Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 1060

Get Book

Book Description

Author: Australian Society of Dairy Technology
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 192

Get Book

Book Description

Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 730

Get Book

Book Description

Author: P. F. Fox
Publisher: Springer Science & Business Media
ISBN: 9780834212602
Category : Technology & Engineering
Languages : en
Pages : 602

Get Book

Book Description
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

Author: R. Robinson
Publisher: Springer Science & Business Media
ISBN: 1461520576
Category : Technology & Engineering
Languages : en
Pages : 491

Get Book

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: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 104

Get Book

Book Description

Author:
Publisher: ScholarlyEditions
ISBN: 1464964033
Category : Technology & Engineering
Languages : en
Pages : 1862

Get Book

Book Description
Issues in Technology Theory, Research, and Application: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Technology Theory, Research, and Application. The editors have built Issues in Technology Theory, Research, and Application: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Technology Theory, Research, and Application in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Technology Theory, Research, and Application: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Author: Dairy Industry Association of Australia - Australian Journal of Dairy Technology
Publisher:
ISBN: 9780949040008
Category : Dairy processing
Languages : en
Pages : 60

Get Book

Book Description

Author: Australian Society of Dairy Technology
Publisher:
ISBN: 9780959973051
Category : Dairying
Languages : en
Pages :

Get Book

Book Description

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

Get Book

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