISBN:
Category :
Languages : en
Pages : 10
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 10
Book Description
The Olsen Directory of Dairy Industries
Author: Olsen Publishing Company
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 226
Book Description
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 226
Book Description
The Small-Scale Dairy
Author: Gianaclis Caldwell
Publisher: Chelsea Green Publishing
ISBN: 1603585001
Category : Business & Economics
Languages : en
Pages : 234
Book Description
Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.
Publisher: Chelsea Green Publishing
ISBN: 1603585001
Category : Business & Economics
Languages : en
Pages : 234
Book Description
Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.