Author: Charles Alais
Publisher:
ISBN: 9782902899029
Category : Milk
Languages : fr
Pages : 814

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Book Description

Author: Charles Alais
Publisher:
ISBN:
Category : Dairy products
Languages : fr
Pages : 480

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Book Description

Author: Charles Alais
Publisher:
ISBN:
Category : Dairy microbiology
Languages : en
Pages : 608

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Book Description

Author: Robert Dumais
Publisher: Fondation de technologie laitière du Québec
ISBN:
Category : Technology & Engineering
Languages : fr
Pages : 554

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Book Description

Author: Fondation de technologie laitière du Québec
Publisher: Presses Université Laval
ISBN: 9782763770505
Category : Butter
Languages : en
Pages : 534

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Book Description

Author: Centre interprofessionnel de documentation et d'information laitières (France).
Publisher:
ISBN: 9782911097324
Category :
Languages : fr
Pages : 82

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Book Description

Author: Carole Lapointe-Vignola
Publisher: Presses inter Polytechnique
ISBN: 9782553010293
Category : Dairy processing
Languages : fr
Pages : 628

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Book Description
Panorama de la technologie de transformation du lait. Notions de base en chimie, microbiologie et nutrition. Principes physiques sous-jacents aux grandes opérations de transformation et à ceux qui se rattachent à la conception et au fonctionnement des équipements manuels et automatisés. Les questions de salubrité et d'hygiène sont également abordées.

Author: Roger Veisseyre
Publisher:
ISBN:
Category : Dairy products
Languages : fr
Pages : 712

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Book Description

Author:
Publisher: Academic Press
ISBN: 0123744075
Category : Technology & Engineering
Languages : en
Pages : 4072

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Book Description
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Author: Pierre Schuck
Publisher: John Wiley & Sons
ISBN: 0470655984
Category : Technology & Engineering
Languages : en
Pages : 253

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Book Description
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.