Proceedings of IDF Seminar on Recombination of Milk and Milk Products PDF Download
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Author:
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 214
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 214
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 152
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 386
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Book Description
Author: Joseph A. Kurmann
Publisher: Springer Science & Business Media
ISBN: 9780442008697
Category : Technology & Engineering
Languages : en
Pages : 390
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Book Description
This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food scientists and dairy technologist, nutritionists, public health personnel, regulatory officials, educators, students and historians.
Author: Charles Onwulata
Publisher: CRC Press
ISBN: 1420028308
Category : Technology & Engineering
Languages : en
Pages : 528
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Book Description
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe
Author: G Smit
Publisher: Woodhead Publishing
ISBN: 9781855736764
Category : Technology & Engineering
Languages : en
Pages : 1216
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Book Description
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
Author: Ralph Early
Publisher: Springer Science & Business Media
ISBN: 9780751403442
Category : Technology & Engineering
Languages : en
Pages : 474
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Book Description
This second, revised edition of The technology of dairy products continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products.
Author: R. K. Robinson
Publisher: CRC Press
ISBN: 9780747600770
Category : Technology & Engineering
Languages : en
Pages : 270
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Book Description
Feta cheese has become popular in recent years as part of a broad consumer demand for ethnic foods which are perceived to be natural, wholesome, and tasty. Today Feta cheese is readily available in the cheese section of most food retailers. This book provides a detailed guide to Feta and other white brined cheese: raw materials, processes, manufacture, equipment, and packaging. Both traditional and modern industrial methods are covered. Specifications, chemistry, microbiology and sensory considerations are also examined. The book is well illustrated with flow charts, diagrams, photographs and microphotographs. Extensive technical reference data is provided in the many tables. The authors are all specialists in cheese and other dairy products. This is a basic guide and reference for dairy product and other food product personnel involved in product development and processing. Copies are now available for prompt delivery. An order form follows the detailed table of contents on the reverse. From the Preface White brined cheeses are the main varieties of cheese consumed in the Middle East and along the shores of the Mediterranean, and yet the literature describing the manufacture and/or properties of the major types is extremely sparse. The aim of this book is to provide a detailed guide to the cheeses in this category, and to review the available information relating to their production, their maturation and their distribution to the consumer. In most cases, the cheese are still produced on a small scale, and only one variety, Feta, has achieved real popularity outside its land of origin. One of the reasons for this single success is the degree of mechanization that can now be employed in the manufacture of Feta, including the latest technological developments such as ultra-filtration.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 954
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Book Description
Author: Yiu H. Hui
Publisher: DEStech Publications, Inc
ISBN: 1932078568
Category : Business & Economics
Languages : en
Pages : 809
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Book Description
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
