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Author: Dairy Industry Association of Australia - Australian Journal of Dairy Technology
Publisher:
ISBN: 9780949040008
Category : Dairy processing
Languages : en
Pages : 60
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Book Description
Author: Dairy Industry Association of Australia - Australian Journal of Dairy Technology
Publisher:
ISBN: 9780949040008
Category : Dairy processing
Languages : en
Pages : 60
Get Book Here
Book Description
Author: R. R. Hull
Publisher:
ISBN: 9780646012155
Category : Dairy microbiology
Languages : en
Pages : 233
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Book Description
Author: Philip Rodney White
Publisher:
ISBN:
Category : Cultures (Biology)
Languages : en
Pages : 396
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Book Description
Author: B.A. Law
Publisher: Springer Science & Business Media
ISBN: 9780751403466
Category : Science
Languages : en
Pages : 394
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Book Description
This new edition follows the successful structure of the first edition bringing together information on a wide range of fermented dairy products. It takes particular account of the profound influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized in the past decade by the adoption of molecular biology techniques. Another important feature is the inclusion of a new chapter on the sensory evaluation of dairy flavors. This is a book for dairy scientists and technologists, both industrial and academic, particularly food chemists, dairy microbiologists and biotechnologists. It will also be an essential reference source for those in product development, processing and marketing, as well as regulatory officials in dairy companies and government laboratories.
Author: Richard K. Robinson
Publisher: John Wiley & Sons
ISBN: 0471227560
Category : Science
Languages : en
Pages : 781
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Book Description
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.
Author: R. K. Robinson
Publisher: Springer Science & Business Media
ISBN: 146848172X
Category : Technology & Engineering
Languages : en
Pages : 523
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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:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1280
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Book Description
Author: American Association of Medical Milk Commissions
Publisher:
ISBN:
Category : Milk supply
Languages : en
Pages : 132
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Book Description
Author:
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1140
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Book Description
Author: Milk Industry Foundation (U.S.)
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 452
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Book Description
Issued in sections.
