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
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 386
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Book Description
Author: Edgar Spreer
Publisher: Routledge
ISBN: 1351431358
Category : Technology & Engineering
Languages : en
Pages : 508
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Book Description
Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.
Author: H. Kim
Publisher: Food & Agriculture Org.
ISBN: 9789251012581
Category : Electronic books
Languages : en
Pages : 48
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Book Description
Author: International Dairy Federation, Brussel, 1990
Publisher:
ISBN:
Category :
Languages : en
Pages : 374
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Book Description
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 1118810309
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Author: Louis Henry Burgwald
Publisher:
ISBN:
Category : Condensed milk
Languages : en
Pages : 8
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 374
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Book Description
Author: New Zealand Dairy Board
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 20
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Book Description
Author: Alan H. Varnam
Publisher: Springer Science & Business Media
ISBN: 146151813X
Category : Technology & Engineering
Languages : en
Pages : 461
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Book Description
Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.
