The Microbiology of Dairy Products Manufactured from Ultrafiltration-concentrated Milk and the Mathematical Modelling of Flux and Component Partitioning During Membrane Processing of Dairy Products PDF Download
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Author: Karl Friedrich Eckner
Publisher:
ISBN:
Category :
Languages : en
Pages : 464
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Author: Karl Friedrich Eckner
Publisher:
ISBN:
Category :
Languages : en
Pages : 464
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Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 938
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Author: University of Minnesota. Graduate School
Publisher:
ISBN:
Category :
Languages : en
Pages : 92
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Author: Lisbeth Meunier-Goddik
Publisher:
ISBN:
Category :
Languages : en
Pages : 152
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Author: International Dairy Federation
Publisher:
ISBN: 9789290980063
Category : Dairy processing
Languages : en
Pages : 160
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Book Description
Pressure-driven membrane processes: principles and definitions; Milk protein fractionation; Standardization of milk protein content by membrane processes for product manufacture; Microfiltration for the reduction of bacteria in milk and brine; Milk protein concentrate; Manufacture of fresh cheese by ultrafiltration; Functional properties of whey protein concentrates & their relationship to ultrafiltration; Incorporation of liquid ultrafiltration - whey retentates in dairy desserts and yogurts; Reduction of lipids in whey protein concentrates by microfiltration - affect on functional properties; Partial de mineralization of whey by nanofiltration; Membranes in microbial fermentations.
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 1000781062
Category : Technology & Engineering
Languages : en
Pages : 401
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Book Description
Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality. This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 0429555105
Category : Science
Languages : en
Pages : 380
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Book Description
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Author: Henry Shiu-hang Yan
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 514
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Author:
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 386
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Author: Tim Steinhauer
Publisher:
ISBN: 9783843927598
Category :
Languages : en
Pages :
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