Material Presented at the Dairy Manufacturers Short Course, November 17-20, 1937 PDF Download
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Author: University of Illinois at Urbana-Champaign. College of Agriculture. Department of Dairy Husbandry
Publisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 604
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Author: University of Illinois at Urbana-Champaign. College of Agriculture. Department of Dairy Husbandry
Publisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 604
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Book Description
Author:
Publisher:
ISBN:
Category : Ice cream, ices, etc
Languages : en
Pages : 404
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Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 1048
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Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1338
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Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 0470276533
Category : Technology & Engineering
Languages : en
Pages : 376
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Book Description
Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Author:
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 1004
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 550
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Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 1016
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Author: University of Illinois (Urbana-Champaign campus)
Publisher:
ISBN:
Category :
Languages : en
Pages : 498
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Author: University of Illinois (Urbana-Champaign campus). Graduate College
Publisher:
ISBN:
Category :
Languages : en
Pages : 372
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