Milk and Milk Products. Determination of Calcium, Sodium, Potassium and Magnesium Contents. Atomic Absorption Spectrometric Method PDF Download
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Author: British Standards Institute Staff
Publisher:
ISBN: 9780580569333
Category :
Languages : en
Pages : 24
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Book Description
Milk, Dairy products, Chemical analysis and testing, Determination of content, Food testing, Calcium, Sodium, Potassium, Magnesium, Atomic absorption spectrophotometry, Flame atomic absorption spectrometry
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580569333
Category :
Languages : en
Pages : 24
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Book Description
Milk, Dairy products, Chemical analysis and testing, Determination of content, Food testing, Calcium, Sodium, Potassium, Magnesium, Atomic absorption spectrophotometry, Flame atomic absorption spectrometry
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 1003834698
Category : Technology & Engineering
Languages : en
Pages : 411
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Book Description
Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume presents the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality of milk and milk products. It covers the sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials. The other volumes are: Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products Volume 3: Microbiological Analysis, Isolation, and Characterization Together, these three volumes are a complete and thorough reference on analytical methods for milk and milk products.
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: Khalid Javed
Publisher: BoD – Books on Demand
ISBN: 1789857295
Category : Business & Economics
Languages : en
Pages : 204
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Book Description
Milk is considered as a complete diet for an infant and contains essential nutrients for the development of young mammals. The substances in milk provide energy and antibodies that help protect against infection. Most farmers are paid for the quality and composition of their milk. Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation, and further processing. Milk is a highly perishable commodity because it is an excellent medium for the growth of microorganisms - particularly bacterial pathogens - that can cause spoilage as well as diseases in consumers. Milk processing allows the preservation of milk for days, weeks, or months and helps to reduce food-borne illness.
Author: Muhammad Akhyar Farrukh
Publisher: BoD – Books on Demand
ISBN: 9533078170
Category : Science
Languages : en
Pages : 273
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Book Description
Atomic Absorption Spectroscopy is an analytical technique used for the qualitative and quantitative determination of the elements present in different samples like food, nanomaterials, biomaterials, forensics, and industrial wastes. The main aim of this book is to cover all major topics which are required to equip scholars with the recent advancement in this field. The book is divided into 12 chapters with an emphasis on specific topics. The first two chapters introduce the reader to the subject, it's history, basic principles, instrumentation and sample preparation. Chapter 3 deals with the elemental profiling, functions, biochemistry and potential toxicity of metals, along with comparative techniques. Chapter 4 discusses the importance of sample preparation techniques with the focus on microextraction techniques. Keeping in view the importance of nanomaterials and refractory materials, chapters 5 and 6 highlight the ways to characterize these materials by using AAS. The interference effects between elements are explained in chapter 7. The characterizations of metals in food and biological samples have been given in chapters 8-11. Chapter 12 examines carbon capture and mineral storage with the analysis of metal contents.
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444341839
Category : Technology & Engineering
Languages : en
Pages : 383
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Book Description
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Author: International Organization for Standardization
Publisher:
ISBN:
Category : Standardization
Languages : en
Pages : 1102
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Book Description
Author: Mansel W Griffiths
Publisher: Elsevier
ISBN: 1845699432
Category : Technology & Engineering
Languages : en
Pages : 529
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Book Description
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products.The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered.With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. - Examines the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products - Reviews the health aspects of milk and its role in the diet, as well as the essential aspects of milk quality, including microbial spoilage and chemical deterioration, sensory evaluation and factors affecting milk vitamin and mineral content - Discusses various application requirements of milk such as milk quality requirements in yoghurt-making, cheesemaking, infant formulas and applications of milk components in products other than foods
Author: Asha Varma
Publisher: Springer
ISBN:
Category : Science
Languages : en
Pages : 536
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Book Description
For each of these elements, information is provided on standard solutions and instrumental parameters, and literature citations and author-subject indices are appended to each of the Group sections. A glossary and extensive technical information on lamps and suppliers of accessories and standards are included in 10 appendices (given in Volume II).
Author: Hilton C. Deeth
Publisher: John Wiley & Sons
ISBN: 1118460502
Category : Technology & Engineering
Languages : en
Pages : 600
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Book Description
This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.
