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Author: Dairy Technology Society of Maryland and the District of Columbia
Publisher:
ISBN:
Category :
Languages : en
Pages : 53
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Book Description
Author: Dairy Technology Society of Maryland and the District of Columbia
Publisher:
ISBN:
Category :
Languages : en
Pages : 53
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Book Description
Author: Ohio State University. Department of Dairy Technology
Publisher:
ISBN:
Category :
Languages : en
Pages : 196
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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: Richard Kenneth Robinson
Publisher: Aspen Publishers
ISBN: 9780412535208
Category : Business & Economics
Languages : en
Pages : 512
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Book Description
The first of two volumes on advances in process technology in the dairy industry. Volume 1 deals with liquid milk and its immediate derivatives such as cream, butter, and dried milk/milk components. Chapters cover: heat treatment of milk; developments in cream separation and processing; production of butter and dairy based spreads; drying of milk and milk products; protection against fire and explosion in spray driers; membrane processing of milk; utilization of milk components--whey and casein; and automation in the dairy. This edition (the first was published in 1986 by Elsevier) highlights the way in which manufacturing procedures have been modified over the past ten years. Annotation copyright by Book News, Inc., Portland, OR
Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 772
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Book Description
Author:
Publisher: ILRI (aka ILCA and ILRAD)
ISBN: 9291461555
Category : Animal industry
Languages : en
Pages : 109
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Book Description
Author: R. Robinson
Publisher: Springer Science & Business Media
ISBN: 1461520576
Category : Technology & Engineering
Languages : en
Pages : 491
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Book Description
The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow. Already dairy operations range from the straightforward handling of liquid milk through to the production of highly sophisticated consumer items, and it is of note that all this activity is based on a raw material that is readily perishable at ambient temperatures. This competitive, commercial position, together with the fact that the general public has a high regard for dairy products, is an indication of the extent to which milk producers and processors have combined to ensure that retail prO(;lucts are both nutritious and hygienically acceptable. Achievement of these aims, and at reasonable cost, has depended in large measure on the advances that have been made in the handling of large volumes of milk. Thus, factories designed to handle millions of litres of milk per week are now commonplace, and it is the plant and equipment involved that provides the factual background for this two-volume book.
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 0470999721
Category : Technology & Engineering
Languages : en
Pages : 470
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Book Description
No one can deny the fact that the cow is the primary dairy animalspecies to provide humans with nutritious dairy foods through itsabundance of lacteal secretion. The goat or other minor dairyspecies will never be able to compete with the cow in terms of thevolume of milk production. Yet, the contribution of milks fromother secondary domesticated dairy species to the survival andwell-being of mankind around the world is immense and invaluable.Testament to the importance of non-bovine milk is that more peopledrink the milk of goats than that of any other single species inthe world. In developing and under-developed counties, the secondary dairyspecies play a crucial role in supplying the food and nutritionalneeds of the people in those regions. Due to the unavailability ofcow milk and the low consumption of meat, the milks of minorspecies such as goat, buffalo, sheep, and camel are critical dailyfood sources of protein, phosphate and calcium. Furthermore,because of important and inherent hypoallergenic properties, milksof certain species such as goat milk have been recommended assubstitutes in diets for those with cow milk allergies. Editors Park and Haenlein have assembled dairy and nutritionexperts from around the world to contribute to the Handbook ofMilk of Non-Bovine Mammals. Secondary dairy species addressedare the goat, sheep, buffalo, mare, camel, yak, deer (reindeer),sow, llama, alpaca, moose, musk ox, caribou, ass, elk, pinniped,polar bear and human. The book comprehensively covers the mostimportant aspects of milk production including: trends and methodsof raw milk production in different regions; compositional,nutritional, therapeutic, physico-chemical, and microbiologicalcharacteristics of the milks; processing technology; and types,distribution and consumption of the manufactured products fromminor species milks. Of special note is coverage comparing specifichuman health attributes of milk from the various species, includingnutritional, allergenic, immunological, and cultural factors.Because secondary dairy species have such a significant impact onhuman well-being and survival in many parts of the world, theHandbook of Milk of Non-Bovine Mammals is an essentialreference book of leading-edge information for dairy scientists,nutritionists, food chemists, allergy specialists, healthprofessionals, and allied professionals.
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 1000405117
Category : Technology & Engineering
Languages : en
Pages : 1702
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Book Description
The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.
Author: Dr. Roohi
Publisher: AG PUBLISHING HOUSE (AGPH Books)
ISBN: 8119025695
Category : Study Aids
Languages : en
Pages : 244
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Book Description
Nutritional sciences are the study of food, nutrients, and other food substances, as well as how they are taken in and processed biochemically, how they affect health and disease, and how this information can be used to make policies and programs. It has a wide variety of potential uses. Nutritionists study the consequences of nutritional deficits and excesses for illness prevention and treatment, and they have a thorough grasp of how food is digested, absorbed, and metabolized at various points in the lifespan. As in this book, professionals who work in the area of nutritional science also rely on their understanding of the social sciences to comprehend the socio-cultural, psychological, economic, and political aspects impacting food choices and health standards. Focuses on nutrition range from the investigation of biochemical pathways and their connections with genetics (nutritional genomics) to the observation of dietary intake and its association with health outcomes (nutritional epidemiology) to the development and evaluation of treatments intended to boost community health to the administration of policies and programs meant to increase people's access to healthy foods.
