Modern Dairy Technology 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 Modern Dairy Technology PDF full book. Access full book title Modern Dairy Technology by R. K. Robinson. Download full books in PDF and EPUB format.
Author: R. K. Robinson
Publisher: Springer Science & Business Media
ISBN: 146848172X
Category : Technology & Engineering
Languages : en
Pages : 523
Get Book Here
Book Description
As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.
Author: Lincoln Maximilian Lampert
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 418
Get Book Here
Book Description
Author: R. K. Robinson
Publisher: Springer Science & Business Media
ISBN: 146848172X
Category : Technology & Engineering
Languages : en
Pages : 523
Get Book Here
Book Description
As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.
Author: Lincoln M. Lampert
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Lincoln Maximilian Lampert
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 424
Get Book Here
Book Description
Author: Annie Bell
Publisher: Hachette UK
ISBN: 0857839004
Category : Cooking
Languages : en
Pages : 470
Get Book Here
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
Get Book Here
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: Aspen Publishers
ISBN: 9780412535208
Category : Business & Economics
Languages : en
Pages : 512
Get Book Here
Book Description
The first of two volumes on advances in process technology in the dairy industry. Volume 1 deals with liquid milk and its immediate derivatives such as cream, butter, and dried milk/milk components. Chapters cover: heat treatment of milk; developments in cream separation and processing; production of butter and dairy based spreads; drying of milk and milk products; protection against fire and explosion in spray driers; membrane processing of milk; utilization of milk components--whey and casein; and automation in the dairy. This edition (the first was published in 1986 by Elsevier) highlights the way in which manufacturing procedures have been modified over the past ten years. Annotation copyright by Book News, Inc., Portland, OR
Author: Annie Bell
Publisher: Kyle Books
ISBN: 0857839004
Category : Cooking
Languages : en
Pages : 470
Get Book Here
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: Richard Kenneth Robinson
Publisher: Elsevier Science & Technology
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 534
Get Book Here
Book Description
Author: 3Island Press
Publisher:
ISBN: 9781468481730
Category :
Languages : en
Pages : 532
Get Book Here
Book Description
