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Author: L. M. Lampert
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: L. M. Lampert
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Annie Bell
Publisher: Hachette UK
ISBN: 0857839004
Category : Cooking
Languages : en
Pages : 481
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Book Description
Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook Milk and Cheese 2017 Dairy is a nutritional powerhouse. It offers the richest natural source of calcium and has a host of other vitamins, minerals and high-quality nutrients. As more and more studies show that fat is more friend than foe, the time has come to reintroduce and reinvent it. In The Modern Dairy, Annie Bell explains the science behind this food's goodness and how to source the very best produce, with recipes that celebrate it in healthy ways and reflect the way we cook and eat today. Chapters include `Homemade' with flavoured yogurts, fromage frais and whipped sweet and savoury butters. There are delicious `Melts' such as a Fennel, Dolcelate and Rosemary Pizza and Halloumi Burgers with Lemon and Mint. While vegetarians are well-looked after with Broccoli and Quinoa Pilaf with Crispy Feta, a Very Tomatoey Mac 'n' Cheese and Eggs with Smoky Cauliflower and Manchego. While puddings range from the indulgence of a Parisian Blackcurrant Cheesecake to Honey Yogurt Ice Cream.
Author: Lincoln Maximilian Lampert
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 466
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Book Description
This book presents reliable information, in a non-technical manner, on the composition, nutritive value, manufacture, chemistry, and bacteriology of milk and dairy products. The book introduces the reader to the broad aspects of the dairy industry and the possibilities of bringing in new techniques. Visit us at www.chemical-publishing.com
Author: Richard Kenneth Robinson
Publisher: Elsevier Science & Technology
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 534
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Book Description
Author: Kendra Smith-Howard
Publisher: Oxford University Press
ISBN: 0199899126
Category : Business & Economics
Languages : en
Pages : 240
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Book Description
A close look at milk and its history as a pure and modern consumer product in American culture.
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 0470995912
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.
Author: Gösta Grotenfelt
Publisher:
ISBN:
Category :
Languages : en
Pages : 322
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Book Description
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 1903018064
Category : Cooking
Languages : en
Pages : 386
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Book Description
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
Author: Martin H. Meyer
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 114
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Book Description
Author: R. Robinson
Publisher: Springer Science & Business Media
ISBN: 1461520576
Category : Technology & Engineering
Languages : en
Pages : 491
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Book Description
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.
