Processing Methods and Use of Additives in Sterilized Milk Concentrate PDF Download
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Author: Marlyn Elmer Seehafer
Publisher:
ISBN:
Category :
Languages : en
Pages : 498
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Book Description
Author: Marlyn Elmer Seehafer
Publisher:
ISBN:
Category :
Languages : en
Pages : 498
Get Book Here
Book Description
Author: Marlyn Elmer Seehafer
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 428
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Book Description
Author: Paul Gene Roehrig
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 104
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Book Description
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 0813817463
Category : Technology & Engineering
Languages : en
Pages : 604
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Book Description
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Author: M. E. Seehafer
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 68
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Book Description
Author: H. Burton
Publisher: Springer Science & Business Media
ISBN: 1461521572
Category : Technology & Engineering
Languages : en
Pages : 428
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Book Description
This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.
Author: Paul Gene Roehrig
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 244
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Book Description
Author: Scott Enloe Seibert
Publisher:
ISBN:
Category :
Languages : en
Pages : 166
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Book Description
Author:
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 68
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Book Description
Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1118930517
Category : Technology & Engineering
Languages : en
Pages : 340
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Book Description
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
